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Pemmican Questions

Pemmican

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by 3886 · May 05, 2013 at 05:41 AM

So I have an extremely limited diet, due to many foods worsening my rheumatoid arthritis inflammation. Basically, everything worsens inflammation except fish, avocados, and vegetables that aren't nightshades, starchy, or sweet. Fermented veggies... (more)

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cocobanana 0 · May 05, 2013 at 05:41 AM

I have found an avocado is an awesome on the go snack, just peel and bite ;) You could also try vegetable chips (made with pretty much any veggie you like) just throw them on a tray and put into oven for a good few hours at a really low temp and... (more)

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by 1981 · March 27, 2013 at 02:33 AM

When a pemmican recipe calls for "equal parts tallow and dried meat" does this mean equal parts by weight or by volume?

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Sara_S_ 0 · March 27, 2013 at 02:33 AM

By weight: http://www.traditionaltx.us/images/PEMMICAN.pdf Edited to add: the jerky is weighed after drying. That may contribute to some of the confusion. (more)

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by 1212 · September 19, 2012 at 01:13 AM

I have seen recommended temperatures for making beef jerky/pemmican at 100 degrees f and 150 degrees f. Can anyone discusss the virtues or drawbacks of either? I've been doing it at 150 degrees.

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bonefed 0 · September 19, 2012 at 01:13 AM

I use a cardboard box and 100 watt bulb. I can't remember the temperature it gets to but I want to say around 105F. The taste and texture is better than regular jerky and miles ahead of store-bought. However, it does take 2-3 days to completely... (more)

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by 55 · May 07, 2012 at 01:54 PM

I have to spend 2 months out in the field doing a mixture of hiking and hitting up small towns in rural South America for my research. I'm planning on using it as an opportunity to REALLY get paleo, like as in, maybe not even bring shampoo or... (more)

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Kelly_3 0 · May 07, 2012 at 01:54 PM

One thought that came to mind is that you might have issues getting 'meat' products/jerkey into another country, they generally are checking for food,ask on custom forms and have dogs at the luggage carousels smelling, some dogs are specifically... (more)

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by 2401 · May 28, 2012 at 10:22 PM

Im a bit confused about this issue. So the point of going to all the laborious trouble of making pemmican is to separate the fat so it doesn't go rancid, render it to oil, and add it back. But if the fat goes rancid in the first place, what... (more)

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Ryan_36 0 · May 10, 2012 at 07:00 PM

I think the problem is that the fat requires a higher temperature to render properly (around 240). Otherwise, there is still going to be water trapped in it that will make it go rancid sooner. If you tried to dry the meat at this temperature it... (more)

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by 550 · January 13, 2012 at 01:19 AM

http://paleofood.com/jerky.htm Has anyone ever tried a Pemmican Only diet for a month or more? What would be the repercussions of doing this? Also wouldn't the tallow provide a lot of nutrients that the lean meat lacks? (more)

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Esther 0 · January 09, 2012 at 04:29 AM

Aside from the boredom, it also seems like you would be missing out on all of the micronutrients you would get from vegetables and fruits. Macronutrients are enough to survive... but in combination with micronutrients, you will really thrive. :) (more)

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by 2923 · December 14, 2011 at 11:30 PM

I'd like to try making pemmican, but you need really lean meat and the best bang for the buck is heart meat - I think. It has no fatty marbling. Trim the fat deposits off the outside, and it seems as lean as lean can be. However, it's much... (more)

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Boise_Grok 0 · December 14, 2011 at 11:30 PM

Yah it will work fine, dry it or dehyrdrate, grind it up and make your pemmican. It is just a lean muscle. What kind of fat are your going to use?

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by 146 · February 17, 2011 at 12:43 AM

Most pemmican recipes I've seen suggest fairly low temperatures for desiccating the lean meat, some at barely 100 F (usually in some sort of drier), some up to 150 F (usually in an oven at the lowest setting). My concern, however, is parasites,... (more)

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Seren_1 0 · February 17, 2011 at 12:43 AM

Thanks, some fantastic info here. I'm going to try my first batch shortly and this gave me even more to think about.

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by 81 · August 22, 2014 at 07:54 AM

Well, I decided to try to make my own pemmican. I had some venison and rabbit meat in the freezer. I also got some buffalo tallow when I picked half our cow from the processor. I then got some strawberries and blueberries. I followed some... (more)

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dzone 0 · February 16, 2011 at 07:06 AM

" My missus wouldn't make me pemmican if I was starving to death" marriage wasn't invented to be god's gift to women. Marriage is not a romance novel; it is a legal contract and wives have legal obligations. I suggest that you quietly meet with... (more)

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by 193 · July 12, 2011 at 01:24 AM

About the only thing I've been able to find is US Wellness but they have a crazy minimum order requirement and from various reviews I've read a lot of people were pretty unhappy with it (tastes like a "candle" and the meat was supposedly not 100%... (more)

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TexasPrimalSurfWahine__TPSW_ 0 · August 30, 2010 at 03:54 PM

I had the same concerns before jumping into making my own pemmican so I ordered from US Wellness just to give it a try. Although homemade is light years better the stuff from them was at least edible and it let me know that I could handle the... (more)

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by 129 · March 24, 2011 at 01:40 PM

I spend a decent amount of time biking long distance (yeah, yeah, endurance cardio is terrible) or hiking or doing stuff where I need some good on-the-go snacks. In particular, I want something easily digestable, dense, high energy that I can... (more)

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Marina 0 · August 24, 2010 at 04:00 PM

There's also youbars.com I think you can tinker about with the ingredient options to get something relatively low sugar/low carb, though it's pretty expensive and they seem to have better options for their trail mixes. Macadamias nuts are not... (more)

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by 554 · October 19, 2011 at 05:41 PM

I'm relatively new to Paleo life and am having relatively little pain in making the adjustments from my former (already pretty low-carb) way of eating. That said, I am having a hard time wrapping my palate around pemmican, at least the US... (more)

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pfw 0 · June 02, 2010 at 12:29 AM

I ordered pemmican from US Wellness Meats once. My experience was exactly the same as yours: ick, this is pemmican?! Why do people like this?! That was enough. It tasted just wrong. Then I made my own, and I've never looked backed. It's still a... (more)

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by 337 · May 18, 2010 at 07:34 PM

When you make beef jerky, everyone always says it's important to use lean meat so it doesn't turn rancid during storage. But then to make pemmican, you take the lean beef jerky and mix it with tons of fat. So why does the pemmican last so long... (more)

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pfw 0 · May 18, 2010 at 07:34 PM

By rendering the fat, you remove all the water and protein. If you are rendering suet, you are left with a very high saturated fat tallow. Saturated fat is pretty stable stuff. If you protect rendered suet from light and water, it should stay... (more)

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by 439 · May 06, 2010 at 03:34 AM

I did a NOLS course last summer and, amongst other things, we were taught that the equation used to calculate how much food we should be carrying was "two lbs per person per day." My first question is does anyone have any idea where that number... (more)

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Tim_Rangitsch 0 · May 06, 2010 at 03:34 AM

US Wellness Meats has plain pemmican, dried meat and tallow (w/ added salt): http://www.grasslandbeef.com/Detail.bok?no=600 One pound of that has 2,000 calories; 400 cal from protein, 1600 from fat. And that is very complete nutrition. A great... (more)

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by 5330 · August 13, 2012 at 02:30 PM

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... (more)

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AGD 0 · August 13, 2012 at 02:30 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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by 77340 · March 26, 2010 at 12:39 AM

Does anyone out there in Paleo land currently make pemmican? I saw a short video of a lady making enough to feed her family- looks like a lot of work, but a useful product. You need to render the fat, dry and grind the meat, then blend the fat... (more)

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prib81 0 · March 25, 2010 at 08:31 PM

I have made some pemmican with jerky I get from my bison purveyor at the farmer's market, Lindner Bison. Their jerky is made without unnatural preservatives, only salt and a bit of honey (but it's not sweet jerky). I pulverize the jerky in my... (more)