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March 26, 2013 - Word of the Day - Choke Cherry
Making Pemmican
Native American Recipes
Wasna (Lakota style)
Ingredients
2 c. shredded beef or bison jerky
1 c. chopped tart berries (chokecherries tart (sour) cherries or cranberries work best)
6 T. beef tallow or vegetable shortening
Instructions
Shred the jerky and berries in a food processor. Mix in the tallow or shortening and stir until well incorporated. Form the mixture into patties and dry in a dehydrator or refrigerate and eat within 3 days
(yes, I have had traditional Wasna)
Old Fashioned Way (Pemmican)
1 buffalo
16 lbs. choke cherries
Take one buffalo. Skin. Cut the meat in thin strips and
sun-dry on racks (takes several days to dry). When meat is
dry, pound it into a coarse meal. Set aside.
Break and boil bones of buffalo. Skim off fat and extract
the marrow from the bones. Render all fat from buffalo in
cauldron (or in hide-lined pit in ground with hot stones).
Pound choke cherries into coarse meal. Retain seeds and
skins.
When buffalo fat becomes liquified, add meat, fat, and
cherries. Place mixture into bladder or water-tight skin
containers (parfleches) and seal (sew shut).
NOTE: This mixture has been know to last for as long as 80
years!
*******************
I love choke cherries & buffalo!!
RECIPE PALETTE FUN
Making Pemmican
Native American Recipes
Wasna (Lakota style)
Ingredients
2 c. shredded beef or bison jerky
1 c. chopped tart berries (chokecherries tart (sour) cherries or cranberries work best)
6 T. beef tallow or vegetable shortening
Instructions
Shred the jerky and berries in a food processor. Mix in the tallow or shortening and stir until well incorporated. Form the mixture into patties and dry in a dehydrator or refrigerate and eat within 3 days
(yes, I have had traditional Wasna)
Old Fashioned Way (Pemmican)
1 buffalo
16 lbs. choke cherries
Take one buffalo. Skin. Cut the meat in thin strips and
sun-dry on racks (takes several days to dry). When meat is
dry, pound it into a coarse meal. Set aside.
Break and boil bones of buffalo. Skim off fat and extract
the marrow from the bones. Render all fat from buffalo in
cauldron (or in hide-lined pit in ground with hot stones).
Pound choke cherries into coarse meal. Retain seeds and
skins.
When buffalo fat becomes liquified, add meat, fat, and
cherries. Place mixture into bladder or water-tight skin
containers (parfleches) and seal (sew shut).
NOTE: This mixture has been know to last for as long as 80
years!
*******************
I love choke cherries & buffalo!!
RECIPE PALETTE FUN
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