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Information on losing weight without constantly being hungry. This site is focused on high protein and low sugar & starch diets, especially Dr. Melvin Anchell's book, The Steak Lovers' Diet, which promotes the Meat Diet.
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Perfect Pemmican
Pemmican is a concentrated food consisting of powdered meat, dried berries, and rendered fat. It was invented by the Native Americans and was widely used during the fur trade and Arctic and Antarctic expeditions. Pemmican can be stored at room temperature for several months, but I like to keep it in the refrigerator so it remains solid during warmer months.
Pemmican is the perfect food for humans because it's a very close analog to mother's milk (even whole cow's milk). One of these patties eaten mid-afternoon will hold me between lunch and dinner with no other snacking.
Ingredients
- ½ pound tallow or suet
- ½ pound bacon fat
- 1 pound completely dried beef (follow any jerky recipe, but use no marinade or seasonings)
- ½–1 cup dried blueberries (optional)
Instructions
Put the suet and bacon fat in a heavy oven-safe pan and bake at 250°F/120°C for 2 hours to render out excess water. If fat begins to smoke, turn the heat down until it stops. Slowly and carefully stir with a whisk every 30 minutes to ensure even melting and rendering.
Using a food processor, grind the dried beef into a powder.
Mix the beef powder and the blueberries (if used) in a heat-resistant bowl.
Once the 2 hours is up, add the liquid fat to the beef powder mix and combine completely.
Scoop the mixture evenly into the cups of a muffin tray and place in a refrigerator for 30–60 minutes to harden.
With a butter knife or spatula, dislodge the pemmican patties and wrap individually with wax paper or plastic wrap.
Comments
If you don't like the flavor of bacon fat, or you cannot eat pork for religious reasons, just substitute an additional ½ pound of tallow or suet. I personally just like the smokiness, which adds another level of flavor to the patties.
Please note: Lard and tallow bought from most big-chain groceries almost always contains partially hydrogenated lard. Do not eat partially hydrogenated ANYTHING if you have a choice. Be sure to check the ingredients label before purchasing. Alternately, get your lard/tallow/suet from a real butcher shop, and if you're unsure, ask them directly if the fat has been partially hydrogenated or not.
Permalink | Bookmark | 09 Jul 2007 18:26
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