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Pemmican...have you tried it?

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  • O.S.O.K. 1961

    Active Member
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    Jul 13, 2018
    511
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    SATX Northwest Quadrant
    I have some in my closet right now. It turned out very good. I used a simple recipe with blue berries.

    It's about two years old and just as good as the day I made it. I really does store and hold at room temperature very well.

    Apparently, its the combination of the dried/shredded beef, rendered tallow and berries that works the magic... It is rather labor intensive but the result is very satisfying. And its very dense and energy rich.
     

    Jwr1221

    Member
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    Jan 6, 2015
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    Houston, TX
    What's the best recipe? I have a bookmark saved from a post here on TGT that had a recipe, but I just tried to open it and the thread is gone...
     

    O.S.O.K. 1961

    Active Member
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    0   0   0
    Jul 13, 2018
    511
    76
    SATX Northwest Quadrant
    What's the best recipe? I have a bookmark saved from a post here on TGT that had a recipe, but I just tried to open it and the thread is gone...

    I don't remember where I got the recipe but it entailed dehydrating the beef (I used shoulder roast IIRC), grinding it up, dehydrating some blue berries and grinding them, and then melting or rendering beef tallow and pouring over the beef and berry grinds and mixing well. You then just roll or form this into storable shapes.
     

    baboon

    TGT Addict
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    May 6, 2008
    22,447
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    Out here by the lake!
    What's the best recipe? I have a bookmark saved from a post here on TGT that had a recipe, but I just tried to open it and the thread is gone...
    Everyones taste are different. Read recipes & try the ones that sound good to you. The beef fat you use is really important! True suet from around the kidneys & loins is best. Brisket fat would be second best.
     
    Every Day Man
    Tyrant

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