Dried Pemmican With Juniper and Currant Berries: A Taste of the Wild

The wind whipped through my hair as I huddled around the crackling campfire in the foothills of the Rockies. The air was crisp and carried the scent of pine and damp earth. My grandfather, a seasoned outdoorsman, pulled out a small, well-worn pouch. Inside, nestled amongst the faded leather, was pemmican – a staple he always carried on his adventures. He offered me a piece, and as I chewed, the earthy flavors of dried meat mingled with the sweet-tart burst of berries and the aromatic hint of juniper transported me to a world of rugged landscapes and self-reliance. That single bite sparked a lifelong fascination with this ancient food, and the resourcefulness it represents.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2-6 hours
• Total Time: 6 hours 30 minutes
• Servings: 20
• Yield: Varies
• Dietary Type: Paleo

Ingredients

• 2 lbs elk steaks or 2 lbs buffalo loin steaks
• 1/4 cup sugar
• 2 teaspoons salt
• 2 tablespoons soy sauce or 2 tablespoons Worcestershire sauce
• 2 crushed red pepper flakes (optional)
• 1 teaspoon salt
• 10 dried juniper berries, crushed
• 10 dried currant berries, crushed
• 20 dried raisins, crushed
• 5 wild onion bulbs, crushed or 2 tablespoons minced dried onion

Equipment Needed

• Baking trays
• Mortar and pestle (or food processor)
• Airtight bags or cans

Instructions

1. Prepare the Jerky Marinade: In a bowl, combine the sugar, salt, soy sauce (or Worcestershire sauce), and crushed red pepper flakes (if using). Whisk until the sugar and salt are dissolved. This is your jerky flavoring.

2. Marinate the Meat: Lay the elk or buffalo steaks on baking trays. Generously brush each slice of meat with the prepared marinade. Ensure all surfaces are coated. Let the marinated meat sit for at least 30 minutes to allow the flavors to penetrate.

3. Dehydrate the Jerky: Preheat your oven to 200°F (93°C). Place the baking trays with the marinated meat in the preheated oven.

4. Bake the Jerky: Bake the meat, checking after 2 hours. Turn the meat slices over and baste them with any remaining marinade. Continue baking until the meat is slightly dry but still pliable – it should bend a little without breaking. This can take anywhere from 2 to 6 hours, depending on the thickness of the meat.

5. Store the Jerky: Once the jerky is ready, remove it from the oven and let it cool completely. Place it in airtight bags or cans for storage. This dried jerky will be a key ingredient in the pemmican.

6. Prepare the Berry and Onion Mixture: While the jerky is dehydrating, prepare the berry and onion mixture. Using a mortar and pestle (or a food processor), crush the dried juniper berries, dried currant berries, dried raisins, and wild onion bulbs (or minced dried onion). Aim for a coarse, uneven texture.

7. Combine the Berry Mixture with Salt: In a small bowl, mix the crushed berry and onion mixture with 1 teaspoon of salt.

8. Coat the Jerky: Take the dried jerky and toss it with the crushed berry and salt mixture, ensuring that each piece is well-coated. Shake off any excess mixture in a bag.

9. Dehydrate the Pemmican: Lay the coated jerky pieces on baking trays.

10. Bake the Pemmican: Return the trays to the 200°F (93°C) oven and bake until the jerky is completely dry and brittle. This process can take several hours. Alternatively, if you live in a dry climate, you can lay the trays outside in direct sunlight, ensuring they are protected from bugs and animals.

11. Crush the Dried Pemmican: Once the pemmican is fully dried, remove it from the oven (or bring it inside from the sun) and let it cool completely. Then, using a mortar and pestle (or a food processor), crush the dried meat into a coarse powder.

12. Store the Pemmican: Store the crushed pemmican in small airtight bags or double bag it for freezer storage.

Expert Tips & Tricks

• Meat Selection: Choose lean cuts of meat for the best results. Fat can cause the pemmican to spoil more quickly.
• Marinade Customization: Feel free to experiment with different spices and herbs in the jerky marinade. Garlic powder, onion powder, smoked paprika, or chili powder can add unique flavors.
• Berry Ratios: Adjust the ratios of juniper, currant, and raisins to suit your taste preferences. More juniper will result in a more pronounced earthy flavor.
• Drying Time: The drying time will vary depending on the thickness of the meat and the humidity in your environment. Keep a close eye on the jerky and pemmican to prevent them from burning.
• Traditional Method: Traditionally, pemmican was made with rendered animal fat. While this recipe omits the fat, you can incorporate it for a more authentic (but less shelf-stable) product. Rendered tallow or lard can be mixed with the crushed dried meat and berries.
• Splenda and Salt Substitutes: As mentioned in the original recipe, you may substitute Splenda for sugar and salt substitute for regular salt.

Serving & Storage Suggestions

Dried pemmican with juniper and currant berries is a versatile food that can be enjoyed in a variety of ways. It can be eaten dry as a high-energy snack, making it perfect for camping, hiking, or other outdoor activities. You can also use it as a flavoring for soups, stews, or gravies. Simply sprinkle a small amount of pemmican into your dish to add a rich, savory flavor. Alternatively, try sprinkling it on noodles or rice for a unique twist.

Store the dried pemmican in an airtight container in a cool, dark place. It should last for several months at room temperature or even longer in the freezer. If you notice any signs of mold or off-odors, discard the pemmican immediately.

Nutritional Information

Please note that these values are estimates and may vary based on specific ingredients and preparation methods.

Nutrient	Amount per Serving	% Daily Value
Calories	118 kcal	N/A
Fat	6.3g	9%
Saturated Fat	2.5g	12%
Cholesterol	30mg	10%
Sodium	475mg	19%
Carbohydrates	5.8g	1%
Fiber	0.4g	1%
Sugars	4g	N/A
Protein	9.2g	18%

Variations & Substitutions

• Venison Pemmican: Substitute the elk or buffalo with venison steaks for a different gamey flavor.
• Smoked Jerky Pemmican: Use smoked jerky instead of plain jerky for a smoky twist.
• Spicy Pemmican: Add more crushed red pepper flakes or a pinch of cayenne pepper to the jerky marinade for a spicier kick.
• Fruit Variations: Experiment with other dried fruits such as cranberries, blueberries, or cherries in place of (or in addition to) the currant berries and raisins.
• Nut-Free Pemmican: This recipe is naturally nut-free.

FAQs (Frequently Asked Questions)

Q: Can I use beef instead of elk or buffalo?

A: Yes, you can use beef. Choose a lean cut like sirloin or flank steak.

Q: How long will the pemmican last?

A: Properly stored, dried pemmican can last for several months at room temperature or even longer in the freezer.

Q: What can I do if I don’t have a mortar and pestle?

A: A food processor or even a sturdy ziplock bag and a rolling pin can be used to crush the berries and the dried meat.

Q: Can I skip the juniper berries?

A: Juniper berries add a unique flavor, but you can omit them if you don’t have them. Consider substituting with other aromatic herbs like rosemary or thyme, but only use a very small amount.

Q: Is it safe to dry meat outside in the sun?

A: Drying meat outside in the sun can be effective in arid climates, but it’s important to protect it from insects and animals and ensure it reaches a safe internal temperature. Oven drying is generally a safer and more reliable method.

Final Thoughts

This recipe for dried pemmican with juniper and currant berries is more than just a food preparation guide; it’s a connection to a time when resourcefulness and a deep understanding of the land were essential for survival. The flavors of dried meat, sweet berries, and aromatic juniper combine to create a unique and satisfying experience. I encourage you to try this recipe and experiment with different variations to create your own signature pemmican. Whether you enjoy it on a wilderness adventure or as a flavorful addition to your favorite dishes, I hope it brings you a taste of the wild and a sense of connection to the past. Don’t hesitate to share your feedback and variations – I’m always eager to learn from fellow food enthusiasts!