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Pemmican...have you tried it?

Discussion in 'Food, Water Storage and other Prepper Gear' started by brushtrooper, Oct 20, 2018.

  1. brushtrooper

    brushtrooper New Member

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    Sep 27, 2018
    CORPUS CHRISTI,TX
    Has anyone tried making it? How did it come out/taste? Any preferred recipes?
     


  2. O.S.O.K. 1961

    O.S.O.K. 1961 Member

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    Austin
    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.
     
    Jack Ryan likes this.
  3. baboon

    baboon Well-Known

    I like it better then trail mix! Made my first batch 40 years ago when I backpacked
     
  4. O.S.O.K. 1961

    O.S.O.K. 1961 Member

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    Austin
    I put mine into quart ziplocks - about 8 ounces and squeezed the air out and sealed them up - rolled into "logs" and put into a gallon ziplock.
     
  5. Jwr1221

    Jwr1221 Member

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    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...
     
  6. O.S.O.K. 1961

    O.S.O.K. 1961 Member

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    Austin
    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.
     
  7. baboon

    baboon Well-Known

    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.
     

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