Jerky

Here are some recipes for a kind of beef jerky using moose meat. Deer meat will make a good substitute too. These recipes are good in that they require no refrigeration which will be a plus in the Aftertime.

Offered by Kristy.

Pemmican 1

Ingredients:

2 lb dried beef

1 cup raisins

1/2 cup yellow raisins

Beef suet

Instructions:

Using a blender, mince meat to a fine pulp. Stir in raisins. Chop just enough to break up raisins. Turn into bowl and mix well. Pour melted suet over top, using only enough to hold beef and raisins together. Allow to cool slightly. Turn onto a jelly roll pan and allow to cool completely. Cut into strips and then into bars about 1" wide and 4" long. Store in ziplock bags. These bars can be stored for several months.

Pemmican 2

Ingredients:

1 cup finely ground jerky

1 cup raisins or other dried fruit

1 cup chopped roasted nuts

1/3 teaspoon chile powder

2 tbs honey

4 tbs peanut

3 cups butter

Instructions:

Mix all ingredients thoroughly and press into a shallow pan. Cover with wax paper and refrigerate overnight. Cut into bars and wrap in foil. Pemmican will keep a long time but will become messy in hot weather. This is a modernized version of a food the North American Indians ate for hundreds of years.