Pemmican
Source of Recipe
from Network for Instructional TV, Inc.
Recipe Introduction
This traditional Native American food made from dried meat pounded into a paste could be preserved for long periods of time in the form of pressed cakes. It was especially useful on long journeys or hunting expeditions.
List of Ingredients
2 ounces dried beef jerky
blender or food processor
rubber spatula
4 dried apple slices
handful of raisins, dried cranberries, or dried cherries
wax paper
rolling pin Recipe
���� Grind the dried beef jerky in the blender until it is chopped very finely. Add the dried fruit and raisins. Grind until fine. Empty the mixture from the blender onto a sheet of wax paper. Lay another sheet of wax paper on top and roll over the top sheet with a rolling ping until the pemmican is approximately 1/8 inch thick.
���� Let dry between the wax paper a day or two in the sun. To dry in an oven: Flip the pemmican from the wax paper into a pie tin. Set the tin in a 350 degree oven for two hours, turning over several times as it dries.
���� When completely dry, break of pieces to eat as a snack. Store leftover pemmican in a sealed container or plastic bag in the refrigerator.
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