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Easy to pack and not sweet
On 15 Oct 2003 09:58:27 -0700, (Carnivore269)
wrote:
>"Theresa" > wrote in message >...
>> >>>> The most basic recipe would be
>> >>>> to combine equal parts of rendered fat and dried meat. That's it.
>> >>>> Beyond that, you can add whatever types of nuts or berries you
>> >>>> like. You can even use onions, garlic, salt, pepper...basically
>> >>>> whatever will dry well and add calories or taste good. The ratio
>> >>>> would stay at 1:1, with any additional ingredients being counted
>> >>>> with the meat. For example:
>> >>>>
>> >>>> Basic Pemmican
>> >>>>
>> >>>> 1 cup fat : 1 cup dried meat
>> >>>
>> >>> Or substitute other solid ingredients for the meat?
>> >>
>> >> Yes.
>> >
>> > Got it, thanks! :-)
>> >
>> >>
>> >>
>> >>> Why so high in fat? Is it really necessary? I'm asking out of
>> >>> curiosity,
>> >>> not argument. :-) Would it be bad to do, say, 1 cup fat, 1 cup meat
>> >>> and 1 cup dried fruit?
>> >>
>> >> Traditionally, fat was used as a binder and to add calories. The fur
>> >> traders weren't concerned with fat content, per se. I'm sure one
>> >> could get away with much less fat in the recipe, but you'd have to
>> >> experiment a little to get the ratios right. The fat is what holds
>> >> everything together. Your above suggestion of 1:2 would probably
>> >> work out fine...but again, you'd have to test it to be sure.
>> >
>> > While this may not really be a diet food, I'd probably be tempted to
>> > at least try... ;-) Keto-diet foods are not notoriously low in fat
>> > anyway, and sometimes the workload at work gets to the point where
>> > easy munchies are a GOOD idea. :-)
>> >
>> > If/when I play with this, I'll post recipes, but probably to
>> > rec.food.cooking.
>>
>> Oh, that'll be a FUN cross-post. ;-)
>>
>
>Did and done... ;-)
>It will be interesting to see how they respond to a thread about
>pemmican recipes.....
>
>C.
I can tell you that most people won't eat it no matter how you flavor
it.
But if you're going to be outdoors doing serious strenuous exercise,
most *especially* in a cold climate you'll find it's not so bad at
all.
The basic recipe is dried pounded meat, fat, and dried berries.
Proportions vary, but equal parts is a good start. Lots of recipes to
be found on the Internet. The two times I made it I used the
instructions out of Horace Kephart's "Camping and Woodcraft" dating
from 1908. Fortunately, living in Florida it's unlikely I'll ever
really need pemmican which is just as well because it keeps poorly in
our hot, humid climate. It's really a far North food and that's where
it was generally made and eaten.
I used raisins in mine - couldn't get enough blackberries that year to
dry - and when the stuff was boiled into a thin soup and flavored with
salt and cayenne it wasn't too awful bad, but it's not something I'd
want often. If I were burning five to six thousand calories a day
snowshoeing at below freezing temperatures I'd probably find it
delicious.
......Alan.
Curiosity killed the cat -
lack of it is killing mankind.
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