[pct-l] Pemmican

[Diane Soini of Santa Barbara Hikes]

Thanks for the tips. I like the "flavor" of my pemmican (if you can  
call not really having any flavor "flavor"), but I don't like how the  
beef is crunchy. Maybe after sitting in my cupboard for a couple  
months it'll be softer, but I won't hope too much. You are absolutely  
right about the kick-ass nature of the food source. I'm always  
amazed. I'm willing to eat something so tasteless for that kind of  
energy.

I made some coconut "pemmican" which is not pemmican at all, but a  
candy bar layered, bottom up, with Trader Joe's flattened banana, a  
mixture of almond butter, beef tallow and shredded coconut, topped  
with pressed dates and chopped walnuts. With the tallow the  
concoction is amazing.

On Jul 9, 2012, at 2:04 AM, Thomas Jamrog wrote:

> My friend Crag has been refining his Pemmican recipe to include  
> deer meat, beef tallow, plus dried/ powdered Maine blueberries, and  
> slight amounts of  maple syrup, and salt. It's quite good, but not  
> so appealing in desert conditions. In cooler/ wet conditions it  
> excels at adding fuel to the tank.
> Uncle Tom
>
>
> On Jul 9, 2012, at 2:24 AM, William Canavan <wecanavan at gmail.com>  
> wrote:
>
>> Diane,
>> About 20 years ago me and a group of friend make several batches of
>> pemmican.  What we found with a bunch of different recipes is that  
>> none of
>> that matters very much.  At home all the pemmican tasted like   
>> dirt rubbed
>> in grease.  But after a few days of kicking ass at altitude the  
>> pemmican
>> was at the top of the menu choices.  So just go out and kick ass  
>> on some
>> mountain until your pemmican is tasty!
>> Little Brown