Prep Time: 15 minutes
Serves: 16 pieces
- 300 grams lean meat, dried and ground
- 100 grams beef liver, dried and ground
- 1 tablespoon salt
- 2 tablespoons herbs and spices, optional
- 400 grams beef tallow, melted
- Combine the dry meat, liver, and salt in a medium mixing bowl. Add optional herbs and spices, mix well.
- Melt tallow in a double boiler over medium heat.
- Pour over the dry ingredients. Stir well until thoroughly combined. Break apart all clumps. Tallow should fully incorporate into the meat. If still crumbly, add more melted fat.
- Spread the mixture evenly in an 8×8-inch baking dish and leave to harden at room temperature or place in the refrigerator for 30-60 minutes. Once firm, score into squares. Alternatively, you can roll the “dough” into balls with your hands.
- Store pemmican in an airtight container in the pantry. If made correctly, it is shelf-stable and will never spoil. You may also store it in the refrigerator if that makes you more comfortable.
Use any type of liver (beef, sheep, goat, etc) in combination with any meat (beef, bison, lamb, etc).
To add heart, adjust to 200 g dry, ground meat, 100 g dry, ground heart, and 100 g dry ground liver.
To make pemmican without liver, follow my Traditional Pemmican Recipe instead.