Yes but who else pounds the meat with a 22 Ounce can of Tomatoes to tenderize it? ;)
January 20, 2003, 11:45 PM
One other Tip.
Fat goes rotten faster than the meat!
Use the leanest possible meat and trim it!
January 21, 2003, 04:01 AM
Fat. That reminds me. Who knows the real scoop on pemmican. What I've heard is that 'jerky' has no fat, and is no balanced meal (something like that.) So you add animal fat to it, grind, smush and jerk, then you have your important animal fat too. It has a very short shelf life but is important to have as opposed to just jerky...
True? False? Comments?
February 12, 2004, 02:25 AM
Hmm, that's a good question. How does one go about makin' pemmican?
February 12, 2004, 11:51 AM
I'll offer my mostly uninformed thoughts here -
I thought pemmican also contains other non-meat stuff, like berries, nuts, etc.
You sorta pound it all together and dry it in strips.
Doesn't keep as long as jerky, but it will sustain you longer in the bush.
(also, if you're carting it around in the winter up north, it probably wouldn't go bad for a long time)
February 12, 2004, 12:13 PM
You can make a real tasty teriyaki jerky by simply marinating the strips of meat overnight in a mixture of about 2/3 teriyaki sauce and 1/3 water. I add a little black pepper and liquid smoke too. I dry mine in the dehydrator.
February 12, 2004, 10:00 PM
I get some round steak cut into quarter inch slices.set it in a liquid made with a1 steak sauce,teraki sauce and a can of that powdered cajun seasoning.set it in the fridge a day in a pot and lay the slices on the dehidrator.WARNING; the smell from it slowly cooking will fill the house and when you check on it...itll be gone.
February 12, 2004, 10:48 PM
I take my meat, defat it, and freeze it
then I thaw it almost.
while it is still semi frozen I slice it around 1/8 to 1/4 thick
Then I marinate it in;
3/4 c soy sauce
1/4 c br sugar
1 tsp ginger
3 Tsp Worcestershire sauce
Then I stir it every 6 to 12 hours for 36 to 48 hours.
Then I put it in the oven at the lowest temp with the door just open. I dry it till hard. I store it in a large ziploc.
This marinade is great for steaks and Londonbroil if you add 2 Tsp oil, particurlarly Hoisin oil. I leave out the oil for jerky to prevent spoilage.
February 13, 2004, 01:54 AM
Can you make jerky from hog meat, or is it too fatty?
February 13, 2004, 05:04 PM
I've always been a little gun shy with making jerky out of pig meat because of the trichinosis. However, I have read some FDA guidelines on freezing meat at certain temperatures for a certain time period that will kill the little worms that cause it. Plus, a buddy of mine says he's been making and eating bear jerky his whole life and he's not too abnormal because of it (or anything else). So I guess you could use hog meat after taking certain precautions.
February 13, 2004, 05:13 PM
Made my first jerky not too long ago, and Kcustom45's first batch should be done today.
Another thing you might try adding is brown sugar. Not sure how that affects how long it will keep, but it adds to the flavor.
What I use has already been listed here, but I don't really measure the ingredients ... just make sure I have enough to cover all the meat and start throwing it on.
February 14, 2004, 12:36 AM
pemmican used added fat but only fat rendered from boiling the bone marrow. This is much different than fat from muscle or organ meat. dried meat, marrow fat, and berries were pounded together into a thick paste, then caked and further dried for stability and portability.
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