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Canadian Pemmican Energy Bars
A nutrient-dense, traditional Indigenous energy bar made from dried meat, fat, and berries, providing sustained energy for long journeys.
ð§ ææ
- 500 g Lean dried meat (e.g., bison, venison, or beef)(thinly sliced and thoroughly dried, then finely ground or pounded)
- 250 g Rendered animal fat (e.g., suet or tallow)(melted)
- 100 g Dried berries (e.g., saskatoon berries, blueberries, cranberries)(lightly crushed)
- 50 g Optional: Wild rice, toasted and ground
ðšâð³ äœãæ¹
- 1
Ensure the dried meat is pounded or ground into a fine, powdery consistency. If using wild rice, toast it lightly and grind it as well.
- 2
In a large bowl, combine the ground dried meat, crushed dried berries, and optional ground wild rice.
- 3
Gradually pour the melted rendered fat into the dry ingredients, mixing thoroughly until a cohesive, paste-like mixture forms. The consistency should be firm but pliable.
- 4
Press the mixture firmly into a shallow pan or mold, about 1-2 cm thick.
- 5
Allow the pemmican to cool and solidify at room temperature, or in a cool place. Once firm, cut into bars or squares.
- 6
Store in a cool, dry place, traditionally wrapped in parchment or cloth. For longer storage, it can be frozen.
ð¡ ããã®ã³ã
- âThe quality of the dried meat is crucial for flavor and texture.
- âEnsure the fat is not too hot when mixing, as it can cook the meat.
- âTraditionally, pemmican was made in large batches and preserved for winter or travel.
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- Experiment with different combinations of dried berries.
- Add a pinch of salt if desired, though traditional pemmican is unsalted.