Backwoods Home Magazine #81 - MayJune 2003 by Backwoods Home Magazine

Author:Backwoods Home Magazine [Magazine, Backwoods Home]
Language: eng
Format: epub
Tags: Crafts; Hobbies & Home, Home Improvement & Design, How-To & Home Improvements, Do-It-Yourself, Sustainable Living
Amazon: B00G9M80L4
Publisher: Backwoods Home Magazine
Published: 2013-10-28T04:00:00+00:00

Pemmican

At its simplest, pemmican is only powdered jerky bound together with melted fat. It tastes far better than it sounds. When you’re working hard outdoors, especially in the cold, listen to your body. Pemmican will satisfy your craving for calories in ways that a candy bar won’t. It’s said to provide every essential but vitamin C. The concept of pemmican was borrowed from the American Indians. It begins with lean meat, traditionally of bison, moose, elk, or deer. It was dried over a fire or in the sun and wind. The dried meat was ground and shredded between stones. Sometimes ground dried berries, nuts, or honey were added. Finally, melted fat and/or bone marrow grease were mixed in. Pemmican could be eaten as is, or made into a soup or stew. When available, mint leaves or wild onions could be added for flavor.

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