Ingredients with Measurements:
- 2 lbs. lean beef, sliced thinly
- 1 cup unsweetened shredded coconut
- 1 cup dark chocolate chips
- 1/2 cup honey
- 1/2 cup rendered beef fat
- 1/4 cup dried cranberries
- 1/4 cup dried blueberries
- 1/4 cup dried cherries
- 1/4 cup dried apricots
- 1 tsp. sea salt
Special equipment needed:
- Dehydrator
- Food processor
Step-by-step instructions:
1. Preheat the dehydrator to 160°F.
2. In a large mixing bowl, combine the sliced beef, unsweetened shredded coconut, dried cranberries, dried blueberries, dried cherries, and dried apricots.
3. In a small saucepan, melt the beef fat and honey together over low heat.
4. Pour the melted mixture over the beef and fruit mixture and stir well to combine.
5. Add the sea salt and mix again.
6. Spread the mixture evenly on the dehydrator trays and dehydrate for 8-10 hours or until the beef is completely dry and crispy.
7. Once the beef is dry, transfer it to a food processor and pulse until it is finely ground.
8. Add the dark chocolate chips to the food processor and pulse a few more times until the chocolate is chopped into small pieces and mixed in with the beef.
9. Store the pemmican in an airtight container in a cool, dry place.
Time:
Preparation time: 30 minutes
Cooking time: 8-10 hours
Temperature:
Dehydrator temperature: 160°F
Serving size:
Makes about 2 lbs. of pemmican
Nutritional information:
Calories: 180 per 1 oz. serving
Protein: 8g
Fat: 11g
Carbohydrates: 14g
Fiber: 2g
Sugar: 10g
Substitutions for ingredients:
- You can substitute the beef with bison, elk, or venison.
- You can use any combination of dried fruits that you prefer.
- If you don't have beef fat, you can use coconut oil or ghee instead.
Variations:
- You can add different spices to the pemmican mixture, such as cinnamon, nutmeg, or ginger.
- You can use different types of chocolate, such as milk chocolate or white chocolate.
- You can add nuts or seeds to the mixture, such as almonds, pecans, or pumpkin seeds.
Tips and tricks:
- Make sure to slice the beef thinly so that it dries evenly in the dehydrator.
- If the pemmican is too dry, you can add a little bit of melted coconut oil or ghee to the mixture before pulsing it in the food processor.
- You can store the pemmican in the freezer for longer shelf life.
Storage instructions:
Store the pemmican in an airtight container in a cool, dry place.
Reheating instructions:
Pemmican does not need to be reheated.
Presentation ideas:
Serve the pemmican on a platter with some fresh berries and nuts.
Garnishes:
Garnish with fresh berries and chopped nuts.
Pairings:
Pair with a glass of red wine or a cup of herbal tea.
Suggested side dishes:
Serve with a side of raw vegetables or a salad.
Troubleshooting advice:
- If the pemmican is too dry, you can add a little bit of melted coconut oil or ghee to the mixture before pulsing it in the food processor.
- If the pemmican is too moist, you can dehydrate it for a little bit longer.
Food safety advice:
- Make sure to use clean and sanitized equipment when making pemmican.
- Store the pemmican in an airtight container in a cool, dry place to prevent spoilage.
Food history:
Pemmican is a traditional Native American food that was made by drying and pounding meat and mixing it with fat and berries. It was a staple food for many tribes and was used as a source of energy during long journeys.
Flavor profiles:
The pemmican has a sweet and savory flavor with a hint of coconut and chocolate.
Serving suggestions:
Serve the pemmican as a snack or as a protein-rich addition to a meal.
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Taste: Sweet, Coconutty, Chocolatey, Savory