How to Make PEMMICAN | Super Easy Recipe

Get the beef tallow over some flame to soften it up.

Powder the freeze-dried blueberries using a blender or mortar and pestle.

Use the full 6 oz of freeze-dried blueberries to make blueberry powder, but set some aside if desired.

Open the machaka and blend a portion of it before transferring to a mixing bowl.

Put on gloves and drizzle the liquefied beef tallow into the bowl with the powdered ingredients.

Mix the ingredients with hands, adding more beef tallow as needed until the mixture holds its shape.

Decide on the form factor for the final product: either press into a casserole dish or form into balls.

If using a casserole dish, refrigerate for a couple of hours before cutting into bars; if making balls, form them and refrigerate until hard.

Wrap the pemkin balls in parchment paper and secure with copper wire for storage.

Equipment Needed

Spice Level: