Guest guest Posted August 19, 2002 Report Share Posted August 19, 2002 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2002 Report Share Posted August 19, 2002 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 > 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2002 Report Share Posted August 19, 2002 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@...> < > 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 > > > 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2002 Report Share Posted August 20, 2002 > 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 Kat, After you've soaked the meat in kefir, do you wipe or rinse the kefir off, or do you dehydrate it with whatever kefir clings to the meat? Thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2002 Report Share Posted August 20, 2002 Hi , Don't wipe the kefir off. In fact try to get as much to dehydrate with the meat as possible as it adds a wonderful flavor. Kat http://www.katking.com ----- Original Message ----- From: " kili94 " <lm324@...> < > Sent: Tuesday, August 20, 2002 7:35 AM Subject: Re: Pemmican > > > 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 > > Kat, > > After you've soaked the meat in kefir, do you wipe or rinse the kefir > off, or do you dehydrate it with whatever kefir clings to the meat? > > Thanks, > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2003 Report Share Posted January 18, 2003 Hello, i was part of the group while living in Switzerland and am now back in the US. I was wondering if anyone knows of a source for pemmican made from pasture-fed beef. I would like to try it but am not feeling ambitious enough to make it. I am curious what it's like to make though. I'm sure this has been addressed at least once so my apologies. Elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2007 Report Share Posted March 6, 2007 , I don't have extra fat on my cattle to sell as tallow. My cattle are Galloways, which grow a second layer of hair in the winter. This keeps them warm and negates the need to but on extra back-fat in the fall/winter. The fat they make goes into marbeling the meat first, and only a really obese animal ends up with extra fat on it. The good side is the meat is tender " from the inside " , and the fat that is available for ground, (which is still lean) is the internal fat which is more nutrient-dense. But the bad side is unless I have an old bull or cow, I never have extra fat! Thanks, Jan www.blackberryridgellc.com > > > US Wellness is a good company, but they are not organic... > > Jan, > > Do you sell tallow, then? > B. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 --- B, " downwardog7 " <illneverbecool@...> wrote (from Neaderthin): > p. 67 > Eighty-five percent of the calories in pemmican are derived from fat.. > > p. 99 > If eaten exclusively, a small amount per day (3/4 pound for average > adult) will sustain you indefinitely without vitamin or mineral > deficiencies. , OK, I'm sold. Are there any good commercial varieties worth trying? <seen it at WF but never tried it before> This sounds like a good lunch option for work days Never have to worry about vitamins and minerals again? But pemmican forever would be such a boring diet <likes variety> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 On 3/13/07, downwardog7 <illneverbecool@...> wrote: > Since the digestion of pemmican requires no intestinal > flora, eating pemmican exclusively for several days will greatly > reduce bacterial presence in the gut. More room for parasites. Yay! Chris -- The Truth About Cholesterol Find Out What Your Doctor Isn't Telling You: http://www.cholesterol-and-health.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 A quick perusal of Amazon reviews suggests that " Neaderthin " is a poorly written and researched book, although its dietary advice may be on target. So I'm not going to buy it, but I am very interested in making pemmican. Do you guys have any tips? I assume the recipe is pretty simple. Is the recipe in NT good or are there better ones? Thanks, Tom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 > A quick perusal of Amazon reviews suggests that " Neaderthin " is a > poorly written and researched book, although its dietary advice may be > on target. So I'm not going to buy it, but I am very interested in > making pemmican. Do you guys have any tips? I assume the recipe is > pretty simple. Is the recipe in NT good or are there better ones? Neanderthin is pretty light reading. It's great for a beginner, but we all learn much more on this list, I am sure. The pemmican recipe is 1 lb. beef suet and 1 lb. beef jerky. You have to render the suet or tallow so that all the water is gone. NT has more beef (jerkied in a later step), so it will be less weight when processed. And NT has optional 1/2 cup dried cranberries and 1/4 cup maple syrup (I'd go with the former only, myself). Powderize the beef and mix with fat. That's it is both recipes ... well, Neanderthin has pemmican in mufin tins, NT has a mason jar. I think little cakes are better than a glob meself. Deanna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 > More room for parasites. Yay! > > I considered that, but pemmican was the food of some of the fittest people on earth. so i wonder if steffanson or anyone else addresses that subject? it seems to me that a diet of pemmican isn't conducive to parasites since the meat is dried. does anybody know? my experience with keeping wild animals in captivity is that a healthy organism--in this case reptiles--can carry a certain level of parasite burden without undue stress. tb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 --- In , Seay <entheogens@...> wrote: > > > Are there any commercially available, i.e. at Whole > Foods, that are of good quality? Could you make > recommendations? > , The only manufacturer/retailer I know of is http://tinyurl.com/f9gq7 You'll get 20% off a first order and shipping is included. You can call them and order a sample package of, I think, 2 bars, for $15. that's a lot of money but, for me, it was crucial, since the stuff made with honey and cherries makes me quite literally gag, though I adore the plain. weird, because I love both honey and cherries. The high price is to cover the shipping, because they'll ship it frozen. But you may wish to sample before buying a bunch of it. There's a sort of " dog food goodness " to it... The problem with this pemmican is that the manufacturer isn't reliably drying the meat well enough (since doing so is so destructive to the machinary) to ensure its keeping quality without refrigeration. I realize that sucks but it's still a reasonable product if you have the refrigerator/freezer space or eat it quickly otherwise. in France ate a bar the other day that iirc was purchased at the November WAPF conf and he was well and happy enough after. maybe Jan will start making a proper pemmican and we can buy it from her. FWIW the USWellness jerky is awesome and the smoked beef briskets are outrageously delicious. tb ________________________________________________________________________________\ ____ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2007 Report Share Posted March 14, 2007 , > I considered that, but pemmican was the food of some of the fittest > people on earth. so i wonder if steffanson or anyone else addresses > that subject? it seems to me that a diet of pemmican isn't conducive > to parasites since the meat is dried. does anybody know? What I mean by conducive to parasites is the absence of a thriving colonic bacterial population. One study with pigs found inulin supplementation to reduce parasitic infections by 77% -- by promoting fermentation of the good guys. I don't think pemmican is a bad food. I just question the wisdom that a pure pemmican diet is ideal for the bowel because it doesn't promote fermentation. To me that means no competition to keep the bad boys out and no food like butyrate for the colon cells. > my experience with keeping wild animals in captivity is that a healthy > organism--in this case reptiles--can carry a certain level of parasite > burden without undue stress. I don't doubt it, but lack of non-digestible bifidogenic fibers in the gut means more clostridum, more E. coli, less bifidius, somewhat less lactobacillus, and more parasites. Doesn't seem like the ideal picture of the bowel to me. Chris -- The Truth About Cholesterol Find Out What Your Doctor Isn't Telling You: http://www.cholesterol-and-health.com Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.