Traditional Muzzleloading Association
The Center of Camp => Camping Gear and Campfire Cooking => Topic started by: Butler Ford 40 on January 13, 2021, 06:25:17 AM
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I finished my first batch of Pemmican this weekend. I started the endeavor by saving the fat from hamburger from sloppy joes and spaghetti sauce. Got a couple of the cheapest beef roasts I could find and made jerky from them. I had blueberries so I dried them as well. The results were interesting. It's not something I'd order from McDonalds but with a hot cup of portable soup, and a hardtack biscuit, it makes a filling meal. This is the recipe I used: https://www.primalsurvivor.net/how-to-make-pemmican/
I do understand why most people don't fool with making it, it is time consuming but it is worth giving it a shot if for no other reason than to experience a small piece of how our ancestors lived.
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Don't forget to take along some "parched corn" during your outings. :bl th up :*:
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Don't forget to take along some "parched corn" during your outings. :bl th up :*:
I cheat on this one, I just get a couple of bags of corn nuts! :lol sign
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Don't forget to take along some "parched corn" during your outings. :bl th up :*:
I cheat on this one, I just get a couple of bags of corn nuts! :lol sign
That'll work! :hairy :laffing :toast
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Corn nuts? Now THAT is funny! :laffing :applaud :laffing
I printed out the recipe, although it is basically the same as what I read w-a-y back when I was in high school. Dried meat, mashed to a powder on a flat rock with another stone, then mixed with melted fat and dried berries. I keep saying I'll make some but have never gotten around to it.
She puts in salt, I hear different takes on doing so as it then becomes hygroscopic, and we don't want wet rations. Other folks say it doesn't matter. What a dilemma!
~Kees~