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.
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 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.
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)
Sent from my iPad using Marks Daily Apple Forum
I doubt if it will be worth. CO becomes liquid at 76 degrees.
Originally Posted by tangentrider
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.
Originally Posted by desertland