1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.
  2. Hey Guest, We're having our annual Winter Moot and we'd love you to come. PLEASE LOOK HERE to secure your place and get more information.
    For forum threads CLICK HERE
    Dismiss Notice

Pemmican?

Discussion in 'Lovely Grub' started by Abbe Osram, Nov 24, 2004.

  1. SteveUK

    SteveUK Member

    Joined:
    Dec 4, 2003
    Messages:
    48
    Likes Received:
    0
    Location:
    Balsall Common, Warwickshire UK
    I was looking on the net for recipes for pemmican and came across this one,
    it uses peanut butter instead of suet/fat.

    8oz Pounded jerky
    8oz pounded dried fruit
    8oz pounded unroasted nuts
    2 Tablespoons of honey
    4 Tablespoons of Peanut butter
    pinch of Cayenne pepper.

    Stephen.
     
  2. Moonraker

    Moonraker Need to contact Admin...

    Joined:
    Aug 20, 2004
    Messages:
    1,190
    Likes Received:
    16
    Location:
    Dorset & France
    Just ask a butcher I am sure they will know what you mean :wink:. It is the hard fat around the kidney (and as quoted above) and is pretty different in texture to lard.

    Actually lard would not have been used I think from what I read. 'Lard' is strictly the rendered (i.e. melted down fat with impurities removed) fat from the pig. 'Beef Dripping' is the rendered fat from beef cattle, so I guess they were using mostly rendered 'Bison Dripping' :).

    The best chips for fish and chips are fried in Beef dripping BTW. And in Wiltshire in the UK they make a superb pastry called 'Lardy Cake' from lard with currants and sweet tasteand served warm out of the oven :eek:):

    Simon
     
  3. brucemacdonald

    brucemacdonald Forager

    Joined:
    Jul 5, 2004
    Messages:
    149
    Likes Received:
    0
    Location:
    right here
    Ah yes....fish and chips. Moonraker, you're absolutely right about the best fish and chips being made with beef dripping. As a treat on our holiday in Cornwall, we indulged in some from Rick Stein's fish and chip shop in Padstow - made in the proper way. Delicious! The only fish and chip shop I know of, to come with its own wine list. And a sprig of parsley with every portion.
    :lol:

    You've reminded me, I haven't had any lardy cake for a while. Time to put that right.....I'm guessing from your user ID that you hail from this county?


    Best wishes

    Bruce
     
  4. Moonraker

    Moonraker Need to contact Admin...

    Joined:
    Aug 20, 2004
    Messages:
    1,190
    Likes Received:
    16
    Location:
    Dorset & France
    Lived around Bath, Whitley, South Wraxall and later Bradford on Avon most of my life yep :wink: I used to hang around with the Wiltshire mods in Devizes occasionally but that is another story :)

    Nicest lardy cake I had was from Rode, was freshly baked, to be washed down with a nice pint of 6X from the Red Lion or Rising Sun...yum :eek:):

    One of the few things I really miss from England:

    [​IMG]

    My favourite pint is Wickwar 'Brand Oak' from the 'Green Tree pub in Bath...

    :cry: :cry:
     
  5. brucemacdonald

    brucemacdonald Forager

    Joined:
    Jul 5, 2004
    Messages:
    149
    Likes Received:
    0
    Location:
    right here
    6X - you may see from my sig that I live in Devizes, a stone's throw from the Wadworths brewery.... :beer: :beer: :beer: :beer: :beer: :beerchug:
     
  6. Stew

    Stew Bushcrafter through and through

    Joined:
    Nov 29, 2003
    Messages:
    5,196
    Likes Received:
    311
    Location:
    Aylesbury
    Hhhmmm, Lardy Cake! :naughty:

    It's about time I made some more. I use a recipe by HFW and it's gorgeous!
    Every one I know liked it until they found what it was made with. There are some very negative opinions about using lard these days.

    Never mind - more for me!!

    :red:
     
  7. Moonraker

    Moonraker Need to contact Admin...

    Joined:
    Aug 20, 2004
    Messages:
    1,190
    Likes Received:
    16
    Location:
    Dorset & France
    Have a go! here is the recipe. Best thing to use lard for IMO :eek:):

    Wiltshire Lardy Cake

    [​IMG]

    This one needs more lard :)
     
  8. Snufkin

    Snufkin Bushcrafter (boy, I've got a lot to say!)

    Joined:
    Oct 13, 2004
    Messages:
    2,042
    Likes Received:
    93
    Location:
    Norfolk
    Lard is rendered pig fat, suet is rendered beef fat with salt added(i think). A major brand name for suet over here is Atora, a google search might help you locate some.
     
  9. ilan

    ilan Nomad

    Joined:
    Feb 14, 2006
    Messages:
    281
    Likes Received:
    2
    Location:
    bromley kent uk
    Know this is an old post but have just realised what pemmican is (I thought it was an old fashoned name for spam )? There is also some vegitarian recipies on the net using honey ect as a binder Has any one tried to make an alternative using honey or some other low fat method Ilan
     
  10. Jerky Meister

    Jerky Meister Member

    Joined:
    Feb 23, 2006
    Messages:
    38
    Likes Received:
    2
    Location:
    South Wales
    (little claim to fame following ) As far as i know we are the only people making "vegan" pemmican :) ,i made the real stuff sometime ago and to be honest ,was o.k if you were starving or wanted to bulk out stew but it was nasty lol,bit to fatty for me.
    So we swapped the lard for peanut butter and the jerky for fruit oats etc and have made Fruit Pemmican" which is lots nicer lol
    we sell mostly to Western Re-enactors and cyclists ( strange combo but there you go lol) :lmao:
     
  11. longshot

    longshot Need to contact Admin...

    Joined:
    Mar 16, 2006
    Messages:
    174
    Likes Received:
    1
    Location:
    Newfoundland, Canada
    eg a "cup" is not a standard UK measure).


    a cup equals 250mls., just for clarification. :)

    dean
     
  12. stovie

    stovie Need to contact Admin...

    Joined:
    Oct 12, 2005
    Messages:
    1,658
    Likes Received:
    20
    Location:
    Balcombes Copse
    Now I wonder what Atora is an anagram of????
     
  13. Toddy

    Toddy Mod
    Mod

    Joined:
    Jan 21, 2005
    Messages:
    35,050
    Likes Received:
    1,360
    Location:
    S. Lanarkshire
    At the back of a deer there are fillets that can be sliced off and eaten raw, they are so tender. If you slice them very finely and hang them on a tree to dry (watch out for corbies :rolleyes: ) the meat will pound up easily with weight for weight of good skimmed butter and cleaned dried rowans. The mix is to be tight packed into a croggie or a small ashet and sealed with beeswax or suet. It'll keep cold until the New Year and is used like pate on oatcakes.

    Cheers,
    Toddy
     
  14. Toddy

    Toddy Mod
    Mod

    Joined:
    Jan 21, 2005
    Messages:
    35,050
    Likes Received:
    1,360
    Location:
    S. Lanarkshire
  15. BOD

    BOD Bushcrafter (boy, I've got a lot to say!)

    Joined:
    Nov 20, 2004
    Messages:
    2,186
    Likes Received:
    14
    Location:
    the Sundaland paleotropics & W. Australia
    How well does pemmican last if made with butter? I would have thought the high moisture content would make it spoil quite quickly.

    On another tack the up river folk here make a form of wild pig pork pemmican called 'baboi' which is piced up and delicious which they wrap up in leaves for travellers. However it does not last for more than a few days.

    Does anyone know of pork pemmican recipes?
     
  16. Abbe Osram

    Abbe Osram New Member

    Joined:
    Nov 8, 2004
    Messages:
    1,402
    Likes Received:
    22
    Location:
    Sweden
    I dont believe that butter will be a good choice. In cold climate here made with pure fat it last very long. I like to have dried onions in, and some berries and poundered moose meat. Salt and pepper on dark bread is amazing.

    cheers
    Abbe
     
  17. falling rain

    falling rain Native

    Joined:
    Oct 17, 2003
    Messages:
    1,737
    Likes Received:
    29
    Location:
    Woodbury Devon
    Hi Abe........... Havn't seen you on here for a while how's things and how's your cabin coming along? :)
     
  18. Toddy

    Toddy Mod
    Mod

    Joined:
    Jan 21, 2005
    Messages:
    35,050
    Likes Received:
    1,360
    Location:
    S. Lanarkshire
    The thing with butter is to make ghee from it by bringing it up almost to a boil and then turning the heat waaaaay down. There's a kind of froth appears and this needs to be skimmed off. There's a layer of curds that forms at the bottom of the pot and this needs to be strained out. The liquid layer in the middle goes an amber colour as the water is boiled off. After that the butter ghee goes solid and lasts very, very well indeed.

    Better instructions than I gave.

    http://www.yogaholidays.net/magazine/ghee.htm

    http://www.ayur.com/food/ghee.html


    Cheers,
    Toddy
     
  19. dommyracer

    dommyracer New Member

    Joined:
    May 26, 2006
    Messages:
    1,312
    Likes Received:
    7
    Location:
    London
    Bonus!!

    There I was, looking back over some threads that have been posted in while I was on holiday, and at the same time wondering if I could find out a little more about the 'Pemmican' I'd just read about in Ray Mear's "Real Heroes of Telemark" book (my brother saw it in a charity shop for !3 and thought I might like it).

    Nice one all you clever people! Abbe, did you you ever get around making any?
     
  20. Abbe Osram

    Abbe Osram New Member

    Joined:
    Nov 8, 2004
    Messages:
    1,402
    Likes Received:
    22
    Location:
    Sweden
    Going fine, I am working now to build a nice outhouse! Then I got a wonderful nasty flue from Fenlander which keeps me caughing like hell.
    But otherwise I am ok.

    thanks for asking
    cheers
    Abbe
     

Share This Page