Pemmican

[kf5ntj]

(moderators, if this is the wrong forum for this, please accept my humble apologies and relocate it.)

I have a question for those of you who are food prepping. (I did, in fact, use the search function, but may have missed where this was addressed!)

I would like, in addition to the canning and meat jerking that we're already doing, to make pemmican. I just have a question regarding pemmican preparation:

I know that you're supposed to use rendered animal fats in it's preparation, but would commercially-available lard work?
thanks, in advance

[TacAir]

Good question.

SInce tallow is traditionally used, what is the difference between lard and tallow?

(Source)
"Lard is the rendered fat from pigs. Tallow is the rendered fat from cows, sheep and bison. These fats are extremely stable. They will last a long time in the fridge. They have a high smoke point so they are wonderful for frying, even deep frying." The link goes on to demo how to render both.

Notwithstanding its use for rifle lube (and starting the Sepoy Rebellion / (Indian) Mutiny of 1857) and its use in candles.. Tallow tastes better and may well be 'firmer' than rendered lard. THat is to say, with lard, the pemmican may not be as firm - I've seen folks call it "flaky".

I've made pemmican with peanut butter for the extra protein.

Just start with a small batch, then taste.

Here is a recipe for pemmican with lard.

Let us know how it turns out!

[LtCmdLeia]

Moving to eats and Drinks