Pemmican Style Ground Meat Jerky Recipes
SASKATOON PEMMICAN
This is From the Edible Wild Fruits and Nuts of Canada, published by the National Museums of Canada.
Provided by Iowahorse
Categories Wild Game
Time 30m
Yield 1 batch
Number Of Ingredients 6
Steps:
- This version uses peanut butter rather than melted suet or lard as the binding agent, which is more palatable for today's health conscious diets.
- Although you can do it the old way if you wish.
- Grind[or pound] the dried meat to a mealy powder.
- Add the dried berries and seeds or nuts.
- Heat the honey, peanut butter and cayenne until softened.
- Blend.
- When cooled, store in a plastic bag or sausage casing in a cool dry place.
- It will keep for months.
Nutrition Facts : Calories 1241.9, Fat 104.7, SaturatedFat 13.1, Sodium 309.5, Carbohydrate 52.5, Fiber 16.2, Sugar 21.1, Protein 45.4
PEMMICAN
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
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
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