Making Pemmican Cajun Style

Standard

It has been almost two years since I last made pemmican. Today I made another batch, only this time I used some Cajun spices. It was a last minutes decision to throw in the Cajun spices. I knew that I didn’t want to use the Montreal Steak blend, so I reached for the Cajun blend. I found that Cajun spices rock on popcorn, so why not try it on pemmican?

cajun-spice

The taste was not bad. Somewhere between OK and good. Better than my earlier attempts. I’ll call it a victory. The Cajun magic worked. For this trial pemmican I used the following:

  • 3 ounces rendered tallow
  • 3 ounces dehydrated lean beef (chopped – use a food processor if you can)
  • 1.5 tablespoons of Cajun spices (I used Punch Ya Daddy)

Mix everything together and then mold into meatballs.

pemmican

Each pemmican ball is about 20 grams. If I did my math correctly that works out to just under 100 calories for each one. 9 grams of fat and 3 grams of protein.

2 thoughts on “Making Pemmican Cajun Style

  1. @Glenn – It was odd that I made this yesterday. My intent was just to render tallow. Then at the last minute I changed my mind and made pemmican. No dried berries in the house, so I went Cajun. Seemed to work. Dried berries next time.

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