pemmican receipes

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beyondmyken

Joined
Dec 23, 2000
Messages
217
I am interested in trying pemmican. One receipe I found uses 2 lbs dried venison, 1 cup raisins, 1 Tbsp honey and 2 Tbsp chuck style natural peanut butter. Any others out there? What is the shelf life of pemmican, especially if its 40 - 70 degree weather?

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It is better to light one candle than curse the darkness.
 
2 lb dried beef
1 c raisins
1/2 c yellow raisins
Beef suet


Using a blender, mince meat to a fine pulp. Stir in raisins. Chop just enough to break up raisins. Turn into bowl and mix well. Pour melted suet over top, using only enough to hold beef and raisins together. Allow to cool slightly. Turn onto a jelly roll pan and allow to cool completely. Cut into strips and then into bars about 1" wide and 4" long. Store in Ziploc bags. These bars can be stored for several months.


This is cut/paste from www.macscouter.com

I find it's best to keep it in the freezer until a trip. After that, it's probably good for 3-4 days in moderate temps.
 
Okay, at the risk of being flamed, is there a vegetarian version of this anywhere? I love the idea of handy food, but would prefer a vegetable-based pemmican (guess it wouldn't really be pemmican, though, huh?)
 
In '98 when I hiked Philmont, they had something in with the meals that were called Pemmican Bars. They were pasicaly 3lb. fruit cakes compressed into 2*3*1" bars. They would be vegitarian, I think. Any one know where to get them?

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"Dream as if you'll live forever, Live as if you'll die today"
-- James Dean

-Jesse Foust
 
Hmmm, fruit cake pemmican. Would probably have a shelf life measured in years
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Virg, I guess the question to your post is whether a plant based protein such as soy could be used. Could probably use the soy based powders along with the raisins and chunk style all natural peanut butter. Are there any dieticians or nutritionists out there who could advise on proper protein/carb/fat ratios for outdoor activities such as elk hunting?

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It is better to light one candle than curse the darkness.
 
Looks like a pretty cool site; if they don't have a recipe I can use, I AM hard to please! Thanks


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V.
 
All fats used to enrobe the chopped foods in pemican are not equal. The vegetable shortenings or peanut butter will be more tasty but will undergo oxidative rancidity faster than the solid animal fats. Native Americans used animal fats because that is what they had, and got long shelf life out of it. Peanut butter would be ideal for flavor if it had a longer shelf life before the flavor goes.

Bruce
 
scouter27,

REI carries (or carried, at least) "Pemmican Bars" that were vegetarian. They had several flavors..., one was mostly fruit and nut, one had chocolate in it.., I don't remember the other one.

The bars were about 1 - 1.5" thick, 2 - 2.5" wide, and maybe 3-4" long.
 
Hmmm, the receipes are all similar: stringy meat mixed with pulpy stuff encased in fat. Sounds like we are describing me
biggrin.gif
 
Why did we reach the top of the food chain if only to fall back to vegitation?
 
<font face="Verdana, Arial" size="2">Originally posted by beyondmyken:
Hmmm, the receipes are all similar: stringy meat mixed with pulpy stuff encased in fat. Sounds like we are describing me
biggrin.gif
</font>
Click to expand...

You know... the older I get... the more I can relate to this
smile.gif




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