Pemmican

Pemmican

Pemmican Questions

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by 3979 · about 8 hours ago

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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RK 0 · May 04, 2013 at 5:45 PM

I like the Snack Sticks at US Wellness meats. Can you do coconut? If so, one of my goto snacks is Coconut Chips from Tropical Traditions. I sometimes mix it with a little beef jerky for a nut-less trail mix.

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by 55 · about 9 hours ago

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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Ryan1HD 0 · May 07, 2012 at 12:30 AM

i spent a year in Latin America. Including some very rural places. I ate paleo maybe 80% of the time. You can eat Paleo fairly easy there. What I'd recommend-- eat at the local mercados. These are marketplaces where you can buy all kinds of... (more)

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by 2407 · about 9 hours ago

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 7:00 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 2936 · about 9 hours ago

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 · about 9 hours ago

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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Rob_from_ketocure_com 0 · February 11, 2011 at 4:46 AM

My concern, however, is parasites, which can survive 170+ F Before I say anything else, there is an incredibly good book about pemmican called Fat of the Land by Vilhjalmur Stefansson (the same guy who participated in the Bellview... (more)

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by 81 · about 9 hours ago

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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pfw 0 · November 18, 2010 at 1:46 AM

Follow these instructions next time: http://www.traditionaltx.us/images/PEMMICAN.pdf Also, pemmican is a beef candle. It will not taste "good" unless you are hungry. I bring it along on hikes and after strenuous exercise, it's great. A couple of... (more)

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by 129 · about 9 hours ago

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 4:00 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 539 · about 9 hours ago

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 · about 9 hours ago

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 7:34 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 · about 9 hours ago

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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PortlandAllan 0 · May 05, 2010 at 10:12 PM

I think the 2 lbs/day number is from doing arithmetic on the calorie density of macro nutrients. Carbs & Proteins: (1 gram / 4 cals) * (1 lb / 450 grams) * (2000 cal/ 1 day) = 1.11 lbs/day Round it to 2lbs to make it easier to remember and... (more)

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by 5516 · about 9 hours ago

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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pfw 0 · 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... (more)

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by 78422 · about 9 hours ago

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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Tim_Rangitsch 0 · March 07, 2010 at 1:10 AM

http://www.carnivorehealth.com/main/2009/5/10/upping-production-or-how-i-have-become-a-one-man-pemmican-fa.html That's a great post on pemmican production. I make large batches from time to time. Like having it on hand. Eat it straight up,... (more)

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by 550 · October 30, 2014 at 3:53 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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DePaw 0 · January 09, 2012 at 3:44 PM

Pemmican is made from ground dried lean meat and rendered tallow. Lean meat lacks the following nutrients: Vitamin A, folate, B1, vitamin C, D, E, K, calcium, copper, magnesium, manganese, potassium, sodium. Slightly low: selenium, B2,... (more)

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by 193 · October 30, 2014 at 3:08 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 3:54 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 1310 · October 29, 2014 at 3:44 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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greymouser 0 · September 01, 2012 at 12:37 AM

The magic internal temperature is 117F - above that temperature, proteins/enzymes in any food will begin to denature. The air temperature in the dehydrator is going to be higher than that. Dehydrating is not about cooking food from heat - it's... (more)

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by 1981 · October 28, 2014 at 3:57 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 2:33 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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