Joined: 14 May 2007
Location: Gallatin, TN
Real Name: Jason W. Gatliff
|Posted: Tue May 22, 2007 10:49 pm Post subject: Pemmican
|1 lb. dried venison (takes about 6-7 lbs fresh meat)
1 lb. beef kidney fat rendered over low heat
.5 lb. dried fruit (berries or grapes work well)
Dry venison till no moisture is remaining. Crumble fine. Make sure fruit is extra dried out also. Crumble in small pieces. Render beef fat, let cool till film forms on top of pot, but still in a liquid state.
Mix the three ingredients together well. Stuff in small canvas bags that will hold about one cup of pemmican. Close up bags and coat with remaining cool liquid fat to seal. One cup of pemmican will last 1-2 days per person, depending on your appetite and other grub available. This will last for quite some time. Store in a cool dry place.
When drying the venison, slice as thin as possible, 1/8" works well. I usually slice it when it is still partially frozen. THe thinner the meat the easier it is to crumble when dried.
If the fat is too hot it will cook the venison and spoil the pemmican. Also, moisture will ruin the pemmican so keep it dry while storing. I figure 1/4 cup per person per meal made into a stew.
Submitted by: Sticher - email@example.com on March 28, 2001
Jason W. Gatliff