Pemmican

Long before there were protein bars wrapped in foil or vacuum-sealed trail mixes tucked into backpacks, there was pemmican. It was born of necessity, yes—but also of knowledge. Plains tribes understood that lean meat alone would not sustain a body through winter or over distance. Fat was fuel. Berries brought brightness and balance. Combined carefully, these simple ingredients created something durable, nourishing, and remarkably efficient.

Recipe makes about 1 pound of pemmican

Whatcha Need

• 1½ pounds lean buffalo, venison, elk, or very lean beef
• ½ cup dried berries (juneberries, chokeberries, raisins, or other dried berries)
• Sugar, to taste (optional)
• About 12 ounces beef suet (to render approximately 1 cup tallow)

Whatcha Do

1. Preheat the oven to 200℉.
2. Trim all visible fat from the meat. Place it in the freezer for 20-30 minutes until very firm but not frozen solid. This makes slicing easier.
3. Slice it very thin across the grain. Arrange the strips in a single layer on a wire rack over a rimmed baking sheet.
4. Dry in the oven for 7-8 hours, or until the meat is completely brittle—drier than jerky. It should snap, not bend.
5. Break the dried meat into pieces and grind in a food processor until it becomes a coarse powder. Transfer to a large bowl.
6. Grind the dried berries very fine and add them to the meat. If desired, add a small amount of sugar to balance tart berries. Mix thoroughly.
7. Meanwhile, slowly render the suet in a small pot over low heat until fully melted. Strain out any solids. Allow the rendered fat (tallow) to cool slightly but remain liquid.
8. Gradually pour the warm tallow into the meat mixture, stirring until the mixture just holds together when pressed. You may not need all of the rendered fat; the consistency should be firm but not greasy.
9. Pour the mixture firmly into a loaf pan or shape into bars. Alternatively, pack tightly into a resealable bag, pressing out as much air as possible.
10. Cool completely until firm. Store refrigerated for several weeks, or freeze for longer storage.
11. Served as-is in small portions, or crumble into soups and stews for added richness.