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Mon, 14 May 2001 20:47:16 EDT |
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Don:
Thank you for the logical and clear pictures of pemmican making. I always
make my pemmican with either frozen or fresh venison or bison meat -
sometimes a bit of both. I also always dehydrate it at 95 degrees (F) in an
my Excalibur. The jerky comes out delicious and not too dry. Then I
pulverize it at the Liquefy setting on my blender, and usually mix 6 cups
powdered meat to 1.5 cups rendered fat. Sometimes I get a few fibrous white
strands which wrap around the blade of the blender. I just manually pull
those out, and mix them into the powder. They give a nice texture to the
pemmican.
One other tip - you might enjoy having your pemmican in the form of muffins.
I just manually put the warm pemmican into a non stick muffin tray, filling
each only half way. This way, each pemmican snack is only 2 ounces, and
doesn't overshoot my calorie load for the day...I then pop the tray into the
fridge. From the 6 cups of pulverized meat, and 1/2 cup of dried cranberries
and 1.5 cups fat, I can usually get 16 muffins. In 4 hours, its hardened
enough for me to pop the meat muffins into a plastic container, where they
stay for months in the refrigerator (actually, not months, because they
disappear like hotcakes - or should I say, muffincakes.....). You might find
the muffin shape to be less "chunky".
Cheers,
Judy Genova, cavegirl
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