Dried Pemmican With Juniper And Currant Berries Recipes

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DRIED PEMMICAN WITH JUNIPER AND CURRANT BERRIES



Dried Pemmican With Juniper and Currant Berries image

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

2 lbs elk steaks or 2 lbs buffalo loin steaks
1/4 cup sugar
2 teaspoons salt
2 tablespoons soy sauce or 2 tablespoons Worcestershire sauce
2 crushed red pepper flakes, if desired
1 teaspoon salt
10 dried juniper berries, crushed
10 dried currant berries, crushed
20 dried raisins, crushed
5 wild onions, bulbs, crushed or 2 tablespoons minced dried onion

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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