Pemican and Hardtack Recipes

[Rick]

This one is a little different because it doesn't require animal fat.

Pemican

Pound together 1/2 pound each of the following:

jerk meat (venison or buffalo)
parched corn
dried cranberries
dried apples
dried squash
sunflower seeds

The oil in the sunflower seeds acts like suet and binds the mixture together slightly. It's great as is by the handful, washed down with water, but it makes a good stew base with tomatoes, onions and beans when you have a chance to cook.




I've never seen honey or eggs used in Hardtack so this is another one that's a bit different.

Hardtack:

2 cups water
3 tblsp. oil
2 1/2 tsp salt
1 tblsp honey
2 eggs
1 cup powdered milk
1 1/2 cup wheat flour
2 2/3 cup rye flour
3 tblsp caraway seed

Add 4 to 41/2 cups flour a little at a time. Knead till really stiff. Roll golf ball size pieces till thin like pie crust and cut into two inch squares. It will rise in the middle and be golden brown and crisp.


bake at 350 for 15 to 20 minutes.

This is an interesting web site and the source of the recipes.

http://www.womenofthefurtrade.com/wst_page5.html

[crashdive123]

I'll have to try that hardtack recipe. Looks way better than what I've used in the past.

[hunter63]

Whole article at that site is a very good reference....and one I had lost when the blue screen od death showed up.
Thanks.

[finallyME]

This weekend I started making this type of pemican.
http://www.traditionaltx.us/images/PEMMICAN.pdf
So far I have rendered the tallow, and have the meat in my dehydrator at 110F. I was surprised at how easy it was to render the tallow. I got it all from parts of an elk a friend gave me. I guess I should take some pics to share.

That recipe you posted looks interesting, mostly because there is no animal fat. I thought that was the key to pemican. The fat makes it shelf stable for a long time. I am not an expert in any way, just trying things out.