Today we are going to discuss how to make Sweet and Spicy Pemmican, a delicious twist on the centuries-old recipe. Pemmican, a traditional Indigenous food that has been around for hundreds of years, is a high-energy, nutrient-dense food source that is easily stored for long periods of time without spoiling. While the original recipe consisted of dried meat, rendered fat, and berries or fruits mixed together into a thick paste, pemmican recipes have changed over the years as other ingredients have become available.  Sweet and Spicy Pemmican skips the “fruity” aspects of traditional Pemmican and goes the route of incorporating honey and cayenne pepper in its place. Ingredients of Sweet and Spicy Pemmican: 2 lbs of lean ground beef ¼ cup honey ⅛ teaspoon cayenne pepper ½ teaspoon garlic powder ½ teaspoon onion powder Instructions for Sweet and Spicy Pemmican: Preheat oven to 350°F and line a rimmed baking sheet

Pemmican is a traditional Indigenous food that has been around for hundreds of years. It was originally invented by the Cree and other First Nations tribes in North America to provide a high-energy, nutrient-dense food source that could be stored for long periods of time without spoiling. The original recipe consisted of dried meat, rendered fat, and berries or fruits mixed together into a thick paste.  The high fat content makes it calorie dense and extremely shelf-stable, meaning it can stay fresh in storage for up to five years without any need for refrigeration. Pemmican also provides essential vitamins and minerals such as iron, zinc, magnesium, phosphorus, and B vitamins. Additionally, pemmican is very lightweight and portable making it great for taking on trips or hikes when carrying a lot of food is impractical. Finally, pemmican is incredibly versatile—it can be eaten by itself or made into stews or soups