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Date: | Thu, 22 Apr 1999 19:39:56 -0600 |
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For pemmican, I make jerky with no flavoring other than a little salt rubbed into the meat before drying. For proportions, I use my postal scale. 3 oz. dried meat, 3 oz. fat, 1.5 oz. currants or other dried berries. In other words: 2 parts by weight of dried meat, 2 parts fat, 1 part dried berries.
I use lard from organic pork, or coconut oil. I grind up the meat in the food processor until pretty well powdered, then stir in the melted fat and mix. It has a mild, slightly sweet, satisfying flavor. I use it whenever I'm away from home for a meal and would otherwise have to get fast food.
I recently tried drying ground buffalo. I spread it out thinly on the trays. I needed to turn it over halfway through the drying process. It's cheaper than steak, and I'm just going to grind it up anyway. It worked out okay, though I think I like the steak strips a little better.
Anyway, good luck with the pemmican!
Lynnet
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