Archive for Downsizer For an ethical approach to consumption
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dpack
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pemmican the next generation with added photothe last recipes i tried were ace and have kept well ,with no hint of rancid fat or microbiological hazard(see archives)
this time i have adjusted the amounts to use more fruit pulp
1.5kg blackberries pulped in a blender
2 lamb necks and one lamb breast ,boned and shredded to approx 5 mm dia strips(remove big tendons but retain fat)approx 1.5 kg after prep
25 gm coarse sea salt evenly rubbed onto lamb shreds
marinade lamb in pulp for a couple of hours
spread on drying racks .70 c until half dried ,turn and 50 c till quite dry
chop n mash lamb in good blender/food processor( or chop it with an axe and then hit it with a rock on a hollow rock for a while )until pasty crumbs
add 500gm nuts ( edit or 250 gm of nuts if that is what is in the basket ),200gm honey
spread on silicone sheets,dry at 50 c until quite dry
work up into a stiff dough ,form into slabs ,wrap.
i will let you know how it turns out.
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dpack
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it has just gone in for the second drying ,although a bit "immature"and quite sticky at this stage it seems to have a good balance of sheep/salt/fruit/sweet
the second drying helps distribute the flavours and reduces the stickyness and moisture content
the nuts were chopped 3mm to dust and so add extra texture as well as adding to the binding which is important as there should be no air pockets when finally knocked up and pressed into blocks
the fruit leather,half pulp half whole fruit, has been turned over on it's silicone sheet to dry it from the other side
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Lloyd
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This sounds fun. Got any pix matey?
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dpack
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no not this time ,but try not to think too hard about the marinade of shredded sheep and pulped blackberries 
it looks a bit like what i imagine a vulture's stomach contents would look like if it added ketchup and port to it's dinner.
i will do a photo shoot on the next batch
the stuff scott took to the pole was vile ,apparently it was half lard which went rancid on the boat trip(the maker had a recipe but used ingredients to hand )
my stuff is quite nice,one of the last batches was almost like fruit and nut chocolate and had just a hint of sheepyness to it after a couple of months maturing
those probably had more fat as they were made with mutton ,this batch is quite lean
using fruit pulp as an anti oxidant to preserve the fat seems to work well although most traditions suggest using lean meat and adding fat at the mixing stage.im still experimenting with this stuff but it is a very neat way to put a lot of long life tasty calories in a small space.as trail food it is adaptable and can be eaten off the block or used to make a stew or brew.
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Lloyd
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The Antarctic expeditions needed lard as a source of instant fuel. Liking the sound of your fruit based mix though, keep us posted!
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dpack
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i have just pressed this batch into a big block and two small hand made ones
it came out at a bit over a kilo(plus the bits i nibbled) and seems to have a nice balance of fruit nuts meat
last years final slab is in fine condition
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Lloyd
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i have just pressed this batch into a big block and two small hand made ones
it came out at a bit over a kilo(plus the bits i nibbled) and seems to have a nice balance of fruit nuts meat
last years final slab is in fine condition |
A picture speaks a thousand words, DP. 
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