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Old 12-13-2009, 06:26 AM   #1
Jackson Harmer
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Pemmican links?

Anybody have a good source for pemmican?
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Old 12-13-2009, 08:34 AM   #2
Kevin Burns
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Re: Pemmican links?

Just ordered some actually. A guy at my gym recommended them as a pre-WOD fuel source when on a low-carb diet.

I got them here: http://www.grasslandbeef.com (WFS)

I can't say they are the greatest tasting thing but if it helps my WOD and lean out at the same time then I say bring on the dog food.
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Old 12-13-2009, 10:40 AM   #3
Richard Furr
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Re: Pemmican links?

Properly made pemmican is currently illegal to sell in the US so you won't be able to find it. USW's pseudo pemmican is great if you only eat it supplementary and can stand the taste of it.

I highly recommend learning to make your own pemmican. Once you get the hang of it, it's easy and fairly inexpensive to produce your own in mass amounts.

Check out Lex Rooker's pemmican manual for instructions: http://www.traditionaltx.us/images/PEMMICAN.pdf (WFS)
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Old 12-13-2009, 06:06 PM   #4
Tami Collins
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Re: Pemmican links?

Illegal? Why would it be illegal? Isn't it just meat, tallow and dried fruit?
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Old 12-13-2009, 06:39 PM   #5
Richard Furr
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Re: Pemmican links?

Properly made pemmican is dehydrated at a temperature below approx 115 degrees F. This preserves the vitamins, enzymes, and anti-scorbitic properties of the meat which prevent malnutrition and scurvy.

The Feds require that jerky sold in the US be dehydrated above 160 degrees F(I think) which destroys most of the nutritional value of the meat. I think there is also some kind of requirement to add nitrates.

Properly made pemmican does not spoil. USW pemmican seems to grow stuff on it if left unrefrigerated for longer periods of time. Apparently they don't add nitrates, but they dehydrate the meat at a high temp and something is done wrong in the process that causes it to not preserve itself.

I guess this is partially irrelevant if you don't eat a carnivorous meat only diet as I do. However making your own pemmican is fun and less expensive.
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Old 12-13-2009, 10:10 PM   #6
Tami Collins
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Re: Pemmican links?

Hmmm, interesting. I've never had pemmican, I'll have to check the link out.

I make my own jerky all the time, sometimes in the oven at 150 degrees and sometimes in the dehydrator at about 140-145 degrees. I wonder if that's too high and I'm losing nutrients in the process?
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