Quick Answer
For making pemmican, the best dried meat types are typically high in fat, such as beef or bison. Other options like venison and elk also work well. These meats provide the necessary energy and flavor to the pemmican.
Choosing the Right Meat
When selecting dried meat for pemmican, it’s essential to focus on high-fat content. Beef and bison are excellent choices, as they provide around 30-40% fat content. This fat content is crucial for pemmican’s energy density and shelf life. Aim for leaner cuts with a higher marbling score, like chuck or round, for optimal results. Venison and elk are also suitable options, but their fat content may vary depending on the source and cooking method.
Preparing the Meat
To prepare the dried meat, it’s crucial to slice it thinly and evenly to facilitate drying. A thickness of 1/8 inch (3 mm) is ideal for efficient drying and storage. Use a sharp knife or a meat slicer to achieve uniform slices. After slicing, dry the meat in a low-temperature oven (150°F - 200°F or 65°C - 90°C) for 3-4 hours or until it reaches a dry, leathery texture. This drying process helps prevent spoilage and preserves the meat’s nutritional value.
Mixing with Fat and Storage
Once the dried meat is ready, mix it with melted fat (such as tallow or beef fat) in a 1:1 ratio. The fat content should not exceed 50% to maintain pemmican’s shelf life and texture. Mix well and store the pemmican in an airtight container, like a glass jar or a plastic container, to prevent moisture and air from entering. Store the pemmican in a cool, dry place, such as a pantry or a cupboard, and it will last for several months to a year.
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