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Saskatoon Pemmican

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.1856
Energy (kCal)651.407
Carbohydrates (g)23.6223
Total fats (g)56.0383
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. This version uses peanut butter rather than melted suet or lard as the binding agent, which is more palatable for today's health conscious diets. | 2. Although you can do it the old way if you wish. | 3. Grind[or pound] the dried meat to a mealy powder. | 4. Add the dried berries and seeds or nuts. | 5. Heat the honey, peanut butter and cayenne until softened. | 6. Blend. | 7. When cooled, store in a plastic bag or sausage casing in a cool dry place. | 8. It will keep for months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef jerky venison 1 cup - - - -
    saskatoon berry blueberry 1 cup - - - -
    sunflower seed 1 cup un-roasted crushed 268.64 9.2 9.5588 23.6716
    honey 2 teaspoons - - - -
    peanut butter 1/4 cup 379.905 13.9126 15.5187 32.2113
    cayenne 1/2 teaspoon 2.862 0.5097 0.1081 0.1554

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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