Animal based pemmican

Animal-Based Pemmican Recipe

Ingredients:

• Lean beef
• Beef tallow
• 100% unrefined sea salt

Instructions:

1. Preheat your oven to its lowest setting, around 150°F (65°C).

2. Slice the beef into very thin strips and arrange them on a baking sheet. Alternatively, you can place the strips directly on the oven rack, though this may lead to drippings inside the oven.

3. Allow the meat to dry in the oven for approximately 15 hours. Keep the oven door slightly ajar to facilitate moisture escape. The meat is ready when it is extremely crispy and easily shatters. Ensuring that the meat is thoroughly dried is crucial for the pemmican’s longevity.

4. Once dried, grind the meat into a fine powder. A meat grinder works best, but a mortar and pestle, blender, or food processor can also do the job. Ensure there are no large chunks in the mixture; it should resemble nearly a powder.

5. In a separate pan, gently heat the beef tallow until it melts.

6. Combine the liquefied tallow with the powdered meat in a mixing bowl. The ideal ratio is 500g of meat powder to 500g of beef tallow with 10g of salt.

7. Pour the mixture into a baking pan lined with parchment paper, pressing it down firmly. Allow it to cool before cutting it into bars.

8. Wrap the bars in wax paper or plastic bags and store them in an airtight container in a cool, dark place. To maximize shelf life, keep the pemmican away from moisture and oxygen.

Enjoy your homemade pemmican!