Ingredients with Measurements:
- 1 lb. beef jerky, chopped
- 1 cup rendered beef fat
- 1/4 cup dried cranberries
- 1/4 cup dried apricots
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- Salt and pepper to taste
Special equipment needed:
- Food processor
- Mixing bowl
- Parchment paper
- Dehydrator (optional)
Step-by-step instructions:
1. In a food processor, pulse the beef jerky until it is finely chopped.
2. In a mixing bowl, combine the chopped jerky, dried cranberries, dried apricots, pumpkin seeds, sunflower seeds, chili powder, cumin, garlic powder, salt, and pepper.
3. In a separate bowl, melt the beef fat in the microwave or on the stove.
4. Pour the melted beef fat over the jerky mixture and stir until everything is well coated.
5. Line a baking dish with parchment paper and press the mixture into the dish.
6. Cover the dish with another piece of parchment paper and refrigerate for at least 2 hours, or until the pemmican is firm.
7. Once the pemmican is firm, cut it into small squares or bars.
8. If desired, you can dehydrate the pemmican in a dehydrator for a few hours to make it even more shelf-stable.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours (refrigeration time)
Temperature:
- N/A
Serving size:
- Makes approximately 12 servings
Nutritional information:
- Calories per serving: 280
- Fat: 20g
- Protein: 20g
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 5g
Substitutions for ingredients:
- You can use any type of dried fruit or nuts/seeds that you prefer in this recipe.
- If you don't have beef fat, you can use coconut oil or ghee instead.
Variations:
- You can adjust the level of spiciness in this recipe by adding more or less chili powder.
- You can also experiment with different seasonings to change up the flavor.
Tips and tricks:
- Make sure to press the pemmican mixture firmly into the baking dish to ensure that it holds together well.
- If the pemmican is too crumbly, you can add more melted beef fat to the mixture.
Storage instructions:
- Store the pemmican in an airtight container in a cool, dry place for up to 1 month.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the pemmican on a wooden board with some fresh herbs and nuts/seeds for a rustic presentation.
Garnishes:
- Fresh herbs, nuts/seeds
Pairings:
- This pemmican pairs well with a variety of cheeses and crackers.
Suggested side dishes:
- Fresh vegetables, fruit, or a simple salad would be a great accompaniment to this pemmican.
Troubleshooting advice:
- If the pemmican is too crumbly, try adding more melted beef fat to the mixture.
Food safety advice:
- Make sure to use clean hands and utensils when making this recipe.
- 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, mixing it with fat and berries, and then shaping it into cakes.
Flavor profiles:
- This pemmican is spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the pemmican as a snack or as part of a charcuterie board.
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