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Pemmican recipes with coconut oil?

by (5516)
Updated about 21 hours ago
Created April 20, 2010 at 11:15 AM

So I have attempted pemmican once with rendered fat and dried unspiced flank steak. Not to say that it was bad, but it definitely wasn't appetizing. Has anyone tried to make pemmican with steak and coconut oil? I bet if you threw some spices in with it that would be pretty awesome. I'm in need of some backup food.

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5516 · August 14, 2012 at 11:44 AM

My only experience making pemmican it was less than palatable. I'd say either make jerky or bu something you know is good. Good call on tankabar.

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1040 · August 13, 2012 at 8:57 PM

They're pretty tasty but expensive. If you have the freezer space, us-wellness meats also sells it. Theirs is not shelf stable though.

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5516 · February 28, 2011 at 12:54 PM

Maybe your pemmican would have tasted better if you hadn't dried your beef with burned grocery bags :) Let me know if you do it again!

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5516 · February 28, 2011 at 12:54 PM

Doesn't have to have dried fruit

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2261 · February 25, 2011 at 5:21 PM

I thought pemmican also had dried fruit in it?

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5516 · January 18, 2011 at 12:48 PM

No, after making the beef candle from regular tallow I stopped looking into it. I would be interested to hear about anyone else who has though

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10 · April 25, 2010 at 8:30 AM

I just want to thank those who spoke up about not spicing the pemmican. I have to admit to losing sight of the context of the question and focused primarily on the jerky side of the equation.

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18671 · April 22, 2010 at 12:22 AM

I completely disagree with this. I make pemmican with no spices and the fat brings out the meaty taste beautifully. I would never ruin it with spices! That said, I think it took several batches before I got it consistently delicious. The first batch was horrid. One key for me was to switch from oven drying, which gave a cooked, over-hard jerky, to Lex's box dryer, which leaves it raw and tender, even when thoroughly dry.

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225 · April 20, 2010 at 8:11 PM

http://www.traditionaltx.us/images/PEMMICAN.pdf

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5516 · April 20, 2010 at 5:51 PM

Do you have a recipe for the Lex Rooker pemmican?

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5516 · April 20, 2010 at 1:30 PM

Yea I figure if I need it on a hike or excursion I will freeze it and carry it with ice to make sure it keeps consistency. I'm still trying to think of a good spice/flavor combination.

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6 Answers

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7821 · April 20, 2010 at 5:02 PM

I wouldn't recommend it unless you mean to keep it refrigerated, or use it only in the winter. Even then you might end up with a messy disaster rather than what you want, since coconut oil is liquid even at ~70F. Even with an icebox, you might end up with one side being soft and the other melting out.

The normal pemmican (Lex Rooker recipe pemmican) grows on you the more you eat it. The first time/first bite is always a bit gross, but after a few more bites you can't stop going back for more. At least that's been my experience over numerous batches. It's also much more practical if you want to carry it somewhere outside of civilization and eat it without a spoon.

I tried to season a batch and it didn't really work out. For whatever reason, maybe because I'd already gotten used to the plain stuff, plain always tastes better and is more palatable than a spiced up version.

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5516 · April 20, 2010 at 5:51 PM

Do you have a recipe for the Lex Rooker pemmican?

Abb08da08e327d776926f2c9e4856582
225 · April 20, 2010 at 8:11 PM

http://www.traditionaltx.us/images/PEMMICAN.pdf

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10 · April 20, 2010 at 1:18 PM

First, spices are key for the jerky part. It is like when people say they do not like turkey burgers, because they are bland, generally they are not self-spicing and require a bit of initiative. Coconut pemmican is doable but again one needs to pair its flavor well with the meat and spice selections. Additionally, coconut oil melts much easier than traditional tallo, so is not suited for carrying close to the body, outdoors pursuits etc...

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10 · April 25, 2010 at 8:30 AM

I just want to thank those who spoke up about not spicing the pemmican. I have to admit to losing sight of the context of the question and focused primarily on the jerky side of the equation.

1ec4e7ca085b7f8d5821529653e1e35a
5516 · April 20, 2010 at 1:30 PM

Yea I figure if I need it on a hike or excursion I will freeze it and carry it with ice to make sure it keeps consistency. I'm still trying to think of a good spice/flavor combination.

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18671 · April 22, 2010 at 12:22 AM

I completely disagree with this. I make pemmican with no spices and the fat brings out the meaty taste beautifully. I would never ruin it with spices! That said, I think it took several batches before I got it consistently delicious. The first batch was horrid. One key for me was to switch from oven drying, which gave a cooked, over-hard jerky, to Lex's box dryer, which leaves it raw and tender, even when thoroughly dry.

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0 · August 13, 2012 at 2:30 PM

I've decided not to try. If berries are okay, I'll just buy pemmican bars from http://www.tankabar.com/cgi-bin/nanf/public/main.cvw

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1040 · August 13, 2012 at 8:57 PM

They're pretty tasty but expensive. If you have the freezer space, us-wellness meats also sells it. Theirs is not shelf stable though.

1ec4e7ca085b7f8d5821529653e1e35a
5516 · August 14, 2012 at 11:44 AM

My only experience making pemmican it was less than palatable. I'd say either make jerky or bu something you know is good. Good call on tankabar.

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10 · February 25, 2011 at 3:42 PM

I just made my first ever pemmican - and used coconut oil. And sea salt. (Reduced sodium Pink Himalayan). I had my butcher slice a lean roast into about 1/8 inch thick slices, then I hung the slices from skewers in my oven - on my oven's lowest setting - 175 degrees, and then realized it was maybe hotter than that, because the meat was dripping onto the floor of the oven...since a baking sheet was too small to catch all the drips, I put two flattened grocery bags on the oven floor...(do you know where I'm going with this?)...and went to watch a movie with my kids. Maybe I should mention the oven had been used to cook the kids dinner in - a frozen spinach pie - so the oven was cooling from that, and although the electronic display said '143' it must have been higher, because, the house filled with smoke and I ran to see what was happening - well, the bags were gone - just gray ashes on the floor of the oven and the hanging meat looked a bit, um, cooked. Oh well. I left the experiment in the oven all night and by morning, it was dry and brittle - I 'ground' it in my food processor and added room temp coconut oil (my house therm reads 71 degrees, it's winter, so the oil is like a very thick paste) in an equal amount...and blended it all together- added the sea salt - and really, what is this I'm making? Meat pudding? Yuck. But I persevered and poured it into a square baking tin and put it in the fridge. Then, I cut it into bars and put them in ziplock bags - in a tupperware, in the fridge. Tastes ok, maybe I'll get used to it. :D Next time I'll do the fan technique and avoid the oven.

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2261 · February 25, 2011 at 5:21 PM

I thought pemmican also had dried fruit in it?

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5516 · February 28, 2011 at 12:54 PM

Doesn't have to have dried fruit

1ec4e7ca085b7f8d5821529653e1e35a
5516 · February 28, 2011 at 12:54 PM

Maybe your pemmican would have tasted better if you hadn't dried your beef with burned grocery bags :) Let me know if you do it again!

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0 · January 18, 2011 at 6:28 AM

Jake, did you ever experiment with the coconut oil pemmican recipe?

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5516 · January 18, 2011 at 12:48 PM

No, after making the beef candle from regular tallow I stopped looking into it. I would be interested to hear about anyone else who has though

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13983 · April 20, 2010 at 8:39 PM

I'm a trial and error sort of gal. I suggest trying some pepper, chili pepper or chili powder, and cinnamon. I think those will go well with coconut oil.

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