Page 60 - The Lost Ways

Generally, well-dried meat will
weigh just slightly less than 1/3 of
its raw weight. Therefore, 10
pounds of raw, lean meat will yield

about 3 pounds of thoroughly
dehydrated meat. Since
pemmican is 50% fat and 50%
dried meat by weight, 3 pounds of
dried meat will make 6 pounds of
pemmican, which will be equal to
about 18 pounds of fresh meat.

Start with well-dried red meat: beef, bison, deer, elk, etc. Make sure that the strips of
meat are thoroughly dry all the way through. Any observable moisture in the meat will
provide an environment for mold and bacteria to grow. If the strips of meat are bent
double, they should crack and not be rubbery.

Traditional meat drying - Photo credits: John Johnston

Traditionally, the meat used for pemmican is dried without salt or any other seasoning. If
you choose to season your meat, I suggest that you go very lightly—less than half of what
you would use for jerky. Use only dry spices like garlic powder, pepper, cumin, chili
powder, salt, etc.

NEVER, NEVER, NEVER make pemmican with meat that has been marinated in soy sauce,
wine, or any marinade that contains sugar of any kind and no vegetable oils of any type.

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