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"Reverse" pemmican?

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  • "Reverse" pemmican?

    I've been thinking about attempting a dehydrated meat/nut/berry concoction inspired by my first experience with PaleoKits. I know the closest thing would be pemmican but I was considering grinding the meat and berries together first, stirring crushed nuts in, and then dehydrating everything in the combined form instead of individually.

    My only real question is how safe the dehydration will be with the ingredients combined vs in their individual forms a'la true pemmican. I suppose I could truly "cook" it at a low temp for a long period...

    Anyone ever attempted something like this or any reason it wouldn't work?
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  • #2
    Check Diana Renata's Wilderness Childe blog (in her sig line). She makes exactly what you are describing and calls them Mookies (meat cookies). They are great.

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    • #3
      Meat cookies????

      OMG. That sounds almost as awesome as meatza!

      (My non-paleo/primal family is totally jealous of meatza.)
      Steph
      My Primal Meanderings

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      • #4
        Originally posted by Paleobird View Post
        Check Diana Renata's Wilderness Childe blog (in her sig line). She makes exactly what you are describing and calls them Mookies (meat cookies). They are great.

        Awesome! Thanks!
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        • #5
          I have made a batch of pemmican before and I frequently make beef jerky, but I've never tried to make a mookie. I always try to get as much fat off my drying meat as possible though because that's the part that will go rancid. Let us know how that turns out.
          http://www.facebook.com/daemonized

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          • #6
            Originally posted by Daemonized View Post
            I always try to get as much fat off my drying meat as possible though because that's the part that will go rancid.
            Yep. You cannot dehydrate fat (contains no water). Unrendered animal fat will spoil. Properly rendered fat has an incredibly long shelf life, but mixing it with raw meat would insulate the meat and keep it from drying properly I would think. This would be ok if you're eating the concoction within in a few days and keeping it in the fridge, but not so great for keeping. Which reminds me, I've got a block of pemmican that's over a year old in my fridge. I should probably eat it some time soon, haha.

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            • #7
              I look forward to hearing the results as well.
              My name is Matt and I am a Beef Jerky Wizard.
              www.greenlightjerky.com

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              • #8
                Originally posted by yodiewan View Post
                Yep. You cannot dehydrate fat (contains no water). Unrendered animal fat will spoil. Properly rendered fat has an incredibly long shelf life, but mixing it with raw meat would insulate the meat and keep it from drying properly I would think. This would be ok if you're eating the concoction within in a few days and keeping it in the fridge, but not so great for keeping. Which reminds me, I've got a block of pemmican that's over a year old in my fridge. I should probably eat it some time soon, haha.
                True. You need something really lean. I made the mookies with ground bison and cranberries, seasoned with some Chinese five spice. They were great.

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                • #9
                  Well, this experiment is underway.

                  I made a "paste" of ground bison, blueberries, and pulverized macadamia nuts seasoned simply with S&P. The consistency was um...interesting. I tried the wax paper technique mentioned in Diana's recipe but the second sheet wouldn't separate so I had to scrape it off and then spread it on the cookie rack.

                  We will see.................
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                  • #10
                    Originally posted by Charlie Golf View Post
                    Well, this experiment is underway.

                    I made a "paste" of ground bison, blueberries, and pulverized macadamia nuts seasoned simply with S&P. The consistency was um...interesting. I tried the wax paper technique mentioned in Diana's recipe but the second sheet wouldn't separate so I had to scrape it off and then spread it on the cookie rack.

                    We will see.................
                    Hmmm. I'm not sure if adding the mac nuts may be a bit too much oil in the mix for dehydrating. It sounds tasty though. Let us know how it turns out.

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                    • #11
                      Well, I'm gonna put a FAIL stamp on my first attempt.

                      They actually came out OK but I a little concerned about the safety of the meat. I dried it 8 hours at 170F and the first side dried really well. The problem came about because of the consistency of the mixture, it oozed through the grid on the cookie rack and the other side formed "bubbles" of meat like bubble wrap.

                      I think part of the problem was that I didn't use deydrated blueberries but rather just some thawed ones. The water content definitely wreaked some havoc. The bison meat was also 90% lean so I the fat content may have been a little high. I've got some 93% ground beef I may try my next attempt with and dehydrate the berries prior.

                      Truthfully, using ground meat makes me a little nervous so I may go a traditional pemmican route and just incorporate the mac nuts and dried berries.

                      Will report back on Take 2!
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