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n. A food prepared by Native Americans from lean dried strips of meat pounded into paste, mixed with fat and berries, and pressed into small cakes.

n. A food made chiefly from beef, dried fruit, and suet, used as emergency rations.

n. A food made from meat which has been dried and beaten into a paste, mixed with berries and rendered fat, and shaped into little patties.

n. An emergency ration of meat and fruit.

n. Among the North American Indians, meat cut in thin slices, divested of fat, and dried in the sun.

n. Meat, without the fat, cut in thin slices, dried in the sun, pounded, then mixed with melted fat and sometimes dried fruit, and compressed into cakes or in bags. It contains much nutriment in small compass, and is of great use in long voyages of exploration.

n. A treatise of much thought in little compass.

n. Originally, a preparation made by the North American Indians, consisting of the lean parts of venison, dried by the sun or wind, and then pounded into a paste, with melted fat, and tightly pressed into cakes, a few service-berries being sometimes added to improve the flavor.

n. lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians

"In Canada, we had pemmican, which is dried meat and fat mixed together, and buckwheat groats, which is sort of like a barley porridge."

meat   

jerky   

suet    hardtack    hoosh    oatmeal    lentil    cocoa    venison    biltong    grog    biscuit