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Fruit, Meat, Nuts & Grains, Side or Appetizer

Pemmican

A Native American travel-food. It has a lot of protien, fat, carbohydrates and sugars in a very small package, and stores well. Consequently, if you are travelling far, it’s a pretty good choice. Naturally, European settlers quickly adopted it. Travelers of any sort, even on sea voyages, likely carried some with them.

Serves: About 12 cakes

Ingredients:

  • 1 cup dried meat (jerky is ideal). Beef or venison is traditional, but there is no reason to not use any other type. Poultry or fish were also used.
  • 1 cup dried berries or raisins.
  • 1 cup crushed nuts or seeds. Sunflower is perfect, though almonds, walnuts, acorns, or just about any seed or nut will work. (some southwestern tribes used corn!)
  • 1/4 cup suet or lard.
  • 2 teaspoons honey

Directions:

  1. Grind or pound meat into a powder. Traditionally you left the meat out until brittle, but I recommend a blender for modern pirates.
  2. Add berries and nuts. Mix well.
  3. Heat suet until softened and mix in honey.
  4. Mix all ingredients together well.
  5. Let sit until cool enough to touch. Mold it into logs or cakes. When put in an airtight container, it will keep for many months.

Variations:

  • This is more of a framework then a recipe. You can change this pemmican around many ways, to make it different.
  • Turkey & cranberries & walnuts
  • Mango or Papaya and jerked pork.
  • Ham & mango with peanut butter instead of suet for a South African feel.
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