Pemmican the original survival food

[Mister L]

Pemmican is what Indians, explorer's and mountain men would eat, it keeps for a long time. I have made some and it's good tasting and better than store bought. Check out this link, it tells how to make it. I always use beef tallow, home made jerky and dried blueberries. It wouldn't hurt to have some already made and kept in your go bag.

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http://www.marksdailyapple.com/how-to-make-pemmican/#axzz2Qw1e2Vg4

 

 

[piercedan]

Interesting. I might give some a try.

[quietmike]

I've made it with dried cranberries and liked it.

Pretty hard to find tallow though.

[Oh Shoot]

Never understood how the fat doesn't go rancid, regardless of what kind you use?

 

Or maybe it actually does, but just isn't objectionable or harmful?

Edited April 19, 2013 by Oh Shoot

[piercedan]

What about bacon fat? Could I use that instead?

[UncleJak]

What about bacon fat? Could I use that instead?

 

No, you want beef fat.   If you have a local butcher shop, ask for the fat surrounding the filet side of a t-bone.  It is perfect for this.

[Mister L]

Beef fat is the best to use. If you use nuts, make sure you dry them in the oven till you can grind then to a power, same with any berry's.
Rancidity basically happens in three ways:

1. via oxidation of unsaturated fatty acids (this is avoided since animal fat has a high saturated fat mix to begin with)
2. via reactions with water, and…
3. via microbial digestion.

Pemmican avoids all of those through rendering the fat (further removing any unsaturated fats), thoroughly dehydrating the meat, and storing it in a waterproof container.

[enfield]

Deerslayer just carried a pouch full of parched corn.  :D

[Guest ochretoe]

I make it using dried apricots. Good stuff.

[Dolomite`s Breezy]

Like Ohshot asked..how come the fat does not go rancid on this stuff....I

I love homemade beefjerky but this seems to be odd...

I have to make it just to be sure that I do not like it..lol

 

 

 

Ahhh..it says  there the fat is stable..

 

I would prohably use a bit of soysauce with it...

Edited April 23, 2013 by Sour Kraut