Post B2gwLUeFsFVmmUNrZA by MountainJay@noauthority.social
 (DIR) More posts by MountainJay@noauthority.social
 (DIR) Post #B2gf9XrcOWH23fLqRU by N3JLN@noauthority.social
       2026-01-26T19:45:16Z
       
       0 likes, 1 repeats
       
       My first attempt at Pemmican. I thought it was ok. Wife didn't like it at all. going to try again with cranberries instead of blueberries. Used Bison, blueberries, Tallow and a little salt.
       
 (DIR) Post #B2gfTGT6mOLxtoI2XA by MountainJay@noauthority.social
       2026-01-26T19:59:48Z
       
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       @N3JLN — very cool!Was it the flavor or texture she didn’t like? To improve flavor, might be worth fiddling with things like upping the salt, and maybe adding pepper, stevia and maybe ACV or a touch of lemon juice, it the moisture would work. Maybe a lemon pepper?
       
 (DIR) Post #B2ggowGkf15VZqPQY4 by N3JLN@noauthority.social
       2026-01-26T20:14:55Z
       
       0 likes, 0 repeats
       
       @MountainJay She didn't like the texture. Also, something about knowing it was meat but still sweet a bit due to blueberries. I was going to play with herbs. We still have leftover lemon grass, I'll give that a try. Maybe I used a bit too much tallow that gave it not enough firmness. What is ACV?
       
 (DIR) Post #B2gwLUeFsFVmmUNrZA by MountainJay@noauthority.social
       2026-01-26T23:08:52Z
       
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       @N3JLN - ah, so it was too sweet. Never mind on the stevia. 😆  Sorry, ACV is apple cider vinegar. A tart/acid ingredient (like ACV or lemon), plus more salt, could help to balance out the sweetness.It's been a LONG time since I tried making pemican. But now that you mention it, I remember it was tricky getting the fat content right so that it didn't have a mushy mouthfeel that left a fatty film. I think we ended up with something like a very dry breakfast bar that was sorta jerky-like.