I've got a jar full of bacon fat that I'm using for pemmican. Not sure when I'll be able to make it, but pemmican food storage is going to be much easier than "My Patriot Supply" in the event of a grid down situation.
I do have a dehydrator, but it's still new in the box, as someone gave it to me. I use an oven set at 170-180°F and put a wood spoon in the door to hold it open 1/2-1" so it doesn't get too warm.
I can write up a more detailed recipe this weekend, and I'll ping you.
The consistency matters when you're stuck living on it...
I would tend to agree with this. There were several sources I saw that resorted to a food processor once the meat & berries were dried. It almost looked like the equivalent of mixing sawdust with rubber cement.
If "processing" the ingredients, I would use a mortar and pestle. The plug in processor would make the pieces too fine.
Would you slice/dice the meat before or after dehydrating it?
Sun light, 40 watt bulb in a cardboard box, fancier method?
Anyways, slice the meat very thin before drying it, then chop it up like it's fine herbs. Mortar & pestle is the traditional way & allows you to find & pick out pieces that aren't dried enough.
My no frills method is slicing the meat about 3/32" thick with a quality knife, hanging it on a clothes rack (if wooden, oil it for sanitary purposes), placing 2x 40 watt bulbs on the ground & putting a tarp with a few vent holes over it so the moisture comes out.
Tallow works better Bacon juice taste better. Use just what's needed cause it's a mess if there is to much fat. I use homemade jerky before anything else. It takes a batch or two to dial in so keep the first couple batchs small
No they both greasy,tallow sets up firmer than bacon juice. I used lard at first year's ago and picked up on the tallow later on. I run Excaliber 9 tray driers on most of the ingredients. I DO NOT dry shit till it's dusty. With the convenience of the internet access to the "super fruits" is just easier in acquiring fresh dried that cuts processing expenses. Blueberry,Apple,Mango and high protein nuts. If you can't eat it from the mixing bowl you won't want it later either@gagAmaggot
[ + ] Fishsticksforever
[ - ] Fishsticksforever 2 points 8 monthsSep 26, 2024 11:50:04 ago (+2/-0)
[ + ] SilentByAssociation
[ - ] SilentByAssociation [op] 0 points 8 monthsSep 26, 2024 12:03:13 ago (+0/-0)
[ + ] Fishsticksforever
[ - ] Fishsticksforever 3 points 8 monthsSep 26, 2024 15:01:20 ago (+3/-0)
I can write up a more detailed recipe this weekend, and I'll ping you.
[ + ] SilentByAssociation
[ - ] SilentByAssociation [op] 1 point 8 monthsSep 26, 2024 16:11:25 ago (+1/-0)
Thanks, goat. If you can get to that I would appreciate it.
[ + ] TheNoticing
[ - ] TheNoticing 2 points 8 monthsSep 26, 2024 13:11:20 ago (+2/-0)
[ + ] SilentByAssociation
[ - ] SilentByAssociation [op] 3 points 8 monthsSep 26, 2024 14:10:11 ago (+3/-0)
[ + ] CamelsMiller
[ - ] CamelsMiller 2 points 8 monthsSep 26, 2024 19:39:12 ago (+2/-0)
Can anyone who's actually eaten real pemmican describe the taste?
[ + ] Rotteuxx
[ - ] Rotteuxx 3 points 8 monthsSep 26, 2024 12:42:43 ago (+3/-0)
The dehydrated meat should be sliced and diced into very fine little pieces of muscle fiber. The dehydrated berries should be crushed coarsly at most.
The guy is probably lazy and uses plug-in kitchen accessories to process everything faster.
The consistency matters when you're stuck living on it...
[ + ] SilentByAssociation
[ - ] SilentByAssociation [op] 2 points 8 monthsSep 26, 2024 14:09:37 ago (+2/-0)
I would tend to agree with this. There were several sources I saw that resorted to a food processor once the meat & berries were dried. It almost looked like the equivalent of mixing sawdust with rubber cement.
If "processing" the ingredients, I would use a mortar and pestle. The plug in processor would make the pieces too fine.
Would you slice/dice the meat before or after dehydrating it?
[ + ] Rotteuxx
[ - ] Rotteuxx 2 points 8 monthsSep 26, 2024 15:14:29 ago (+2/-0)
Sun light, 40 watt bulb in a cardboard box, fancier method?
Anyways, slice the meat very thin before drying it, then chop it up like it's fine herbs. Mortar & pestle is the traditional way & allows you to find & pick out pieces that aren't dried enough.
My no frills method is slicing the meat about 3/32" thick with a quality knife, hanging it on a clothes rack (if wooden, oil it for sanitary purposes), placing 2x 40 watt bulbs on the ground & putting a tarp with a few vent holes over it so the moisture comes out.
No fancy shit required.
[ + ] SilentByAssociation
[ - ] SilentByAssociation [op] 3 points 8 monthsSep 26, 2024 16:13:14 ago (+3/-0)
This'll be my first go at pemmican so I'm taking notes.
[ + ] Crackinjokes
[ - ] Crackinjokes 1 point 8 monthsSep 27, 2024 04:57:13 ago (+1/-0)
[ + ] texasblood
[ - ] texasblood 4 points 8 monthsSep 26, 2024 11:28:50 ago (+4/-0)
Bacon juice taste better.
Use just what's needed cause it's a mess if there is to much fat.
I use homemade jerky before anything else.
It takes a batch or two to dial in so keep the first couple batchs small
[ + ] SilentByAssociation
[ - ] SilentByAssociation [op] 2 points 8 monthsSep 26, 2024 12:04:17 ago (+2/-0)
[ + ] texasblood
[ - ] texasblood 0 points 8 monthsSep 26, 2024 13:12:53 ago (+0/-0)*
I used lard at first year's ago and picked up on the tallow later on.
I run Excaliber 9 tray driers on most of the ingredients.
I DO NOT dry shit till it's dusty.
With the convenience of the internet access to the "super fruits" is just easier in acquiring fresh dried that cuts processing expenses.
Blueberry,Apple,Mango and high protein nuts.
If you can't eat it from the mixing bowl you won't want it later either@gagAmaggot