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I knew pemmican wasn't the most delectable food on the planet, but I should have lowered my expectations even further. The quality itself seems great, and the packaging and serving size is spot on. However, I feel I'll need to be quite hungry to find these palatable. Hopefully my upcoming backpacking trip will offer a few moments a true hunger where I can test this theory out. Again, nothing against the brand or the product itself. Just forgot what this stuff tasted like.
Pemmican is a concentrated mixture of fat and protein used as a nutritious food. It does not need to be cooked or heated. Our 100% grass-fed, grass-finished beef pemmican is famed for it's energy boosting abilities, making it a favorite among athletes who rave about our pemmican. US Wellness Pemmican is available in pails or bar form. Need an edge Give pemmican a try!
It seems pemmican was so important to ancient hunters that it was produced in large-scale operations. Recently, researchers unearthed a pemmican production site used by ancestors of the Blackfoot people in north-central Montana. Excavations revealed fire pits, tools, and bones used for processing pemmican near a Native American bison hunting area known as Kutoyis.
Whether you are using jerky or plain dried meat, you must have a very dry product to make pemmican properly. You want jerky that cracks and crumbles when bent. Grind the dried meat or jerky into a rough powder. You can use a food processor to do this quickly. Do the same with the dried berries and nuts.
Many voyagers relied on pemmican during their expeditions. Notably, Robert Peary used pemmican on all of his North Pole expeditions and says that the journey would not have been possible without pemmican.
Hello everyone, thank you for sharing. I am reviving an old tradition of fish pemmican making with our community. Anyone else try making fish powder You can wind-dry strips of fish, or bake in the oven
Traditionally, pemmican was made with a mixture of dried meat and rendered fat. Made properly, pemmican would last indefinitely and could sustain an individual for months. Our modern-day version consists of a blend of bison, beef, berries, and other natural ingredients.
Our pemmican bars feature a blend of bison and 100% grass-fed beef, both raised without antibiotics or added hormones. We then add berries, mineral-rich sea salt, a touch of maple sap-water and other natural ingredients native to Turtle Island (Indigenous name for North America). Each ingredient used in our products has been researched and considered for their source, sustainability, connection to our culture, and health benefits.
Please let us know if you are interested in purchasing our products on a wholesale basis. We offer bulk pricing and priority shipping for both products. Minimum orders of jerky strips begin at 48 units of 2.5 oz bags. Minimum orders of bars begin at 100 units of 1.0 oz bars. Contact us at info@pemmicanpatty.com for more information. Miigwech! (Thank You)
Pemmican is a mixture of lean, dried meat, and rendered fat that can last for months or even years without going rancid. The name is derived from the Cree word pimi, which means fat or grease, and many recipes also call for the addition of sweeteners like honey and dried berries. For jerky loves, pemmican is an easy sell. It combines all the flavor and shelf-life of jerky, but with the added benefit of complex fats and sugars that will keep you satisfied on long hikes and explorations.
Made right, pemmican can last for months or even years. The key to a long-lasting pemmican is to start with very dry ingredients. Water is the enemy of food preservation because it allows nasty things to grow in your food. So, make sure your jerky and berries are completely dried out before you begin.
Pack the mixture into a shallow tupperware or baking dish and then place it into the fridge to cool for a few hours, until firm. Alternatively, you could make pemmican meatballs; whatever your preference, though the squares do use storage space a little more efficiently.
The secret to making a high quality pemmican starts with high quality ingredients. Joyce Farms creates a superior flavored beef by focusing on what makes grasslands regenerative as well as what brings out the flavor of their beef. As we transform their grass-finished beef into Carnivore Bars, we end up inadvertently concentrating the flavor, which is strongly influenced by the genetic profile of their heritage Aberdeen Angus beef that Joyce Farms found is best for the planet and your palate.
The traditional method for preparing pemmican involves salting and drying lean meat, crushing or pounding it into a powder, then adding hot rendered fat in equal volume to the dried meat. Some pemmican also includes ingredients like dried crushed berries, honey, or maple syrup.
Most of the time, Native people and the Europeans who later adopted the practice of making pemmican would also seal it in sewn rawhide pouches using additional hot fat, then compress it while it was still hot.
Because the lean, dried meat is powdered prior to adding animal fat, the fat coats every particle of meat. Modern accounts indicate pemmican can last up to five years, but some reports indicate under certain conditions it has lasted for over 30 years .
Generally speaking, it takes about 3 to 5 pounds of meat to make a single pound of pemmican. In the 19th century, traders noted that a 1000-pound buffalo on the hoof would process down to about 90 pounds of pemmican .
No other food has been tested as widely by so many people living in harsh conditions as pemmican, and there are numerous historical examples of its value as both a trade commodity and a necessity for adventurers and explorers.
While there is no consensus as to when pemmican first originated, at the time of European contact, it was incredibly popular among Native peoples from what is now Texas all the way up to Manitoba, Canada.
Along with it being a form of tradeable wealth, Native people used pemmican in at least three different ways: for travel, as a way to survive food shortages due to austere conditions, and for special occasions.
Although the many varieties of regional and seasonal pemmican endured after Europeans began to immigrate to North America en masse, berry pemmican became more popular after that, and eventually other, less authentic forms of pemmican did as well.
But Henry Kelsey, a white fur trader in what is now Saskatchewan, Canada, may have been the first non-Native to make his own pemmican. According to his journal, he hunted buffalo with North American Plains Indians to make his own pemmican as he also trapped furs with them in 1691-1692.
Not long after that, the concept spread among white settlers and trappers who found that pemmican was unsurpassed for its efficiency, nutritional value, and shelf-life. Deer, elk, moose, and buffalo were the most popular animals used to make pemmican, but settlers also used cattle.
In 1814, the governor of Red River Colony, Manitoba banned the trade or sale of pemmican to outsiders due to perceived shortages. The outcome was a bloody feud between the London government-backed Hudson Bay Company and the competing North West Trading Company.
In part because both organizations were unable to legally buy the pemmican they needed for their northward expeditions, existing tensions between the rival companies exploded into a series of armed conflicts that lasted seven years.
And during this time the Métis people, a tribe made up of the descendents of indigenous people and British and French settlers and who had been benefitting from the sale of pemmican, began to attack the Red River Colony directly in protest of the Pemmican Declaration.
Pemmican is high in healthy animal fat and contains moderately-high amounts of protein. Most of the time pemmican has around a 2-to-1 ratio of fat to protein by grams, which is ideal for the carnivore diet.
Unlike protein or carbohydrates, fat naturally contains 0% water by definition. That means a high-fat food like pemmican, which is 50% fat by volume and around 80% fat by calories, contains far more energy by weight than other foods with a higher water content.
Additionally, the hot molten fat has two useful effects: first and foremost, it has a sterilizing effect. But secondly, it also helps keep moisture out of pemmican, keeping it dry for a very long time.
The meat should ideally be very lean with a minimum of marbling (i.e. little or no fat within the meat itself). I bought a piece of top rump which was in the supermarket \"Essentials\" range (i.e. the cheapest) it looked to me to be exactly the same as the normal range but 60% of the price because it was a fairly small triangular shaped end piece which wouldn't have roasted evenly as it was tapered. None of this matters for pemmican as it's going to be thinly sliced and finely ground, it was ideal for my purposes as the meat only had surface fat on it, no marbling. This being England and because we like our roast beef it had a big slab of loose basting fat added by the butcher which supplied all the the fat needed to make pemmican. 59ce067264
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