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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 68.7
  • Total Fat: 1.5 g
  • Cholesterol: 2.7 mg
  • Sodium: 129.3 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.1 g

View full nutritional breakdown of Pemmican calories by ingredient
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Pemmican

Submitted by: BOBBIY
Pemmican

Introduction

This traditional Native American food made from dried meat pounded into a paste could be preserved for long periods of time in the form of pressed cakes. It was especially useful on long journeys or hunting expeditions. This Pemmican makes a great tasting snack like Granola does. It's loaded with Vitamins so if you're very busy and you forget to eat, this would be a great thing to have with you for emergency purposes. You can dry this outside for 2 days or in the oven for 2 hours.

This traditional Native American food made from dried meat pounded into a paste could be preserved for long periods of time in the form of pressed cakes. It was especially useful on long journeys or hunting expeditions. This Pemmican makes a great tasting snack like Granola does. It's loaded with Vitamins so if you're very busy and you forget to eat, this would be a great thing to have with you for emergency purposes. You can dry this outside for 2 days or in the oven for 2 hours.


Number of Servings: 10

Ingredients

    Beef Jerky, 2 oz (remove)
    Apples, dried, 4 ring (remove)
    Raisins, 1 small box (1.5 oz) (remove)
    Cranberries, dried, sweetened (craisins), 0.33 cup (remove)
    *Dried Cherries, 0.33 cup (remove

Directions

Grind the dried beef jerky in the blender until it is chopped very finely. Add the dried fruit and raisins. Grind until fine. Empty the mixture from the blender onto a sheet of wax paper. Lay another sheet of wax paper on top and roll over the top sheet with a rolling ping until the pemmican is approximately 1/8 inch thick. Let dry between the wax paper a day or two in the sun.

TO DRY IN AN OVEN: Flip the pemmican from the wax paper into a pie tin. Set the tin in a 350 degree oven for two hours, turning over several times as it dries.

When completely dry, break of pieces to eat as a snack. Store leftover pemmican in a sealed container or plastic bag in the refrigerator.

Serves up to 10 people depending on how much you want to make.



Number of Servings: 10

Recipe submitted by SparkPeople user BOBBIY.






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