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Pemmican (also pemican in older sources) [1] [2] is a mixture of tallow, dried meat, and sometimes dried berries. A calorie-rich food, it can be used as a key ...
Pânsâwân is traditionally produced by first slicing the meat parallel to the muscle grain into thin sheets. This can be done either in by slicing meat into separate layers that results in many smaller sheets, [4] [5] or by meticulously slicing a large piece of meat from a single muscle in a rolling fashion that produces a single long extended "scroll". [6]
The increased mobility among the post-contact Plains Indians horse culture required that essential goods such as preserved foods (including pemmican), clothing, medicines, and ceremonial items be transported efficiently in lightweight and weatherproof packaging.
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Two original samples (one version used pemmican biscuits, a peanut bar, raisins, and bouillon paste; the other used pemmican biscuits, a small D ration bar, canned processed meat, and lemon beverage powder) evolved into the one-package breakfast-dinner-supper combination later adopted as standard. [5]
[8] [9] Bovril also produced concentrated, pemmican-like dried beef as part of the British Army emergency field ration during the war. The ration came in the form of a pocket-sized tin can that contained the beef on one half alongside a dried cocoa drink on another half. The dried beef could be eaten alone, or mixed with water to create a beef tea.
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Pemmican [3] and maple sugar were also commonly added to the mixture. Rubaboo that is made by the Plains Métis is often made with pemmican, rabbit , prairie chicken or sage hen and a wide variety of wild vegetables such as wild parsnip (lii naavoo) onion , turnip , and asparagus that can all be added to the food with preference. [ 4 ]