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    You are in: Home / Recipes / Pemmican Recipe
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    Pemmican

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Snowpeas's Note:

    A great way to eat against the grain/paleo. If you are a purist, avoid the food processor and just grind the stuff between a couple of rocks. This recipe is based on one from Ray Audette, author of "Neanderthin: A Caveman's Guide to Nutrition". Don't be afraid to mess with the quantities, these are just my estimates. Pemmican will last forever if it is kept dry. Also, cooking time does not include drying time for meat.

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    My Private Note

    Ingredients:

    Serves: 16

    Yield:

    ounces

    Units: US | Metric

    • 5 lbs boneless eye of round beef steak (about 20 oz. dried until brittle)
    • 1 cup dried cherries
    • 6 tablespoons fat (tallow)

    Directions:

    1. 1
      Place the meat and the cherries into your food processor.
    2. 2
      Process until they are ground up.
    3. 3
      Add tallow until mixture is saturated.
    4. 4
      Place in container and enjoy.
    5. 5
      Note: Meat must be dried until there is NO moisture or spoilage could result.
    6. 6
      Note: You can get tallow by broiling cheap hamburger on your broiler pan and saving the drippings.
    7. 7
      Note: Watch for condensation if you use an airtight container. It is better to use a loose lid container and just leave the pemmican sit out until it is gone.

    Ratings & Reviews:

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    Nutritional Facts for Pemmican

    Serving Size: 1 (4 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 345.2
     
    Calories from Fat 225
    65%
    Total Fat 25.0 g
    38%
    Saturated Fat 10.4 g
    52%
    Cholesterol 91.7 mg
    30%
    Sodium 69.4 mg
    2%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 27.9 g
    55%

    The following items or measurements are not included:

    boneless eye of round beef steak

    dried cherries

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