For a few weeks Jeff and I have been thinking about making pemmican. Last week I rendered beef fat, which I got from our regular butcher (you want to buy beef fat? we'll give it to you for free!
), and yesterday we started drying beef.
The recipe I have calls for brisket, so I bought one. Note that I didn't say some brisket; I bought quantity one (1) brisket, 10.38 lb. That's the only way the butcher would sell it to me; they didn't want to cut into it at all.
The pemmican wanted three pounds (now drying in the oven), and Jeff trimmed off a little over a pound of fat (which we also rendered). That leaves six pounds of meat, which I marinated last night and set in the slow cooker this morning to turn into barbecue brisket.
Since we needed to eat last night as well, we made chile verde (with Eatwell tomatillos, though I had to supplement with some storebought). Mmm, that stuff is good, and surprisingly easy to make.
And for the final touch on the evening, Jeff whizzed up the hot sauce he was planning with whatever was around: smoked peppers from Eatwell (sitting in our fridge since the med fly crisis last September but still good), leftover onion, and I don't know what else. I'm not sure I'll dare to touch the stuff, but Jeff is looking forward to trying it.
