Other · Trail Cooking

Vintage Wanderings Through Old Magazines

My trainer at the gym last week handed me an old yellowed page – from the February 1999 issue of Backpacker Magazine. It was pages 33 and 34 and had recipes for making your own energy/trail bars. Times have changed since 1999 it was very apparent….

After all, how often does one see recipes for Pemmican anymore? (Lets just say that I have never been able to eat Pemmican without gagging….) Especially pemmican made with lard. Yum! (I am being sarcastic here)

Real Pemmican by Dennis Schmitt (see here for original article)


  • ¾ pound caribou jerky (or other jerky)
  • 2 Tbsp brown sugar
  • 2 ounces raisins
  • 2 ounces cranberries
  • 5 ounces lard


Run the dry jerky through a food grinder or food processor until shredded. In a loaf pan mix together the shredded jerky, brown sugar, raisins and cranberries. Melt the lard and stir it into the jerky nmixture. Once the loaf cools, cut itionto small pieces, wrap it in plastic wrap and refrigerate.

Yield 6 bars.

I considered making it. But I couldn’t bear wasting the raisins. 😉 And besides that….where the heck-o-la was I going to find caribou jerky (Oh wait. I am sure I can find it online if I cared enough.)

Now you know to be wary of going down memory lane….thanks a lot John for making me laugh.


One thought on “Vintage Wanderings Through Old Magazines

  1. What’s funny is that among people who follow the Paleo diet (grain, legume, dairy, sugar free), pemmican is the ideal backpacking foot (minus the brown sugar).

We'd love to hear your thoughts!