# data[].attributes.body
Hoped you learned something new and pemmicans.

# data[].attributes.headline
The Difference Between Us Humans And The Aboriginal Preserving Food

# data[].attributes.subject
The Difference Between Us Humans And The Aboriginal Preserving Food

# data[].attributes.body
Us Humans:
- we usually use refrigerators to preserve our food so they will last longers
- we do not dry them in the sun or smoke them over a fire pit
-we also pickle and vinegar our food to stop it from spoiling

The Aboriginals:
- smoked meat over a fire pit to dry
- dried meat in the hot sun

# data[].attributes.body
Aboriginal people way of preserving food was to cut strips of deer (venison) or other animal meat and dried it by smoking it over a fire or drying it in the hot sun. When the meat was dried, it could be stored for a long time and still be safe for eating.  The Aboriginal people often used the dried meat to make "pemmican" which was a ball or a square of fat into a dry meat and sometimes added berries. This pemmican lasted for a long time and was nutritious.  It was easy to store and became a handy food for the settlers too.

# data[].attributes.body
Ingredients :
- 1 kg of  grounded meat such as bison, deer, beef, caribou, or moose
- 750 g dried fruit such as cranberries, cherries, currants,             chokeberries or blueberries
-500 g lard

DIRECTIONS:
Spread the meat out thinly on a baking sheet to dry at 80°C ( 180°F) for at least 8 hours in the oven or until it looks crispy.
Then use a blender and grind the meat into a powder. When you are done grinding the meat you grind the dried fruit next. After you grinding, you heat the lard until it is liquid.

Finally, add the lard to the meat and dried fruit. then let cool. The pemmican can be cut into squares or if you want into balls. It should be stored in a dry place and should be edible for years.

# data[].attributes.body
This is a project about pemmicans