Traditional Muzzleloading Association
The Center of Camp => People of the Times => Topic started by: rollingb on February 03, 2019, 03:09:30 AM
-
This is my favorite recipe for Pemmican.
Most others tastes and feels like you're eating lard by the spoonful. :) :o
This recipe doesn't have any extra animal fat, so it's not much danger to your heart. :bl th up
Everyone who has tried it seems to like it and it's pretty easy to make. You can use your own jerky or buy the commercial stuff and add the dried fruit and vegetables.
Pound together 1/2 pound each of the following,.... (I like to go a bit heavy on the sunflower seeds).
Jerk meat (venison or buffalo)
Parched corn
Dried cranberries
Dried apples
Dried squash
Sunflower seeds
The oil in the sunflower seeds acts somewhat like suet, and binds the mixture
together slightly.
It's great by the handful, and it also makes a great stew base with tomatoes, onions, and beans.
I carry mine in a beeswax treated canvas wrap, and tuck it into my haversack when out hunting. :bl th up
-
I've been wanting to try my hand at making pemmican, but all the recipes before this one seemed to be half meat/half lard...lol. This one sounds like it could be a real keeper and well worth attempting. Tell me more about the dried squash. Is this yellow, zucchini or a winter squash? And, do you dehydrate it yourself, or is it commercially available? Also, do you parch your own corn?
Thanks!