EJGeneric
Joined 3 years ago
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EJGeneric
3 years ago
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**Hardtack**
4 -5 cups flour
2 cups water
3 teaspoons salt
ix the flour, water and salt together, and make sure the mixture is fairly dry.
Then roll it out to about 1/2 inch thickness, and shape it into a rectangle. Cut it into 3×3 inch squares, and poke holes in both sides.
Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375? (or 350? if you have a convection oven).
When it’s done, you’ll want to let it dry and harden for a few days, just out in the open. When it has the consistency of a brick, it’s fully cured. Then simply store it in an airtight container or bucket. To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added.
4 -5 cups flour
2 cups water
3 teaspoons salt
ix the flour, water and salt together, and make sure the mixture is fairly dry.
Then roll it out to about 1/2 inch thickness, and shape it into a rectangle. Cut it into 3×3 inch squares, and poke holes in both sides.
Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375? (or 350? if you have a convection oven).
When it’s done, you’ll want to let it dry and harden for a few days, just out in the open. When it has the consistency of a brick, it’s fully cured. Then simply store it in an airtight container or bucket. To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added.
None
3 years ago
1 point
(+1
/
-0
)
Edited 2022-06-18 02:48:27
**THE SIMPLEST PEMMICAN RECIPE OF ALL TIME**
Since many consider the ideal ratio of meat to fat is 1:1, I'm going to base this recipe on that formula.
Ideally meat, when dried to breaking when bent, should produce a little less than one pound of DRIED meat for every 3 pounds of raw.
Rendered fat is much higher, in that one pound of beef/pork/chicken fat usually produces about 12 ounces of pure fat.
You should trim off and save ALL of the fat from your meats and keep them in the freezer until you have enough to make pemmican.
Another option would be to go to a local butcher and purchase trimmed fat from him. (Usually $2 - $3 per lb)
STEP 1: Dry the thinly sliced LIGHTLY SALTED (with Himalayan pink salt) lean meat to thin strips at 145° to kill all bacteria and enzymes so that it doesn't spoil. It should break when bent.
After it cools, put it in a food processor and grind to a powder. Put aside.
STEP 2: Chop up the fat (about 1 and 1/2 pounds) and put it into a pot on a low heat. Boil it down until the cracklings are a medium brown color and strain them out. Let cool and strain so that the liquid fat is as clear as possible (strainer and cloth).
STEP 3: Mix equal amounts (weight) together in a bowl so that there is no liquid fat on the bottom.
STEP 4: Form into bars and place in AIR TIGHT vacuum bags or containers.
Since many consider the ideal ratio of meat to fat is 1:1, I'm going to base this recipe on that formula.
Ideally meat, when dried to breaking when bent, should produce a little less than one pound of DRIED meat for every 3 pounds of raw.
Rendered fat is much higher, in that one pound of beef/pork/chicken fat usually produces about 12 ounces of pure fat.
You should trim off and save ALL of the fat from your meats and keep them in the freezer until you have enough to make pemmican.
Another option would be to go to a local butcher and purchase trimmed fat from him. (Usually $2 - $3 per lb)
STEP 1: Dry the thinly sliced LIGHTLY SALTED (with Himalayan pink salt) lean meat to thin strips at 145° to kill all bacteria and enzymes so that it doesn't spoil. It should break when bent.
After it cools, put it in a food processor and grind to a powder. Put aside.
STEP 2: Chop up the fat (about 1 and 1/2 pounds) and put it into a pot on a low heat. Boil it down until the cracklings are a medium brown color and strain them out. Let cool and strain so that the liquid fat is as clear as possible (strainer and cloth).
STEP 3: Mix equal amounts (weight) together in a bowl so that there is no liquid fat on the bottom.
STEP 4: Form into bars and place in AIR TIGHT vacuum bags or containers.
White People Not Welcome at the Juneteenth ‘Cookout,’ BLM Leader Says The newly designated federal holiday should be "Reparations Day" for White People, said Melina Abdullah
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