Pemmican - how are people doing?

[Charles]

(10-19-2008 02:18 PM)Nyteez Wrote:  I sliced mine pretty thin then pounded it thinner w/ the meat hammer thing. It only took 4- 5 hours to dry.

So you slice it then pound it with the meat hammer? What do you do when it dries, do you just pick it apart or did you grind it?

[ksdeb]

Maybe you all have heard of Lex Rooker of the Raw Paleo Forum. He has devised a $10 meat dehydrator out of a cardboard box and a light bulb. Link to the pdf instructions. This is what he says he uses to make is raw meat jerky.

[montmorency]

May I politely request that people specify which sort of degrees they are talking about? Do you use degrees F for cooking there? We use degrees C. This is an international forum as far as I know

(In any case, it sort of offends my scientific principles, not that I am a real scientist of course, not to be precise with units! )


Many thanks,
Mike

[dixonge]

(10-21-2008 10:16 AM)montmorency Wrote:  May I politely request that people specify which sort of degrees they are talking about? Do you use degrees F for cooking there? We use degrees C. This is an international forum as far as I know

(In any case, it sort of offends my scientific principles, not that I am a real scientist of course, not to be precise with units! )


Many thanks,
Mike

You ain't from around here, are ya?

As far as English speakers go there are two F for every one C on the internet. Throw in the topic of this forum and I'd wager that the board population is very likely 80% or more from countries that use F. So I think it's safe to say that temperature references here are going to be F unless C is specified. Sorry.

BTW, don't you think it's amusing that Brits dropped the ancient systems for metric while the rebellious colonialists have stubbornly hung on to them? I do. I also think it's funny that Brits still use the 'stone' system in referring to bodyweight. In fact, the entire history of the attempt to wean modern civilization off of traditional measurements and on to metrics by legislation is amusing to me.

So any way, have a nice day in centigrade.

[montmorency]

*chuckle* As I burbled somewhere or other, we (in England) are completely half-er, baked, about our measuring units.

I buy my milk in pints from the milkman (a vanishing breed), I would buy my beer in pints at the pub (if I bought beer), and when working out a car journey, it's always in miles, but I have to buy my petrol in litres. (But most people still think in terms of miles per gallon when working out their fuel economy.

I could go on, but you get the picture....

[con]

(10-20-2008 09:17 AM)ksdeb Wrote:  Maybe you all have heard of Lex Rooker of the Raw Paleo Forum. He has devised a $10 meat dehydrator out of a cardboard box and a light bulb. Link to the pdf instructions. This is what he says he uses to make is raw meat jerky.

Thanks for that link ksdeb.
Now I just have to talk DH into making it and actually doing everything else. I want to have pemmican around in case there's a earthquake I have a food source for a couple of weeks.

[montmorency]

Earthquakes? - Goodness - I just want something to take with me hiking!

[ksdeb]

con, glad to help. Hope it works if you can get your DH to build it.

Quote:RE: Pemmican - how are people doing?

(10-20-2008 08:17 AM)ksdeb Wrote: Maybe you all have heard of Lex Rooker of the Raw Paleo Forum. He has devised a $10 meat dehydrator out of a cardboard box and a light bulb. Link to the pdf instructions. This is what he says he uses to make is raw meat jerky.


Thanks for that link ksdeb.
Now I just have to talk DH into making it and actually doing everything else. I want to have pemmican around in case there's a earthquake I have a food source for a couple of weeks.

[Dixie]

(10-14-2008 09:10 AM)chris m Wrote:  Couple of observations on pemmican:
The meat should be dehydrated from raw not cooked at less than 106 degrees which the raw foodists consider raw.
The reason is they claim it does not destroy the "good" things about eating raw.
There should be no reason to refrigerate as the quote goes something like "properly prepared should last almost indefinitely unrefigerated"

I think the point is to have an almost perfect portable convenient food.

chris

Well, I made up some hamburger (7% fat) jerky. It dehydrated at 105 F or so in about 6 hours. It isn't "crumbly" by any means. Tough and chewy. The taste with about a tablespoon of soy, Worchestershire, and 1carb Ketsup as flavorings, isn't too bad, but it grosses me out that it's raw hamburger. I'm usually not that squeamish.

I'm having a bit of trouble with the idea of mixing little pieces of it with fat and making "bars" out of it. Won't it melt if I carry it around in a backpack and become sludge? Just sounds disgusting to me. I was all into the idea of a kind of jerky-gorp thing, but that wouldn't have much fat in it. Am I just not getting this?

[Nyteez]

(10-19-2008 02:22 PM)Charles Wrote:  

(10-19-2008 02:18 PM)Nyteez Wrote:  I sliced mine pretty thin then pounded it thinner w/ the meat hammer thing. It only took 4- 5 hours to dry.

So you slice it then pound it with the meat hammer? What do you do when it dries, do you just pick it apart or did you grind it?

I put it in the food processor. Got it to the consistency of medium to fine saw dust.