Pemmican Blueberry
This blueberry variant of traditional pemmican combines the intense meat flavor with the sweet-tart note of dried blueberries. The anthocyanins in blueberries provide valuable antioxidants, making this energy bar particularly nutritious. Perfect as a compact energy supply for outdoor adventures.
Ingredients(for 1 kg)
Instructions
Drying the meat
8-12 hoursCut the beef into thin strips (2-3 mm) against the grain. Season with salt and dry in a dehydrator at 70 °C for 8-12 hours until the strips are completely dry and brittle.
Processing meat and blueberries
15 minutesGrind the dried meat in a blender to a fine powder. Coarsely chop the dried blueberries and mix with the meat powder, cinnamon and honey.
Preparing fat and mixing
30 minutesRender beef tallow over low heat and pour through a sieve. Allow to cool to 65 °C and then stir evenly into the meat-blueberry mixture until a homogeneous mass forms.
Shaping and Hardening
2-4 hoursPlace the warm mixture into a baking paper-lined mold, press evenly and smooth out. Let harden in the refrigerator for at least 2-4 hours, then cut into bars.
Pro Tip
Fresh blueberries can be dried in a dehydrator at 60 °C for 10-12 hours. Coarsely chop dried blueberries before processing so they incorporate better into the mixture.
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