anyone making pemmican

[calgarychef]

Regarding the “stinky beef” that people are talking about. My kids have never enjoyed beef they say it tastes “gamey.” I get it, there’s that underlying flavour that’s there but not noticeable if you eat beef all the time.

[Maxwell78]

Originally Posted by calgarychef

Regarding the “stinky beef” that people are talking about. My kids have never enjoyed beef they say it tastes “gamey.” I get it, there’s that underlying flavour that’s there but not noticeable if you eat beef all the time.

I hear you. We grew up on wild game. My dad told me that when we were kids, he bought a side of beef and we turned our nose up on it.

What a shock when i moved to a different province and had to by my own steaks. what a sticker shock.

[New2Elk]

Reviving this thread as I was thinking of trying to make some pemmican with some moose meat and see how it turns out. From everything I’ve read you should be using tallow, being the rendered fat from suet ( the harder fat from around the kidneys). Does anyone have experience using specifically rendered suet instead of just rendered fat from somewhere else on the animal? The density of the tallow is apparently different and I’m wondering if the taste then is as well.

[Lornce]

I group Pemmican with Haggis, both an acquired taste.

[walking buffalo]

Originally Posted by New2Elk

Reviving this thread as I was thinking of trying to make some pemmican with some moose meat and see how it turns out. From everything I’ve read you should be using tallow, being the rendered fat from suet ( the harder fat from around the kidneys). Does anyone have experience using specifically rendered suet instead of just rendered fat from somewhere else on the animal? The density of the tallow is apparently different and I’m wondering if the taste then is as well.

Yes, suet is better. Cleaner tasting, some will say sweeter.