Pemmican Cranberry
Pemmican is a high-energy dried meat product of North American indigenous peoples, consisting of dried beef, rendered fat and dried fruits. The cranberries give this variant a pleasant acidity and important vitamins. It is an ideal energy booster for outdoor activities and long hikes.
Ingredients(for 1 kg)
Instructions
Drying the meat
8-12 hoursCut the beef into very thin strips (2-3 mm) against the grain. Season the strips with salt and pepper and dry in a dehydrator at 70 °C for 8-12 hours until completely dry and brittle.
Grinding the meat
15 minutesGrind the completely dried meat in a blender or food processor to a fine powder. The powder should have a semolina-like consistency.
Rendering the fat
30 minutesSlowly render beef tallow over low heat until liquid. Pour through a fine sieve to remove impurities. Allow to cool to 60-70 °C before mixing with the meat powder.
Combining and Shaping
20 minutesThoroughly combine meat powder, dried cranberries and liquid tallow. Press the mixture into molds or shape into bars. Allow to harden completely until the fat is solid.
Storage
5 minutesWrap finished pemmican bars in wax paper and store in a cool, dry place. When stored cool, pemmican keeps for several months. For outdoor use, pack in airtight bags.
Pro Tip
Beef tallow from the back area is best suited for pemmican as it has a neutral flavor and remains solid at room temperature. The ratio of meat to fat should be 50:50.
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