Science > Recipes
Pemmican - Healthy Snack and Longlife Food
RedFox:
I wonder if coconut oil would work? Or perhaps a ghee/coconut oil mix?
If stored properly (air tight) ghee and coconut oil can be stored at room temperature for years osit (a quick google suggest tallow can be too). So it would probably make an excellent emergency food.
nicklebleu:
--- Quote from: Data on March 16, 2011, 11:00:53 AM ---Thanks for sharing! Odyssey also posted about pemmican in the "Preparedness" thread.
--- End quote ---
Thanks Data ... I searched the index for "Pemmican" but drew a blank ... odd!
--- Quote from: RedFox on March 16, 2011, 01:00:02 PM ---I wonder if coconut oil would work? Or perhaps a ghee/coconut oil mix?
If stored properly (air tight) ghee and coconut oil can be stored at room temperature for years osit (a quick google suggest tallow can be too). So it would probably make an excellent emergency food.
--- End quote ---
I think the difference between coconut oil and tallow is the hardness at room temperature. Coconut is basically a liquid, ghee a paste and tallow a hard substance at room temperature - of course it matters what temperature "room temperature" is at - in my case it's pretty hot ... :-[
So the difference IMO lies more in the consistency than in the shelf life.
Mr. Premise:
Coconut oil is actually pretty hard at room temperature. Unless your rook is pretty hot. :D
anart:
--- Quote from: Mr. Premise on March 17, 2011, 12:31:08 AM ---Coconut oil is actually pretty hard at room temperature. Unless your rook is pretty hot. :D
--- End quote ---
It melts in the hand, though, so I imagine that would be a bit messy to eat if you had to hold it for more than a second or two.
Skyfarmr:
I found my pemmican recipe which had been tucked away and it has similar ingredients. Will include the following section on the preservation of pemmican for those who are interested:
"The pemmican balls must then be preserved and protected against moisture. This can be accomplished in a number of ways.
1. Wrapping the pemmican in waxed paper and dipped in wax. This is the easiest way but may not be possible under primitive conditions.
2. Wrapping in cheesecloth, and dipping in suet. This is the "classical" method used by early expeditions to the west, the old U.S. Calvary, and mountain men.
3. Just dipping the balls of pemmican in melted suet. This is the least desirable method, but works. [for colder and/or shorter storage?]
4. Stuffing the pemmican into cleaned, washed intestinal material from the meat source animal, then dip in suet. This method works well, but is more time consuming than the others.
Using Pemmican
Pemmican prepared properly will last for many years and is a highly nutritious food source. It can be used in stews with tubers and corn meal added, cooked by itself, or eaten raw. If a mold forms on the pemmican ball, it is merely washed or scraped off, and the rest of the pemmican used. :/ By itself, pemmican will keep people fit on long hikes or in other strenuous activity, and if used in conjunction with corn meal provides almost all of the nutritional needs required for continuous living and working. Only fresh greens need to be added to make a complete, well rounded meal."
Sorry, but I didn't copy the link onto the recipe. I'll check to see if it's bookmarked on other computer.
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version