I made pemmican today!

[Ohio Rusty]

I had made several batches of jerky that were perfect for turning into pemmican. Pemmican had been used for a couple hundred years by the plains indians, Voyagers, etc. This was their survival food. Typically made from dried buffalo meat and fat, the dried meat was pounded to a fine powder by native american women. I didn't have any of those women so the Ninja blender did a great job powdering the jerky. I added to it a big handfull of salted cashews and dried dehydrated apples from my tree. When I make beef ribs in the crock pot, i take the cooled hardened fat off the top and save the fat. That beef fat is what I used to add to the powdered meat mix. It turned out really well. The pemmican has a nice beef flavor and not overly fatty when eaten. I mostly taste the jerky flavor and not the nuts or fruit. This pemmican will make great trail food added to my jerked venison, parched corn and ships biscuits that I carry while trekking out in the woods.
Ohio Rusty ><>

 

[Rob M.]

Very cool !! Ive always wanted to make pemmican but never have . Such an historical food . Bon appetite !!

 

[TDM]

Same here, never made any but always wanted to. Good job!

 

[The Crisco Kid]

I've read that the Natives and voyagers stored the pemmican in new moccasins. They finished the pemmican about the same time the moccasins on their feet wore out. Sounds a lot like speculation to me but it could be true.

 

[Brokennock]

I had made several batches of jerky that were perfect for turning into pemmican. Pemmican had been used for a couple hundred years by the plains indians, Voyagers, etc. This was their survival food. Typically made from dried buffalo meat and fat, the dried meat was pounded to a fine powder by native american women. I didn't have any of those women so the Ninja blender did a great job powdering the jerky. I added to it a big handfull of salted cashews and dried dehydrated apples from my tree. When I make beef ribs in the crock pot, i take the cooled hardened fat off the top and save the fat. That beef fat is what I used to add to the powdered meat mix. It turned out really well. The pemmican has a nice beef flavor and not overly fatty when eaten. I mostly taste the jerky flavor and not the nuts or fruit. This pemmican will make great trail food added to my jerked venison, parched corn and ships biscuits that I carry while trekking out in the woods.
Ohio Rusty ><>

Very nicely done. I'm going to have to seriously consider trying your method. Do you remelt the fat and pour it and the dry ingredients into a bowl and mix? Cooling and storing method?
Any idea how long a batch stays safe to eat?

 

[Rob M.]

Funny or perhaps interesting observation ... Ive made plain jerky from deer ive killed many times . I made it in dehydraters and on racks by the wood stove . It was very authentic as it was completely devoid of any moisture so it would last a very long time on the trail like the stuff prepared " back in the day " . Now .... thats all well and good but ... its d@mn near impossible to eat !! LOL ...at least right away like modern jerky . When its that dry its good for grinding up before throwing into the pot too ... I found an original account where they just mention letting the jerky hang out of your mouth so you can slowly chew it as it , apparently ,slowly rehydrates ...slow and arduous but when your hungry , your hungry.... It was mostly used at the end of the day , thrown in a kettle full of water and any handy veggies available and cooked , rehydrating and then being edible stew meat .... The eating it while still in " jerked " condition is not its intended way to be eatin but will do in a pinch , but not very enjoyable. Most folks dont realize this .... My friend makes great " jerky " , very tasty and tender enough to chew and enjoy but ....what he and the majority of folks dont know is ,its not jerky . Its raw meat . Its not dehydrated to the extent that it will keep for long extended periods of time . I like it and enjoy it but I make sure its ate up before any length of time . Ive had to throw it away before , scum growing on the jerky , real jerky , fully " jerked meat " , can't spoil if kept dry . If you look at the ingredients of jerky in stores for sale and read the ingredients it'll make your head spin . They have to fill that bugger full of salt and so many preservatives so it wont spoil , rot, mold and so it'll be tender so you can eat it ... True , historically accurate and safe to keep for extended period of time , made jerky is hard as a stick and not enjoyable to eat ....

 

[smokeum54]

nice. Now it just needs bbq sauce

 

[appalichian hunter]

SWEET BABY RAYS.

 

[bud in pa]

i have made venison jerky with salt and cayenne pepper in my oven. I don't know how lont it will last because everybody eats it within a week!

 

[necchi]

Look's good,, if anything maybe a might thick, let us know how storage goes and longevity.
The original stuff around here had blueberry and chokecherry that would have been a bit higher ascorbic acid content.
Thank you for sharing,

p.s. don't bother making "hardtack", flour is best used fresh.

 

[TDM]

Yep, I've made lots of venison and beef jerky with homemade marinades. Soy sauce, pepper, cayenne, and the like. Never lasts long enough to go bad.

 

[Mike in FL]

SWEET BABY RAYS.

Yes! My venison jerky has salt and sweet baby rays. That's all. My family loves it. I've learned that almost all meat on a deer can be made into jerky.

 

[NeilMacleod]

Nice !
Next on my List

 

[JC Mendyka]

This guy has an excellent channel on historical cooking. Does a lot with the back story. Very educational

 

[longcruise]

I read that the Metis were big players in the pemmican trade. Believe they stored it in bags made from stomachs.

Wonder how far L&C would have gotten on Clif bars?