Recipe For Pemmican With Honey Food

PEMMICAN

Pemmican image

A great way to eat against the grain/paleo. If you are a purist, avoid the food processor and just grind the stuff between a couple of rocks. This recipe is based on one from Ray Audette, author of "Neanderthin: A Caveman's Guide to Nutrition". Don't be afraid to mess with the quantities, these are just my estimates. Pemmican will last forever if it is kept dry. Also, cooking time does not include drying time for meat.

Provided by Snowpeas

Categories Meat

Time 15m

Yield 32 ounces, 16 serving(s)

Number Of Ingredients 3

Ingredients

5 lbs boneless eye of round beef steak (about 20 oz. dried until brittle)
1 cup dried cherries
6 tablespoons fat (tallow)

Steps:

Place the meat and the cherries into your food processor.
Process until they are ground up.
Add tallow until mixture is saturated.
Place in container and enjoy.
Note: Meat must be dried until there is NO moisture or spoilage could result.
Note: You can get tallow by broiling cheap hamburger on your broiler pan and saving the drippings.
Note: Watch for condensation if you use an airtight container. It is better to use a loose lid container and just leave the pemmican sit out until it is gone.

Nutrition Facts : Calories 345.2, Fat 25.1, SaturatedFat 10.4, Cholesterol 91.7, Sodium 69.5, Protein 27.9

VEGETARIAN PEMMICAN BARS

Vegetarian Pemmican Bars image

Pemmican was originally prepared by the North American Indians using dried, ground meat mixed with fat and dried fruits. This is a vegetarian version full of fruits, nuts, and fiber for a high energy snack!

Provided by Sharon123

Categories Breakfast

Time 45m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup raisins
1/2 cup dried dates, pitted
1/2 cup dried fig, stems removed
1/2 cup whole almond
1/2 cup cashews
1/2 cup walnut pieces
1/2 cup pecan pieces
1/2 cup toasted wheat germ
1/2 cup wheat bran
1 tablespoon flax seed, ground
1/2 cup whole wheat flour
1/2 cup nonfat dry milk powder
1/2 cup honey

Steps:

Chop all the fruit, nuts and ground flax seed, and mix together. Mix the dry ingredients together and add to the fruit and nut mixture, a little at a time, alternately with honey. Add just enough water(about 1/2 cup) to moisten. Press into a buttered 8" loaf pan.
Bake in a 375*F. oven for 30 minutes. Cool in pan on wire rack. When it's cooled, remove from pan, slice into bars.
Bars can be transferred to a freezer container or bag and frozen for up to 3 months. To remove bars easily from the pan, line pan with foil and grease foil with butter. Enjoy!
Makes 16.

Nutrition Facts : Calories 217.5, Fat 10, SaturatedFat 1.1, Cholesterol 0.8, Sodium 49.9, Carbohydrate 30.6, Fiber 4.2, Sugar 19.8, Protein 6

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