How to Make Pemmican in a Hot Climate?

Preparation and Safety Precautions

When working with hot climates to make pemmican, it’s crucial to maintain a shaded workspace and keep all equipment and ingredients at or below 70 degrees Fahrenheit to slow down spoilage. Store all ingredients in a cool, dry place before starting, and use a thermometer to ensure the workspace temperature remains within a safe range. Wear protective gloves and eyewear to avoid burns and splashes.

Pemmican Recipe and Process

To make pemmican, first, combine 2 pounds of dried and ground meat (such as beef or venison) with 1 pound of dried fruit (such as cranberries or raisins) and 1/4 cup of oil in a saucepan over low heat. Stir the mixture constantly until it reaches a temperature of 160 degrees Fahrenheit, then remove from heat and let cool. Next, add 1/2 pound of melted fat (such as beef tallow or coconut oil) to the mixture and stir until the pemmican reaches a consistency that’s similar to thick peanut butter. Pour the pemmican into airtight containers or airtight plastic bags and store them in the shade.

Storage and Handling

To keep pemmican from spoiling or melting in a hot climate, store it in airtight containers or plastic bags and keep them in a shaded area. It’s also essential to rotate the containers or bags every few weeks to ensure even storage temperatures and prevent spoilage.