Quick Answer
Pemmican recipes typically involve a combination of fat, protein, and carbohydrates. Two common recipes include a simple mixture of 1 part fat (such as beef tallow) to 1 part dried fruit, and a more complex mixture of 2 parts fat to 1 part powdered milk to 1 part honey.
Basic Pemmican Recipe
This simple recipe involves combining equal parts of fat and dried fruit. Start by melting 1 cup of beef tallow in a saucepan over low heat. Add 1 cup of dried fruit, such as cranberries or raisins, and stir until the fruit is evenly coated with the fat. Continue stirring until the mixture reaches a temperature of 180°F (82°C) and is smooth and creamy. Remove from heat and let cool before transferring to an airtight container.
Advanced Pemmican Recipe
For a more complex recipe, combine 2 parts of fat (such as beef tallow) with 1 part of powdered milk and 1 part of honey. Start by melting 2 cups of beef tallow in a saucepan over low heat. In a separate bowl, mix together 1 cup of powdered milk and 1 cup of honey until well combined. Add the powdered milk mixture to the melted fat and stir until smooth. Continue stirring until the mixture reaches a temperature of 180°F (82°C) and is smooth and creamy. Remove from heat and let cool before transferring to an airtight container.
Tips for Making Pemmican
When making pemmican, it’s essential to use high-quality ingredients and to heat the mixture to the correct temperature to ensure it is smooth and creamy. It’s also important to store pemmican in an airtight container to prevent spoilage. To extend the shelf life of pemmican, aim to keep the mixture below 40°F (4°C) or freeze it for up to 6 months.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.