Dried Pemmican with Juniper and Currant Berries
Discover the timeless allure of survival foods with this recipe for Dried Pemmican with Juniper and Currant Berries—a nutrient-dense, protein-packed creation perfect for outdoor adventures or long-term storage. Combining lean beef or bison with the earthy essence of crushed juniper berries, the natural sweetness of dried currants, and a touch of salt and pepper, this traditional recipe delivers flavor and sustenance in every bite. Bound together with rich, rendered tallow, the mixture is both portable and shelf-stable, making it ideal for camping trips, hiking expeditions, or emergency preparedness. Crafted using simple techniques like slow-drying and blending, this recipe offers a modern take on an ancient practice, providing a perfectly balanced snack that’s both delicious and enduring. Store it for up to six months and enjoy a taste of history wherever life takes you.
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Recipe Information
Ingredients
- 500 grams Lean beef or bison
- 250 grams Rendered beef or bison tallow
- 100 grams Dried currant berries
- 15 grams Dried juniper berries
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Step 1: Preheat your oven to the lowest possible temperature setting (generally 60-70°C or 140-160°F) or prepare a dehydrator.
Step 2: Trim all visible fat from the lean beef or bison, as fat can spoil during storage. Slice the meat into thin strips about 5 mm (1/4 inch) thick.
Step 3: Lay the meat strips in a single layer on a baking sheet or dehydrator trays. Avoid overlapping the pieces to ensure even drying.
Step 4: Dry the meat in the oven or dehydrator for 8-10 hours, checking occasionally, until it is completely dry and brittle. It should snap when bent.
Step 5: While the meat dries, finely crush the dried juniper berries using a mortar and pestle or spice grinder.
Step 6: Once the meat is fully dried, grind it into a coarse powder using a food processor or blender. You want a consistency similar to breadcrumbs.
Step 7: In a large mixing bowl, combine the ground dried meat, dried currant berries, crushed juniper berries, salt, and ground black pepper.
Step 8: Melt the tallow in a saucepan over low heat until it is fully liquified.
Step 9: Carefully pour the melted tallow over the meat mixture and stir well to evenly coat all the ingredients. The mixture should hold together when pressed but not feel overly greasy.
Step 10: Transfer the pemmican mixture into a shallow baking dish or silicone molds, pressing it firmly into place to remove any air pockets.
Step 11: Allow the pemmican to cool and solidify completely at room temperature, then cut it into bars or squares if using a baking dish.
Step 12: Store the pemmican in an airtight container in a cool, dry place for up to 6 months. For longer storage, freeze it.
Nutrition Facts
Calories |
3445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.4 g | 372% | |
| Saturated Fat | 140.1 g | 700% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 2646 mg | 115% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 71.4 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 188 mg | 14% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2561 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
