SludgerSlipfwysh

mammal-mollusk sowslug

  • shi/hir, it/its, they/them

Shape-shifty mutant chimera hermaphrodite. Problematic garden pest. American badger kinnie. That rotten tranny faggot cockroach queer.

I'm pro-kink and don't take kindly to kink-shaming or antis. If you can't get along with paraphilic people you might just be a bigot. Cohost was not pro-kink, and that's bad.

You can message me on Telegram @ Sludger_Slipfwysh



Dang I kinda wanna make pemmican. It requires being able to pulverize all my ingredients after drying them, which are tricky hurdles in my limited kitchen space... also not yet sure I can make it from anything other than red meat, which would be kinda pricey. Need tallow which might be a little tricky to source depending on what my butchers can offer, and then I need to render it and strain it from any food solids.

The upshot here is that it is pretty valuable travel food that basically never goes off. I'm very curious about its texture too, and it's been on my to-do list for some time now.


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in reply to @SludgerSlipfwysh's post:

Its also on mt to-do list, my go to method of rendering tallow is to cook ground beef and then pour the fat into a plastic bag, one corner down stuffed into a cup. When the fat seperates the thinner more liquid components settle to the bottom of the corner of the bag and you can just cut and drain it, keeping the solid portion on top~

And this is good enough for shelf-stable pemmican? I'm pretty skeptical of this method.
The ground beef seems redundant and wasteful when I could just ask my butcher to collect the hard fat and then dry the lean separately. This seems like it's a bit more likely to go rancid...