Author Topic: NOT traditional  (Read 4418 times)

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William

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NOT traditional
« on: December 25, 2012, 01:28:02 pm »
Modern degenerate aboriginal Canadians making pemmican the wrong way. Result of the destruction of their culture. Sad.
Still the ingredients are interesting, wish I could get them, and the simple preparation.
CreeFoodTV: Pemmican


Offline Ioanna

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Re: NOT traditional
« Reply #1 on: December 26, 2012, 03:00:48 am »
how do we know the subtitles are correct? maybe they don't cook the meat at all?? how would cooked meat turn to a powder and keep the rich color?

Offline wodgina

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Re: NOT traditional
« Reply #2 on: December 26, 2012, 03:59:29 pm »
looks like my pemmican.
“Integrity has no need of rules.”

Albert Camus

Offline svrn

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Re: NOT traditional
« Reply #3 on: December 29, 2012, 06:09:59 am »
whats the right way? I thought all pemmican was cooked. at elast the fat.
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Offline Polyvore

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Re: NOT traditional
« Reply #4 on: December 29, 2012, 05:24:37 pm »
How do you make it correctly? I think I know the mistake was boiling the meat... is there a way to render the fat without cooking it? Like blend the raw, cold fat, then raise it to 37 degrees, press and strain?

I have also heard it is tasty adding raw dehydrated powdered onion and garlic.

Offline Polyvore

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Re: NOT traditional
« Reply #5 on: December 29, 2012, 05:57:15 pm »
I read http://www.rawpaleodietforum.com/hot-topics/how-do-you-make-'raw'-pemmican/

And I have decided I can give people some tips for making a raw pemmican.

One complaint is the fact that you need to heat fat to dehydrate it... this is wrong, you can simply leave it open in your fridge and it will shrink and shrivel and dehydrate. When you have dehydrated the fat (over a week or two in the fridge) you can grind it and heat it in a yoghurt heater (heats to about 37 degrees).

I have some dehydrated slabs of fat in my fridge, and so I will experiment with this...

I have a few ideas for making liver and brain versions of pemmican... Slicing thinly the liver and brain to dehydrate in my fridge, then to finish off the dehydration process in the 37`C dehydrator unit. This will be interesting!

I might try it with coconut oil too... extra virgin coconut oil is saturated and is raw, isn't it? That would deal with a lot of problems if it is tasty enough...

Lastly, Goodsamaritan you asked how much you must eat per day... A perfectly dehydrated 250g will be about 2000 Cals.
« Last Edit: December 29, 2012, 06:49:17 pm by Polyvore »

Offline PaleoPhil

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Re: NOT traditional
« Reply #6 on: December 29, 2012, 08:57:29 pm »
extra virgin coconut oil is saturated and is raw, isn't it
Most EVCO is heated by expeller pressing, which could potentially be as high as 99 Degrees C, reportedly (http://www.livestrong.com/article/287991-what-is-the-difference-between-expeller-pressed-coconut-oil-cold-pressed-coconut-oil). Some producers allegedly even also use industrial solvents. The rawest coconut oil is reportedly centrifuged coconut oil, and I do find it superior. It's also more expensive. WFN says they don't heat their  coconut oils above 40 C (http://www.wildernessfamilynaturals.com/category/coconut-products-coconut-oil.php).
>"When some one eats an Epi paleo Rx template and follows the rules of circadian biology they get plenty of starches when they are available three out of the four seasons." -Jack Kruse, MD
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Offline Inger

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Re: NOT traditional
« Reply #7 on: December 30, 2012, 02:41:06 am »
I have made pemmican with truly raw coconut oil many times, it is delicious! Maybe to mix it with soft, unsalted raw grassfed butter would work too?
Or.. mixed with raw brain! It is almost pure fat.. I bet that would be some of the most delicious thing ever.. dried heart pemmican with raw brain.. wow!!!!  :) I bet it would be just a crazy health booster!

The people in the video look just too sad. Just sad.

Offline Polyvore

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Re: NOT traditional
« Reply #8 on: December 30, 2012, 09:33:51 am »
I agree Inger... sad and flat. They seem happy they can do something that reminds them of their old culture, but this is what happens when one is so far removed from their nature, without education nor teachers to learn from.

That was my plan! Brain, however, is half fat, half protein, about 10g of each per 100g, which makes drying tricky. Thinly slice brain, heart, liver and let it dry out in the fridge for ten days then dehydrate the lot in a dehydrator at 37 degrees, make me some pemmican!

A few recipes I am going to try:
-Kangaroo, GF Beef Fat, Figs, Garlic, Rosemary, Cinnamon, Cloves, Pepper, Salt
-Garfish, Coconut Oil, Cranberry, Garlic, Ginger, Mint, Coriander, Chilli, Salt
-Duck Breast, Duck Fat, Passion Fruit and Orange, Garlic, Soy Sauce

If those work out I will swap out the muscle meat for heart and some of the fat for brain, and see how that works. For the Garfish version I will start with just the meat, and the second batch add in dehydrated, blended fish head and guts and see if it still tastes alright.

Offline svrn

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Re: NOT traditional
« Reply #9 on: December 30, 2012, 11:32:22 am »
Which part of the duck will you get the fat from? The ducks iv gotten had little of it.
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Offline Alive

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Re: NOT traditional
« Reply #10 on: January 01, 2013, 05:49:13 am »
Is the purpose of these pemmican experiments to make a RAF that will keep, say for travelling?
Has anyone tried pickling meat?
 I want to try this using cider vinegar and spices.
« Last Edit: January 01, 2013, 06:30:47 am by TylerDurden »

Offline Inger

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Re: NOT traditional
« Reply #11 on: January 01, 2013, 08:07:26 pm »
I agree Inger... sad and flat. They seem happy they can do something that reminds them of their old culture, but this is what happens when one is so far removed from their nature, without education nor teachers to learn from.

That was my plan! Brain, however, is half fat, half protein, about 10g of each per 100g, which makes drying tricky. Thinly slice brain, heart, liver and let it dry out in the fridge for ten days then dehydrate the lot in a dehydrator at 37 degrees, make me some pemmican!

A few recipes I am going to try:
-Kangaroo, GF Beef Fat, Figs, Garlic, Rosemary, Cinnamon, Cloves, Pepper, Salt
-Garfish, Coconut Oil, Cranberry, Garlic, Ginger, Mint, Coriander, Chilli, Salt
-Duck Breast, Duck Fat, Passion Fruit and Orange, Garlic, Soy Sauce

If those work out I will swap out the muscle meat for heart and some of the fat for brain, and see how that works. For the Garfish version I will start with just the meat, and the second batch add in dehydrated, blended fish head and guts and see if it still tastes alright.

Polyvore.. I meant, to mix the brain fresh with the dried pulverized meat. That is how I eat pemmican mostly (I have it seldom..) I dry the meat and store it and when I want pemmican I just pulverize the dried meat and mix it with some fat. Keeps well to take with me at work or travel. It looks socially acceptable ;). I am not making pemmican for storing longer times at all..
« Last Edit: January 01, 2013, 08:17:38 pm by TylerDurden »

 

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