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Animal based pemmican

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Homemade Animal-Based Pemmican

Ingredients:
– Lean beef
– Beef tallow
– 100% unrefined sea salt

Instructions:

  1. Preheat your oven to its lowest setting (approximately 150°F).

  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; just be mindful that some drippings may spill into the oven.

  3. Allow the meat to dehydrate in the oven for about 15 hours, ensuring the door remains slightly ajar to prevent moisture buildup. The beef is ready when it is thoroughly dried—crispy and easily breakable. Proper drying is crucial for the pemmican’s longevity.

  4. Once dried, grind the meat into a fine powder using a meat grinder, mortar and pestle, blender, or food processor. Aim for a consistency without large chunks. Transfer the powdered meat to a mixing bowl.

  5. Gently heat the beef tallow over low heat until it becomes liquid.

  6. Pour the melted tallow over the powdered meat and mix well. The ideal ratio is 500g of meat powder, 500g of beef tallow, and 10g of salt.

  7. Press the combined mixture into a baking pan lined with parchment paper. After it cools, cut it into bars. For storage, wrap each bar in wax paper or plastic bags, and keep them in a dry, airtight container.

Storage Tips: To maximize the shelf life of your pemmican, store it in a cool, dark place, shielding it from oxygen and moisture. Enjoy your nutritious creation!

Comments

One response to “Animal based pemmican”

  1. BRAdmin Avatar
    BRAdmin

    It looks like you’ve got a great recipe for making traditional pemmican! Just a few tips to enhance your process:

    1. Meat Selection: Choosing the right cut of lean beef is important. Cuts with less fat, like sirloin or eye of round, work well. The leaner the meat, the longer your pemmican will last, since fat can go rancid.

    2. Drying Process: To ensure even drying, consider flipping the meat strips halfway through. This helps with airflow and can also speed up the drying process since some ovens may have hot spots.

    3. Mixing Techniques: When mixing the liquefied fat with the powdered meat, ensure it’s evenly distributed. You might want to use your hands (wearing gloves) to knead the mixture, which can help blend everything smoothly.

    4. Flavor Variations: If you’re open to it, adding dried berries like cranberries or blueberries can provide a nice flavor contrast and some additional nutrients. Just be mindful of the moisture content and balance it with your fat ratio.

    5. Storage Tips: Vacuum sealing the pemmican or using mylar bags with oxygen absorbers can further extend shelf life. Always label your storage containers with the date to keep track of freshness.

    Enjoy making your pemmican! It’s a fantastic way to create a nutrient-dense food that’s perfect for hiking, camping, or just storing for emergencies.

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