Armed Polite Society

Main Forums => The Mess Hall => Topic started by: just Warren on May 01, 2020, 07:11:53 PM

Title: Anyone interested in pemmican?
Post by: just Warren on May 01, 2020, 07:11:53 PM
https://www.atlasobscura.com/articles/how-to-make-energy-bars-at-home
Title: Re: Anyone interested in pemmican?
Post by: cordex on May 01, 2020, 09:01:24 PM
Always wanted to make some.
I assume rendered beef fat would work too?
Title: Re: Anyone interested in pemmican?
Post by: makattak on May 04, 2020, 08:18:42 AM
Always wanted to make some.
I assume rendered beef fat would work too?

Seeing as they used bison fat or deer fat historically, I would bet any animal fat would work.
Title: Re: Anyone interested in pemmican?
Post by: sumpnz on May 05, 2020, 12:37:17 AM
Seeing as they used bison fat or deer fat historically, I would bet any animal fat would work.

You'd want it to a pretty high proportion of saturated fat.  You want the fat to stay solid up to reasonably high temperature.  Chicken fat is pretty soft at room temp.  Lard can be somewhat soft, depending on what the pig was eating and the breed.
Title: Re: Anyone interested in pemmican?
Post by: sumpnz on May 05, 2020, 12:54:34 AM
I will note that from what I've read the nutritive value of pemmican is compromised if you dry the meat at 170F as recommended in the link in the OP.  Obviously it takes a lot longer, but if you keep the meat under 100F while it dries the nutritional value is substantially higher.  A hot sunny windy day is about ideal.  Or a fire or other heat source where you can keep the meat from cooking.  Being able to slice it super thin will help a lot with getting it to dry quickly.