3

votes

Is heart meat lean enough for pemmican?

Answered on August 19, 2014
Created December 14, 2011 at 9:31 PM

I'd like to try making pemmican, but you need really lean meat and the best bang for the buck is heart meat - I think. It has no fatty marbling. Trim the fat deposits off the outside, and it seems as lean as lean can be.

However, it's much juicier and tendered that typical lean cuts. (Tastier too, if you ask me.) So maybe there's a lot of hidden fat.

Can anyone tell me if it's lean enough, or should I go buy some yucky eye of round or something?

93ae9f2d376e5426e891a9b58d8302fa

(2936)

on December 14, 2011
at 11:32 PM

Tallow from suet.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 14, 2011
at 10:53 PM

Yes, the one I bought was totally lean and very mild in flavor.

  • 93ae9f2d376e5426e891a9b58d8302fa

    asked by

    (2936)
  • Views
    862
  • Last Activity
    1282D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

3 Answers

1
E2735712a1f62eec98335bbad55d5877

on December 14, 2011
at 11:30 PM

Yah it will work fine, dry it or dehyrdrate, grind it up and make your pemmican. It is just a lean muscle. What kind of fat are your going to use?

93ae9f2d376e5426e891a9b58d8302fa

(2936)

on December 14, 2011
at 11:32 PM

Tallow from suet.

1
Ef9f83cb4e1826261a44c173f733789e

on December 14, 2011
at 10:45 PM

I've made jerky successfully with heart. I'm just going by eye, but once the outside is trimmed the meat is as lean as can be.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 14, 2011
at 10:53 PM

Yes, the one I bought was totally lean and very mild in flavor.

0
E2735712a1f62eec98335bbad55d5877

on December 14, 2011
at 11:30 PM

Yah it will work fine, dry it or dehyrdrate, grind it up and make your pemmican. It is just a lean muscle. What kind of fat are your going to use?

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!