Pemmican is a type of high-energy, long-lasting and portable food which was originally invented by the native Americans. It is made from dried, lean meat which is crushed up into powder form and then combined with rendered, hot fat. Pemmican is calorie-dense and just a small serving can easily sustain a person for an entire day. This has made it one of the preferred food sources for emergency situations. We will go over how to make pemmican for your survival needs.
Pemmican Recipe
Ingredients:
Meat- The native Americans used the meat from animals such as elk, deer or buffalo, but for modern day purposes, regular beef is suitable. It is preferred to use lean chunks, like the shoulder or thigh.
Fat- the two choices include either one pound of suet from beef, or fat derived from kidneys.
Extras- optional ingredients include dried fruit, berries, peanut butter, maple syrup and chopped nuts.
Instructions On How To Make Pemmican
1. Dry Out The Meat
To begin with cut off all visible fat followed by slicing the meat into thin slices and then place it in direct sunlight or on a drying-rack. The alternative is to dry the meat in an oven on the lowest-setting. The meat should dry enough that it breaks easily or cracks when bending it. If the slices, feel rubbery or still bend easily, the meat is not dry enough.
2. Grind The Meat
Use a food-processor or a powerful blender to grind up the meat into powder.
3. Render The Fat
Make sure there is no meat on the fat before heating. Heat the fat on top of the stove, inside and oven or in a crockpot. Use a very low heat over a number of hours, followed by stirring the fat from time to time. The fat is ready as soon as it stops bubbling. Once done, pour the liquid fat through a strainer to filter the crispy bits out.
4. Combine The Meat With The Extras
When using any extras such as dried fruit, berries or nuts, combine these items with the meat first in a large mixing bowl.
5. Add The Fat
Add 1 part of liquid fat to every 2 parts of the meat mixture. Pour the liquid fat while it is still hot into the mixture of meat, while continuously stirring. At this point any extra wet items such as syrup or peanut butter can be added.
6. Form The Mixture
The most popular method for pemmican is spread the wet pemmican into a casserole dish, allowing the mixture to become firm enough before cutting it up into squares or bars. Another popular method is to roll the mixture into small balls.
7. Storing
Pemmican naturally is associated with a very long-shelf like, but to ensure it lasts for even longer, it is suggested to store the food in an airtight container and keep the container in a dry, dark and cool place.
Pemmican is not the type of food that should be eaten quickly, but rather chewed slowly similar to a piece of chewing gum. The fat in the pemmican breaks down very slowly and provides a steady flow of energy throughout the day.