Before you make pemmican, you'll need dried and shredded meat. Ideally, you’ll use a low-fat cut such as venison or lean beef ...

Pemmican is a Cree word that means “rendered fat.” The fat you use can be saved bacon drippings, rendered chicken fat, purchased or homemade beef suet, or any other animal fat.

The taste of pemmican really depends on what meat and spices you choose. If you love beef, then use that. If you aren’t sure about elk or deer, perhaps now is not the time to give it a try.

Although beef jerky and meat sticks prompt an "ick" from some people, they've earned enough love to migrate from gas stations to supermarkets, with store brands sold by Costco, Trader Joe's ...

Nigel Smith, owner and operator of Crackatinny Beef Jerky, said the process of drying beef had a long history and tradition across the world. "It came from the Native Americans, they used to make ...

Look for beef that's firm to the touch. Avoid wet, slimy meat and meat with a greenish-grey tinge and an 'off' smell. Always check the 'use by' dates on pre-packed meat. Colour is often cited as a ...

Stews are great for freezing, so it always pays to make double the quantity you need and keep another portion for later. Store in the freezer in an airtight container for up to a month. FAQs about ...

Store your jerky in the refrigerator or in the freezer. After you get a handle on the process, feel free to play with different curing mixtures and methods. Buying whole cuts of top round beef and ...