How to make Pemmican
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Pemmican was invented by the native peoples of North America but it then was adopted by the incoming Europeans. Its appreciation and usage most notably started with the fur trade. It then later expanded into the hands of arctic and antarctic explorers and several notable figures who such as were adventurers and expeditionists, and soldiers.
British troops, during the Second Boer War, would have iron rations given to them that included four ounces of pemmican. That pemmican was considered to still last in mint condition for decades. Additionally, it was to be considered superior to biltong, a form of cured game meat originating from Africa. Men allegedly could walk for at least 36 hours before dropping when given pemmican – though they were to only use it as a last resort.
“Pemmican”, the word or term we use today derives from the Cree word,”pimîhkân”, which in and of itself derives from the word, “pimî”, or fat grease.
Now, the ingredients one would usually use, and will be what you would might – later, usually was whatever that was or is available. But even with that, we have some choices more often used than others. Such as the meat most often being of either bison, deer, elk, or moose.
Then you have dried fruit extras such as blueberries, cherries, chokeberries and currants though they most only are used for weddings and other ceremonies. While wet extras could include honey, maple syrup, or peanut butter. And on top of it all, sometimes, we have cranberries and saskatoon berries being added into the mix.
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How to Make Pemmican
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