Dried Pemmican With Juniper and Currant Berries

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READY IN: 6hrs 30mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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