"Geoff Pearson" wrote in message ...
wrote in message
...




For non-USA readers; what is beef jerky?

Doe generously answered but with some (alas) pitiful American site for
pemmican:

American pemmican?! Pas possible! Moji Cris Tabernac! Sacre bleu!

http://www.metisresourcecentre.mb.ca/history/hunt.htm

Canadian Eh! Pemmican
Approx. 8 ounces home made moose, bison or beef jerky
1 cup dried Saskatoon berries (or blueberries)
1 cup unsalted sunflower seeds or crushed nuts of any kind
2 teaspoons honey
1/4 cup natural peanut or almond butter
1/2 teaspoon cayenne pepper (optional)

1. This recipe uses nut butter. The Metis hunters used bison fat.
2. Grate the jerky, then grind or pound the dried meat to a mealy
powder
3. Add the dried berries and seeds or nuts. Mash.
4. Heat the honey, nut butter and cayenne just until softened.
5. Mix all together and turn into a pan.
6. When cool cut into bars and store well wrapped in plastic.


Portable Pemmican
http://www.greatcanadianrivers.com/r...pple-home.html

Modern-day out-trippers who rely on specialty freeze-dried camp meals
may be surprised to learn that 18th and 19th century voyageurs carried
their own lightweight, calorie-packed convenience food. Thousands of
years before the invention of commercial food preservation methods,
aboriginal Americans were skillfully preparing a highly-nourishing,
long-lasting and easily portable food known as pemmican.

Vacuum-Packed: Derived from a Cree word that originally described the
preparation of bone marrow grease, the dietary staple of the fur
trader was an ingenious combination of dried lean meat (primarily
bison, but also moose, elk or deer), wild berries (such as Saskatoon
berries) and suet or bone marrow grease. Originally preserved in
animal bladders or intestines, pemmican prepared for European traders
was stored in bison-skin bags called "parfleches" that were sealed
with melted tallow. As the skin bags dried and shrank, they compressed
the pemmican mixture and created a vacuum seal, rendering the contents
virtually un-spoilable.

A Well-Balanced Meal: Highly-concentrated pemmican lightened the load
of voyageur canoes, with only 1 kilogram providing the nutritional
equivalent of up to 5 kilograms of fresh meat. In addition to the
protein and fat contained in the mixture, vitamins supplied by the
berry component helped to prevent scurvy. Greens, roots and
flavourings such as wild onions could be added to enhance the
pemmican, when it was made into a soup or stew.
Pemmican Gourmet: At the height of the western fur trade, pemmican
production was an important First Nations industry. The Hudson's Bay
Company paid a premium price for the highest quality "sweet pemmican,"
made exclusively from the leanest red meat of bison cows and young
bulls.

Zee