Food storage - pemmican.
Pemmican is, at it's most basic, dried meat powder mixed with rendered suet or tallow. Most folks add dried, powdered fruit to the mix as well. It keeps practically forever, and like jerky can be eaten as-is, or boiled in water to extend it's volume and create a hearty soup base.
Any kind of lean meat that can be dried is appropriate, and any kind of fruit that can be dried is appropriate. There is a little less leeway in the fat used, as the fat must be a firm sort at room temperature to keep the pemmican from melting on the move.
There are a gazillion YouTube videos regarding pemmican, but I think the following provide a good starter kit:
And a low-tech version (bonus: cooking with pemmican):
There are a lot of YouTube videos dealing with pemmican. The ones that come to mind most are on Townsend's channel and the Tasting History channel.
One thing to remember is that it can be dual-use, just like jerky and pinole. back in the day, it was carried on trips, and could be eaten on the run or cooked at camp into various stews and soupe, the water serving to extned the ingredients and allowing them to meld together.
Pinole is another sort of "travel food" made by the Indians. It consists of parched corn coated in a wet sugar, such as molasss, honey, or maple syrup, Then dried to create a crusty coating. I think it was the inspiration for the original "Cracker Jacks". It had the same uses as described above for pemmican. Pinole is, I think, the Mexican indian name for it, and I can't recall at the moment what North American tribes called it - but it is the same thing, in any language.
ETA: I have used a regular oven before to dry the meat rather than a fancy dehydrator, which I do not have. I'd slice it thin the beat it flat, and place it on the over rack to dry, running the oven at about 175 degrees F for a couple hours with the over door cracked open to allow the escape of the moisture. That usually did the trick to turn it into a dried out, crackly version of jerky that could be pounded into powder.
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Pemmican is, at it's most basic, dried meat powder mixed with rendered suet or tallow. Most folks add dried, powdered fruit to the mix as well. It keeps practically forever, and like jerky can be eaten as-is, or boiled in water to extend it's volume and create a hearty soup base.
Any kind of lean meat that can be dried is appropriate, and any kind of fruit that can be dried is appropriate. There is a little less leeway in the fat used, as the fat must be a firm sort at room temperature to keep the pemmican from melting on the move.
There are a gazillion YouTube videos regarding pemmican, but I think the following provide a good starter kit:
And a low-tech version (bonus: cooking with pemmican):
There are a lot of YouTube videos dealing with pemmican. The ones that come to mind most are on Townsend's channel and the Tasting History channel.
One thing to remember is that it can be dual-use, just like jerky and pinole. back in the day, it was carried on trips, and could be eaten on the run or cooked at camp into various stews and soupe, the water serving to extned the ingredients and allowing them to meld together.
Pinole is another sort of "travel food" made by the Indians. It consists of parched corn coated in a wet sugar, such as molasss, honey, or maple syrup, Then dried to create a crusty coating. I think it was the inspiration for the original "Cracker Jacks". It had the same uses as described above for pemmican. Pinole is, I think, the Mexican indian name for it, and I can't recall at the moment what North American tribes called it - but it is the same thing, in any language.
ETA: I have used a regular oven before to dry the meat rather than a fancy dehydrator, which I do not have. I'd slice it thin the beat it flat, and place it on the over rack to dry, running the oven at about 175 degrees F for a couple hours with the over door cracked open to allow the escape of the moisture. That usually did the trick to turn it into a dried out, crackly version of jerky that could be pounded into powder.
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