Pemmican Made from Ground Meat
|dried fruit (berries, apricots, apples, currants)
- Double grind lean meat through a 1/8 inch (3 mm) plate.
- Spread it out on a cookie sheet and dry at at 180° F, 82° C, overnight until crispy. A good option is to have the butcher slice meat as thin as possible and then to dry it overnight.
- Break dried meat into powder in a blender.
- Mix pulverized meat with shredded dried fruit.
- Cut the fat (suet, also known as tallow) into chunks and melt down over low heat, until it becomes a yellow-brown liquid. Continue to heat, stirring often, to remove more moisture. Strain it through the filter to remove any impurities and allow to cool.
- Reheat tallow over low heat and pour over jerky-fruit mixture. Let it cool so it can be safely handled but still liquid.
- Pour the pemmican mixture into suitable molds to make blocks or bars. If pemmican solidifies too fast, you can warm it up again in a microwave.
- Wrap it up in wax paper or store in plastic bags.
NOTE unsalted nuts and honey were sometimes added.