How to Ice-Wind Drying (Pemmican Prep)

Key Parameters

Steps

1. 1.

   Wasna (Lakota) (Plains Indigenous cultures): Creates shelf-stable travel food by combining wind-dried bison with marrow fat and chokecherries

2. 2.

   Bannock pemmican (Métis communities): Wind-dried meat provides concentrated protein that's mixed into fried bread dough

3. 3.

   Tuktuktaq (Inuvialuit) (Western Arctic): Combines wind-dried caribou with seal oil for a high-energy winter staple