Pemmican Made from Ground Meat

Ingredients Metric US
ground beef 500 g 1.1 lb
beef fat 500 g 1.1 lb
dried fruit (berries, apricots, apples, currants) 3 cups
  1. Double grind lean meat through a 1/8 inch (3 mm) plate.
  2. 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.
  3. Break dried meat into powder in a blender.
  4. Mix pulverized meat with shredded dried fruit.
  5. 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.
  6. Reheat tallow over low heat and pour over jerky-fruit mixture. Let it cool so it can be safely handled but still liquid.
  7. 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.
  8. Wrap it up in wax paper or store in plastic bags.

NOTE unsalted nuts and honey were sometimes added.