Pemmican is similar to a jerky—a concentrated mix of fat, protein, and dried fruit that can be kept unrefrigerated for years. Developed by Native Americans, pemmican became a hot commodity in the 1700 and 1800s. This is when European explorers expanded the American fur trade and pressed north into the Arctic and needed survival foods. The name of the preparation comes from the Cree language: pimîhkân—derived from the word pimî—meaning “fat, grease.” Pemmican strips can be eaten raw, cooked into a stew with water and flour, or fried with onions and potatoes.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
8 hours
Total Time
8 hours 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 cups double-ground lean meat (deer, beef, caribou or moose)
- 3 cups dried fruit
- 2 cups rendered fat
- Unsalted nuts, as many as desired
- 1.5 oz honey
Directions
- Spread the ground meat thinly on a cookie sheet.
- Dry in the oven at a low temperature of 180°F for at least 8 hours, or until sinewy and crispy.
- With a blender or other pounding tool, pound the meat to a nearly powdered consistency.
- Similarly grind the dried fruit, leaving some lumps.
- In a large mixing bowl, combine the powdered meat and ground fruit.
- In a small saucepan, heat the rendered fat over medium heat.
- When liquified, pour over the meat and fruit mixture.
- Add the nuts and honey, mixing by hand to thoroughly combine.
- Let cool, then separate into bars and package as desired.
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