Here's a post from a satisfied pemmican consumer: Newsgroup: rec.food.preserving Subject: Re: pemmicin - anyone know how? From: [log in to unmask] (Dusty G.) Date: 18 Nov 1998 04:58:06 GMT > Does anyone have a recipe for pemmicin? (hope my spelling's right) My >kids told their teachers that their mom could make it just like the >indians did! And now I have to figure out what goes in it and how to go OK, the way we did, and still do make pemmican is to take jerky and pound it to almost a powder. You can add some pounded serviceberries or cranberries, or a few 3-4 juniper berries, but only a few tribes did this. Then take suet, the fat around the kidneys of the bison of beef is best, and heat it till it melts. Pour just barely enough of the melted, liquid suet in the jerky to hold it together. You can stuff it into intestine- marrow gut is best, or a commercial sausage casing works. We also roll it in a piece of leather & tie it. Your quantities will look something like this: 5 parts jerky, 2 parts(about) suet. 5 parts jerky, 1-2 parts berries, about 3-4 parts suet. You want to pound and mix it well before stuffing it in whatever you choose. Keep it in a cool place till eaten. Just to let you know where I am comming from and and how I know these things, I am Mandan, Wyandotte & Menominee, and do a *lot* of living history events where we do & demonstrate things the way they were done. I also do a lot of recipe research, and have written some cookbooks based on the research. I have lived on jerky, pemmican and parched corn for weeks when traveling & camping on horseback, and found it quite adequate. Most of the pemmican recipes you find now are "tuned" for modern tastes, and are way off base from what pemmican was and was needed to do, which was to supply fat and energy during the long cold months when hunting was not good and the animals very lean. If you need more information, holler. You can also tell them you got this from a 'real' Indian. I know I'm real, I just caught a cold... Dusty