Can I use game meat scraps for making pemmican?

Choosing the Right Game Meat Scraps

When selecting game meat scraps for pemmican, look for lean cuts with minimal fat content. Venison, elk, and deer meat are popular choices due to their rich flavor and lean composition. Cut the scraps into small pieces and freeze them at 0°F (-18°C) for at least 30 minutes to make them easier to grind.

Grinding and Combining with Other Ingredients

Grind the frozen game meat scraps in a meat grinder or blender until they reach a fine consistency. In a separate container, combine 1 part of the ground game meat with 1 part of melted tallow or other high-fat oil. Add 1 part of dried and powdered fat-rich ingredients, such as bone marrow or fish oil, to the mixture. Mix the ingredients well to create a uniform blend.

Drying and Forming into Pemmican

Transfer the pemmican mixture to a shallow pan or tray and spread it out evenly. Dry the mixture in a low-temperature oven (150°F - 200°F or 65°C - 90°C) for 2-3 hours, stirring occasionally, until it reaches a dry and crumbly texture. Use a spatula or spoon to break the pemmican into smaller pieces and form them into desired shapes, such as bars or blocks.