Primitive Pemmican Recipe - it's so good

Cut fresh beef into thin strips using a sharp edge of broken obsidian.

Dry the meat in the sun, using heat and smoke from a fire to speed up the process.

Save the fat from the beef to render it later.

Tenderize the meat with a stone and tie string around each piece to hang it for drying.

Move the meat to a sunny location to continue drying, ensuring it is safe from animals.

Prepare manzanita flour by collecting and sifting manzanita berries.

Make manzanita tea with the coarse meal and seeds from the berries.

Check the meat after drying; some pieces may be dry enough to process further.

Render the fat in a pot, noting that most of it is pork fat instead of beef fat.

Pulverize the meat to help it dry faster, even if it is not fully dry.

Strain the rendered fat using a basket, mixing it with the dry meat to make pemmican.

Wrap the pemmican using dried sea algae, ensuring the fat fully moistens the dry ingredients.

Spray water on dry kelp to make it pliable for wrapping the pemmican.

Store leftovers in a buffalo gourd.

Equipment Needed

Spice Level:

Dietary