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#3144656 - 01/29/13 08:38 PM Pemmican
WMAn
8 Point


Registered: 11/05/10
Posts: 1207
Loc: Williamson County

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This is another interesting recipe from the Nourishing Traditions cookbook. This is a traditional native american food. The indians would use lean buffalo or venison slice it thin, dry it in the sun, pulverize it into a powder, add it to melted suet, add dried berries, and let the mix solidify. This served as their traveling food and apparently would not spoil. Early settlers adopted the food and raved about its ability to promote endurance.

Here's the recipe:

- 3 lbs lean venison
- 1 lb suet or tallow
- 1/2 cup dried cranberries (optional)
- 1/4 cup maple syrup (optional)

1. Dehydrate thinly sliced venison in oven or dehydrator.
2. Chop finely and use food processor to grind into a powder.
3. Melt fat
4. Add all ingredients to quart sized mason jar

I think I'm going to have to give this a try as a turkey hunting snack. What do you think?
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#3144796 - 01/29/13 09:25 PM Re: Pemmican [Re: WMAn]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9543
Loc: Memphis

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I remember the Pemmican Bar from Philmont back when I was in Scouts. AKA: Instant Mesa (Just add water)

It was a standing offer that anyone that could polish one off in less than 60 seconds would have the staff at that camp cook them a GOOD dinner.

Everyone held them in the utmost disdain....I never could figure out why. Imagine about 1/2 lb of the fig filling of a Newton cookie. That's what I remember it to be.



Edited by TAFKAP (01/29/13 09:25 PM)
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#3145137 - 01/30/13 06:37 AM Re: Pemmican [Re: TAFKAP]
trealtree
16 Point


Registered: 09/29/04
Posts: 10817
Loc: Middle Tennessee

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Ive made it before. I have pictures somewhere that I will try to dig up. It is sure not as tasy as the jerky was before I made it into powder.
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#3145621 - 01/30/13 01:02 PM Re: Pemmican [Re: trealtree]
Crosshairy
10 Point


Registered: 08/22/06
Posts: 2661
Loc: Bartlett, TN

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So it's kept in a jar? How is it eaten? With a spoon?

I've heard of it before and read a recipe in an outdoor magazine, but never laid eyes on it myself.

The one on the picture says "meatless" at the bottom right corner, so that must not be very authentic \:\)

It sounds interesting and potentially tasty. I guess the complete lack of water would prevent the growth of molds or other nasties. Just be sure to pack extra water in your gear to compensate for the sponge you'll be eating :).
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#3146553 - 01/31/13 06:35 AM Re: Pemmican [Re: Crosshairy]
trealtree
16 Point


Registered: 09/29/04
Posts: 10817
Loc: Middle Tennessee

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 Originally Posted By: Crosshairy
So it's kept in a jar? How is it eaten? With a spoon?

I've heard of it before and read a recipe in an outdoor magazine, but never laid eyes on it myself.

The one on the picture says "meatless" at the bottom right corner, so that must not be very authentic \:\)

It sounds interesting and potentially tasty. I guess the complete lack of water would prevent the growth of molds or other nasties. Just be sure to pack extra water in your gear to compensate for the sponge you'll be eating :).


I rolled mine up in a ball and dipped it in melted wax. Just throw one in your pocket and go.
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#3146850 - 01/31/13 11:46 AM Re: Pemmican [Re: trealtree]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9543
Loc: Memphis

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I never called it authentic \:D

Given the type of crowd that would normally be drawn to Philmont in the first place, I wouldn't expect a preserved hunk of meat-in-a-bag to go over very well.
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#3149859 - 02/03/13 08:26 AM Re: Pemmican [Re: TAFKAP]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6235
Loc: Adirondack Mtns, NY

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I made a batch of it this past fall with some older venison that I had in the freezer, jerkied it all then made it into pemmican.

I have an old indian version recipe, it turned out pretty good as far as I am concerned. Not something you are going to sit down and eat a bunch of all at once, it takes some getting used to the taste. It is more of an indian nature bar.

I rolled mine out @ 1/4" thick, cut into 1 1/2" x 3" bars, placed between wax paper in layers and into an air tight container and into the freezer, I take out only what I intend to use at the time. It stores will in the freezer.

FDXX75
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#3149863 - 02/03/13 08:33 AM Re: Pemmican [Re: FULLDRAWXX75]
JandSCattleCo
8 Point


Registered: 11/01/10
Posts: 1065
Loc: Murfreesboro, TN

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Tafkap, I remember the horror of philmont pemmican bars. Gagged just a little now even thinking about it.
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#3149936 - 02/03/13 10:20 AM Re: Pemmican [Re: JandSCattleCo]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9543
Loc: Memphis

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I don't recall them being so bad......definitely not good, but not bad, either. \:D
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