Part 4/8:
To recreate pemmican, two pounds of lean meat is essential. Trimming excess fat, the meat is sliced thin—preferably against the grain—to enhance subsequent grinding. Although modern ovens streamline this process, historic methods utilized sun-drying techniques, showcasing the ingenuity of cultural practices in preserving food.
After drying for about ten hours, achieving a crispy texture, the meat is ground into a coarse powder. The only other necessary ingredient is fat—traditionally, the suet of bison. While some recipes might add sweet elements like sugar or currants to enhance palatability, the primary formula remains pure and simple: meat and fat.