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
- 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
- Grind or pound meat into a powder. Traditionally you left the meat out until brittle, but I recommend a blender for modern pirates.
- Add berries and nuts. Mix well.
- Heat suet until softened and mix in honey.
- Mix all ingredients together well.
- 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.
- 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.