pemmican

[Guest guest]

I am making it now. Once again I am not sure the fat was yellow like

it should be. This confuses me for now as I understood grass-fed fat

to be very yellow. The suet I got this time does not look like the

suet I got last year from another source. Unfortunately, I did not

know about pemmican then.

The point in the above is that I wonder if the taste differs. I

find this suet " waxy " tasting. I compare it to fresh lard I got

recently from a small farm. It is not waxy at all. Further, the fat

on my steaks last year was so delicious I ate it all. This year, a

different farmer and butcher, I did not get much fat on the steaks

and I think it looks too white. This farmer supposedly takes great

care to feed his cows grass through rotation. I wonder. I have not

cooked a steak yet to do a fair and substantial comparison. I am also

wondering if the hanging time changes the taste. This meat only hung

7 days, where as the meat from last year hung 3 weeks.

I mixed the suet with dried ground bison. That also has a taste

all it's own. Last Unfortunately, I ruined the round steak with store-

bought seasonings (was just starting with NT); the hamburger was

good. However, I now see why it says to use lean meat. Hamburger has

fat in it. It is greasy, even after being dried. And I'm not sure it

is the right taste for pemmican. After reading recipes from several

different sources I also added a little maple syrup and either dates

or cranberries.

I am not satisfied. If someone could tell me this was the best

it could get, then I would accept it. Otherwise, it is back to the

drawing board. I am going to consider suet from another source to

start. I also have some question as to whether the fat got too hot.

It popped and boiled for a few seconds and I wonder if

this " scorched " it in some way.

I want to try to send out feelers to the few sources I found on

pemmican and get their opinion. This is not something that I would

eat just for fun although the taste is not bad. I am eating it for

the nutrients in the suet; and, as a potentially necessary food

source for the winter.

/anne

----- Original Message -----

From: BrenRuble@...

Sent: Wednesday, July 11, 2001 1:21 AM

(snip)

This fall I plan to experiment with pemmican and jerky. Has

anyone ventured in that direction yet? The meat and suet are tucked

away in

the freezer just waiting to be used! R