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(A.T. Hagan) wrote in message >...
> 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.
>

Like doing the Alaskan wilderness thing? :-)
I read a wonderful story in an old Readers Digest about something like
that lately!

I thought it might be neat to make for a back packing trip in
Colorado, or for cross country biking. I understand that _that_ burns
some serious calories!

What type of fat did you use?

C.