6 hrs 30 mins
Montana Heart Song's Note:
This is an old recipe.It requires beef suet. I do not use. There might be a danger of mold. I have updated this recipe which can be used as a dried flavoring for sauces and soups or eaten dry.
My Private Note
Units: US | Metric
- 907.18 g boneless beef top loin steaks or 907.18 g venison loin steaks or 907.18 g elk steaks or 907.18 g buffalo loin steaks
dried jerky with flavoring
- 59.14 ml sugar
- 9.85 ml salt
- 29.58 ml soy sauce or 29.58 ml Worcestershire sauce
- 2 crushed red pepper flakes, if desired
dried pemmican with flavoring
- 1For dried Jerky: Lay meat out on baking trays. Heat the ingredients slowly for jerky.
- 2You may substitute splenda for sugar and salt substitute for regular salt.
- 3Brush on each slice of meat. Let set for 1/2 hour.
- 4Bake 200* oven. Check after 2 hours, turn meat, baste with remaining flavoring. Bake until slightly dry. It will bend a little.
- 5Place in air tight bags or cans to store.
- 6For pemmican, crush with mortar and pestle: berries, raisins, onions.
- 7Mix with salt.
- 8Toss meat with crushed mixture. Shake off excess in bag. Lay on trays.
- 9Bake 200* oven. Bake until dry. You may lay outside in the air and sun if you have a protected place from bugs and animals.
- 10When totally dry, crush the dried meat. Put in small air tight bags, or double bag for the freezer. Use a survival food for camping, as a flavoring for soups or gravies, or sprinkle on noodles or rice.
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Nutritional Facts for Dried Pemmican With Juniper and Currant Berries
Serving Size: 1 (33 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 117.7
- Calories from Fat 56
- Total Fat 6.2 g
- Saturated Fat 2.5 g
- Cholesterol 30.3 mg
- Sodium 474.7 mg
- Total Carbohydrate 5.7 g
- Dietary Fiber 0.4 g
- Sugars 4.0 g
- Protein 9.2 g
The following items or measurements are not included:
boneless beef top loin steaks
crushed red pepper flakes