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Here are some recipes that do not require refridgeration & please take a moment to checkout the photos below.
Pemmican
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.
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
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.
If you have a favorite or traditional recipe you'd like to share, e-mail it to
mailto:wakingdove@councilfire.com
"Ray's Pemmican |
To make Pemmican:
1. Dehydrate strips of raw red meat. I usually use 5lbs. of eye of round
beef for my weekly batch. Have the butcher slice it for you as thin as
possible. Make sure it is completely dry but not cooked. If it cooks, it
will taste gritty like sand in the final product.
2. Powder these dehydrated strips. The Indians pounded them with rocks,
but I recommend a food processor. Spices can be added at this time. All
I use for spice is about one handfull of chopped dried cherries.
3. Prepare tallow by rendering animal fat. I melt strips of beef fat
(free from the butcher counter) in a cast iron skillet on a low heat
until the rinds float to the surface. I continue to heat the resulting
tallow until all moisture is removed. It is very important to remove
all water from the fat to prevent it going rancid. Proper tallow can be
made from beef fat (suet is best) or lamb fat but not from pork fat as it
doesn't set hard enough when cool. Tallow when cooled resembles candle
wax in color and consistency.
4. When the resulting tallow is cool enough to touch but still liquid,
add it slowly to the meat powder until all of it is just saturated. By
weight this is about a 60/40 meat/tallow ratio.
5. Mold the finished product into pie tins or cupcake forms. When it
hardens you're done.
6. Store in a dry place. I keep mine in a bowl on top of the
refrigerator.
Ray Audette, author "NeanderThin: A Caveman's Guide to Nutrition"
http://www.sofdesign.com/neander
| Please Note!.... For extented survival the pemmican will need animal fat like in Ray's recipe. The fat can also be heated until liquid & filtered through dried grasses twice to get PURE TALLOW. You can store your pemmican in cleaned animal stomach or intestines if no other DRY containers are available. It is interesting to note that pemmican will last months & even many years if stored correctly.
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