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Traditional Pemmican with Dried Berries
Created by: Howcan Team
Ingredients
- 2 lbs of lean, dried meat (such as beef or bison)
- 1 cup of rendered fat (such as tallow or lard)
- 1 cup of dried berries (such as cranberries or blueberries)
- 1/2 cup of dried fruit (such as raisins or cherries)
- 1/4 teaspoon of salt
Instructions
- If the dried meat is not already in small pieces, use a sharp knife to finely chop it into small, uniform pieces.
- In a large bowl, combine the chopped dried meat, dried berries, dried fruit, and salt. Mix well to evenly distribute the ingredients.
- In a separate pot, melt the rendered fat over low heat until it is completely liquid.
- Pour the melted fat over the meat and berry mixture, stirring continuously to ensure that the fat coats all of the ingredients.
- Once the mixture is well-coated, transfer it to a shallow baking dish or pan, spreading it out evenly.
- Allow the pemmican to cool and solidify at room temperature for at least 2 hours, or until the fat has completely hardened.
- Once the pemmican has solidified, use a sharp knife to cut it into small, bite-sized pieces or bars.
- Store the pemmican in an airtight container at room temperature for up to 6 months, or in the refrigerator for longer shelf life.
Traditional Pemmican, a staple of Indigenous North American cuisine, has a rich history dating back centuries. Originally crafted by Native American tribes and later adopted by fur traders and explorers, Pemmican was a vital source of sustenance due to its long shelf life and high nutritional value. The addition of dried berries, such as cranberries or blueberries, adds a delightful burst of sweetness to the savory mixture of dried meat, rendered fat, and sometimes nuts. This fusion of flavors creates a unique and satisfying snack that pays homage to the traditional recipe while offering a modern twist. Today, renowned chefs and restaurants in regions with strong Indigenous culinary traditions, such as the Great Plains and the Pacific Northwest, have embraced this classic dish, infusing it with their own creative interpretations. For those seeking the best version of this dish, exploring Indigenous-owned eateries and food festivals can provide an authentic and memorable experience. When preparing Traditional Pemmican with added dried berries, it's crucial to ensure the quality of the ingredients, particularly the choice of lean, dried meat and rendered fat, as they greatly influence the final flavor and texture. While the traditional method involves hand-pounding the meat and mixing it with melted fat and berries, some modern variations incorporate the use of food processors for a more convenient approach. Whether enjoyed as a snack, trail food, or incorporated into contemporary recipes, Traditional Pemmican with added dried berries continues to captivate food enthusiasts with its historical significance and delightful taste.
140 min
10 servings
250 per serving calories
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