Pemmican 2

Index for Album pemmican2: Pemmican 2

Pictures from my second time rendering suet, and this was the first time I took pictures of this part of the process. To see the jerky part of the process go to the other pemmican album.

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Number Thumbnail Caption

1 The suet ready for me to process.

2 To speed up the rendering I diced the suet this time. More work, but I feel it was worth it.

3 The diced suet ready for the rendering. That's a 16 qt pot.

4 People suggest adding a little water to get started, so it doesn't stick. I added a gallon. A big mistake! I had to simmer all that water out.

5 It is working its way down. It there are bubbles, they are steam bubbles, and for all the moisture to be out they should stop.

6 I ended up simmering it for 30 hours! That covered two nights, plus daytime. When simmering at night I did periodically get up and stir. But it did stick to the bottom, and it may have a slight burned smell. Actually I gave up when it was still have steam bubbles come up. I got impatient. Figured if I kept it in the refrigerator I'd be okay.

7 Here is my new chinois and its pestle.

8 The crud filled the chinois. Turned out the pestle was of no use.

9 Here's the pot filled with the rendered suet.

10 I decided to break up the jerky into one inch pieces with my hands. It blended much better this way.

11 Midway in my grinding task. I dried 11.5 lbs of bison.

12 The pot of suet is very hard. Even with the ice cream spade it was hard to dig out. I ended up filling the quart pan almost to the top. It was barely enough for this much ground jerky.

13 I put some in the glass Pyrex dish, which I was able to press down with the ice cream spade. Then many people recommend using muffin tins. So I tried that. I used my finger to press it down.

14 After it hardened I had to cut these into chunks. It was hard to do. I had to cut through hard bits of meat. I can see why people prefer the muffin tins. Looks like that will be what I use in the future.

15 A closeup of the finished pemmican.

16 A closer closeup. This is not as dense as my last batch, where I put in a bit too much suet.

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Number	Thumbnail	Caption
1		The suet ready for me to process.
2		To speed up the rendering I diced the suet this time. More work, but I feel it was worth it.
3		The diced suet ready for the rendering. That's a 16 qt pot.
4		People suggest adding a little water to get started, so it doesn't stick. I added a gallon. A big mistake! I had to simmer all that water out.
5		It is working its way down. It there are bubbles, they are steam bubbles, and for all the moisture to be out they should stop.
6		I ended up simmering it for 30 hours! That covered two nights, plus daytime. When simmering at night I did periodically get up and stir. But it did stick to the bottom, and it may have a slight burned smell. Actually I gave up when it was still have steam bubbles come up. I got impatient. Figured if I kept it in the refrigerator I'd be okay.
7		Here is my new chinois and its pestle.
8		The crud filled the chinois. Turned out the pestle was of no use.
9		Here's the pot filled with the rendered suet.
10		I decided to break up the jerky into one inch pieces with my hands. It blended much better this way.
11		Midway in my grinding task. I dried 11.5 lbs of bison.
12		The pot of suet is very hard. Even with the ice cream spade it was hard to dig out. I ended up filling the quart pan almost to the top. It was barely enough for this much ground jerky.
13		I put some in the glass Pyrex dish, which I was able to press down with the ice cream spade. Then many people recommend using muffin tins. So I tried that. I used my finger to press it down.
14		After it hardened I had to cut these into chunks. It was hard to do. I had to cut through hard bits of meat. I can see why people prefer the muffin tins. Looks like that will be what I use in the future.
15		A closeup of the finished pemmican.
16		A closer closeup. This is not as dense as my last batch, where I put in a bit too much suet.