Ingredients

  • Ruminant meat, I used beef
  • Rendered fat from the same, I used suet

Method

  1. Remove any fat from the meat. This can be done before or after drying. It’s a nice snack when removed after drying
  2. Dehydrate the meat until it is so dry it can be broken into pieces Meat, so dry it snaps
  3. Grind, smash, or blend the dried meat to add small as practical Blended dried beef
  4. Weigh the dried meat
  5. Weigh out the same weight of rendered fat into a microwave or heat proof container Cold rendered suet
  6. Heat the fat until it is just melted, I use a microwave 1 minute at a time, or starting with 2 minutes if I’m doing more than 1 kg Melted rendered suet
  7. Put the dried meat in a suitably sized mixing bowl
  8. Add the melted fat to the meat, mix well with a wooden spoon Mixed blended dried meat and rendered suet
  9. Empty the mix into a suitable mold. I use a large casserole dish, once it has set reasonably firm, cut it into pieces. This has set completely, and two pieces are already eaten Completely set pemmican molded in a Corning Ware large casserole dish, cut into 8 pieces of which six remain
  • jetMAEnglish
    2·
    11 days ago

    These are great photos!

    Step three reminds me of chinese pork floss - I had the best effect using a food processer to break up the pieces.

    When you take the pemmican out for traveling, do you find it melts or keeps it shape?

    • psud@aussie.zoneOPMEnglish
      3·
      10 days ago

      So far it has held its shape. The stress test will be February, that’s when we get the highest temperatures. It would certainly melt if left in a car on a hot day

      I keep it in a zip lock bag when I’m out, in case it melts

      I find a food processor best also, I break the meat up into small pieces before it goes into the food processor