I just finished reading Neanderthin--great book-- and the reference to pemmican raised my curiosity to try it.

Has anyone here tried it before? Are there any recipes for it?

Wa'il

From paleofood.com ... http://www.paleofood.com/jerky.htm . The pemmican recipes are about 2/3 down the page.

Basically, pemmican is dried meat/fish/fowl (a.k.a jerky) ... chopped up and mixed with dried paleo fruit (typically berries) .. then mixed with solid fat. The addition of fat means that pemmican is more perishable than plain jerky, which is very lean .. thus, would require refrigeration or even freezing for storage.

I'm glad I saw this page of recipes ... I see some ideas for SALMON jerky.

Doreen

Great collection of recipes

I'll try the ones without dried fruit, as I really hate sweet stuff in a none dessert meal

I doubt there's any good commercial jearky around here with no additives, so I might check if Rachel can make me some with her dehydrator

Wa'il

I wonder if dried red peppers or sundried tomatoes (which are fruits ) might give the necessary texture?

The jerky recipes on that page also include directions for drying in a regular oven, at 140 to 150°F.

Doreen

I may be entirely wrong on this, but wasn't pemmican used as food for travelling? If so, it wouldn't have to be refrigerated. I'm not advocating it, I'm just wondering.

Are you going to start roasting whole rabbits over an open fire Wa'il?

Karen

Yes, the original recipe uses dried meat and hard fats, in order to make it last for a long time, decades according to Neanderthin.

And I love rabbits!

Wa'il