Dried Pemmican With Juniper And Currant Berries Recipes
DRIED PEMMICAN WITH JUNIPER AND CURRANT BERRIES
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.
Provided by Montana Heart Song
Categories Berries
Time 6h30m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 117.8, Fat 6.3, SaturatedFat 2.5, Cholesterol 30.4, Sodium 474.8, Carbohydrate 5.8, Fiber 0.4, Sugar 4, Protein 9.2
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