How To Make Pemmican

Begin by drying the beef in a dehydrator set at 160°F for 6 hours until completely dry and brittle.

Once dried, grind the beef into a fine powder using a food processor.

In a large bowl, combine the ground beef with 1/2 cup dried blueberries and 1/2 tsp salt. If using honey, add 1/4 cup honey to the mixture as well.

Melt 1 cup of beef tallow in a saucepan over low heat until it is completely liquid.

Pour the melted beef tallow into the meat and berry mixture, stirring well to combine all ingredients thoroughly.

Once everything is mixed, pour the mixture into a mold lined with parchment paper.

Press the mixture down firmly to compact it, ensuring there are no air pockets.

Allow the pemmican to cool and solidify at room temperature for about 1 hour.

Once set, cut the pemmican into bars for easy storage.

Store the pemmican in an airtight container in a cool, dry place.

Equipment Needed

Spice Level: