Where can I get pemmican?

"Ignoramus23553" <[email hidden]> wrote in message
news:[email hidden]...

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On Wed, 02 Feb 2005 15:00:52 GMT, AmazingBollWeevil

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I'm half-way through the Neaderthin book, and I'm pretty impressed. It's
tempting to take low-carb a step further, but for some of the more

unusual

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food items ... namely pemmican. I've tried to look for a source but come

up

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empty handed. Yes, I know there are many recipes out there, but I'd

prefer

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to obtain it from a reliable source (as I'm not much of a cook). If you

know

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someone selling pemmican, I'm keen to know more!

It is sold online, but very expensive. You can make your own if you
have an oven.

Hi Ig. I have not made any more pemmican since I talked to you last
time, but I still make jerky often for snacks. I tried some of the pemmican
I have saved from march about a month ago, and it was still tasty, and shows
no signs of spoiling despite not being refridgerated. This coming march,
will be exactly one year for my first experiment. My second attempt was in
august. I will sample both of them at the end of march and let you know my
results.
I have an order of 10lbs of suet coming in about 1 month from a small
butcher. One of my co-workers raises free range cattle and every time he
slaughters one for his own use, he asks me if I want some. I'm going to try
and make a fairly large amount for hiking and snacks this summer. The
rendered fat I used for my first 2 attempts was offcuts from steaks and
roasts. I want to see if suet will give the pemmican a harder consistancy(as
it should) for carrying around.

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--
223/173.2/180

AmazingBollWeevil said:

I'm half-way through the Neaderthin book, and I'm pretty impressed. It's
tempting to take low-carb a step further, but for some of the more unusual
food items ...

well just grind up some jerky berries and fat (G) it is very high calorie and
made to keep people alive during very cold winters. you could eat very little of
it.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.

"Roger Zoul" <[email hidden]> wrote in message
news:[email hidden]...

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:: "Ignoramus23553" <[email hidden]> wrote in
::: It is sold online, but very expensive. You can make your own if you
::: have an oven.

I sure would like to know where to get some...I'd like to try it before
venturing off into making it.

There use to be a store on an Indian reserve between Calgary and Banff
that sold some homemade pemmican. But that was quite some time ago, and they
no longer sell it(different owners). I have seen some websites that sell it,
but like Ig says, it is pricey. I would have at least liked to have tried
some to compare it with my own and possibly get some tips from the maker.
One of the major problems I had in making it was that I tried to use a
blender to chop up the chunks. The small resulting peices looked about small
enough, but were sharp, and gave a gritty consistancy like sand mixed with
fat. My second attempt, I borrowed a hand crank meat grinder. This worked
better when I mixed some rendered fat with small chunks of meat to help
lubricate the process. The consistancy was quite smooth and tasted good.
My wife and daughter don't like the resulting combination of fat and
meat. I used my own beef jerky to make it, which they both love. I can't
keep up with the jerky because it seems to disappear so fast. I think
pemmican is an acquired taste for some people. I think it tastes great if
the gritty consistancy problem can be easily solved. It is quite a bit of
work involved if done by hand.
I'm sure if I keep trying, I will eventually find what works best. Some
time in the next year or so, I would like to try living off it solely for a
2 week period. I am not a radical survivalist, but I do see it as being
useful for emergency rations. It has a very long shelf life, which is
amazing when you think about it. Handy to know and have around even if I
never have to use it.

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"Roger Zoul" <[email hidden]> wrote in message
news:[email hidden]...

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:: "Ignoramus23553" <[email hidden]> wrote in
::: It is sold online, but very expensive. You can make your own if you
::: have an oven.

I sure would like to know where to get some...I'd like to try it before
venturing off into making it.

I did a search.... no I never had it

http://www.drugstore.com/templates/brand/default.asp?brand=40235&aid=336064&aparam=xsp186238

http://www.jerkysupermarket.com/

http://www.texasjerkyshack.com/
http://www.adirectconnection.net/pemmican.cfm

AmazingBollWeevil said:

I'm half-way through the Neaderthin book, and I'm pretty impressed.

It's

Quoted message said:

tempting to take low-carb a step further, but for some of the more

unusual

Quoted message said:

food items ... namely pemmican. I've tried to look for a source but

come up

Quoted message said:

empty handed. Yes, I know there are many recipes out there, but I'd

prefer

Quoted message said:

to obtain it from a reliable source (as I'm not much of a cook). If

you know

Quoted message said:

someone selling pemmican, I'm keen to know more!

The author Ray Audette links to a source on his web site.
www.neanderthin.com Expensive as you might guess for a
specialty item.

here's a link to makin' it

http://groups-beta.google.com/group/rec.food.preserving/browse_thread/thread/a4e440eda1e89afd/e89f787f366b5faa?q=pemmican&_done=%2Fgroups%3Fq%3Dpemmican%26qt_s%3DSearch+Groups%26&_doneTitle=Back+to+Search&&d#e89f787f366b5faa

AmazingBollWeevil said:

I'm half-way through the Neaderthin book, and I'm pretty impressed. It's
tempting to take low-carb a step further, but for some of the more unusual
food items ... namely pemmican. I've tried to look for a source but come up
empty handed. Yes, I know there are many recipes out there, but I'd prefer
to obtain it from a reliable source (as I'm not much of a cook). If you know
someone selling pemmican, I'm keen to know more!

Thanks

I think I will make some this weekend. but I will use coconut oil far better for
you though it sure costs a lot. I can get dried raspberries and cranberries too.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.

Steve Knight said:

I think I will make some this weekend.

Please report on how it goes.

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but I will use coconut oil far better for
you though it sure costs a lot.

Where do you buy yours? I got some at Super Walmart.
$2.97 for 31.5 floz. Bizzare size but inexpensive.

"Steve Knight" <[email hidden]> wrote in message
news:[email hidden]...

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I think I will make some this weekend. but I will use coconut oil far

better for

Quoted message said:

you though it sure costs a lot. I can get dried raspberries and

cranberries too.

Is coconut oil stiff enough at room temperature?

Quoted message said:

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.

Quoted message said:

Where do you buy yours? I got some at Super Walmart.
$2.97 for 31.5 floz. Bizzare size but inexpensive.

well I am shopping around I got some spectrum natural locally but it really
sucks in the taste department. from asking around the good stuff is about 12.00
or more a pint.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.

Tom G said:

Is coconut oil stiff enough at room temperature?

Apparently it melts at 77F. Should be fine in the winter,
a mess in the summer. Unless the meat soaks up the fat
and forms a mash.

Steve Knight said:

Doug Freyburger said:

Where do you buy yours? I got some at Super Walmart.
$2.97 for 31.5 floz. Bizzare size but inexpensive.

well I am shopping around I got some spectrum natural
locally but it really sucks in the taste department.

Since I bought a quart of coconut butter for three bucks
I've been using it fairly regularly for a couple of weeks.
Doesn't seem to impose any flavor to me. Maybe I am
less sensative to the specific chemcial involved.

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from asking around the good stuff is about 12.00
or more a pint.

For that you could get macadamia nut oil. For that I
*would* get macadamia nut oil.

"Doug Freyburger" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Tom G said:

Is coconut oil stiff enough at room temperature?

Apparently it melts at 77F. Should be fine in the winter,
a mess in the summer. Unless the meat soaks up the fat
and forms a mash.

I suppose it could be stored in baggies and eaten with a spoon. : )

Doug Freyburger said:

Since I bought a quart of coconut butter for three bucks
I've been using it fairly regularly for a couple of weeks.
Doesn't seem to impose any flavor to me. Maybe I am
less sensative to the specific chemcial involved.

the good stuff smells like fresh coconut and I guess tastes somewhat like it.

Quoted message said:

Quoted message said:

from asking around the good stuff is about 12.00
or more a pint.

For that you could get macadamia nut oil. For that I
*would* get macadamia nut oil.

that would be good too. hell raw macadamia's are to die for.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.

Quoted message said:

Is coconut oil stiff enough at room temperature?

it's pretty solid stuff at room temp.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.

I remember seeing some on a jerky site a few months ago when I was shopping
for jerky but I didn't bookmark it.

In news:[email hidden],
Ignoramus6607 <[email hidden]> stated
|
| AmazingBollWeevil is right, real pemmican is hard to find in google. I
| looked for it and could not find it about 6 months ago. I finally
| decided to check out the neanderthin website and found pemmican there.
| --
| 223/172.9/180

AmazingBollWeevil said:

I'm half-way through the Neaderthin book, and I'm pretty impressed. It's
tempting to take low-carb a step further, but for some of the more unusual
food items ... namely pemmican. I've tried to look for a source but come up
empty handed. Yes, I know there are many recipes out there, but I'd prefer
to obtain it from a reliable source (as I'm not much of a cook). If you know
someone selling pemmican, I'm keen to know more!

Thanks

Ray's Pemmican Recipe
http://www.lowcarb.org/pemmican.html

Good luck finding a supplier of "REAL" pemmican. You've already seen
that several sources of jerky try to present themselves as pemmican.
But it seems difficult to get it across to some folks that pemmicn is
a pounded shredded product NOT strips of tough chewy flesh. Good luck
in your search but making your own or hooking up with a Neanderthinner
willing to send you a wee sample is probably your best bet.

I've lost contact with most of the folks in the Paleo-Neanderthin
community but these links may help "hook you up", as they say.

www.PaleoDiet.com
http://www.paleofood.com
http://maelstrom.stjohns.edu/archives/paleofood.html

Texas Lowcarb Mailing List is full of Paleo-Neanders:
http://www.painpals.com/txlowcarb
Lee Rodgers
Lowcarb Retreat http://www.lowcarb.org
CHAT http://www.lowcarb.org/parachat.html
Low-Carb Connoisseur http://www.low-carb.com

AmazingBollWeevil said:

Thanks anyway

if nothing online is up to your monstrously exacting standards, why
don't you get off your lazy ass and make your own?

Ignoramus18142 said:

The Queen of Cans and Jars said:

AmazingBollWeevil said:

Thanks anyway

if nothing online is up to your monstrously exacting standards, why
don't you get off your lazy ass and make your own?

The standards are not monstrously exacting, but many products are not
pemmican and are named "pemmican". So, real pemmican is hard to find in
google.

but easy enough to make.

all the whinging is not needed.