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Pemmican - Healthy Snack and Longlife Food

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Don Diego:
Thanks Laurentien! :)

Laurentien:
 I did some experiment to improve the pemmican taste and came up with something more than tasty, it is delicious. I spread some almond butter on the pemmican and topped it with melted chocolate that I did with butter, coconut oil, xylitol and stevia. The result taste like Nanaimo bar my wife commented and we all were delighted with the result. Pemmican is first to preserve meat but it can be use in many different for. It can be add in a soup, stew, reheat with veggie etc... and as I discovered today serve it for desert or high energy bar that taste great.

 For the chocolate topping use your recipe or invent one. Here is mine but I still need to work on the quantity of each ingredient.

1/2 cup of butter
1/2 cup of coconut oil
1/4 cup of xylitol
3 envelope of stevia
I did not add salt because the pemmican is salted

 Melt the butter and oil at low heat or in a bain Marie and add the xylitol and stir until it as desolve completely. Add the stevia to adjust the sweetness, let it cool a bit so that it don't melt the almond butter and pemmican. Spread over almond butter already spread over the pemmican and place in the freezer until the chocolate as solidify. That's it, really high energy bar that don't taste like dog food :lol:.

Scarlet:
Yesterday I made pemmican for the first time and used lean grass-fed ground beef.  It turned out great, but just needs more salt.  I would like to share my recipe on here in case others are interested in giving it a try.  I flattened 16oz of ground beef on a cookie sheet, cooked it for three hours in the oven at 200 degrees F, blended the dried beef in a blender, mixed in bacon fat until it was mushy, and added 1/8 cup of blended cranberries and salt.  I'm not sure how long it would last without being refrigerated, but I prefer my pemmican cold so it works for me.  :)

Prodigal Son:
Well, for hiking trips, and other times when unsure if I can get a decent paleo meal, I'm eating pemmican that is over a year old, is wrapped in foil and stored in a cool cupboard. 

HowToBe:

--- Quote from: wetroof ---Pemmican is probably good to make and store for the future, but while we can to eat some of the organ meats. that is my impression.
--- End quote ---

Interestingly, one CAN make jerky from beef heart, and it's supposed to be quite good. Just search "beef heart jerky" and you'll find the same links I did.

You can also make jerky from liver, but it seems like it's more prone to bacteria and spoilage, and is generally used as "dog treats" because of the taste:
http://paleohacks.com/questions/98194/how-to-make-beef-liver-jerky
Some bad advice in this recipe, but it's a start: _http://www.ehow.com/how_5686283_make-liver-jerky-home.html

And apparently kidney is a possibility as well (also usually used for dog treats): http://freetheanimal.com/2009/09/food-fun-in-pictures.html

May not be pleasant, but that could make some nutritios survival food, maybe? But... organ jerky might still spoil faster than muscle jerky, right?

Just 2 cents.

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