Special Interests - Groups & Societies > Cosie's Corner & Feed Bag

Pemmican

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Forty Rod:
Not the brand name for the store bought so-called jerky, but the real stuff...anybody have a recipe for it?  Mine disappeared.

Stuff's great for eating cold on the trail, or heated up when you get to camp.

Marshal Will Wingam:
Ya mean a pemmican ain't no ocean going bird with a big beak that gulps down sardines and mackerel?

Delmonico:
Dried meat (jerky) pounded fine, some dried fruit and some rendered fat.  Pound the fruit and meat together and cover with the melted fat.  Stuff in a cleaned and scraped intestine and tie the ends.  (sausage casing)

Keeps for years and is a balanced meal, one of the foods one can live one.  Variations are as many as yer imagination.

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Mogorilla:
Hey forty,
In my younger days, I hung around a big time buckskinning family. (I was secretely fond of the only girl in the family, but good friends with her brothers.  She ignored me).   Anyway, we made pemmican.  Here is the recipe.

4 cups dried meat(usually deer, but beef was used on occasion.  the leaner the better.) The main cook in the bunch would soak the meat in a very gelatinous stock (when dried, it was known as hard soup or pocket soup.  the dried beef soup looked like a piece of hard candy)  After soaking, he would dry it over a smokey fire.   After dry, grind/pound meat in to a meally consistency.  Nearly a powder.
 
3 cups dried fruit - (we used raisins, dried cranberries, or dried blue berries.   Some times hazelnuts or black walnuts were added as well.  grind crush these as well.

2 cups rendered fat - for health reasons, I would use only beef fat. I also recall that we rendered the fat twice.  Someone told us this extended the shelf life.   

When fat is melted but only luke warm, combine everything in a big bowl and mix thoroughly.  pour out in a pan and make bars/patties about 1 inch thick.   

I remembered reading that some tribes then sealed the pemmican with more fat/tallow.  I really don't think this is necessary, but it probably gave them more calories in the diet.  This stuff takes some getting use to.  It is tasty, but much higher in fat than modern man is typically use to. 

Forty Rod:
I recall mine used suet, whatever nuts you had handy, and honey.

Taste wasn't too bad and they were filling if you drank water with them.  Too much water and you'd get a belly ache that you would never forget.

Used to make them before hunting season to take along with dried fruits and "cold flour" mix.

Wrapped everything up in it's own wax paper pouch, hung a canteen on our belt, and we were good to go for a couple of days if we had a source to refill the canteens.

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