thanks mate I knew someone here would know.Bushmaster said:I'll be trying this recipe out next week. The recipe came from the book "The
Spirit of the Harvest".
2 cups buffalo jerky or beef jerky, shredded
1 cup dried chokeberries or tart red cherries, chopped
6 TBSP tallow(beef fat) or butter, melted
Combine all ingredients and form into 6 patties. Refrigerate until serving.
tomtom said:What is it..? does it go by anyother name.. i have never heard of it.
thanks mate for the historical background cool info!!!Carcajou Garou said:Old style pemican: 1/2 dried meat pounded into 1/2 rendered fat by weight, with seasonal berries added if available. Sealed in leather "parfleche" and used for long travels along with parched corn. The Metis in the Manitoba's used to sell pemican to the Hudson's Bay Company to feed the the Yorkshire Men in the Yorkshire boats that later transported the furs to the Hudson's Bay. This was during and after the "Voyageurs" and the fight between the Hudson's Bay Co. and the Norwester's Co. based in Montreal. Excellent fare for travel at that time bland and tiresome by today's taste but did the job.
just a thought
hibrucemacdonald said:A couple of years ago my wife and I made some of our own using dried beef and dried blueberries. We experimented with lard and with suet. By far the more successful was the batch with suet; the lard batch was unpleasantly greasy. The taste was "interesting" - any kind of seasoning would improve the flavour no end.
Ours probably had too much moisture in it though as eventually it succumbed to weevils in our larder. :yikes:
In Ray Mears' original book he mentions that one recipe used by the Native Americans involved cherries with the stones left in.
A google on "pemmican" will yield loads of recipes, but British bushcrafters should bear in mind that most of the recipes are written in American English so like us, you may find some interpretation problems (eg a "cup" is not a standard UK measure).
Best of luck - have fun making it.
Wayne, suet is the fat around the kidney, not the aorta which is the large arterial trunk that carries blood from the heart to be distributed by branch arteries through the body. Websters Dictionary says:Wayne said:Suet is that fat from the Aorta of a cow.
I can understand the confusion though :The fat and fatty tissues of an animal, especially the harder fat about the kidneys and loins in beef and mutton, which, when melted and freed from the membranes, forms tallow.
See the description above Abbe. It is the hard fat around a kidney. In French it is 'graisse de rognon' so in Swedish perhaps something likeAbbe Osram said:hi
what is the difference between lard and suet? We don't have a translation into swedish. I find lard but suet doesn't exist.
Full details here:From the record, pemmican was made from thin slices of lean meat from large game animals such as: bison, moose, elk, and deer. They were dried over a fire, or in the sun and wind. The dried meat was ground and shredded between stones, to which was added ground dried wild berries. Finally, melted fat, suet, and bone marrow grease was added to the mixture. It could be eaten as a soup, broth, stew or as is. When available, leaves of the peppermint plant or wild onions were added for flavour. It's greatest asset was that it kept well.