Pemmican

[silenthunterstudios]

Lately, I have been staying away from chips, pretzels etc, and have been doing a good job. I started with Clif bars instead, too much sugar, moved on to protein bars. Well, five protein bars in one day is not good for the body. So, instead of protein bars, at the moment before bariatric surgery, I'm interested in making pemmican. Would anyone have any information, recipes, pros, cons etc for pemmican? I have lots of venison and cranberries, but bison, elk and moose are kind of options.

Any ideas or product suggestions are appreciated.

 

[Sosa]

Most I know just eat the jerky and cranberries separately. I once wanted to make hardtack. I must have been pretty stoned haha

 

[mewolf1]

There is a lot of vids on youtube about the topic. Dried meat and Fat. Berries might make it taste better, but at the sacrifice of shorter storage life. I've been involved in a thread on another forum where the guy is going to try dried tomato instead of berries. Sounds tasty to me, but I'm 5'9" and 160lbs. and have never had to watch what I eat.

 

[Herlock]

Hi. The closest thing to Pemmican we have here it’s called Slinzega . The original one it’s done with horse meat (today beef version is also available), thoroughly defatted and seasoned with a dry rub of coarse salt and spices, mostly juniper berries, cinnamon and nutmeg, but everyone has his own “secret” recipe . A careful trimming process to remove fat is essential. It’s then left to cure for a few days and, afterwards, it goes into a drying period of between one and three months, depending on the weight and on the level of “dryness” one would like to achieve. The meat loses up to 40-60% of its original weight during aging. It’s not super difficult to make but it’s important to follow hygiene practices and have a dry and cool storage room. Many farmers/shepherds make their own here and just use their cellars or their mountain hut and store it in the same room with cheeses.

It’s a common snack during my hiking (it comes in the shape of thin French fries) and very popular cold cut served in mountain huts. It goes into sandwiches or it’s presented hand sliced (rather thick) on a plate, garnished with some olive oil, few drops of apple vinegar, crushed black pepper and coarsely grated aged mountain cheese on the top (a kind of Alpine version of Carpaccio, if you get what I mean). As a side note, its closer cousin, the Bresaola, it’s one of most recommended food by dietologists/nutritionists to their patients under treatment for weight loss.

https://en.wikipedia.org/wiki/Slinzega

 

[gadgetgeek]

every thing I've ever heard or read about pemmican is that its the kind of food you need to be hungry to eat. It has sort of a mythic status, but I honestly think that there is something about the combo of dried deer or bison meat and bear fat that gives it longevity (and a willingness to eat things that might not be totally safe) the berries I'm sure help, but as far as I understand its really just the vit-c that they contribute.

I've only read of pemmican as a cache food, and as a long-storeage food. Lutefisk is the same thing, and thats barely edible.

I'd think about how you could make it fresh, like a cured salami, or jerky. and yes those are not fresh-type foods, but I think you get the idea.

 

[unwisefool]

Have you ever thought about making biltong and then just eating berries separately?

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[Minnesota Man]

https://youtu.be/hGJ4l_vg4YA

 

[Ronin_Jedi]

It is my understanding that sailors, among others, carried mustard back before 1800's. Used it to hide the taste of the meat, much of which often rotting on long journeys.

Pardon me sir, do you have any "Grey Poupon"? :un

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[Ultraman]

Hi. The closest thing to Pemmican we have here it’s called Slinzega . The original one it’s done with horse meat (today beef version is also available), thoroughly defatted and seasoned with a dry rub of coarse salt and spices, mostly juniper berries, cinnamon and nutmeg, but everyone has his own “secret” recipe . A careful trimming process to remove fat is essential. It’s then left to cure for a few days and, afterwards, it goes into a drying period of between one and three months, depending on the weight and on the level of “dryness” one would like to achieve. The meat loses up to 40-60% of its original weight during aging. It’s not super difficult to make but it’s important to follow hygiene practices and have a dry and cool storage room. Many farmers/shepherds make their own here and just use their cellars or their mountain hut and store it in the same room with cheeses.

It’s a common snack during my hiking (it comes in the shape of thin French fries) and very popular cold cut served in mountain huts. It goes into sandwiches or it’s presented hand sliced (rather thick) on a plate, garnished with some olive oil, few drops of apple vinegar, crushed black pepper and coarsely grated aged mountain cheese on the top (a kind of Alpine version of Carpaccio, if you get what I mean). As a side note, its closer cousin, the Bresaola, it’s one of most recommended food by dietologists/nutritionists to their patients under treatment for weight loss.

https://en.wikipedia.org/wiki/Slinzega

That looks amazing It must taste great. Posts like this is why this forum can be awesome.:thumbup: