Pemmican

[Guest guest]

After reading about it in many different books, I am thinking of making

pemmican (50% dried and ground up meat with 50% fat).

Has anyone had any experience with this? If so, what spices do you like? Did

you add the berries? Can the suet be substituted for coconut oil?

Thanks,

Kat

http://www.katking.com

[Guest guest]

For those out there who like me are forever in search of good travel

food. Pemmican is it. It is the original Power Bar!

Thanks Kat

> It turned out so incredible! For those of you who are new to this

type of

> food preparation, you might want to try one of the beginning

recipes I

> posted earlier (see bottom of this page).

>

> Coconut Sesame Pemmican

>

> 1> 6 lbs meat: ferment meat in kefir for 12 hours with spices - I

like

> garlic, marjoram and Celtic sea salt.

> 2> dehydrate about 48 hours so it is very dry

> 3> grind into powder (you get about 2 lbs.), you can use food

processor. I

> tried the VitaMix but it got too hot, and I do not want the meat to

cook.

>

> 1> 2 pounds suet: In a pan add suet and cook over medium heat. At

first it

> just looks like chunks of fat, then it begins to melt down an you

will have

> liquid, be patient. It is kind of like making bacon well done,

only at a

> medium temperature.

> 2> Pour suet into the meat powder a little at a time. Keep mixing

so it is

> mixed completely.

>

> *At first I did not think I was going to have enough suet so I

added about

> 1/4 cup virgin coconut oil. What a wonderful surprise, the taste

is out of

> this world!

>

> After the suet has melted and you have poured most of it into the

meat, take

> out the chunks that are left in the pan and brown 1/4 cup sesame

seeds and

> 1/4 cup organic coconut flakes. When they are brown add to the

pemmican,

> mix well.

>

> To store I put a little into cupcake papers and gently stacked them

in a 1

> gallon glass jar. When it cools it will have more structure.

>

> Enjoy! Please let me know if you make this and what you think of

it.

>

> Kat

> http://www.katking.com

>

> ----- Original Message -----

> From: " drmichaelmarasco " <mmarasco@c...>

> < @y...>

> Sent: Monday, August 19, 2002 2:59 PM

> Subject: Re: Pemmican

>

>

> > Kat,

> >

> > Great job. I have been looking for a collection of variant

pemmican

> > recipies for years. Thanks for the link.

> >

> > Please post your whole recipie you made. How did it come out.

Did

> > you like what you added?

> >

> > DMM

> > --- In @y..., " Katanne1890 " <katanne1890@m...>

wrote:

> > > I did it, just finished making my first batch of pemmican! For

> > those of you

> > > on Atkins (or other high fat diets, or follow Nourishing

Traditions

> > > suggestions, or are back packers, pemmican is delicious!

> > >

> > > It tastes like a cross between bacon and beef jerky.

> > >

> > > Here are many different recipes:

> > > http://www.lns.cornell.edu/~seb/pemmican.html

> > > http://www.pemmicanjerky.com/

> > > http://collections.ic.gc.ca/notukeu/pemmican_e1.htm

> > >

> > > My " twist to it is I fermented the beef in kefir (not whey),

garlic,

> > > marjoram, and Celtic sea salt for about 12 hours first.

> > >

> > > Then to the beef and suet (you get from a butcher and they

either

> > give it to

> > > you fre or charge about $1.00) I added a little coconut oil, and

> > toasted

> > > sesame seeds and organic flaked coconut. You can add berries,

> > other types

> > > of nuts, maybe some hot pepper.

> > >

> > > When I first read this recipe about a year ago I could not

figure

> > out why

> > > anyone would want to eat it, the ingredients sound weird. I was

> > wrong, it

> > > is incredible, and it lasts for up to one year on the shelf!

> > >

> > > Kat

> > > http://www.katking.com