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how to make pemmican - the ultimate survival food  RSS feed

 
Posts: 519
Location: Wisconsin
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Cassie, Did you ever make any? I am just getting ready to make some large batches as I have an unexpected side of beef getting delivered soon and not enough freezer room for it. Any idea of the recipe used to make the stuff in the photo? Mine is always brown, but really tasty and filling nonetheless. Would be nice to have a few varieties of added ingredients to change it up a bit.
 
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Location: London, United Kingdom
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This is the first time I've seen anything like this. I didn't even know it existed. It's true that it doesn't look tasty at all, but just by looking at the ingredients I can say it'd be delicious. Don't know if I'll be able to make it, but I'll definitely try it out!
 
Posts: 64
Location: Brantford, ON Canada
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My modest effort at making pemmican. It would make a great emergency food. I ate it all over a six month period.

http://www.durgan.org/2015/October%202015/13%20October%202015%20Pemmican/HTML/ 13 October 2015 Pemmican
Pemmican was made from, eye of round beef, mixed vegetables, nixtamalized Indian corn, concord grapes, and cranberries. The vegetables, grapes, and cranberries were dehydrated from previously canned juice. When dehydrated and very dry all the ingredients were made into small pieces in the blender. A pound of unsalted butter was made into ghee and mixed with all the ingredients. The mixture was made into serving sized balls and set side to harden somewhat, then will be individually vacuum packed for storage at room temperature. A teaspoon of ascorbic acid powder was added to the dry ingredients to enhance the vitamin C content.

http://www.durgan.org/2015/October%202015/10%20October%202015%20Pemmican/HTML/ 10 October 2015 Pemmican
Pemmican was made from eye of round beef, Natto soy beans, blueberry, cranberry and suet. The ingredients were dehydrated until very dry, beat into powder in the blender, mixed with the suet, made into one serving balls and set to harden for twelve hours, then vacuum packed in individual packages for storage at room temperature. The ingredients can be almost anything available. Base is the meat, and suet. The mixture has a most pleasant taste and could been enhanced by the addition of various desirable spices.


http://www.durgan.org/2015/October%202015/8%20October%202015%20Pemmican/HTML/ 8 October 2015 Pemmican
First attempt at making pemmican. Ingredients are eye of round beef, blueberries, cranberries, gruel, saturated with rendered beef fat. All the ingredients were dehydrated and beat into a powder in the blender. They were mixed thoroughly and saturated with rendered suet or fat, and made into bite sized balls. The balls were wrapped in clear plastic and stored in a closed container for storage at room temperature. The finished product is tasty and has many calories. Pictures depict the simple process.


 
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 Another great thread,I like the idea of there being folks who know about nutrition posting. So i picked up some great info from that aspect. I have read almost every book ever written about arctic and ant arctic exploration. Some were quoted as saying. "it was the most satisfying foods" ....I guess he meant under those conditions?  Watched a video on making apple butter as well this AM.....Larry
 
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