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Tue, 3 Jun 1997 20:15:00 -0600 |
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I need some help with the pemmican recipe. I am beginning to feel like a
dunce. I dehydrated the beef, ground it in the blender and melted the beef
fat twice. When I put the ground up dried beef into the fat I
realized that I didn't have enough fat since it wasn't pourable, it was only
moistened. Used it anyway, realized too late that I shouldn't have used the
cupcake papers since that was soaking up some of the grease.
I put it into the refrigerator and when I take them out they are solid but
as they get to room temperture they get soft and soggy. Taste great though.
I noticed that the ones that are cold have a heavy layer of fat along the
bottom. Is this the way it should be? If I had used more fat, like I
suppose I should have, they would have been very greasy. If you don't use
the papers with the tins do they come out easily? I didn't use any
seasonings, actually they are very satisfying.
If anyone has any suggestions I would appreciate it. I had already bought
the beef I was going to use before
I read John's post about asking the butcher to slice it. I would never have
thought of it myself, but today when grocery shopping I asked and in a few
minutes she was back with it all nicely sliced. What a time saver!! Thanks!
Sandra
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