Pemmican

13 Feb 2010 1 Comment

by labelleaurore in Recipes Tags: pemmican

Pemmican

Youtube : pemmican ( step by step on how to make pemmican).

Ah finally, today, I have found a place to provide me with ‘mantaca de res’, gras de boeuf, beef fat!

Butchers don’t keep beef fat handy, they trim the meat and discard the fat, because they just don’t have any use for it.  Well, I have been making ‘pemmican’ for the last two week and I was using pork fat but with pork fat, I find that the final product stays greasy to the touch and give the meat muffin a taste of pork.

I did one batch of pemmican with dry-aged beef, and beef fat which gave me about 12 muffins.

Pemmican

Pemmican, if well made, can keep for over 30 years… and some more.  It is the ideal food to travel with.  I just love it!

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