How to make Pemmican, Home Production of Quality Meats and Sausage.

Introduce the video and the recipe for pemmican from the book 'Home Production of Quality Meats and Sausage'.

Explain the history of pemmican as a native American food made from offal fat, dried meat, and berries.

Gather ingredients: dried berries (blackberry, cherry, blueberry) and quarter inch thick cut hip meat for jerky.

Prepare the dehydrator for the berries by spraying the sheets with PAM and loading them with frozen berries.

Set the dehydrator to 57 to 63 degrees Celsius (135 to 145 Fahrenheit) and dehydrate the berries for about 14 hours until they are dry and firm.

Prepare the jerky by applying salt and cure to the quarter inch thick hip meat, mixing it in well, and vacuum packing it.

Let the jerky marinate in the fridge for 12 to 24 hours before dehydrating.

After marinating, rack the jerky on dehydrator sheets, spraying them with PAM to prevent sticking.

Dehydrate the jerky at 60 to 65 degrees Celsius until it bends and breaks without snapping, which took about 10 hours.

Equipment Needed

Spice Level:

Dietary