Dried Pemmican With Juniper and Currant Berries |
|
 |
Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 20 |
|
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. Ingredients:
2 lbs boneless beef top loin steaks or 2 lbs venison loin steaks or 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 |
Directions:
1. For dried Jerky: Lay meat out on baking trays. Heat the ingredients slowly for jerky.
2. You may substitute splenda for sugar and salt substitute for regular salt.
3. Brush on each slice of meat. Let set for 1/2 hour.
4. Bake 200* oven. Check after 2 hours, turn meat, baste with remaining flavoring. Bake until slightly dry. It will bend a little.
5. Place in air tight bags or cans to store.
6. For pemmican, crush with mortar and pestle: berries, raisins, onions.
7. Mix with salt.
8. Toss meat with crushed mixture. Shake off excess in bag. Lay on trays.
9. 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.
10. 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.
|
|