Making Pemmican & Jerky
suggested grade levels: K- 4
view Idaho achievement standards for this lesson

Procedure:
Jerky and pemmican are extremely nutritious foods that were popular with Native Peoples. They store well and are easy to make. These snacks are especially welcome on hikes, camping trips and winter adventures. Use the easy recipes below to make your own pemmican and jerky.

Jerky
Cut very lean meat (such as lean beef, deer, elk or rabbit) into thin strips that are 1 inch wide, 1/4 inch thick, and approximately 5-6 inches long. Weave the strips onto green sticks or skewers Build a low-burning campfire and slowly dry the strips over the fire. As an alternative, place the strips on wire racks and dry in and oven heated to 140 degrees F (leave the door of the oven slightly ajar). To speed the drying process, lightly sprinkle the strips with salt. Marinating the strips overnight in soy or Worcestershire sauce adds a great flavor to the finished jerky. Once dried, cool the strips completely and store in a cool place in an airtight container.

Pemmican
Take 1 pound of finely ground jerky Add 4 tablespoons of finely ground or powdered dried fruit, berries or herbs (such as sage, cherries or blueberries) Add sugar to taste if sweet pemmican is desired Mix in just enough lard (such as Crisco) to hold the dried ingredients together. Blend the entire mixture thoroughly and mold into a solid block shape Store in a cool place in an airtight container Slice off pieces of the pemmican when you wish to eat some.

Related Lesson Topics:
Geography: Geography Topics