The other comment is correct. The fact that pemmican lasts for a long while means it doesn't change over time. Pemmican that has just been set in the fridge tastes the same as three end of the same batch in 2 weeks time
If done right and sealed against bacteria then it can last pretty indefinitely. It doesn't need cooking but can be cooked with whatever you can forage to stretch it out and avoid burnout from eating the same thing repeatedly.
It's really liberating! And has the advantage of lowering your food costs because you don't have to eat tons of filler anymore! It has a huge impact but it's simply hard to believe before trying it
Also I have a new favourite fish to eat — wrasse (pronounced rass)
They're terrible if frozen, but really tasty fresh
They look really colourful!
https://en.wikipedia.org/wiki/Wrasse
Yep, a very pretty fish
Where are you sourcing pemmican? Doesn't it take a year to make?
The other comment is correct. The fact that pemmican lasts for a long while means it doesn't change over time. Pemmican that has just been set in the fridge tastes the same as three end of the same batch in 2 weeks time
Why would it take a year to make?
You dry meat then pound or blend it into a powder, add equal amount of tallow to the weight of meat powder. Put it into a tray then let it set. Done.
I guess I was confused and thought it had to age to be proper pemmican.
If done right and sealed against bacteria then it can last pretty indefinitely. It doesn't need cooking but can be cooked with whatever you can forage to stretch it out and avoid burnout from eating the same thing repeatedly.
It's really liberating! And has the advantage of lowering your food costs because you don't have to eat tons of filler anymore! It has a huge impact but it's simply hard to believe before trying it