How to Make Pemmican in a Dehydrator

Pemmican was a staple food in the early days of the Old West.

Pemmican was a great staple of the Plains Indians in bygone days, and came in turn to be an important food of the early explorers, fur traders and settlers. It consisted of venison or bison meat dried to jerky, then pounded into a coarse, fibrous powder. The dried meat was mixed with dried fruit or berries and sometimes herbs, then mixed with melted tallow and allowed to harden. The resulting mixture could be stored for months on end, making a nourishing form of preserved food. Modern enthusiasts can replicate the process with a food dehydrator. Does this Spark an idea?

Print this article

1 to 1 1/2 lbs. lean beef, sliced very thin
Cutting board
Jerky seasoning
1 lb. blueberries, cranberries, Saskatoons (serviceberries) or other berries
1 1/2 lbs. suet
Saucepan
Fine mesh strainer
Salt and pepper to taste
1/4 cup honey or maple syrup (optional)
Plastic film wrap, or sterile canning jars

Instructions

- 1
  
  Lay out the strips of lean beef on your cutting board, and season them liberally with your favorite commercial or homemade jerky seasoning.
- 2
  
  Distribute the strips in a single layer on one or more of your dehydrator's trays. Dry the beef according to the manufacturer's instructions, usually five to seven hours for thin beef. Store in an airtight container until you are ready to make the pemmican.
- 3
  
  Sort through your berries and pick out any leaves, stems or damaged fruit. Halve the berries, if you wish, to reduce the drying time. Distribute the berries evenly on the trays of the dehydrator and dry them until leathery, up to 12 hours.
- 4
  
  Heat the beef suet in a small saucepan until it has rendered completely, leaving just a few solids in the pot. Strain the fat, and allow it to cool.
- 5
  
  Process the beef and the berries separately in your food processor until they are coarsely powdered. Place the fat on a clean cutting board and knead it slightly, if it is hard. Add the berries to the fat, and knead them in.
- 6
  
  Knead the beef into the fat, and continue kneading until the entire mass has a smooth, even consistency. Add salt and pepper to taste, and up to 1/4 cup of honey or maple syrup if desired. Knead the sweetener and any additional flavorings into the pemmican.
- 7
  
  Portion the pemmican and shape it into logs, then wrap it airtight with plastic film wrap. Alternately, pack the mixture into sterile canning jars and screw the lids on tightly. The pemmican will keep for months, if stored in a cool, dark place.