Pemmican

[fishsticks]

I'm probably going to try making some soon. Anyone have recipe tricks they like?

I like survival supplies, and my wife wants to convert the house to a Paleo/Primal diet, we seem to share common ground on this one.

What's pemmican? http://www.marksdailyapple.com/how-to-m ... z281s7skiS

[bartonmd]

Interesting!

Mike

[HARDTRAILZ]

Always wanted to try thst myself. Keep us in the loop on how it goes.

[v7guy]

I've never heard of this before, sounds interesting though.
I wonder how long it actually lasts. I'm not sure I trust the fat to not go rancid.

[Opeth]

I thought you were going to talk about the beef jerkey brand, lol.

Iirc they had this on the discovery channels "Yukon men", perhaps try adding a smidge of brown sugar and liquid smoke. It's 2 other main ingredients in beef jerkey making, neither of the two should cause it to go bad.

[scottp8113]

Not sure if it's been mentioned before, but the Zombie Squad forums have a few recipes floating around. Lots of good prep info there as well.

[bartonmd]

I've never heard of this before, sounds interesting though.
I wonder how long it actually lasts. I'm not sure I trust the fat to not go rancid.

Once you render the fat, it's extremely stable. That's the reason we used to keep a jar of bacon grease for years in the cubbard, to make eggs and stuff, and it was never refrigerated, and never went bad.

Mike

[navigator]

I knew pork fat was pretty stable, is all animal fat that stable?
I know when I am processing venison I try to remove as much fat as possible to get a better taste.
When we make venison burger we usually get some beef fat from the grocery store (usually cheap or free) to grind up in it. I expect you could use beef fat for the pemmican. Then again bacon grease makes everything better!

[bartonmd]

I think any fat, once it's rendered, is really stable.

Deer fat is also stable. it's just where the "gamey" taste is stored, so I make sure to get every last speck of it out of the meat.

Mike

[navigator]

yeah, I try to get all the fat/sinew. Basically if it isn't red/dark meat, I try to cut it out.
Cuts like the shoulder that has so much in it a lot of times I just boil and pull of the bone and make hash.

[bartonmd]

yeah, I try to get all the fat/sinew. Basically if it isn't red/dark meat, I try to cut it out.
Cuts like the shoulder that has so much in it a lot of times I just boil and pull of the bone and make hash.

Not to derail the thread farther, but I make steaks out of the back-straps and tenderoins, as well as the sirloin, then roasts out of the round, and I just take the fat and big tendon parts off of everything else and grind it up for burgers or anywhere we would otherwise use ground beef (tacos, chili, "just add meat" meals, etc.). The dogs get the heart the liver, etc.

Mike

[dvanbramer88]

Venison thread? LOL, we use pork fat or bacon slabs to grind in to our ground venison.

[bartonmd]

Venison thread? LOL, we use pork fat or bacon slabs to grind in to our ground venison.

I don't use anything. You have to be a little more careful grilling them, but I don't see the point of having a zero fat, REALLY healthy meat... then putting fat in it... But then, the deer at my grandparents' place don't eat tree bark like the state forrest deer do, so they taste good by themselves.

Mike

[fishsticks]

Venison thread? LOL, we use pork fat or bacon slabs to grind in to our ground venison.

I don't use anything. You have to be a little more careful grilling them, but I don't see the point of having a zero fat, REALLY healthy meat... then putting fat in it... But then, the deer at my grandparents' place don't eat tree bark like the state forrest deer do, so they taste good by themselves.

Mike

I use an egg or two in really lean ground beef. It's neutral as far as taste goes. I wonder if it would work for venison.

[v7guy]

I've never heard of this before, sounds interesting though.
I wonder how long it actually lasts. I'm not sure I trust the fat to not go rancid.

Once you render the fat, it's extremely stable. That's the reason we used to keep a jar of bacon grease for years in the cubbard, to make eggs and stuff, and it was never refrigerated, and never went bad.

Mike

My mama and grandma kept bacon grease in a jar. Used that in tons of stuff. Not really sure how they kept it though. I was a kid, who cared what mama did... she just stopped the bleeding wounds and made good dinner lol
If rendered fat really is that stable in all environments I'll give it a go with a bit of seasoning. Maybe we can have a taste test at tecore!
Any of you guys cook up some squirrel? We ate some when I was younger. My grandma would soak it in some saltwater and it took a lot of the gamey taste away. Real good stuff. I'll prep if there's interest.
We always shot em with a. 22. But I see they use a shotgun on TV. Never tried that before. I suppose with a small choke it would work alright and be easier to hit em. Probably couldn't avoid some pellets though.
Been years since I've shot squirrel but I suppose we could get it done if we hang out for a while in the evening.

[HARDTRAILZ]

Tried squirrel brains a couple weeks ago. Not bad at all.

[bartonmd]

My mom makes a realy good squirrel stew, though you have to eat it slowly, because you can't take the bones out, or you won't have any meat. Because they're rodents, I'm not allowed to bring them into the house, so I drop them off at my folks' house on the way home, and eat it for lunch at work.

Mike

[v7guy]

Tried squirrel brains a couple weeks ago. Not bad at all.

Really? LOL
That's the first I've heard of that. Probably not bigger than an almond.

[HARDTRAILZ]

Definitely an experience. Dont think they made me smarter though

[navigator]

In my Outside magazine they had a recipe for Bacon and Cranberry Pemmican for some kind of arctic explorer.
They said pulling a sled he burns 10k calories a day.
He uses 1/4 lb of bacon cooked on low until the fat renders but keeps the bacon soft.
Let it cool a little and put it in a blender with 1/2c of dried cranberrries, 1/4 cup o sesame seeds and 1tbsp of brown sugar.
He purees it in the blender and then pours on a cookie sheet and freezes it.
After frozen he cuts it into bars or cubes that can be eaten on the trail or added to other food like oatmeal.