Dried Pemmican With Juniper And Currant Berries Recipes

DRIED PEMMICAN WITH JUNIPER AND CURRANT BERRIES

Steps:

• For dried Jerky: Lay meat out on baking trays. Heat the ingredients slowly for jerky.
• You may substitute splenda for sugar and salt substitute for regular salt.
• Brush on each slice of meat. Let set for 1/2 hour.
• Bake 200* oven. Check after 2 hours, turn meat, baste with remaining flavoring. Bake until slightly dry. It will bend a little.
• Place in air tight bags or cans to store.
• For pemmican, crush with mortar and pestle: berries, raisins, onions.
• Mix with salt.
• Toss meat with crushed mixture. Shake off excess in bag. Lay on trays.
• Bake 200* oven. Bake until dry. You may lay outside in the air and sun if you have a protected place from bugs and animals.
• When totally dry, crush the dried meat. Put in small air tight bags, or double bag for the freezer. Use a survival food for camping, as a flavoring for soups or gravies, or sprinkle on noodles or rice.

GARLIC POTATOES WITH JUNIPER BERRIES

Steps:

• Heat the oven to 350*F.
• Pour the olive oil into a heavy shallow baking dish large enough to hold the potatoes in a single layer.
• Sprinkle the juniper berries over the oil and place the dish in an oven for a few minutes to warm.
• Trim off the stem ends of the garlic cloves and rub off any feathery outer skin.
• Place the potatoes and garlic in the warm dish and roll them in the olive oil to lightly coat.
• Bake 10 minutes and roll the potatoes and garlic in the olive oil once more.
• Reduce the oven temperature to 300˚F and bake uncovered for 50 minutes or until the potatoes are just tender.
• Roll the potatoes in the olive oil to coat once more and transfer to a warm platter.
• Sprinkle with the lemon juice, salt and pepper, and oregano.
• Serve hot or warm, with toast, if desired.