How To Make Pemmican: A Survival Superfood That Can Last 50 Years

submitted by Mizzazz1 from loppe.home.blog

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[–]JasonCarswell 3 insightful - 4 fun3 insightful - 3 fun4 insightful - 4 fun -  (2 children)

I'm thinking pemmican in exotic flavours:

  • pemmican balls and spaghetti
  • beef pemmican bourguignon
  • pemmican burrito supreme
  • chicken shawarma pemmican
  • General Tso's pemmican
  • Neapolitan pemmicean cream
  • turducken pemmican

[–]yelgy 2 insightful - 3 fun2 insightful - 2 fun3 insightful - 3 fun -  (1 child)

spaghetti is hella exotic

[–]JasonCarswell 1 insightful - 2 fun1 insightful - 1 fun2 insightful - 2 fun -  (0 children)

Itsa froma Italy!

[–][deleted] 3 insightful - 2 fun3 insightful - 1 fun4 insightful - 2 fun -  (1 child)

The fat is actually a problem here, it goes rancid. If you want this stuff to last longer than 6months to a year you'll probably want to can it (https://www.homesteadingtoday.com/threads/long-term-lard-storage.500127/) or look into old timey storage methods.

Regular jerky will actually keep better because it has less fat, and all you gotta do is keep it dry, but it's more expensive and less caloric than pemmmican.

[–]Anman 2 insightful - 2 fun2 insightful - 1 fun3 insightful - 2 fun -  (0 children)

There are numerous ways to preserve fat. The plain original variations of pemmican address these issues. However most modern recipes are more about the flavour and the prestige of being able to make it.

[–]honky 3 insightful - 2 fun3 insightful - 1 fun4 insightful - 2 fun -  (0 children)

wrong sub?

[–]proc0 2 insightful - 3 fun2 insightful - 2 fun3 insightful - 3 fun -  (0 children)

Ann can pan a pemmican, and Pam can can a pecan, but can Pam and Ann pan a pecan and can a pemmican?