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Thread: Pemmican question

  1. #1
    Join Date
    Apr 2010
    Location
    Idaho
    Posts
    36

    Pemmican question

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    Getting local grass feed beef in Idaho is pretty easy. Getting the fat is not going so good just yet. Anyhow I was looking at my jar of coconut oil and the fact that it is hard like fat.
    It may not be "perfect" pemmican but I would think it would be a reasonable substitute?
    Anyone done this or do I get to be the test pilot?

    I'm working on more portable primal foods for my son to eat at school. So far primal beef jerky was an easy win. I don't trim any of the fat either and am pretty pleased that he even likes the yellow fat globs on the meat.

    Thanks for any input.

  2. #2
    Join Date
    Aug 2009
    Location
    Southern California
    Posts
    772
    I have pondered using coconut oil, but the lower melting point will likely cause problems unless the pemmican is kept cold. Still, it might be worth a whirl.

  3. #3
    Join Date
    Mar 2010
    Location
    Black Diamond, AB
    Posts
    217
    I haven't tried making pemican yet...I will this summer. I am not sure coconut oil will work as it is just barely solid at room temperature and melts easily in the hand. I think you might end up with a greasy mess. You may want to trim the fat from your jerky especially if you are storing it for any length of time and not frozen or at least refrigerated...the fat may spoil on you.

  4. #4
    Join Date
    Aug 2014
    Location
    Winters, CA
    Posts
    304
    Here's our High Sierra trail test pemican recipe

    4 oz cooked and dried stew beef

    4 oz rendered suet (better than tallow because it has a higher melting point)

    1 oz dried greens

    1 oz dried fruit (we use persimmon)

    1 tsp salt

    2 tsp marsala blend spice

    2 tsp cardamon

    Makes about 10 oz and 1400 cal (63.4% fat, 22.5% protein the rest carb)


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  5. #5
    Join Date
    Jun 2009
    Location
    Round Rock, TX Nice place, too bad it's in Texas!
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    1,078
    Quote Originally Posted by tangentrider View Post
    I have pondered using coconut oil, but the lower melting point will likely cause problems unless the pemmican is kept cold. Still, it might be worth a whirl.
    I doubt if it will be worth. CO becomes liquid at 76 degrees.

  6. #6
    Join Date
    Jun 2009
    Location
    Round Rock, TX Nice place, too bad it's in Texas!
    Posts
    1,078
    Quote Originally Posted by desertland View Post
    Getting local grass feed beef in Idaho is pretty easy. Getting the fat is not going so good just yet. Anyhow I was looking at my jar of coconut oil and the fact that it is hard like fat.
    It may not be "perfect" pemmican but I would think it would be a reasonable substitute?
    Anyone done this or do I get to be the test pilot?

    I'm working on more portable primal foods for my son to eat at school. So far primal beef jerky was an easy win. I don't trim any of the fat either and am pretty pleased that he even likes the yellow fat globs on the meat.

    Thanks for any input.
    Is it summer there yet? If your CO is solid, that indicates that the temperature where it is being stored is lower than 76 degrees. Here in Texas, or back in FL it would be solid through the winter and then become mushy and then liquid over a month or more in the spring time.

  7. #7
    Join Date
    Aug 2014
    Location
    Winters, CA
    Posts
    304

    Pemmican question

    Beef fat comes in 2 different types, tallow and suet. Tallow is from the outer parts of the animal and has more gamey flavor to it. Suet is from around the organs, has almost no taste and has a higher melting point. I've left pemican made I'd suet for over ten days in bear boxes that are in the sun all day at Sierra trail heads and had no melting at all.


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    Last edited by wanderinjack; 08-25-2016 at 06:40 AM.

  8. #8
    Join Date
    Jun 2009
    Location
    Round Rock, TX Nice place, too bad it's in Texas!
    Posts
    1,078
    Quote Originally Posted by wanderinjack View Post
    Beef fat comes in 2 different types, tallow and suet. Tallow is from the outer parts of the animal and has more gamey flavor to it. Suet is from around the organs, has almost no taste and has a higher melting point. I've left pemican made I'd suet for over ten days in bear boxes that are in the sun all day at Sierra trail heads and had no melting at all.


    Sent from my iPad using Marks Daily Apple Forum
    Tallow is just the fat in the muscle meats. Don't know why it would be gamey. If anything Porterhousey.

    If your grocery store does any amount of cutting or trimming, they have tallow. Just ask. Free.

  9. #9
    Join Date
    Aug 2014
    Location
    Winters, CA
    Posts
    304
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    I get all my fat from the ranch were I get my grass fed beef. Super clean stuff.


    Sent from my iPhone using Tapatalk

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