Originally posted by JacKatMtn
reply to post by Advantage
Thanks for posting these, I plan on trying some of those hard tack recipes this winter, it's good to know some of these ways to make long shelf life
items just in case..
As for recipe requests?
I'll take all you care to share
You asked for it you know! LOL! Youll love the pemmican recipe I have. Pemmican lasts a long time and I have some canned meat instructions. Id had
luck with canning some salmon and things. OIh an I know its on this drive Im attempting to organize.. but I have several more hardtack recipes. Seems
that immigrants who fought in the civil war and indian wars had other ideas about the bland regular hardtack.
Oh and have you ever heard of
Depuyer?? If not, you will real soon. LOL!
The husband was transferred to Il and I havent found a decent bison source, but ordered it from Mo or went to the farm up until this yr.. the prices
Im sure you can substitute beef for the bison meat. WIth us the Pemmican is the base food when with other ones they use breads mostly.
Ill give the blender recipe but it should be easy to figure out how to shred and pound without a blender.
If I can get a non sick deer this yr, Im
doing a bunch with venison.
1 LB of pemmican = 5 lb of meat. In bad winter times you use the berries and bison ( or beef) bones alone.
lean meat like elk, buffalo, or beef I guess would work,
animal fat ( we blackfeet require more fats in our diet than others) or suet
berries.,. you can use juniper, cherries, crans.. whatever seedless
Here is some guys recipe with some pics.. www.grandpappy.info...
I do the same basically ( use rendered fat) but add in honey and nuts... and I have a real addiction to juniper berries.
Just make SURE things are
DRIED and not cooked or almost dry. It wont last if you dont make sure and youll get sick. This is a food that can last out of refrig or etc for a
LONG time. I figure I could live off of pemmican, frybread and hardtack. LOL!! I also Dry my meats before grinding until they are dry and actually
break. Makes the pemmican last longer.
Saskatoon Pemmican Recipe
1 c Jerky; beef or venison
1 c Dried Saskatoon berries or dried blueberries
1 c Unroasted sunflower seeds or crushed nuts of any kind
2 ts Honey
1/4 c Peanut butter
1/2 ts Cayenne [optional]
This version uses peanut butter rather than melted suet or lard as the
binding agent, which is more palatable for today's health conscious
Grind [or pound -JW] the dried meat to a mealy powder. Add the dried
berries and seeds or nuts. Heat the honey, peanut butter and cayenne
until softened. Blend. When cooled, store in a plastic bag or sausage
casing in a cool dry place. It will keep for months.
edit on 8-10-2012 by Advantage because: (no reason given)