1
Batch = 3 1/2 pounds of pemmican.
Can be shaped into bars, for your own home-made
energy snack bars.
3 - 8oz bags - Fresh Beef Jerky, high-quality
-
Choose all one flavor, or mix flavors; black
pepper, original hickory, teriyaki, or hot red
pepper. See: www.Beefjerky.com
Put
the jerky in a food processor or meat grinder
and grind until fine. Spread it out very thinly
on cookie sheets and oven-dry at 180°F overnight
or until crispy and sinewy. Regrind or somehow
break it into almost a powder.
3
cups dried fruit -
Choose and mix to taste currents, dates, raisins
dried apricots, dried cherries, dried apples.
Grind part of the dry fruit, and coarsely chop
the other portion, for some texture.
2
cups rendered beef fat -
The best beef fat is inside the body cavity,
near the kidneys. Ask your butcher for it.
Cut fat into chunks and heat over the stove
over medium heat. Pour off the liquid and strain
it. TIP: Vary the fat content of the finished
pemmican to the temperature in which it will
be consumed. Less fat for summer. Lots for winter.
Unsalted nuts to taste and a shot of honey.
Combine
in a bowl and mix by hand.
Divide
the batch into four portions. Or shape into
bars, for your own home-made energy snack bars.
The
pemmican will last for quite a while without
refrigeration. It really can be eaten four years
old. It actually improves with age.
Its
an excellent good energy food for biking, canoeing,
and cross country skiing.
