Recipe by Montana Heart Song
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.
- 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
- 4.92 ml salt
- 10 dried juniper berries, crushed
- 10 dried currant berries, crushed
- 20 dried raisins, crushed
- 5 wild onions, bulbs, crushed or 29.58 ml minced dried onion
Directions See How It's Made
- For dried Jerky: Lay meat out on baking trays. Heat the ingredients slowly for jerky.
- You may substitute splenda for sugar and salt substitute for regular salt.
- Brush on each slice of meat. Let set for 1/2 hour.
- Bake 200* oven. Check after 2 hours, turn meat, baste with remaining flavoring. Bake until slightly dry. It will bend a little.
- Place in air tight bags or cans to store.
- For pemmican, crush with mortar and pestle: berries, raisins, onions.
- Mix with salt.
- Toss meat with crushed mixture. Shake off excess in bag. Lay on trays.
- Bake 200* oven. Bake until dry. You may lay outside in the air and sun if you have a protected place from bugs and animals.
- When 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.