Eating FAT

mystical woodsman

mystical woodsman

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Okay, I know that in a cold and harsh environment, the most important things to subsist you for energy is fat and protein. Just the other night I also heard the narrator say that on the program The Alaskan Experiment. That got me thinking… other than saving strips of fat from animals, what other sources in the wild can I eat to get adequate fat and protein from, other than meat? I know that certain nuts have fat, and I THINK almonds have omega 3 (would that be considered just as good?), but thinking in this vein, what are some good sources of fat and protein other than animal meat?
As I watched the program, I saw the dude hang a strip of goat fat on a tree branch, but what the heck do they do with it later? Use it for grease while cooking? Can we dip food in it too, like some Eskimo's do with seal fat (which does keep you feeling warm I think)? I know you can make pemmican (a Native American sausage), but is there any other way to use the fat and how would I prepare and consume it? Making pemmican, I think they used parts of the guts to make a bag with to store it in. I know you can consume white oak acorns for some hardcore protein, but is there anything else? Any links? What about alternative fats that can be consumed that doesn’t have a “furry shell”?
Also, concerning butchering animals, isn’t there some gland inside the guts to look out for, to take out and save for later for their rich vitamins or something? What about particular organs like the kidneys (I think). What are they good for and how do I prep them?

Thanks. I hope we can all learn from whatever you all may provide. I love this forum! :o)
 
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If you go backpacking with a bunch of non-fat food, you'll come back to civilization craving a cheeseburger. Turns out we need some fat in our diet.
 
In coastal BC, fat was historically the hardest nutrient for local populations to get. One major source was the spawning run of oolichans (Thaleichthys pacificus, eulachon, candlefish). These fish are so oily that they would press them to get the fat out and trade it. The old trade routes through the Coastal Mountains are referred to as 'grease trails'.
 
On my longer winter canoe voyages, I always find myself "fat hungry". This is especially true when I try to use a high percentage of dehydrated backpacking foods to reduce the weight and bulk of my load.

My solution is to carry an assortment of fats to add to my diet, not try to acquire them from the wild. Fats are available there, just not easy to get without a lot of effort.

I take unsalted butter, a small container of olive oil, some sort of pork (bacon, untrimmed ham, jowel or fatback), peanut butter and even small cans of potted meat or SPAM. Rendered fat from bacon is never thrown away. I use it in cooking other foods, and flavoring breads. It will keep quite a while if the weather is cool. But... I generally don't have to contend with bears either. Olive oil might be better if bears are an issue.

Old Timers and American Indians did use a lot of animal fat. Beavers, bears, bison, deer have a lot of it at certain times of the year. Pemmican was popular as a trail food because it was high in fat, being a mixture of tallow, shredded meat, sometimes spice, often berries.

Codger
 
Codger_64 said:
On my longer winter canoe voyages, I always find myself "fat hungry". This is especially true when I try to use a high percentage of dehydrated backpacking foods to reduce the weight and bulk of my load.

My solution is to carry an assortment of fats to add to my diet, not try to acquire them from the wild. Fats are available there, just not easy to get without a lot of effort.

I take unsalted butter, a small container of olive oil, some sort of pork (bacon, untrimmed ham, jowel or fatback), peanut butter and even small cans of potted meat or SPAM. Rendered fat from bacon is never thrown away. I use it in cooking other foods, and flavoring breads. It will keep quite a while if the weather is cool. But... I generally don't have to contend with bears either. Olive oil might be better if bears are an issue.

Old Timers and American Indians did use a lot of animal fat. Beavers, bears, bison, deer have a lot of it at certain times of the year. Pemmican was popular as a trail food because it was high in fat, being a mixture of tallow, shredded meat, sometimes spice, often berries.

Codger
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Pemmican was the first thing that came to my mind as well when I first read this thread. I keep meaning to make and try some, but have yet to do so.
 
It seems that as I get older, I am hauling a large (or too large) enough supply with me.:rolleyes::D
Man, do I need to get out more this year!:eek:
I have to agree with Codger_64 on this. I have to take my fat with me. If car camping, we take ribs, bacon, etc. If hiking, it's jerky, nuts, etc.
 
ejes said:
Pemmican was the first thing that came to my mind as well when I first read this thread. I keep meaning to make and try some, but have yet to do so.
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I've made it the "old-fashioned way", using directions and ingredients found in old writings (early 1800's). It isn't bad at all eaten as-is from the skin pouch, but more palatable when dissolved into a soup with a few wild greens or roots added. Tallow made from bone marrow fat is traditional in some tribe's recipes.

Easy modern recipes exist and can be googled. Shredding jerky and adding dried blueberries or other berries works. Keep in mind that in warm weather most fats turn rancid rather quickly. Also melt making a mess.
 
Codger_64 said:
I've made it the "old-fashioned way", using directions and ingredients found in old writings (early 1800's). It isn't bad at all eaten as-is from the skin pouch, but more palatable when dissolved into a soup with a few wild greens or roots added. Tallow made from bone marrow fat is traditional in some tribe's recipes.

Easy modern recipes exist and can be googled. Shredding jerky and adding dried blueberries or other berries works. Keep in mind that in warm weather most fats turn rancid rather quickly. Also melt making a mess.
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My understanding was (as little as it is) that these are the key things to lower the chances of it going rancid:

Using proper fat that has been rendered properly.

That the meat added is completely dry.

Very little or no fruit is added (this was probably done more for taste by non-natives)

The Pemmican is wrapped tightly and kept cool.


I also have heard that very little should eaten at any one time due to the high amount of proteins in it. I, too, have heard it is better in soups. It is good to hear about it from someone who has tried it and made it. I really appreciate your post on it! I've been quite interested in this since I read about it last year in the Backwoodsman.
 
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Rendering the fat is the key to preserving it. This can be done by cutting the fat into small chuncks and frying it over low heat , pour or filter the oil this produces keeping out the fried chuncks (these chunks mske tasty snacks but won't keep long)> The oil when cooled can get waxy . If this procedure is done corectly and used to make pimican it can stored for years.
 
I have heard of polar explorers taking Pork rinds ( scratchings to Brits ) !
 
I dont realy eat just fat. Her in LA you can go to some russian deli. They sell pork fat that is lightly salted Its best to keep it in a frieg for long time. But you can take it backpacking and it would last for a week or maybe longer. Russian eat it with black bread and garlic. Some wash it down with Vodka.

Sasha
 
Millhouse said:
Yummie. Mr Porky pork scratchings with a pint of beer.
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Yup ! Sitting in some Olde Country pub after a hike drinking a pint of Speckled Hen and sharing a bag of scratchings with ny dog whose tied to the table.....those were the days !!!!:D:thumbup:
 
pitdog said:
My great grandad used to put butter in his tea !!! Don't ask me why !!!!
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A way of ingesting lots of calories? Can't imagine it would taste good.

Sort of reminds me of a documentary I saw a few years back about a couple of people trying to reach the south pole on foot. They needed so many calories each day that it wasn't practical to try to eat that amount of freeze dried food. Their solution was to put a slab of butter with everything they ate and drank.
 
You don't have to restrict yourself to animals to get fat.

I know Olives have a ton of fat in them as well as as peanuts and other types of nuts.

I know when I was doing CWT we in the USMC at a LOT of GORP to get fat and quick burning nutrition.

TF
 
I read in a book on mountain men that they used a piece of obsidian soaked in DUCK fat to sharpen their knives

I was wondering what pemmican TASTED like Codger!! :eek:
Thanks for the soup tip ;) :thumbup:
 
My favorite non-furry fat source: Avocado. Unfortunately for me, that vegetable fat causes a 'cado to score 8 points on the Weight Watchers scale and that's a big portion of one's daily allotment. Furthermore, they don't carry or store very well when ripe.

DancesWithKnives
 
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