The following recipe for pemmican was originally published by La Compagnie on their website. Since first referencing, the access to the address for the recipe (http://www.grin.net/~thanos/PEMMICAN.html) has been resticted. The recipe was originally published in 'The Voyageur News', Winter 1981 (Vol. 4, No. 1), North American Voyageur Council. The following recipe is based on the above website.
| 4 Cups | Dried meat (beef). | Depending on how lean it is, it can take 1 - 2 pounds per cup. Dry until crispy and sinewy. Regrind to almost a powder. |
| 3 Cups | Dried fruit | To taste mix currents, dates, apricots, dried apples. Grind some and leave some lumpy for texture |
| 2 Cups | Rendered beef fat (tallow) | Cut into chunks and heat over the stove or in an oven at medium heat. Pour of the tallow (clear liquid) and strain. |
| To Taste | Unsalted nuts | |
| 'Shot' | Honey | |
| Combine in a bowl and hand mix. Double bag into four portions. Makes about 3-1/2 pounds. Fat content can be varied depending on the season. Add more for winter (higher calories), less for summer (less calories). |
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Last updated: September 2, 2000