I’m going to try making pemmican. Pemmican is a survival food made of fat and game meat, sometimes berries, that is stable at room temperature for six months or more. In theory, one could survive on pemmican indefinitely. First step, rendering the fat into tallow.
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Instead of game meat I’m just using topside beef. This needs to be entirely dried - no moisture whatsoever - so the fat is all trimmed off, then it’s sliced thinly and salted. I’m drying it in the oven at 170F. This could take 15 hours.
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Beef reduces a lot in size on drying. This is the same 500g after 12 hours. I wanted to speed it up so I put it in a blender to powder it and then back in the oven for a few hours.
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When the beef was fully dry I put it back in the blender to powder it, then mixed in the melted tallow along with some salt and pepper until it could form a solid cake. And that’s pemmican. It’s actually not bad. It’s a grainy, clay consistency with a jerky-like taste.
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looks like it could use chili flakes - then again imo almost everything is improved by the addition of chili flakes
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Replying to @NoelleInMadrid
Ha yes I actually deliberately kept it simple for the first one to try the unaltered product “like they used to make” before adding more spices, but chili flakes and and a few others are a must for the next batch.

Nov 24, 2021 · 12:35 PM UTC

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