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Pemmican

Pemmican is a preparation of preserved meat, made by cutting lean meat into thin steaks, drying these thoroughly, reducing the substance to powder, and mixing it with melted fat, or beef suet. The following is an account given by Sir John Richardson of the preparation of pemmican for use in the search for Sir John Franklin. "The round or buttock of beef, of the best quality, having been cut into thin steaks, from which the fat and membranous parts were pared away, was dried in a maltkiln over an oak fire until its moisture was entirely dissipated, and the fibre of the meat became friable. It was then ground in a malt-mill, when it resembled finely-grated meat. Being next mixed with an equal quantity of melted beef suet, or lard, the preparation of plain pemmican was complete; but to render it more agreeable to the unaccustomed palate, a proportion of the best Zante currants was added to part of it, and part was sweetened with sugar. Both these kinds were much approved of in the sequel, but more especially that to which the sugar had been added. After the ingredients had been well incorporated by stirring, they were transferred to tin canisters capable of containing eighty-five pounds each, and having been firmly rammed down, and allowed to contract further by cooling, the air was completely expelled by filling the canister to the brim with melted lard through a small hole left in the end, which was then covered with a piece of tin, and soldered up. Finally, the canister was painted and lettered according to its contents."