Wasna/Pemmican Recipes

topic posted Fri, November 2, 2007 - 7:02 AM by  Unsubscribed
Sioux Corn Meal Wasna
2-1/2 pounds corn meal
1/2 box raisins (1/2 pound) (can substitute dried cherries, cranberries, chokecherries, blueberries)
2 cups sugar
1 cup tallow (render from suet, or substitute solid shortening)

Equipment: two cake pans to brown flour, saucepan to melt tallow, wax paper

1. Pour corn meal into two large cake pans, and brown 30 minutes in a 325-degree oven.
2. Soak raisins in enough water to moisten every raisin (use hot water, for about 45 minutes to an hour).
3. Stir corn meal and let it cool.
4. Mix corn meal, sugar, and raisins.
5. Melt tallow in a saucepan over low heat. Don't let it get too hot or catch fire.
6. Mix melted tallow thoroughly with corn meal mixture.
7. Roll wasna in into 1-1/2-inch balls, and wrap in wax paper.
8. Chill or freeze to harden.

Pemmican (in Nez Perce: 'ipé-twe)
Dried Berries, 1/4 as much as Jerky (we use Huckleberries)
Elk, Venison, Buffalo (tatonka) or Beef Jerky
Suet (enough to hold ingredients together)

Shred the jerky finely with a sharp knife. Be careful, this can be hard. If the berries are big chop them up too. (You can cheat and use an old fashioned hand grinder). Melt suet and combine all ingredient to make soft blob. Pour into a leather bag and cut off chunks when you need them. Or pour into a pan lined with aluminum foil and when cool, un-mold and cut into bars. Store in the fridge.

Note: This is very good for cold weather. To make a quick soup, drop a piece into boiling water and serve with fry bread.

2 cups buffalo jerky or beef jerky, shredded
1 cup dried chokeberries or tart red cherries, chopped
6 TBSP tallow(beef fat) or butter, melted

Combine all ingredients and form into 6 patties. Refrigerate until serving.

2 cups raisins
2 cups dates
Honey (enough for a binder)
2 cups nuts (peanuts, cashews, walnuts, etc.)

Grind together all ingredients except honey. Add honey a little at a time, mixing well until moist enough to mold well and hold shape. Pour into a pan until about 3/4 inch think, or mold directly into bars. Refrigerate and cut off bars from the pan; wrap in aluminum foil. Note: This was originally a cold climate trail food which was very high in fat (suet). The recipe substitutes honey instead of suet for a binder. However, suet can be substituted for a cold weather trip.

Saskatoon Pemmican
1 c jerky, beef or venison
1 c dried Saskatoon berries or dried blueberries
1 c unroasted sunflower seeds or crushed nuts of any kind
2 ts honey
1/4 c peanut butter
1/2 ts cayenne [optional]
This version uses peanut butter rather than melted suet or lard as the binding agent, which is more palatable for today's health conscious diets. Grind [or pound] the dried meat to a mealy powder. Add the dried berries and seeds or nuts. Heat the honey, peanut butter and cayenne until softened. Blend. When cooled, store in a plastic bag or sausage casing in a cool dry place. It will keep for months.

1/2 cup raisins
1/2 cup dried pumpkin or squash
1/2 cup peanuts
1/2 cup acorn or cornmeal
1/2 cup hickory nuts
1/3 cup honey or maple syrup
1/2 cup dried apples

In order to make sure that the acorn or cornmeal is bone-dry, spread it in a thin layer on a cookie sheet and place it in a warm oven for 15 to 30 minutes, checking frequently. The oven should be at the lowest possible setting. Then combine the dry ingredients and either chop them with a knife or grind them coarsely through a food grinder. Add the honey or maple syrup and blend thoroughly. Divide the mixture into 1/4-cup portions, press into cakes, and store in the refrigerator.

Modernized Pemmican
2 lbs. of lean buffalo, elk or beef loin.
1 1/2 lbs. of dried currant berries.
Molasses to sweeten and for binding.

Cut meat into thin slices about 1/16 - 1/8 thick. Hand to dry for 2 to 4 until thoroughly dry. pulverize dried meat to fine, almost powdery flakes.
Add dried currant berries and mix well.
Add molasses to sweeten and bind mixture.
Mix well and knead into a big dough like ball.
Pull chunks of big ball and roll into smaller 50cent size balls then flatten them. let sit for 2 days to dry.
Eat as trail snacks. Will last for years. Molasses is used rather that suet or fat to bind is because we in this modern age do not burn the energy to burn off the fat like our ancestors did. So this recipe is more for the fitness minded.

Basic Pemmican
2 oz. cooked, ground, and dried beef
2 and 1/2 oz. lard or vegetable fat (shortening)

Put the meat in a container lined with plastic film. Melt the fat and let it cool slightly to a gluey consistency. Pour the fat over the meat and let it harden. Wrap airtight and store, preferably in a freezer if you won't need the pemmican for a while.

Pemmican #2
2 oz. cooked, ground, and dried beef
2 and 1/2 oz. lard or vegetable fat
1 T minced dried onions
Prepare as above.

Pemmican #3
2 oz. cooked, ground, and dried beef
3 oz. lard or vegetable fat
1/2 oz. dried (heat dried) ground berries
Prepare as above.

½ pound tallow or suet
½ pound bacon fat
1 pound completely dried beef (follow any jerky recipe, but use no marinade or seasonings)
½–1 cup dried blueberries (optional)

Put the suet and bacon fat in a heavy oven-safe pan and bake at 250°F/120°C for 2 hours to render out excess water. If fat begins to smoke, turn the heat down until it stops. Slowly and carefully stir with a whisk every 30 minutes to ensure even melting and rendering.
Using a food processor, grind the dried beef into a powder.
Mix the beef powder and the blueberries (if used) in a heat-resistant bowl.
Once the 2 hours is up, add the liquid fat to the beef powder mix and combine completely.
Scoop the mixture evenly into the cups of a muffin tray and place in a refrigerator for 30–60 minutes to harden.
With a butter knife or spatula, dislodge the pemmican patties and wrap individually with wax paper or plastic wrap.

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