[Sca-cooks] dried meats

[Stefan li Rous]

  Christianna commented:
> So, would anyone like to veture a guess as to what they did with
> cranberries?  I've had a sauce cooked up with them using maple syrup
> that
> was pretty good, but it doesn't strike me as the way an aboriginal 
> would
> have prepared it.  I seem to recall reading about them being includedin
> Pemmican (ground jerky, fat and fruits formed into small packs for
> traveling - making stew from, etc.)
Hmm. I thought that the meat, fat and fruits were pounded together to 
make Pemmican. I think starting with ground meat would completely 
change the texture of the result. Besides, I'm not sure the American 
Indians, like the Europeans, had a good, easy way to grind meat.

I seem to remember from pervious jerky discussions here, and elsewhere, 
that you wanted lean meat. That if you used fatty meat, the dried meat 
would spoil. But Pemmican seems to call for adding additional fat. So, 
how can both methods be used to preserve meats?

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
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