I have not made this recipe yet, but because of a guest post I’m doing for Ann Marie’s CHEESESLAVE blog about real food emergency preparedness (I will link to that post when it comes out), I want to try it soon. So I am posting and will update this recipe and let you know how it turns out. This recipe is also a good mini lesson in how to render fat. The technique would work with either beef fat (tallow or suet) or pork fat (lard).
For good information and pictures in the meantime, please see this entry in Mark’s Daily Apple. What a great post! The only difference that I can see between his recipe and Sally Fallon’s is that Sally added dried cranberries and maple syrup. I think this will make the pemmican more palatable, but we will see!
I am also thinking of adding 1 teaspoon of salt per pound of beef PRIOR to dehydrating the beef, does anyone have any advice on this? Would love to hear from people in the comments that have made pemmican.
Have a great weekend and be sure to share in the comments about any pemmican stories or experiences that you have had.
Rating: ?? fork (key)
?? not sure yet
Page in NT: 525
- 3 pounds lean beef, such as brisket or bottom round
- 1 pound beef suet or tallow (you will want to end up with 3/4 cup of liquid tallow) [TNC: has anyone tried coconut oil?]
- 1/2 cup dried cranberries or cherries (optional)
- 1/4 cup grade B maple syrup (optional)
Slice beef into thin strips, spread on oiled racks placed on a cookie sheet and bake several hours in a 150 degree oven until well dried. You may also use a dehydrator. Meanwhile, cut suet or tallow into small pieces and place in a pan. Melt over medium-high heat and allow to boil until any pieces of skin, meat or gristle have become crisp. Pour the hot fat through a strainer into a glass measuring cup – you should have about 3/4 cup of rendered fat.
Cut dried beef into pieces and process in batches in the food processor, several minutes per batch, until the beef is reduced to a course powder. In a bowl, mix powdered beef, warm fat, optional cranberries and optional maple syrup. Press into a quart-sized, wide-mouth mason jar and cover tightly. Pemmican may be stored at room temperature. Eat pemmican as is, or fry it up in a pan.
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