Pemmican

A traditional preparation of the Plains peoples of North America: dried meat pounded and mixed with melted fat and sometimes berries. Very dense and uncooked, it keeps for a long time and was a winter or travel ration.

1 h 10
6 servings
Medium
Pricier

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Ingredients

500 g Lean dried beef (jerky-style, unspiced)
250 g Beef fat (tallow)
50 g Bone marrow (optional, for flavour)
100 g Dried berries (cranberries)

Spices & seasoning

1 pinch Salt

Optional extras

50 g Crushed hazelnuts

Instructions

Finely slice the dried meat, then reduce it to powder in a blender or mortar until it has a coarse semolina texture.
Cut the fat into small pieces and melt it over very low heat in a saucepan, without browning, for about 20 minutes.
If using marrow, add it to the melted fat and let it melt too.
Strain the fat through a fine sieve or muslin to remove impurities.
Mix the meat powder with the chopped berries, then pour in the lukewarm fat, stirring until you get a smooth paste.
Press the mixture into a mould or tin, let it cool completely, then cut into bars. Store cool and away from light.