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NativeTech: Indigenous Food and Traditional Recipes
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Category : The Four Legged       Region : Plains ~ Plateau       Rating : 4
Pemmican

Contributor : Added by Administrator

Tribal Affiliation : Les Roche Jaune Metis - Montana

Orgin of Recipe : Offered by R. L. Garritson ... who learned this from learned how to make pemmican from native friends and relations.

Type of Dish : Contemporary & Traditional

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Ingredients

  • 2 lbs. of lean buffalo, elk or beef loin.
  • 1 1/2 lbs. of dried currant berries.
  • Molasses to sweaten and for binding.

Directions

Cut meat into thin slices about 1/16 - 1/8 thick. Hand to dry for 2 to 4 until thoroughly dry. pulverize dried meat to fine, almost powdery flakes.

Add dried currant berries and mix well.

Add molasses to sweeten and bind mixture.

Mix well and knead into a big dough like ball.

Pull chunks of big ball and roll into smaller 50cent size balls then flatten them. let sit for 2 days to dry.

Eat as trail snacks. Will last for years.

Note: I prefer to use berries with little or no seeds. I never use chokecherries because I do not like the pits. The reason I use Molasses rather that suet or fat to bind is because we in this modern age do not burn the energy to burn off the fat like our ancestors did, So this recipe is more for the fitness minded.


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