Hudson Bay Company Pemmican

"There is little object in travelling tough just for the sake of being tough."- The Governor and Company of Adventurers of England Trading into Hudson's Bay, an early employee manual.

Pemmican: pound a quantity of jerky until shredded. Cut fresh fat into walnut sized hunks and try out over a slow fire or in an oven. Pour the hot fat over the shredded jerky and mix into a sausage meat like consistency [a 50/50 mix]. Pack mixture into waterproof bags. Add dry berries if desired; do not salt. It takes 5 lb of meat to make 1 lb jerky so pemmican isn't overly fatty, just concentrated.

From Wilderness Cookery by Bradford Angier of Hudson Hope, B.C., published by Stackpole Books, 1961

Also:

Preserving game meat, not jerky: Cut meat into large strips, make a rub of 3 pounds salt, 4 tb allspice and 5 tb pepper. Drape over wire and air dry one month. Slice thin and eat raw or use in stews.

From Wilderness Cookery by Bradford Angier of Hudson Hope, B.C., published by Stackpole Books, 1961

Pemmican: try adding dried apricots, ground walnuts, allspice or orange peel to the mix. Small seasoned pemmican balls make interesting appetizers.

From The Complete Hunter: Venison Cookery, Cowles Creative Publishing
Posted to rec.food.preserving by Jim Weller on 31 Jan 99