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Approximately 5 pounds (2,300 g) of meat are required to make 1 pound (450 g) of dried meat suitable for pemmican. This thin brittle meat is known in Cree as pânsâwân and colloquially in North American English as dry meat. [14] The pânsâwân was then spread across a tanned animal hide pinned to the ground, where it was beaten with flails ...
In December, the Pemmican War returned to the Athabasca District. The NWC's Alexander Stewart with 22 men seized the HBC's Green Lake post and confiscated 11-1/2 packs of furs, 1,500 lbs of dried meat, 3 bags of pemmican and all the post's trade goods. They then dismantled the post and carried off the doors, hinges, windows & other useful ...
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]
The Pemmican Proclamation also led to European's control of the pemmican market in the 1820s. The price of pemmican during the Pemmican War was kept low until small amounts of buffalo or meat could be found, when pemmican prices would grow causing many issues for Metis. George Coltpitts, author of the article “ Market Economies in the British ...
The meat was likely dried for preservation, with 20 pounds of dried meat yielded from 100 pounds of fresh meat. It is thought that Paleo-Indians may have preserved butchered neck meat into pemmican, dried meat pounded into a powder, like later Plains Indians who found bison neck meat tough to eat. [1]
Pânsâwân, or dry meat, is a type of dried smoked meat product made by the Indigenous peoples of Canada including the Cree, Dene, and Métis. [1] The term is loosely translated from the Cree language as "thin-sliced meat" with the meat used for its production from bison , elk , or moose . [ 2 ]
It takes between 4 pounds (1.8 kg) or 5 pounds (2.3 kg) of meat to produce 1 pound (0.45 kg) of dried meat. [42] A bag of pemmican or a taureau (lit. 'a bull') weighed between 90 pounds (41 kg) to 100 pounds (45 kg) [43] and contained between 45 pounds (20 kg) to 50 pounds (23 kg) of dried pounded meat. [40]
The women prepared bison meat in a variety of ways: roasted, boiled, and dried. Dried meat was prepared into pemmican, for sustenance while the people were on the move. Pemmican is made by grinding dried lean meat into powder, then mixing a near-equal weight of melted fat or tallow and sometimes berries.