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Pemmican

Friday, December 21, 2018

Pemmican, created by Native Americans and adopted by European explorers of the New World, is a concentrated blend of fat and protein from lean, dried meat (usually beef nowadays, but bison, deer, and elk were common then) which is crushed to a powder and mixed with an equal amount of hot, rendered fat (usually beef tallow). Sometimes crushed, dried berries and nuts/seeds are added as well. However, the more additional ingredients you add, the less shelf stable the pemmican becomes. If you wish your pemmican to be shelf stable and last for years, go with meat and fat only.
Packed with calories and nutrition and long shelf life, pemmican is often called the ultimate survival food. The word “pemmican” is derived from the Cree root word 'pimi' for 'fat' or 'grease'.
The pemmican can be stored in airtight containers without refrigeration in a cool, dark and dry place. If made and stored properly, it can last for years or even decades. Modern types of pemmican with extra add-ins are best kept in the freezer.

1.2 kg Beef shoulder roast, grass-fed if possible
1 pound Beef suet, grass-fed if possible
2 tbsp Hemp seeds, optional
2 tsp Black salt, optional

Place the beef roast in the freezer for a few hours, allowing it to firm up. If it is frozen, partially thaw it out. Use a sharp knife to cut it into long, thin slices.
Place the slices either in a dehydrator or an oven that can be set at 65C/150F. It takes about 15 hours to thoroughly crisp the meat strips in my dehydrator. If you use oven, crack the oven door to prevent moisture buildup.
Place in your food processor to powderize the dried meat. Turn the powderized meat in a large bowl and add in hemp seeds and black salt, if using.
Render the beef suet in a skillet over very low heat. Stir the fat as it rendered out, and watch closely so that it wouldn’t burn. When the fat stops bubbling, the rendering is done.
Mix the fat slowly with the meat, allowing the dry mixture to soak it up before adding more. You might not need all the fat. If pouring too much too quickly, just add some almond powder or coconut flour to firm it up. I divide the mixture in 6 muffin cups, but you can just shape them in balls or bars. It is best to store pemmican in a cool, dark, and dry place, inside an airtight container or a container that will not attract moisture.

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Spelt Red Wheat Bread with Brazilian Nuts

Friday, December 14, 2018

This sepelt, red wheat and Brazilian nuts bread is nutty, light yet very flavourful, with a hint of sweetness from coconut sugar. Enjoy it as it is or toasted with a slather of butter sprinkled with a bit of black salt.

190 ml Buttermilk, room-temperature
60 g Rendered beef fat or lard
20 g Fresh yeast, crumbled
2 tbsp Coconut sugar or raw sugar
100 g Red wheat, milled into flour
250 g Spelt flour
60 g Brazilian nuts, ground
1 tsp Black salt or regular sea salt

Heat the buttermilk to a simmer, and pour it over the beef fat in the mixing bowl of your stand mixer. Let the mixture cool to lukewarm, then add the yeast and sugar.
Add the remaining ingredients and stir on low speed until the dough starts to leave the sides of the bowl. Increase the speed and knead the dough until it begins to become smooth and elastic. Add a bit of additional buttermilk or flour if needed. The dough should be soft, but not sticky.
Transfer the dough to a lightly greased bowl, cover, and allow it to rise until puffy and about doubled in bulk, about an hour.
Turn out the dough onto a lightly oiled work surface, and shape it into a log that fits a standard-size loaf pan. Cover loosely with lightly greased plastic wrap, and allow the bread to rise for about an hour until it's domed about 1" above the edge of the pan.
Towards the end of the rising time, preheat the oven to 190C/375F. Brush the top of the dough with water and sprinkle some ground Brazilian nuts over. Bake the bread for 30 to 35 minutes, until it's light golden brown. Remove the bread from the oven, and cool it on rack before slicing.