Ingredients with Measurements:
- 2 cups dried beef jerky, finely chopped
- 1 cup dried apricots, chopped
- 1 cup almonds, chopped
- 1/4 cup honey
- 1/4 cup rendered beef fat or coconut oil
- 1 tsp. salt
Special equipment needed:
- Food processor or blender
- Mixing bowl
- Parchment paper
- Dehydrator or oven
Step-by-step instructions:
1. In a food processor or blender, pulse the dried beef jerky until it becomes a fine powder.
2. In a mixing bowl, combine the beef jerky powder, chopped dried apricots, and chopped almonds.
3. In a small saucepan, heat the honey and rendered beef fat or coconut oil until melted and combined.
4. Pour the honey and fat mixture over the beef jerky, apricots, and almonds. Add salt and mix until well combined.
5. Line a baking sheet with parchment paper and spread the mixture evenly on top.
6. If using a dehydrator, set it to 145°F and dehydrate for 6-8 hours, or until the pemmican is dry and firm. If using an oven, set it to the lowest temperature and bake for 6-8 hours, or until the pemmican is dry and firm.
7. Once the pemmican is dry, remove it from the dehydrator or oven and let it cool completely.
8. Cut the pemmican into small squares or bars and store in an airtight container.
Time:
Preparation time: 20 minutes
Cooking time: 6-8 hours
5. Temperature:
Dehydrator: 145°F
Oven: Lowest temperature
Serving size:
Makes about 12-16 small squares or bars.
Nutritional information:
Per serving (1 square or bar):
Calories: 180
Fat: 12g
Carbohydrates: 12g
Protein: 8g
Fiber: 2g
Sugar: 9g
Substitutions for ingredients:
- Dried beef jerky can be substituted with any other dried meat, such as venison or bison.
- Dried apricots can be substituted with any other dried fruit, such as raisins or cranberries.
- Almonds can be substituted with any other nuts, such as pecans or walnuts.
- Honey can be substituted with maple syrup or agave nectar.
- Rendered beef fat can be substituted with coconut oil or ghee.
Variations:
- Add cinnamon or nutmeg for a spiced flavor.
- Use different combinations of dried fruit and nuts for variety.
- Add shredded coconut for a tropical twist.
Tips and tricks:
- Make sure to chop the dried apricots and almonds finely to ensure they mix well with the beef jerky powder.
- If the mixture is too dry, add a little more honey or fat until it reaches the desired consistency.
- Store the pemmican in an airtight container in a cool, dry place for up to 3 months.
Storage instructions:
Store the pemmican in an airtight container in a cool, dry place for up to 3 months.
Reheating instructions:
Pemmican does not need to be reheated.
Presentation ideas:
Serve the pemmican on a wooden board with other dried fruits and nuts for a rustic presentation.
Garnishes:
Garnish with fresh herbs, such as rosemary or thyme, for a pop of color.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with fresh vegetables, such as carrots or celery, for a crunchy contrast.
Troubleshooting advice:
- If the pemmican is too dry, add a little more honey or fat until it reaches the desired consistency.
- If the pemmican is too wet, add more beef jerky powder until it reaches the desired consistency.
Food safety advice:
Make sure to use clean hands and utensils when handling the ingredients. Store the pemmican in an airtight container in a cool, dry place to prevent spoilage.
Food history:
Pemmican is a traditional food of the indigenous peoples of North America. It was made by drying and pulverizing meat, mixing it with fat and dried berries, and forming it into small cakes for long-term storage.
Flavor profiles:
Savory, sweet, and nutty.
Serving suggestions:
Serve as a snack or as a high-protein, high-energy food for outdoor activities.
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