Ingredients with Measurements:
- 1 lb lean beef or bison
- 1 cup dried cranberries
- 1 cup chopped walnuts
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 cup rendered beef fat or coconut oil
Special equipment needed:
- Food processor or meat grinder
- Dehydrator or oven
Step-by-step instructions:
1. Trim any excess fat from the beef or bison and cut into thin strips.
2. In a food processor or meat grinder, grind the beef or bison until it is finely chopped.
3. In a large mixing bowl, combine the ground meat, dried cranberries, chopped walnuts, salt, black pepper, garlic powder, and onion powder. Mix well.
4. Melt the rendered beef fat or coconut oil in a large skillet over medium heat.
5. Add the meat mixture to the skillet and cook, stirring frequently, until the meat is browned and crispy.
6. Remove the meat from the skillet and spread it out on a dehydrator tray or baking sheet.
7. Dehydrate the meat at 145°F for 6-8 hours, or bake in the oven at 200°F for 4-6 hours, until it is completely dry and crispy.
8. Allow the pemmican to cool completely before breaking it into small pieces and storing in an airtight container.
- Time:
Preparation time: 30 minutes
- Cooking time: 6-8 hours
Temperature:
- Dehydrator temperature: 145°F
- Oven temperature: 200°F
Serving size:
- Makes about 2 cups of pemmican
Nutritional information:
- Calories: 220 per 1/4 cup serving
- Fat: 15g
- Protein: 16g
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 5g
Substitutions for ingredients:
- Dried cherries or blueberries can be substituted for the dried cranberries.
- Pecans or almonds can be substituted for the walnuts.
- Grass-fed butter can be substituted for the beef fat or coconut oil.
Variations:
- Add 1 tsp of smoked paprika for a smoky flavor.
- Use ground turkey or chicken instead of beef or bison.
- Add 1/4 cup of honey or maple syrup for a sweeter flavor.
Tips and tricks:
- Make sure to trim any excess fat from the meat before grinding it.
- Use a lean cut of meat to ensure that the pemmican is not too greasy.
- Store the pemmican in an airtight container in a cool, dry place.
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 sliced cheese and crackers.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or thyme, over the pemmican.
Pairings:
- Serve the pemmican with a glass of red wine or a cold beer.
Suggested side dishes:
- Fresh vegetables, such as carrots or celery, make a great side dish for pemmican.
Troubleshooting advice:
- If the pemmican is too greasy, use a leaner cut of meat or reduce the amount of beef fat or coconut oil.
Food safety advice:
- Make sure to cook the meat thoroughly before dehydrating it to ensure that it is safe to eat.
Food history:
- Pemmican is a traditional Native American food made from dried meat, fat, and berries.
Flavor profiles:
- The pemmican has a savory, slightly sweet flavor from the meat, dried cranberries, and walnuts.
Serving suggestions:
- Serve the pemmican as a snack or as part of a charcuterie board.
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