Pemmican was the method to preserve meat for Winter throughout Western Canada during the 19 Century. It sustained travel and the fur trade. I decide to make some to ascertain viability. The vacuum packed balls are still fresh and free of bacteria six months kept at room temperature. http://www.durgan.org/2015/October%202015/10%20October%202015%20Pemmican/HTML/ 10 October 2015 Pemmican Pemmican was made from eye of round beef, Natto soy beans, blueberry, cranberry and suet. The ingredients were dehydrated until very dry, beat into powder in the blender, mixed with the suet, made into one serving balls and set to harden for twelve hours, then vacuum packed in individual packages for storage at room temperature. The ingredients can be almost anything available.Base is the meat, and suet. The mixture has a most pleasant taste and could been enhanced by the addition of various desirable spices.
Interesting, thanks for posting. I think the traditional pemmican always had acidic berries, as in both of yours. I would imagine that the acidity also helps to preserve. We modern folk tend to refrigerate everything when this time last century they wouldn't have done so. And two centuries ago, they couldn't unless the weather accommodated. A university roommate years ago had Caribbean style meat pies that were kept at room temp for weeks, perhaps months. It was her Jamaican cook that sent them up to her in Boston. The meat and suet had a pastry crust, but was savory. She said they were not empanadas. Most places in North America will have edible grass and weed seeds once you know them. Some seeds like flaxseed go rancid rather quickly so that would be a consideration.
The pemmican with similar ingredients makes an excellent addition to food for a trip. I also made a batch of pemmican using ghee, purified butter, instead of suet. It kept just fine. For travel I use Portuguese sardines and pemmican plus pressure canned produce and hardtack for starch. Being a bit of a garage gut, I tend to eat for the nutrients.
