Ingredients with Measurements:
- 2 lbs of lean beef, sliced into thin strips
- 1 cup of rendered beef tallow
- 1 cup of dried cranberries
- 1 cup of dried blueberries
- 1 tsp of salt
Special Equipment Needed:
- Dehydrator or oven
Step-by-Step Instructions:
1. Preheat the oven to 170°F or set up the dehydrator according to the manufacturer's instructions.
2. Season the beef strips with salt and place them on a baking sheet or dehydrator tray.
3. Dry the beef strips for 6-8 hours or until they are completely dry and crispy.
4. Once the beef strips are dried, grind them into a fine powder using a food processor or blender.
5. In a large mixing bowl, combine the beef powder, dried cranberries, and dried blueberries.
6. Melt the beef tallow in a saucepan over low heat.
7. Pour the melted beef tallow over the beef and berry mixture and stir until well combined.
8. Press the mixture into a square baking dish or mold and let it cool to room temperature.
9. Once the pemmican has cooled, cut it into small squares or bars.
Time:
Preparation time: 30 minutes
Cooking time: 6-8 hours
Temperature:
Dehydrator or oven set to 170°F
Serving size:
Makes approximately 12-16 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 10g
Protein: 15g
Substitutions for ingredients:
- You can use any type of dried berries you prefer, such as cherries or raisins.
- You can use rendered pork fat or coconut oil instead of beef tallow.
Variations:
- Add chopped nuts, such as almonds or pecans, for extra crunch.
- Add spices, such as cinnamon or nutmeg, for extra flavor.
Tips and Tricks:
- Make sure the beef strips are sliced thinly and evenly for even drying.
- Store the pemmican in an airtight container in a cool, dry place for long-term storage.
- Pemmican can be eaten as a snack or used as a high-protein, energy-boosting food while hiking or camping.
Storage Instructions:
Store the pemmican in an airtight container in a cool, dry place for up to 6 months.
Reheating Instructions:
Pemmican can be eaten cold or warmed up in a pan over low heat.
Presentation Ideas:
Arrange the pemmican squares or bars on a wooden board or plate for a rustic presentation.
Garnishes:
Sprinkle chopped nuts or dried fruit on top of the pemmican for extra texture and flavor.
Pairings:
Pemmican pairs well with fresh fruit, such as apples or grapes, and hard cheeses.
Suggested Side Dishes:
Serve pemmican with a side of raw vegetables, such as carrots or celery, for a balanced snack.
Troubleshooting Advice:
- If the beef strips are not drying evenly, rotate the trays in the dehydrator or move them around in the oven.
- If the pemmican is too dry, add a little more melted beef tallow to the mixture.
Food Safety Advice:
- Make sure the beef is cooked to an internal temperature of 160°F before dehydrating.
- Store the pemmican in an airtight container to prevent spoilage.
Food History:
Pemmican is a traditional food of the indigenous people of North America, made by drying and pulverizing meat and mixing it with fat and berries.
Flavor Profiles:
Pemmican has a savory, meaty flavor with a slightly sweet and tart taste from the dried berries.
Serving Suggestions:
Pemmican can be eaten as a snack or used as a high-protein, energy-boosting food while hiking or camping.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Native American