Snacking State-by-State: North Dakota I - It's A Sioux Stew Revue

Prior to this post, my only exposure to North Dakota was Fargo (which, I might add, mostly takes place in Minnesota).  Watching Fargo give me no insight into the foods of the Roughrider State, and well it shouldn't.  Otherwise, I'd just be exploring Arby's and "Pancakes House".

Official Name: State of North Dakota
State Nicknames: The Roughrider State, The Peace Garden State, the Flickertail State
Admission to the US: November 2, 1889 (#39)
Capital: Bismarck (2nd largest)
Other Important Cities: Fargo (largest), Grand Forks (3rd largest), Minot (4th largest)
Region: Midwest, Great Plains; West North Central (US Census)
RAFT Nations: Bison; Wild Rice
Bordered by: Manitoba, Saskatchewan (Canada) (north); Montana (west); South Dakota (south); Minnesota (east)
Official State Foods and Edible Things: milk (beverage), northern pike (fish), chokecherry (fruit), Western wheatgrass (grass)
Some Famous and Typical Foods: wheat & milk (a leading producer of each), Native American (such as Lakota Sioux) foods (including fry bread, pemmican, foods using buffalo, etc.); buffalo, wild rice, chokecherries and other native foods; German,  Scandinavian and Russo-German foods (including borscht and knoepfla soup, etc)


North Dakota's cuisine features a few strong culinary traditions: northern Great Plains (such as Lakota Sioux), Northern European (such as German & Scandinavian) and Eastern European (such as Russian and Russo-German).  While there are surely other traditions, these are the big ones.  A very complete list of what to find food-wise in North Dakota comes from Thoughts from a North Dakota Ambassador blog author Sandy McMerty, the North Dakota Commerce Dept's Ambassador Program Director and self-proclaimed "chief cheerleader for the state of North Dakota".  She (with intern Stacey Loula) provides an extensive list of food festivals, finds and recipes from all over the state [McMurty 2011]

Of these, the foods of North Dakota's native peoples are certainly the oldest: Ojibwe/Chippewa, Assiniboine, the Affiliated Tribes (Hidatsa, Mandan and Arikara), and specifically the Sioux: Lakota, Dakota and Nakota. Many of the foods that the Sioux and other Great Plains peoples have eaten and still eat today (and will continue to eat in the future) have already been featured in this series: specifically wojapi and more than a few types of fry bread (the versatile staple of modern Native American cuisine), while others such as wahuwapa wasna (corn balls) will likely pop up at some point in the future .  One search for modern Sioux recipes also turns up a lot of recipes with buffalo, a very important animal in the Great Plains.  It was hunted and eaten there for generations, and of course is now raised as livestock.  So once again it's easy to find.

One search of the internet turned up many Lakota recipes that use buffalo.  Wendell and Nancy Deer With Horns offer a traditional Lakota stew that consists of just chunks of buffalo, wild onions and turnips - simple and delicious.  I went with a more modernized stew from NativeTech.org contributor "HLakota51", Hunkpapa Lakota (Standing Rock Sioux), who gives a filling "Grandma Connie's Buffalo Feast" using ground buffalo, corn, tomato and brown rice.  I thought of using wild rice, but sometimes my innovations don't work out too well, so no substitutions this time.

The Recipe: Grandma Connie's Buffalo Feast

For this buffalo feast you will need the following:

* ground buffalo (quite the feast indeed.  I picked up a pound of ground buffalo at the Waverly Farmer's Market - Gunpowder Bison had plenty of buffalo.  I picked up a pound of it for - gack- $9)
* corn (one can, about 80¢ at Harris Teeter)
* tomatoes (again, about the same at Harris Teeter)
* onions (had a few in the kitchen)
* brown rice (a few cups of it.  I bought it in bulk at Whole Foods for surprisingly little, only about $1.50)
* water (you will need this for the rice.  I had to add a little more than the recipe called for)
* all-purpose seasoning (I didn't have any of this around, so I threw a few spices together: rosemary, cayenne, oregano, thyme and sage.  In the end, I also added a few fancier, feastier things to the finished product: alder-smoked sea salt and Trader Joe's Flower Pepper, a combination of peppercorns and dried edible flowers, all ground together)

First, chop the onions.

I started to sauté the onion with some butter (not listed in the recipe)...

...and then added the buffalo.  Cook until brown.

Add everything else and simmer for half an hour.  I found the rice to still be hard after twenty minutes, so I covered it for the last ten.  The rice was still hard, so I added more water and cooked, covered, for fifteen more minutes.  Tender this time!

Once done, add the spices and stir.

One thing I can say about this buffalo feast: it is quite hearty.  With the selection of seasonings I used it turned out somewhat bland.  Had I used different seasonings that probably would have made a difference.  Again, adding the Flower Pepper and the sea salt made for a fascinating flavor.  It could go well with a little fry bread, or in my case some leftover naan.


Sources:

Deer With Horns, Wendell and Nancy. "Buffalo Recipes".  Deer With Horns Web Site, date unknown.  Copyright 1998-2012 Deer With Horns Web Site.

Diary of a Recipe Addict (Megan, blogger).  "Knoephla Soup".  Posted March 10, 2011.  Copyright 2011-2012 Diary of a Recipe Addict.

Germans from Russia Heritage Collection.  "History and Culture".  Germans from Russia Heritage Collection, 2011.  Copyright 2012 North Dakota State University Libraries.

"HLakota51" (username). "Grandma Connie's Buffalo Feast". NativeTech.org: Indigenous Food and Traditional Recipes. Date posted unknown. Copyright 2012 NativeTech.

McMurty, Sandy.  "Foods of North Dakota".  Thoughts from a North Dakota Ambassador.  Posted March 3, 2011.

Some information also obtained from Wikipedia's "North Dakota" page and other pages, and the Food Timeline State Foods link to "North Dakota".

Snacking State-by-State: Nebraska II - Wojapi makes me happi

Like the pemmican I made a while back, wojapi is a classic Great Plains dish.  Dale Carson, author of New Native American Cooking, makes hers from blackberries, but any berries (or even peaches if you've got 'em) will work with this dish.

Official Name: State of Nebraska

State Nicknames: The Cornhusker State
Admission to the US:  March 1, 1867 (#37)
Capital: Lincoln (2nd largest)
Other Important Cities: Omaha (largest), Bellevue (3rd largest), Grand Island (4th largest)
Region: Midwest, Great Plains; West North Central (US Census)
RAFT Nations: Bison; Pinyon Nut
Bordered by: South Dakota (north), Iowa, Missouri (east), the Missouri River (northeast and east), Oklahoma (south), Colorado (southwest), Wyoming (northwest)
Official State Foods and Edible Things: channel catfish (fish), honeybee (insect - of course, the honey is what people eat, not the bee), white-tailed deer (mammal)
Some Famous and Typical Foods: corn, wheat and honey; foods of the Great Plains, including Native American foods (pemmican, wojapi, etc); foods from German, Czech and Russian immigrants, and foods from Midwestern and Southern settlers; the Reuben and runza sandwiches; beef (Omaha steaks)


Wojapi is the Lakota Sioux (and most widely used) name for the fruit pudding found throughout the Great Plains.  An article from the Lincoln Journal Star earlier this year noted that the Ponca Tribe threw a party for the town of Milford, Nebraska, to thank the community that buried a member that died over a century ago on the forced Ponca Trail of Tears march from Nebraska to Oklahoma in the 1870's, to thank the community for "taking care of our ancestor for 134 years" noted Ponca Museum cultural director Gary Robinette [Abourezk 2011].  The feast, the article notes, included "a traditional meal of buffalo corn soup, frybread and wojapi (a kind of fruit pudding)" [Abourezk 2011].

There are various recipes out there for wojapi, but they are more or less the same: berries, water, cornstarch or flour, and sugar or honey.  Dale Carson's Lakota-style wojapi [1996: 157] has an almost 2 to 1 ratio of berries to sugar.  Hers also calls for minimal water, while a recipe on the NativeTech website for "blueberry wojapi" calls for twice as much water as sugar.  The same holds for a wojapi recipe posted on this multiethnic Nebraska for Life handout of recipes for many ethnic groups in Nebraska (indigenous and immigrant).

You don't necessarily have to add pure white sugar either.  A recipe on the Traditional Indigenous Recipes page of the American Indian Health and Diet Project aims to tackle the double tasks of fighting obesity and diabetes among Native Americans today, and making a more traditional version of the classic Great Plains fruit pudding.  This version, as the site notes,

...was not [traditionally] made with flour or sugar, but today it often is, rendering it only a marginally nutritious dish (even less so if the berries used are frozen “with sugar added”). If the berries you find are ripe and tasty, there is no need to add additional sweeteners. [American Indian Health and Diet Project, date unknown]

Instead of sugar, the recipe calls for honey to sweeten the wojapi, if you need anything at all.  It is this recipe that I decided to use.  Hell, I could use less sugar in my diet, too!

The Recipe: Wojapi (Plains Indian Fruit Pudding) - Sugar-Free Version

To make this version of wojapi you will need:

* fruit (in this case strawberries - I went to a farm not far from work a few months ago and picked these myself - a wide shallow cardboard box for $10 per pound - and I had these beauties waiting in the freezer since then.  This seems like a great use for them.  These two bags of frozen strawberries amounted to roughly 4 to 5 cups).
* water (this is one of the recipes calling for a smaller ratio of water - only a quarter cup)
* cornstarch (if you want to thicken it the faster way, which Mr. Impatient here would prefer)
* honey (to sweeten, literally as needed)

Take your strawberries (and thaw them if they're frozen), and mash them until pulpy.

You will then add the strawberries and water to a large pot, bring to a boil...

...and then simmer for an hour, stirring occasionally.

After half an hour it boiled down to this.

While you're simmering it, add some honey to taste.  I added about four spoonfuls, which sweetened it a little bit.

Stir in the honey, and add more to taste if you want.

If this isn't thick enough for you (or me), mix some cornstarch in a little bowl with some water.

Add the cornstarch water to the wojapi and stir it in.  I did this at the end, after I turned it off.

Stir in and serve up!

You could eat the wojapi straight up, or use it as a topping for many things.  Recipes I saw recommended it as a topping for frybread, ice cream or biscuits.  I tried it on freshly made paneer cheese.  This would also go great with Greek yogurt, or on that Czech Christmas bread I just made not long ago.  It is good stuff.  Find something to put it on and eat away.

Sources:

Abourezk, Kevin.  "Ponca Tribe to honor Milford for historical gesture".  Lincoln Journal Star.  Posted May 29, 2011.

American Indian Health and Diet Project.  "Traditional Indigenous Recipes: Wojapi".  American Indian Health and Diet Project, date unknown.  Copyright 2011, American Indian Health and Diet Project

Carson, Dale. New Native American Cooking.  Random House: New York, 1996.

CzechMate Diary (Tanja, blogger).  "Czech christmas magic: Vanocka / Kouzlo Vanoc: Vanocka".  CzechMate Diary.  Posted December 11, 2008.

Hill, Cheryl Joy.  "Blueberry Wojapi".  NativeTech.org: Indigenous Food and Traditional Recipes.  Date posted unknown.  Copyright 2011 NativeTech.

Nebraska Folklife Network.  "Recipes: Traditional Foods of Nebraska Ethnic Groups".  Date unknown.  Copyright 2011, Nebraska Folklife Network

Nebraska Guide (Nebraska-Guide.Info).  "As American as Apple Pie".  Date unknown.  Copyright 2004-2011, Interatctive Internet Websites, Inc.

NebraskaStudies.Org.  "The Immigrant Experience: The Czechs Move to Nebraska".  The Homestead Act: Who Were The Settlers? From Nebraska Studies.Org, date unknown.

Rader, Jim.  "Brief History of the Reuben Sandwich". The Reuben Realm, date unknown.

Red Star Yeast.  "Vanocka".  Red Star Yeast, date unknown.  Copyright 2011, Red Star Yeast.

Stern, Jane & Michael (Roadfood.com).  "Runza".  Roadfood.com, date unknown.  Copyright 2011, Roadfood.com.

Stradley, Linda.  "Reuben Sandwich - History of Reuben Sandwich".  What's Cooking America (WhatsCookingAmerica.net), 2004.

Weisman, Karen.  "Baking a Four-Strand Challah Bread Loaf".  eHow.com, date unknown.  Copyright 2011, eHow.com.

Some information also obtained from Wikipedia's "Nebraska" page and other pages, and the Food Timeline State Foods link to "Nebraska".

Snacking State-by-State: Nebraska I - O, chci chléb na Vánoce! (Oh, I want bread for Christmas!)

It wasn't my original intention for this first post to fall on Christmas morning, and yet it did.  And for this extra-special Christmas installment of the state-by-state series, I start my visit to Nebraska with some Christmas bread, courtesy of the Czech-Cornhusker community.

Official Name: State of Nebraska

State Nicknames: The Cornhusker State
Admission to the US:  March 1, 1867 (#37)
Capital: Lincoln (2nd largest)
Other Important Cities: Omaha (largest), Bellevue (3rd largest), Grand Island (4th largest)
Region: Midwest, Great Plains; West North Central (US Census)
RAFT Nations: Bison; Pinyon Nut
Bordered by: South Dakota (north), Iowa, Missouri (east), the Missouri River (northeast and east), Oklahoma (south), Colorado (southwest), Wyoming (northwest)
Official State Foods and Edible Things: channel catfish (fish), honeybee (insect - of course, the honey is what people eat, not the bee), white-tailed deer (mammal)
Some Famous and Typical Foods: corn, wheat and honey; foods of the Great Plains, including Native American foods (pemmican, wojapi, etc); foods from German, Czech and Russian immigrants, and foods from Midwestern and Southern settlers; the Reuben and runza sandwiches; beef (Omaha steaks)


Like the other prairie states, Nebraska cuisine is a mixture of frontier, immigrant (internal and external) and Native American foods. It's more than just corn, beef and wheat (though can we be blamed for thinking it is?).  Many Plains Indian peoples, from the Omaha to the Oto, the Pawnee to the Arapaho to the Lakota, ate many of the same things that people ate across the Great Plains for millenia: buffalo, antelope, and wild greens and tubers.  As fur trappers and homesteaders moved on in, they brought their staples from the East, the South and the Midwest with them.  Specifically, Nebraska's food is particularly Midwestern (see Nebraska Guide's "As American as Apple Pie" for a thorough rundown), but Nebraska is famous for a few specific items:

* Omaha Steaks.  Yes, those ubiquitous steaks sold since 1917 by the same company, now sold all over the country.  There's one not ten minutes from my apartment.  There's a lot of beef in Nebraska.
* The Reuben sandwich, which I will come to in a few posts from now.  All I will say is this: there is some debate between Nebraskans and New Yorkers about where the Reuben first was made.  But again, that debate is for some other time.
* the runza sandwich, which I admit this Back East boy has never heard of (must be a Midwestern thing):  brought to Nebraska by Russian immigrants, this is, in the words of Jane & Michael Stern's Roadfood website, "hot bread pocket filled with ground meat and cabbage and onions. The bread is soft, freshly-baked white bread, and the filling is mildly spiced beef; the cabbage stays well in the background." [Stern & Stern date unknown, 2011].  Here the Roadfoodsters are raving about a runza from a restaurant of the same name in Lincoln.


Not just Russians but also Germans, Czechs and other European immigrants made their way into Nebraska.  The Cornhusker State has a sizable Czech-American population.  What sent them to Nebraska?  Advertisements in Czech about available land in the area, for one.  What sent them from Bohemia and Moravia was the same thing that sent peasants from all over Europe fleeing to the Americas:

...worsening economic conditions and overpopulation in rural Bohemia and Moravia. Specific crises like crop failures of the 1870s, and agricultural depression beginning in the 1880s resulted in greater numbers of people leaving. Some also left to acquire greater political freedom and escape the control of the Habsburg Monarchy and constant conflict with Germans. [NebraskaStudies.Org date unknown]

Czech-Americans in Omaha and Lincoln are probably enjoying a nice mixture of typical American and ethnic Czech foods for this first day of Christmas.  One recipe that caught my eye was a recipe for vanocka, or Christmas bread.  It's a slightly sweet braided bread with an egg wash, filled with sliced almonds and dried fruits.  Sounds Christmas-y to this Irish-Italian guy raised near the Chesapeake Bay!  However, for the sake of convenience I did something that will probably make little old babičky [Czech for "grandmothers" - thank you, Google Translate!] want to smack me: I used a recipe from Red Star Yeast that gave instructions on how to make the dough in the bread machine (here's a much more traditional version from Czech-American food blogger Tanja at the Czechmate Diary), and then braided, raised and baked the bread the normal way from there.  You're not in Bohemia anymore!

The Recipe: Vanocka (Czech Christmas Bread)


For Red Star Yeast's version I needed the following (go to their recipe for exact measurements):

* bread flour, butter and yeast (duh, duh and duh - had it all)
* water and evaporated milk (had them both)
* sugar and salt
* eggs (both for the dough and for the egg wash)
* lemon zest (this will go in the dough)
* sliced almonds and dried fruit (this recipe calls for raisins and golden raisins - I had raisins and craisins ;left over from the pemmican I made for my final Montana post)

For the dough, combine the dough ingredients at room temperature.  If you go the bread machine route as I did, throw these ingredients into your machine.  I found that my 1 1/2 lb capacity Zojirushi bread machine can handle a 2 lb blob of dough, if you're just making dough and baking it in the oven.

Two hours later, your bread dough will be risen enough to take it out, flour it up and punch it down.

Make sure you add the fruit and almonds while still in the bread machine.  I missed the beep (I was expecting it to happen much later, like with my previous bread machine), so...

I had to add it later, like you would if you were making it the normal way.

Fold it in and work it through for a while.

This next part was actually more difficult than I thought it would be.  Divide the dough into four equal pieces (that was not the difficult part) and roll each out into a thin twelve inch log that you can braid with others.  I did not follow directions, because you are supposed to set aside one of those pieces, divide it further and roll it into even thinner logs.  Since I've never braided anything, I figured I would save myself the headache and just braid it challah-style.  I used this video from eHow to walk me through my first bread braid (apologies for whatever ad they're throwing in).  For a video that shows you how to braid vanocka the correct way, check out one of these videos from YouTube (yes, most are in Czech).

Baking a Four-Strand Challah Bread Loaf -- powered by ehow

It was not as difficult as I thought it would be, though my initial confusion made it seem so.  After pinching the four strands together, it was just a process of - as the nice bread lady said - over, under, over.

Over...

Under...

Over!

Over under, over, over done.  Roger, Over! (And don't call me Shirley.)

When the bread dough is braided, wash an egg over it.  I had no brush, so I had to use a paper towel.  Yes, sue me.

Next you need to let it rise one final time, fully braided.  One fast way I found on the internet was to set it in an oven that is turned off, covered, and with a bowl of hot water underneath it.  Let it sit with the door closed for about 30 to 45 minutes.

Mmmm!  Puffy!

Take it out before you preheat the oven to 350°F (again, um, duh), and bake for 45 minutes.  Mine is not the prettiest, okay, but it was still lovely to eat.

And there you have it: Czech Christmas bread with bread machine dough.  It's a soft, luscious and not too sweet bread with nice sweet-tart bursts of raisins and craisins in the middle.  Eat this with some good butter.  Yeah, the European stuff - Icelandic, Irish... I don't think they have a Czech brand in the states.  It should also go nicely with some jam, or with the Native American berry pudding you will see here in a few more days.  Now go bake some bread, and Veselé Vánoce!


Sources:

Abourezk, Kevin.  "Ponca Tribe to honor Milford for historical gesture".  Lincoln Journal Star.  Posted May 29, 2011.

American Indian Health and Diet Project.  "Traditional Indigenous Recipes: Wojapi".  American Indian Health and Diet Project, date unknown.  Copyright 2011, American Indian Health and Diet Project

Carson, Dale. New Native American Cooking.  Random House: New York, 1996.

CzechMate Diary (Tanja, blogger).  "Czech christmas magic: Vanocka / Kouzlo Vanoc: Vanocka".  CzechMate Diary.  Posted December 11, 2008.

Hill, Cheryl Joy.  "Blueberry Wojapi".  NativeTech.org: Indigenous Food and Traditional Recipes.  Date posted unknown.  Copyright 2011 NativeTech.

Nebraska Folklife Network.  "Recipes: Traditional Foods of Nebraska Ethnic Groups".  Date unknown.  Copyright 2011, Nebraska Folklife Network

Nebraska Guide (Nebraska-Guide.Info).  "As American as Apple Pie".  Date unknown.  Copyright 2004-2011, Interatctive Internet Websites, Inc.

NebraskaStudies.Org.  "The Immigrant Experience: The Czechs Move to Nebraska".  The Homestead Act: Who Were The Settlers? From Nebraska Studies.Org, date unknown.

Rader, Jim.  "Brief History of the Reuben Sandwich". The Reuben Realm, date unknown.

Red Star Yeast.  "Vanocka".  Red Star Yeast, date unknown.  Copyright 2011, Red Star Yeast.

Stern, Jane & Michael (Roadfood.com).  "Runza".  Roadfood.com, date unknown.  Copyright 2011, Roadfood.com.

Stradley, Linda.  "Reuben Sandwich - History of Reuben Sandwich".  What's Cooking America (WhatsCookingAmerica.net), 2004.

Weisman, Karen.  "Baking a Four-Strand Challah Bread Loaf".  eHow.com, date unknown.  Copyright 2011, eHow.com.

Some information also obtained from Wikipedia's "Nebraska" page and other pages, and the Food Timeline State Foods link to "Nebraska".

Snacking State-by-State: Montana II - It's Pemmican-tagious!

If I am reading Big Sky Cooking author Meredith Brokaw correct, Montanans eat a lot of foods that grow, walk and swim right around them.  This is something they've been doing for millenia, and much of that includes food preservation techniques that also give one a lot of energy.  Take, for example, that Great Plains classic ball of fat, berries and dried meat known simply as pemmican.

Official Name: State of Montana

State Nicknames: Big Sky Country
Admission to the US: November 8, 1889 (#41)
Capital: Helena (5th largest)
Other Important Cities: Billings (largest), Missoula (2nd largest), Great Falls (3rd largest)
Region: West, Northwest; Mountain (US Census)
RAFT Nations: Bison; Pinyon Nut
Bordered by: North & South Dakota (east); Wyoming (south); Idaho (west & southwest); British Columbia, Alberta & Saskatchewan (Canada) (north)
Official State Foods and Edible Things: grizzly bear (animal - no longer eaten); blackspotted cutthroat trout (fish); Ponderosa pine (tree - the pine nuts, of course, not the trees)
Some Famous and Typical Foods: frontier foods and Native American foods; huckleberries, chokecherries; beef & bison; game (venison, moose, etc) & trout.

Pemmican, so notes Wikipedia, is a Cree word that shares the same etymology as the Cree word for "fat".  Although I'm showcasing it for Montana, it isn't specific to the state.  Pemmican has been eaten for thousands of years throughout the Great Plains and Canada's prairie provinces.  Once made, it lasts indefinitely in storage.  When European fur traders came to the area they adapted the food as their own.  Today you can find many recipes online for this high energy, high protein, low waste snack that just lasts seemingly forever.

Mark Sisson at the Mark's Daily Apple blog describes what early 20th century Icelandic-Canadian explorer Vihljamur Stefansson found out about pemmican when he first visited the Inuit:

Pemmican consists of lean, dried meat (usually beef nowadays, but bison, deer, and elk were common then) which is crushed to a powder and mixed with an equal amount of hot, rendered fat (usually beef tallow). Sometimes crushed, dried berries are added as well. A man could subsist entirely on pemmican, drawing on the fat for energy and the protein for strength (and glucose, when needed). The Inuit, [Vihljamur] Stefansson noted, spent weeks away from camp with nothing but pemmican to eat and snow to drink to no ill effect. [Sisson 2009]

The procedure sounds simple - just dried meat and melted fat, maybe mixed with some dried berries - but as I found out in my research, it is time consuming to make. Very time consuming.

Why the recent pemmican craze?  Apparently it goes back to the book NeanderThin, the book and now website that claims to tell you how to achieve a lean body by "eating like a caveman" (not that we actually know yet what exactly Neanderthals ate, but it probably wasn't just meat. Scratch that: it definitely wasn't just meat).  Since then several blog posts have been written about plebeian attempts to make pemmican.  I've looked at a few of them in preparing for this post.  The most straightforward of these I found on the NativeTech site, posted by R.L. Garritson, affiliated with the Les Roche Jaune Métis of Montana.  Perhaps the most entertaining was this one by Rix White - WildeRix - who like most would-be pemmicanistas attempts to make it from scratch.

As the Paleofood website [1998; 2011] points out, "The boiling of suet takes a long time. Many hours. It does not melt easily. I would start it early in the morning."  I don't have that kind of time, but fortunately I found a shortcut in WildeRix's pemmican post that turned ten hours of work into three!

The Recipe: Pemmican

In all truth, I used a few websites to make the pemmican you will see below, but I mostly went back to the aforementioned Mark's Daily Apple (who has helpful photos) and WildeRix (who has helpful humor) for guidance.  You will need the following to make your own quickie pemmican.  Yes, quickie pemmican.

* some sort of jerky - today beef is widely available, but I ended up with buffalo jerky from Trader Joe's ($5).  Yes, mine had lots of flavorings.  I didn't have the money, patience, time or equipment to buy a large beef or buffalo roast and thinly slice it, and I wasn't mass producing this stuff anyway.  One bag of jerky will work just fine for my purposes.
* suet, if you don't want to cut corners, or lard, if you do. Kim at The Nourishing Cook website suggested either suet or lard.  Though I ended up not using the lard, I got it out just in case I needed it.  You may need it too.  The truth of the matter is that it's not as easy to find suet - typically beef fat around the kidneys - as you might think.  If you don't ask the butcher you're pretty much up the creek.  I was about to give up when, imagine my surprise, I found frozen suet at Wegman's.  Seriously, these people seem to have just about everything.
* dried berries of some sort.  To stay in the Northwestern spirit, I used some dried blueberries (about $4), again from Trader Joe's, combined with some of those huckleberries I ordered through the mail a few months ago for that post about Idaho.  Since those were pricey, I have been saving them for the most special of occasions, such as this one.

The first thing I did was carve up some of that suet, which doesn't feel like wet and gooey fat that you typically are used to, but instead it feels like hard, waxy and crumbly fat.  I tried to dice it up but it ended up being easier to just kind of half-dice, half-chop it up with my knife.

Put your mincings into a baking dish of some sort.  Most people do what NeanderThin author Ray Audette advises, and simmer it barely covered with water on the stove top for about 10 hours until it reaches a temperature of about 260°F, at which time it'll start melting.  Neither I nor Rix White had the patience to do that.  Lucky me, White found out the hard way:

So I boiled my fat for about 3 hours, but it didn’t look like it was melting all the fat. When I thought about it, I realized that my fat wasn’t reaching the 250 degrees that Audette recommended. I don’t know if that was the problem or not, but I decided to abandon the boiling and put my fat in the oven. I picked out the stray meat (which hadn’t fallen down to settle in the water) and ate it–it wasn’t the best, but it wasn’t bad. Then I put the messy concoction in a casserole dish and baked it at 250 for a couple more hours. The oven method definitely seemed to work better. [White 2007]

After about three hours, I got just enough rendered fat to use for my pemmican.

You don't see it too well but there's pure liquid suet in there.

While the suet was rendering, I needed to dry out my jerky.  That sounds redundant, but jerky from the bag is actually too moist to just make right into pemmican.  You need to powder it, and so I had to dry it out somehow.  My solution: the microwave.

Yes, I am cheating here - native peoples, fur traders and Icelandic-Canadian Arctic explorers didn't have microwaves available to them but I do.  I ended up nuking a few pieces at a time in my 1100 Watt microwave at a very low setting: about 4 minutes (1 to 2 minutes at a time) at 30% power.  I tried 20% but it was just too low.  In the end I got jerky that looked slightly burnt but really wasn't, and was just about completely dessicated and hard.

Okay, the one thing which I made harder for myself was in the powdering of the meat.  Yes, to make pemmican you meed to grind the meat completely down into a powder.  Most websites recommend a spice or coffee grinder.  I just broke out my mortar and pestle.

After a few minutes the meat was mostly powdered.

Like so.

Funny that: I spent Friday night powdering buffalo meat.  I've had less interesting evenings.

See, how could anyone mistake the two? 

I also tried to more completely dry out my blueberries and huckleberries but the microwave actually seemed to get them less dry.  Eventually I would just throw in some of the dried berries as-is.

To assemble your pemmican, put the powdered meat into some sort of flat dish.

Next pour over top of it just enough of the melted suet (or tallow) to cover it, and mix it up.

Throw in some of those berries, and smooth it all out.

It will harden soon enough, but hell, why not just throw that bad boy in the fridge to speed up the process?

As I was first getting ready to eat the pemmican, my first thoughts were along the lines of "meat candy bar".  Ewww.  But it dawned on me that it tasted more like a roast with some sweet spots (the berries) in bar form. And this stuff will last a very long time, and not even in the refrigerator at that.  Granted, I am not going to be eating this on a regular basis, but it isn't meant to be eaten as a meal.  It gives energy when you most need it, and perhaps that is its best use.

- - - - -

Wait - I'm taking you all  back to the Midwest!?  Yep.  I head south from Big Sky Country to the heart of the Great Plains, the home of corn, wheat, steak and maybe, just maybe one of America's favorite sandwiches (Omaha, can you hear me?).  We're off to Nebraska!

Sources:

Brokaw, Meredith, and Ellen Wright.  Big Sky Cooking.  Artisan: New York, 2006.

Garritson, R.L. "Pemmican".  NativeTech.org: Indigenous Food and Traditional Recipes.  Date posted unknown.  Copyright 2011 NativeTech.

"Kim" (contributor), "How to Make Pemmican – Great Snack for Hiking!"  The Nourishing Cook.  Posted 2010. Copyright 2011 The Nourishing Cook.

Paleofood.com.  "Rendering Suet for Pemmican".  Paleofood.com.  Date posted unknown.  Copyright 1998-2011 Paleofood.com.

Sisson, Mark, "How to Make Pemmican". Mark's Daily Apple.  Posted May 22, 2009.  Copyright 2011 Mark's Daily Apple.

Visit Montana.  "Baked Trout".  Reprinted from Butte's Heritage Cookbook, Jean McGrath, author (Butte-Silver Bow Arts Foundation: Butte, MT,1980)

White, Rix ("WildeRix").  "The Pemmican Brief".  Posted February 28, 2007.  Copyright 2011 WildeRix.

Some information also obtained from Wikipedia's "Montana" page and other pages, and the Food Timeline State Foods link to "Montana".