USA HISTORY

Detailed explanation-1: -Pemmican (also pemican in older sources) is a mixture of tallow, dried meat, and sometimes dried berries. A calorie-rich food, it can be used as a key component in prepared meals or eaten raw. Historically, it was an important part of indigenous cuisine in certain parts of North America and it is still prepared today.

Detailed explanation-2: -Pemmican can be made from the flesh of any animal, but it was usually made from buffalo meat. The process of making it was to first cut meat into slices, then to dry the meat either by fire or in the sun. Once the meat was dried, it was then pounded into a thick flaky “fluffy” powder.

Detailed explanation-3: -pemmican, dried meat, traditionally bison (moose, caribou, deer, or beef can be used as well), pounded into coarse powder and mixed with an equal amount of melted fat, and occasionally saskatoon berries, cranberries, and even (for special occasions) cherries, currants, chokeberries, or blueberries.

Detailed explanation-4: -They continued to refer to this dried meat as charqui, and before long native peoples began to use this term. However, when the word was pronounced with a native accent, it came out sounding like “jerky”. Thus, jerky as we know it was born.

Detailed explanation-5: -Although it depends on the recipe, pemmican typically tastes like greasy beef jerky. You can make pemmican in several different ways, including with honey and dehydrated berries. Doing so will change the flavor. But in essence, this survival food is very similar to beef jerky.