Venison Pemmican Recipe

[Poser]

Here is my latest recipe tweak on venison pemmican. This came out really excellent. It is super high calorie, simple to make and you could do the same thing with any kind of lean, red game meat: Moose, elk, deer, caribou etc. I used beef suet in the past, but its a little hard to find unless you have a boutique butcher shop around. I thought bacon fat would be much more accessible and more flavorful. The beef suet doesn't add much flavor so its easy to end up bland. This one has sort of a "Christmas" taste similar to real mincemeat pie: It is both sweet and salty. I'll admit to being envious of my partner's butthole sandwich while I was eating a more bland, traditional pemmican. The purpose of this recipe was to make pemmican more on a flavor scale of the butthole sandwich.



Recipe is posted here. http://gocarnivore.com/2014/10/16/pemmican/

 

[Ray]

sounds pretty good. I struggled with rendering beef fat and learned that ox tail has so much collegen that it will not render much fat out. I do have a bunch of bacon fat saved up and will have to get this a shot.

 

[30338]

Any other pemmican attempts been made lately? Really thinking I want to give this a try for the upcoming fall. I've got some high quality bear lard I plan on using instead of bacon grease.

 

[xcutter]

This does sound pretty tasty. I will have to give it a try.

 

[wilkes]

Definitely going to give this a go... Thanks!

 

[RangerWP]

Recipe is posted here. http://gocarnivore.com/2014/10/16/pemmican/

Sorry to resurrect an old thread - I was looking to give pemmican a try as a backcountry keto option, but the link is dead. Any chance you have a copy of the recipe somewhere?


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[Poser]

Dug it up in my Google Drive

Ingredients:
*1-5 pounds dried venison (or beef)
1/2 pound (or more) Bacon
Coconut Oil (optional)
Dried berries of your choosing (I used Cranberries)
Dried nuts and/or seend of your choosing (I used Walnuts)
Cardamom
Ground Allspice
Ground Nutmeg
Ground Cloves
Brown Sugar
Maple Syrup

*Traditionally, the meat was dried in the sun (Southwest) or slowly next to a fire. What you are going to do here is make jerky without using a cure or marinade. Follow these steps to dry jerky out in your oven, or use a smoker or food dehydrator. I dried a couple of pounds even though I only used 1.5 cups in this recipe. The rest will be stored for use on the next batch of pemmican.

You will need to grind the jerky into a powder form. Consistency is probably nice, but this is a rustic meal we’re talking about, so inconsistency is welcome in my opinion. Traditionally, this task would have been done using rocks or a mortar and pestle. Let me tell you, after a few minutes of manually grinding venison, I went for the food processor. This was no easy task!

Slowly render fat from bacon. How much bacon? That’s entirely up to you. I used the fat from 3 pieces of center cut bacon, used some stored bacon fat and then added coconut oil until I had about a half a cup of fat. If you have some bacon grease stored away, this is the perfect time to put it to use. The cooked pieces of bacon were used in the recipe.
Place the nuts, seeds and berries in a blender or food processor and chop them into a medium fine consistency. I used 3/4th a cup of Walnut and 3/4ths a cup of dried Cranberries. Exact amounts can vary and feel free to mix and match. Macadamia nuts are a high calorie nut that would be excellent choice. Dried blueberries are also excellent.
Remove the nuts from the blender and chop the cooled bacon. Add 1.5 cups of Venison (or beef) powder and blend together.
Add the nuts and fruit back into the blender (or, probably better move everything to a mixing bowl or mixer)
Add Nutmeg, Cardamom, Maple Syrup, Ground Allspice, Ground Cloves, & Brown Sugar. How much of each? Experiment. You can always add more later. Salt shouldn’t be necessary as the bacon should provide plenty of that.
You’ll need a minimum of ½ cup of rendered fat (I used a blend of bacon fat and coconut oil) and you’ll want it to be hot so that it doesn’t start solidifying on you while mixing.
Mix in the hot, rendered fat. A mixer works great here. A blender can easily get overwhelmed by this combination. You can also manually mix using a wooden spoon. You should have a moist consistency that sticks together. If your mixture is too watery, add more ground meat. If it is too thick, add more fat and/or syrup.
Sample and adjust your spices if necessary. You should have a delightful combination of saltiness, sweetness and richness.
Place the mixture in a greased pan and cool in the freezer. You can cut the finished product into squares or roll into balls.

Pemmican will store fine at room temperature, but it won’t do particularly well in warm temps as the fat will melt and become messy. I store it in the refrigerator, but pemmican should store and travel well so long as the temperatures are reasonably cool. You can also store it in the freezer.
*travels best in wax paper so that it doesn’t stick.

 

[Downeaster]

Gonna try this soon. Thanks

 

[Jakegraham45]

Sounds good! going to have to try it


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[theonlybfc]

Thank you!

 

[Boxerboxer]

Not opposed to bacon grease in any way shape or form, but using grass fed beef tallow provides more nutrients than fat from a corn-fed pig/cow, making for healthier eating if relying heavily on pemmican as a staple. Also worth noting that adding anything other than fat and dried muscle can considerably reduce shelf life, especially anything that is not very dry.

Poser, thanks for throwing the recipe up, will have to try it!

 

[Poser]

Not opposed to bacon grease in any way shape or form, but using grass fed beef tallow provides more nutrients than fat from a corn-fed pig/cow, making for healthier eating if relying heavily on pemmican as a staple. Also worth noting that adding anything other than fat and dried muscle can considerably reduce shelf life, especially anything that is not very dry.

Poser, thanks for throwing the recipe up, will have to try it!

I mainly used bacon grease because I had a bunch of bacon fat from making butthole sandwiches. I stored the pemmican in the freezer and the shelf life was fine for the purposes of hunting season.