Some sources say that the name stemmed from the Cree Nation, but this energy-filled food has historically been used by many Indigenous people at home and while out on journeys.
Ingredients:
• 4 cups lean meat
• 3 cups dried fruit (apricots, raisins, blueberries, cherries, dates, or whatever is available).
• 2 cups rendered fat*
• Unsalted nuts
• Dash of honey
• Optional: dried kale, salt.
Instructions:
1. Heat oven to 180 degrees.
2. Spread whatever meat you chose (deer, beef, caribou or moose)
on a baking sheet.
3. Dry in the oven at 180 °F for at least eight hours, or until crispy.
4. Cool meat to room temperature.
5. Pound meat into powdery consistency and grind the dry fruit.
6. Heat the rendered fat until it becomes a liquid, then pour over the dried meat and fruit. Mix in the nuts and honey.
7. When this is dry, slice into portions, then store in a cool, dry place.
Dried pemmican lasts for up to several months.
*Rendered fat is fat from meat that has been purified; separated from any blood, connective tissue, water, or meat. It is similar to lard (which is usually rendered pork fat). Some recipes call for coconut oil.
