I subsisted mainly on pemmican during a winter camping trip in Montana years ago, I don't know if that qualifies me for anything, but I'll weigh in. Get some buffalo meat, cut into strips, dry in a dehydrator or slow oven. Pound or otherwise powder it along with dried fruit of your choice, like blueberries or cranberries. Maybe two parts dry meat to one part fruit, something like that. Add a bit of salt here, too, and spices if you want them. Maybe a little juniper or spicebush berry if you want to keep it native. Then the key bit, adding fat. Something like bear fat would probably be ideal, but tallow or lard will do in a pinch. Something good and saturated. Melt whatever grease you've chosen and mix in enough to bind everything. I think I used muffin tin to form the pemmican into disks. Not exactly haute cuisine, but they sure hit the spot out in the winter woods, on their own or cooked into breakfast porridge, etc.
I subsisted mainly on pemmican during a winter camping trip in Montana years ago, I don't know if that qualifies me for anything, but I'll weigh in. Get some buffalo meat, cut into strips, dry in a dehydrator or slow oven. Pound or otherwise powder it along with dried fruit of your choice, like blueberries or cranberries. Maybe two parts dry meat to one part fruit, something like that. Add a bit of salt here, too, and spices if you want them. Maybe a little juniper or spicebush berry if you want to keep it native. Then the key bit, adding fat. Something like bear fat would probably be ideal, but tallow or lard will do in a pinch. Something good and saturated. Melt whatever grease you've chosen and mix in enough to bind everything. I think I used muffin tin to form the pemmican into disks. Not exactly haute cuisine, but they sure hit the spot out in the winter woods, on their own or cooked into breakfast porridge, etc.