"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.

In om,
Carnivore269 > typed:
> "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 always had you figured as a very poor troll.
The proof is in.

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.

(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.

" BOB" > wrote in message >...
> In om,
> Carnivore269 > typed:
> > "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 always had you figured as a very poor troll.
> The proof is in.

Duh?
Why is _this_ a troll post???

I've found this group to be a lot of fun, and educational and have
enjoyed participating, and, I hope, contributing.

WTF is wrong with playing with pemmican recipes and cross posting
them???

Sheesh!

C.

On 15 Oct 2003 23:15:52 -0700, (Carnivore269)
wrote:

(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.

I used beef fat that I trimmed off of meat that I was repackaging for
the freezer. Rendered it out to eliminate the water, mixed it in with
the dried, pounded meat and the raisins. Didn't have any rawhide or
cleaned, dried gut (the traditional casings) so I wrapped it in wax
paper.

The pinole' (ground parched corn) I made to go with it wasn't bad.
You really do just mix a spoonful into water and drink it. Seems to
swell in the stomach or something because it didn't take much to give
me that full feeling about ten minutes after I drank it. The jerky,
of course, was quite good. Not spiced with anything but a bit of
black pepper on the raw meat before I dried it in the oven.

Man, that's a long time ago now. Ought to try it again.

......Alan.


--
Curiosity killed the cat -
lack of it is killing mankind.

(A.T. Hagan) wrote in message >...
> On 15 Oct 2003 23:15:52 -0700, (Carnivore269)
> wrote:
>
> >
> >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.
>
> I used beef fat that I trimmed off of meat that I was repackaging for
> the freezer. Rendered it out to eliminate the water, mixed it in with
> the dried, pounded meat and the raisins. Didn't have any rawhide or
> cleaned, dried gut (the traditional casings) so I wrapped it in wax
> paper.

That will work. :-)

>
> The pinole' (ground parched corn) I made to go with it wasn't bad.
> You really do just mix a spoonful into water and drink it. Seems to
> swell in the stomach or something because it didn't take much to give
> me that full feeling about ten minutes after I drank it. The jerky,
> of course, was quite good. Not spiced with anything but a bit of
> black pepper on the raw meat before I dried it in the oven.
>
> Man, that's a long time ago now. Ought to try it again.
>
> .....Alan.

I thought that pinole' was ground pinon nuts? Hmmmmm...

Ok, now time to trade jerky recipes! :-) The original marinade you use
for the dried meat is going to make a difference in the final pemmican
flavor.

I take shoulder roast and freeze it flat, then partially thaw it. If
the frozen meat is still slightly crunchy, but soft enough to slice,
you can slice it thinner. I slice mine as thin as I can, about 1/8
inch.

I then marniate it for at _least_ 24 hours in a mix of teryaki sauce
with lemon, white pepper, a dash of onion and garlic powder and a few
drops of maple syrup.

Lay the meat onto the dehydrator trays for 12 hours, turn it and dry
for an additional 12 hours.

I then put it into a large gallon jar with paper towels and dessicants
at the back of the refrigerator.

C.