How To Make Pemmican, The original American Survival Food

[@williamtownsend3279]

Totally awesome. 👍

[@mr.mckenney2549]

Thank you very much!

[@walx274]

epic

[@mr.mckenney2549]

Thanks

[@bradley200711]

what was the total cost of this food bar? And once you make the bars, before packaging, has anyone tried to further cook the bars to make them crispy-er?

[@mr.mckenney2549]

Not very sure on the price. I buy meet on bottom dollar sale price that is not fun to eat. typically the blueberries we pick our self and tallow is about $.50 a pound. If done with wiled venison almost free. Cost ranger widely based on availability of products. I am quite sure you can not brown them before you package them. You would melt the fat, and the purpose of the fat is to keep the air out and preserve the bars.

[@JoeyLev-i8i]

Hi

[@mr.mckenney2549]

@@JoeyLev-i8i hi

[@miyojewoltsnasonth2159]

*Cultural appropriation question.* Pemmican is a food of North American natives and I am a white guy. Is it cultural appropriation for me to make pemmican? Or would it only be cultural appropriation if I sold it, made a profit, and made no mention of it being a native food? Finally, what about my Pakistani girlfriend? Would the same cultural appropriation standards apply to her?

[@mr.mckenney2549]

I think you’re way over thinking it. Does chef Boyardi give credit to the founders of spaghetti on every can that they sell? If it was me I would follow all FDA guidelines by making pemnican and selling it. As far as labeling you do what feels right in your heart.