![]() ![]() If pemmican isn’t your thing, there are other readily edible and tasty ways to preserve meat. These qualities are what made pemmican so popular before electricity and refrigeration were invented or widely available, and it is still used today by many Native American tribes in North America. Pemmican is said to keep for a number of years, and also won’t spoil when being carried through extreme temperatures where other foods are scarce or completely unavailable. T his was used originally by Native American tribes in what is now the northern United States and Canada, but was picked up by European settlers and used as high-calorie, high-energy rations for explorers and sailors. In case you have never heard of it, pemmican is a mixture of tallow or lard, whatever dried meat was on hand, and dried berries that may have been on hand as well. The first we’re going to look at is pemmican. So, what are some ways to keep your meat from spoiling without any access to refrigeration or electricity nowadays? Let’s start by looking at a few of the ways people have been preserving meat for generations without electricity. In the past, before refrigeration or widespread electricity, people would have to find creative ways to keep their meats from spoiling since there was usually no place to go to get a fresh cut of meat around the corner once your animal was butchered and cut up. In this article, we will look at ways to keep meat for future use when electricity is not available. If you live off the grid, you may have limited electricity for refrigerators and freezer. Homesteaders who have refrigeration might vacuum seal their cuts of meat and put them into the refrigerator or freezer until it’s time to cook, but what happens if you don’t have electricity? You might want to have a backup plan in case the electricity goes out. What happens when the time comes to butcher the animals and turn them into meat? Add the scallions to the mixture and stir to combine.So, you’ve picked out your animals and they are happily on your homestead now, grazing and laying and doing their thing. Turn off the heat and let filling cool uncovered. Stir in the cornstarch and water mixture, allowing everything to bubble together for 30 seconds to 1 minute. Taste the filling and adjust seasoning if needed.Ĭook a couple of more minutes to cook off any remaining liquid. With the heat on high stir everything together until well combined. Cook until all the pork turns pale and opaque.Īdd wine, soy sauce, chili bean sauce, oyster sauce, sugar, pepper and sesame oil. Add in the pork and turn up the heat, stirring to break up any large chunks. Cook over medium heat until the onion is softened. Add in 3 Tbl oil, along with the minced ginger and diced onion. Preheat the wok or cast-iron skillet until it smokes lightly. These buns can be steamed and cooled and put in the refrigerator the day before and re-steamed until warm and serve.īao Pork Filling: Ingredients: 1 lb ground porkġ ½ tsp cornstarch, minced with 1 Tbl waterĪdd the ground pork to a large mixing bowl and stir in the 3 Tbl water until incorporated. Let sit for 3-5 minutes and then remove the lid serve immediately. Steam for 10 minutes over medium high heat. Place on a small piece of parchment paper and then into the bamboo steamer basket. Place the dough on your hands, add some filling, about 1 Tbl and pleat to cover the filling. Work with one at a time, covering the other ones with a damp kitchen cloth to prevent drying.įlatten the dough with the palm of your hands and roll int a 4-4 ½ inch circle, aiming to keep the middle thicker and outside thinner. Place the dough on to your work surface and divide 10 pieces. If dough is dry add more milk 1 tsp at a time more, as needed. Take the dough out and place on the counter and knead for 3-5 minutes until smooth and not sticky. Bring the mixer to medium speed and let it run until the dough comes together. ![]() Start on low speed and then add in the milk and oil. Add cake flour, baking powder, sugar, salt into the bowl of the electric mixture.
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