[pct-l] Pemmican

[JPL]

Sorry if this has been asked before.  Are there  recommended commercial 
sources for good pemmican?  :)

-----Original Message----- 
From: Diane Soini of Santa Barbara Hikes
Sent: Tuesday, January 08, 2013 9:41 PM
To: pct-l at backcountry.net
Subject: [pct-l] Pemmican

Recipe for pemmican (this recipe is really fussy but gives you every
bit of detail you would ever want.)
www.traditionaltx.us/images/PEMMICAN.pdf

Here's a picture tutorial:
http://www.backpackinglight.com/cgi-bin/backpackinglight/forums/
thread_display.html?forum_thread_id=61275

Please don't whine about broken links. Copy and paste. Remove any
extraneous spaces.

I did roughly the same as the backpacking light article. I cut
smaller strips of London broil, on sale from Ralphs. I used a blender
to pulverize the meat. I bought beef tallow from a supplier of grass
fed tallow.

Here's a link to a grass fed beef and tallow supplier.
http://www.grasslandbeef.com/Detail.bok?no=878

Grass fed has the Omega 3 fat and the conjugated linoleic acid you
need in the most bioavailable source for optimal health. I used no
salt but the end-product was awful and bland so I melted it a little
and sprinkled salt. Even more salt would be much better.

My latest batch I added dried cherries. This makes it better if you
are going to eat it alone. I must be honest: pemmican is not very
tasty alone. But, even bland without salt it's super awesome tasty
when melted into some dehydrated sweet potatoes or vegetables. Like
good home cookin'.

I've also made coconut pemmican: Instead of meat, shredded coconut.
The secret is the tallow. Gives it that satisfying home cookin'
happiness.


On Jan 8, 2013, at 10:00 AM, pct-l-request at backcountry.net wrote:

> From: Scott Williams
> Sent: Tuesday, January 08, 2013 1:49 AM
> To: <Pct-l at backcountry.net>
> Subject: [pct-l] Dried meats and Cheese on Trail
>
>
> What I didn't have on trail, and I lusted after, was really good,
> greasy
> pemican.  Why Not made some that was wonderful and Diane, who met
> us in the
> Winds, also made absolutely terrific, very light and incredibly
> caloric,
> pemican.  I hope they chime in with their recipes as the stuff was
> like
> ambrosia in the woods and I can see why Native Americans, trappers and
> voyageurs all lived on the stuff.
>
> Well that's enough for now.
>
> Shroomer