Wed, Jul-23-03, 17:57
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Senior Member
Posts: 511
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Plan: PP
Stats: 210/210/160
BF:31%/31%/24%
Progress: 0%
Location: United States
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Pemmican (basic)
Pemmican is a traditional American food, dating from the mid 1800's.
Ingredients
1.5 lbs of brisket
1/2 lb. of beef/pork suet (ask a butcher at the beginning of a day to reserve some for you),
1/2 C. dried cranberries (optional) or 1/3 C. of maple syrup (optional)
salt, to taste
Tools
oven
cookie sheet
baking rack (stainless steel cooling rack will do, too)
aluminum foil
oil spray
food processor (you'll need the s-blade)
utility knife
small, covered saucepan
strainer
glass measuring cup
mixing bowl
mixing spoon
wax paper
rubber bands, 4 - Cover the cookie sheet with aluminum foil.
- Coat the rack lightly with oil spray, and set on top of the foil.
- Pre-heat the oven to the lowest temperature.
- Cut the meat into 1/4-inch strips, and lay on the rack so each strip has air space around it.
- Bake the meat for 90 minutes, or until it's completely dry.
- Using the food processor, grind the meat until its a powder. Then place the powdered meat into the mixing bowl.
- Add the cranberries/syrup to the mixing bowl.
- Heat the suet until all the fat liquifies.
- Pour the suet through a strainer until you get 3/4 of a cup of rendered fat. Pour into the mixing bowl.
- Mix all ingredients well while the fat is warm.
- Put half the pemmican mixture onto a sheet of wax paper, and shape into a small loaf/bar. Wrap the wax paper around the loaf/bar, and secure with rubber bands. Repeat for the other half of the mixture.
- Freeze the two loaves/bars overnight.
- When you use a loaf/bar, store it in the refrigerator for ease of cutting. The pemmican does not need refrigeration to retard spoilage.
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