Author Topic: A cooked version of pemmican?  (Read 2267 times)

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Offline mango

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A cooked version of pemmican?
« on: February 21, 2013, 11:40:39 pm »
I've read on a few blogs (unrelated to ZC/RPD), where people mentioned that their grandparents who used to render beef fat into tallow, would thhen use this tallow to preserve large amounts of cooked ground beef.  In the few stories I found, they pretty much covered a tupperware dish in tallow, then placed mostly cooked ground beef on top of that, and then covered it with additional tallow on top.  It was said to last months-years at room temperature and be completely edible. 
Seems like a cooked version of pemmican, but much easier to make?
Is this for real?
Has anyone tried this or knows if that is possible? The first thought that came to mind was that this would be perfect for travelling, as I could happily eat this cold or warmed up and wouldn't have to worry about finding good quality meats on the go.

Thanks!

Offline van

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Re: A cooked version of pemmican?
« Reply #1 on: February 22, 2013, 01:19:04 am »
It should work,, but I'd make sure most if not all of the moisture was removed from the meat first.

 

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