Pemmican By Mail
Friday, December 11, 2009 at 1:31PM 
The only other pemmican I've ever had the luxury of trying was Lex Rooker's. Lex's pemmican is unbelievably good. I would describe the taste and consistency as bold and hearty. Unlike most other pemmican enthusiasts, Lex doesn't grind the meat too fine, there are often large chunks of dried jerky in the finished product. Lex also prefers to use straight suet, which holds up well under different temperatures, and pleases me since I dig the candle wax texture.
Just recently Delfuego, a gentleman that has been eating an all pemmican diet for the last 7 years, announced that he would be selling off a stockpile that he had laying around. When I read this on the ZIOH forum I immediately rushed over to a computer so I could take advantage of Delfuego's offer.
Delfuego shipped out the pemmican almost immediately and it came a few days later. Delfuego's pemmican is excellent. I won't lie, It took a little getting used to, but at about the third day I was consuming ~18 ounces per day. His pemmican differs from Lex's and mine by the dry meat being pulverized into dust. This gives the pemmican an almost candy bar like chew, it's quite good.
In keeping with my commitment to being a good weblogger, I took pictures when Delfuego's shipment arrived. Enjoy, thanks again Delfuego!
Reader Comments (14)
Can you direct us where to purchase this pemmican? Or do you know of any other sources? I would love to have some on hand but simply cannot make it myself right now. Thanks.....
I got some of Delfuego's pemmican myself and it's amazing! It's so soft melts in my mouth. It seems like I'm eating some kind of dessert. YUM!
S., Delfuego isn't in the pemmican business, he just had some extra he wanted to let go of. Now he's out. US wellness meats http://www.wellnessbeef.info is the only other place I know of that sells pemmican. From what I understand, it's not made properly.
Also, I really like the mini-cupcake form of the pemmican. It's very.. um.. ergonomic. What form do you generally make your pemmican in Danny?
A reader tipped me off to a place that places grassfed pemmican:
http://drbganimalpharm.blogspot.com/2009/07/vitiligo-autoimmune-silent-and-non.html
(see last comment)
But... he didn't like the flavor!
Maybe Delfuego will one day go into the pemmican business. I would've loved to have been able to buy some of his stash. They look yummy - like carnivore peanut butter cups. Anyone know of a traditional pemmican supplier whose product isn't disgusting or laced with carbs?
Why so few places to buy pemmican?? Can you make a version using powdered protein instead of meat?
Properly made pemmican is technically illegal to sell because the meat has not been dehydrated at a high enough temperature and it must be sold refrigerated if no nitrates are added. Plus, I think it'd be hard to make a profit on it without a pretty high mark up.
Thanks for commenting R,
I usually store my pemmican in ziploc bags, which is how Lex showed me. I have tried the muffin form, and I like it, but it doesn't seem to make the most of the space available.
One thing I really like about the muffin form is that i can down a whole muffin in one bite! It's a lot cleaner than digging through a bag, unless the pemmican is slightly frozen.
Hey G,
The flavor of the pemmican US Wellness sells is universally disliked. Apparently John, the owner of US Wellness, revealed that they do not properly dehydrate their meat. I'm highly suspect of there fat as well - last time I made a batch of pemmican with their tallow I got ill, and besides my crazy legs I haven't had a cold in a LONG time..
Thanks for commenting KetoWarrior,
I would have no complaints if Delfuego went into the pemmican business. I'm sure he would cash in.
The only other place I've heard of making pemmican is Canawa.
http://canawa.com/
Be warned though, they have to heat the meat to 170F for at least 15 sec. Like R points out, selling pemmican in its natural raw form is illegal.
Thanks for commenting Nerobo,
I don't think using whey protein is a good idea for pemmican. Besides the taste, it would lack nutrients that are needed to sustain life.
Hey - look at that ! My pemmican's on the Internet! Glad you're enjoying the pemmican Danny! As you know, I'm definitely not going into the food/supply business. I just thought it might be fun to share some of our Midwest pemmican with the rest of the country. Our local ranchers do a great job raising sterling, grass finished bison and beef. I'm extremely happy with the finished product!
Delfuego
Any chance of getting delfuego' specific recipe?
Thanks for reading Godspeed90,
The basic pemmican recipe is 50% dried powdered jerky to 50% rendered tallow.
If you're looking for an example of how to make pemmican check this post out:
Upping Production, Or How I Have Become A One Man Pemmican Factory
Check out Lex's Pemmican Manual as well, there is a link on the right hand side of the page.
Thanks i have both of those saved. It just sounded like delfuego had something special. I have not made any yet but am looking forward to making some. And if it is well tolerated then plan to make a big batch and use it as my main food. From what I read people feel and are a lot healthier eating this way.
Hey Godspeed90,
Keep us updated on your progress. I'm sure you'll love your first batch.
Make sure to:
1.) render the fat long enough so there is no water in it
2.) dry the meat long enough (i often dry the meat for 4-5 days now)
You'll be all set.
Thanks I will try and take some pictures when I do attempt it. I plan to make it out of deer. My only concern is finding the fat, but it should not be to big of a problem.