Article 232 (41 more) in rec.food.historic:
From: pat@mtl.mit.edu (Patricia E. Varley)

Subject: Re:  Pemmican Recipe
Message-ID: <1992Aug7.151053.26499@athena.mit.edu>
Date: 7 Aug 92 15:10:53 GMT
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Pemmican Recipe (from Cree Indians)

Slice meat EXTREMELY thin, dry slowly over fire or in smoke house.
Pound meat into shreds or use is meat grinder.  Mix in an equal
amount of animal fat (Crisco will do if you have no lard, but
it will not taste as good), some marrow from the bones (The marrow
is extracted by heating it--it will then come out easily).  Add
wild cherries or currants (these are the favored berries) or in
a pinch some sugar to taste.  And that's the recipe!  Some of the
Native Americans here in MA (Wamponoags) add other things such as
cayenne or worchestshire--whatever!

--MORE--(99%)Pat
End of article 232 (of 244)--what next? [npq] Article 234 (39 more) in rec.food.historic:
From: pat@mtl.mit.edu (Patricia E. Varley)

Subject: Re:  Pemmican Recipe
Message-ID: <1992Aug7.161406.29533@athena.mit.edu>
Sender: news@athena.mit.edu (News system)
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Date: Fri, 7 Aug 1992 16:14:06 GMT
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Correction:  Crisco will do if you have no unprocessed animal fat.
This is tastier.  Sorry for the slip.

Pat
End of article 234 (of 244)--what next? [npq] 