[pct-l] Pemmican

[Scott Williams]

Diane, you kept saying how awful your pemican tasted but Why Not and I
loved it.  A bit of salt upped the flavors, but I even liked it unsalted.
 Then again, Why Not and I had been on trail for nearly 4 months by that
point, so old shoe leather might have tasted great with a little salt.
 Maybe I wasn't the best judge of flavors at that stage of the hike, but I
could have eaten much more than you had and will make it a regular part of
my future long hikes.  It's good guys, just add salt and hike for a few
months.  You'll love it.

Shroomer



On Tue, Jan 8, 2013 at 6:46 PM, JPL <jplynch at crosslink.net> wrote:

> Sorry if this has been asked before.  Are there  recommended commercial
> sources for good pemmican?  :)
>
> -----Original Message-----
> From: Diane Soini of Santa Barbara Hikes
> Sent: Tuesday, January 08, 2013 9:41 PM
> To: pct-l at backcountry.net
> Subject: [pct-l] Pemmican
>
> Recipe for pemmican (this recipe is really fussy but gives you every
> bit of detail you would ever want.)
> www.traditionaltx.us/images/PEMMICAN.pdf
>
> Here's a picture tutorial:
> http://www.backpackinglight.com/cgi-bin/backpackinglight/forums/
> thread_display.html?forum_thread_id=61275
>
> Please don't whine about broken links. Copy and paste. Remove any
> extraneous spaces.
>
> I did roughly the same as the backpacking light article. I cut
> smaller strips of London broil, on sale from Ralphs. I used a blender
> to pulverize the meat. I bought beef tallow from a supplier of grass
> fed tallow.
>
> Here's a link to a grass fed beef and tallow supplier.
> http://www.grasslandbeef.com/Detail.bok?no=878
>
> Grass fed has the Omega 3 fat and the conjugated linoleic acid you
> need in the most bioavailable source for optimal health. I used no
> salt but the end-product was awful and bland so I melted it a little
> and sprinkled salt. Even more salt would be much better.
>
> My latest batch I added dried cherries. This makes it better if you
> are going to eat it alone. I must be honest: pemmican is not very
> tasty alone. But, even bland without salt it's super awesome tasty
> when melted into some dehydrated sweet potatoes or vegetables. Like
> good home cookin'.
>
> I've also made coconut pemmican: Instead of meat, shredded coconut.
> The secret is the tallow. Gives it that satisfying home cookin'
> happiness.
>
>
> On Jan 8, 2013, at 10:00 AM, pct-l-request at backcountry.net wrote:
>
> > From: Scott Williams
> > Sent: Tuesday, January 08, 2013 1:49 AM
> > To: <Pct-l at backcountry.net>
> > Subject: [pct-l] Dried meats and Cheese on Trail
> >
> >
> > What I didn't have on trail, and I lusted after, was really good,
> > greasy
> > pemican.  Why Not made some that was wonderful and Diane, who met
> > us in the
> > Winds, also made absolutely terrific, very light and incredibly
> > caloric,
> > pemican.  I hope they chime in with their recipes as the stuff was
> > like
> > ambrosia in the woods and I can see why Native Americans, trappers and
> > voyageurs all lived on the stuff.
> >
> > Well that's enough for now.
> >
> > Shroomer
>
> _______________________________________________
> Pct-L mailing list
> Pct-L at backcountry.net
> To unsubcribe, or change options visit:
> http://mailman.backcountry.net/mailman/listinfo/pct-l
>
> List Archives:
> http://mailman.backcountry.net/pipermail/pct-l/
> All content is copyrighted by the respective authors.
> Reproduction is prohibited without express permission.
>