Make Pemmican Like The Native Americans

Smoking instead of oven... do at night when shtf keep light from being seen! Daylight no smoke or very minimum.. remember people and animal predators will smell!

http://www.bioprepper.com/2016/05/16/return-old-paths-make-pemmican-like-native-americans/

A Return To The Old Paths: How To Make Pemmican Like The Native Americans

Invented by the natives of North America, pemmican was used by Indian scouts as well as early western explorers.

These people spent a great deal of time on the go and depended on having portable, high-energy, highly nutritious, and filling foods that would last for long periods of time.
Pemmican was light, compact, high in protein, carbohydrates, vitamins, and if done properly can last anywhere from a few years (decades) up to a lifetime without refrigeration!
Pemmican consists of lean, dried meat which is crushed to a powder and mixed with hot, rendered fat. Back in those days the natives made it with bison, deer, or elk but nowadays it is usually made with beef. Crushed, dried berries can be added as well.
A man could subsist entirely on pemmican, drawing on the fat for energy, the protein for strength and vitamins for health. There are a few cases in history of people living for months (in good health) only out of pemmican.
So, it’s easy to understand why I choose pemmican as the ultimate survival-superfood.
People really should avert their gaze from the modern survival thinking for just a bit and also look at how the guys who wandered the west 130 or so years ago did it. As I’ve said it in a recent article (30 Lost Ways of Survival from 1880) the “SHTF” we all prep for is what folks 150 years ago called “daily life:” No electrical power, no refrigerators, no Internet, no computers, no TV, no hyper-active law enforcement, no Safeway or Walmart.

How to Make Pemmican –THE ULTIMATE SURVIVAL FOOD

You’ll need:

• 4 cups lean meat or a pound (deer, beef, caribou or moose)
  
• 3 cups blueberries (or other dried fruits)
  
• 2 cups rendered fat (or 1/2 pounds)
  
• Optional – unsalted nuts and about 1 shot of honey
  

Get about a pound and a half of lean, grass-fed shoulder roast and let it firm up in the freezer so you can slice it thin.
Add salt and pepper. Set the oven to the lowest possible temperature (around 150 degrees) and put the strips of meat directly onto the rack. Crack the oven door to prevent moisture buildup.
At this point, you can also put a handful of frozen wild blueberries on a small oven pan to dry out with the meat.
Let the meat dry out for about fifteen hours, or until it is crispy. Toss it in the food processor until it becomes a powder. Do the same with the blueberries. In the old days they’d pound it with a rock to turn it into a “powder”.

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For the fat portion of pemmican, you can use tallow (rendered beef or mutton fat) or lard (rendered pork fat). Cut up your fat in small pieces and place the fat into the crockpot. Set the crock pot on low heat and remove it only after it becomes completely liquid. Use a strainer to avoid all the crispy bits; you just want the pure, liquid fat.
 
 

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Mix the meat and berry powder together, then slowly add the hot liquid fat. Pour just enough so that the fat soaks into the powder – slowly.
 
 
 
 

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Let it firm up, then cut it into squares or roll it into a ball.
If done and stored correctly it can last for decades. Wrap these “pemmican balls” in wax paper and store them in a ziplock bag in a cool, dark place.
Back in the 1800, the native people Canada (Metis) would go southwest onto the prairie, slaughter buffalo, convert it into pemmican and carry it north to trade at the North West Company posts. For these people on the edge of the prairie the pemmican trade was as important a source of trade goods as was the fur trade for the Indians further north. And this is because for a serious journey, almost all foods would have been too heavy to carry.
Here’s a video tutorial for pemmican:

 
If you’ll ever have to bug out – especially without a car – keep this in mind: Pemmican is the most compact, light, natural and nutritious supply you can take with you.

Quote :

Saving our forefathers ways starts with people like you and me actually relearning these skills and putting them to use to live better lives through good times and bad. Our answers on these lost skills comes straight from the source, from old forgotten classic books written by past generations, and from first hand witness accounts from the past few hundred years. Aside from a precious few who have gone out of their way to learn basic survival skills, most of us today would be utterly hopeless if we were plopped in the middle of a forest or jungle and suddenly forced to fend for ourselves using only the resources around us. To our ancient ancestors, we’d appear as helpless as babies.
 In short, our forefathers lived more simply than most people today are willing to live and that is why they survived with no grocery store, no cheap oil, no cars, no electricity, and no running water. Just like our forefathers used to do, The Lost Ways Book teaches you how you can survive in the worst-case scenario with the minimum resources available. It comes as a step-by-step guide accompanied by pictures and teaches you how to use basic ingredients to make super-food for your loved ones.

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Source: askaprepper.com
WHAT TO READ NEXT:
OLD SCHOOL HOMEMADE DRY CURED AND AIR DRIED BACON
20 LOST RECIPES FROM THE PIONEERS: WHAT THEY COOKED IN THEIR JOURNEY WESTWARD
POTTED MEAT: A LOST SKILL OF LONG TERM MEAT STORAGE
BACK TO BASICS: HOW TO MAKE AND PRESERVE LARD
THE BEST WAY TO STOCKPILE VEGETABLES OFF-GRID
OLD FASHIONED PRESERVING-GRANDPA’S RECIPE FOR CURED SMOKED HAM

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Also look up preparing smoked fish, up to age 15 we always has smoked smelt or salmon in the freezer.