Saskatoon Pemmican Recipe #73313
This is From the Edible Wild Fruits and Nuts of Canada, published by the National Museums of Canada.
by Iowahorse
30 min | 30 min prep
1 batch
- 1 cup beef jerky, beef or venison, coarsely powdered
- 1 cup dried saskatoon berries or dried blueberries
- 1 cup unroasted sunflower seed or crushed nuts, of any kind
- 2 teaspoons honey
- 1/4 cup peanut butter
- 1/2 teaspoon cayenne
- This version uses peanut butter rather than melted suet or lard as the binding agent, which is more palatable for today's health conscious diets.
- Although you can do it the old way if you wish.
- Grind[or pound] the dried meat to a mealy powder.
- Add the dried berries and seeds or nuts.
- Heat the honey, peanut butter and cayenne until softened.
- Blend.
- When cooled, store in a plastic bag or sausage casing in a cool dry place.
- It will keep for months.
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5 stars