Eric from the ‘Two Guys and a Cooler’ YouTube channel, shows how to make pemmican, using beef and beef tallow (beef suet). The suet is beef fat, not the stuff made by Atora which comes in a packet !
Lard (from pigs) isn’t suitable as it’s too soft, so it’s likely that beef dripping in blocks or jars, would be too soft also. Suggest asking a butcher or beef farmer to sell you the suet.
Open-air-drying might not be an option for Brits !
Once made, pemmican doesn’t need to be refrigerated and if made and stored correctly, it will last for YEARS.
Eric makes pemmican noodle soup. Low carbers will need to swap noodles with konjac noodles (also known as shirataki noodles) or, if you’re not a fan of chewy noodles, konjac rice. Either can be added pretty much last minute, but they still need to be rinsed and drained, before using.
If it all seems a bit too time consuming, why not smoke salmon fillets in your back garden ? Clive Fretwell, Executive Chef at Brasseries Blanc, shows how easy it is.