Quick Answer
At high altitudes, pemmican making can be challenging due to lower air pressure and humidity, which can affect the melting point and texture of the final product. This may require adjustments to the recipe, cooking temperature, and cooling time.
Altitude-Related Considerations for Pemmican Making
When making pemmican at high altitudes, it’s essential to consider the lower air pressure and humidity. Typically, above 5,000 feet (1,524 meters), you may need to adjust the cooking temperature or time to prevent overheating the mixture. For example, at 8,000 feet (2,438 meters), you might need to reduce the cooking temperature by 5-10°F (3-6°C) to prevent burning.
Adjusting Pemmican Recipe for High Altitude
To ensure a stable and palatable final product, you may need to adjust the recipe by increasing the amount of solid fats, such as beef tallow or coconut oil, to compensate for the lower melting point at high altitudes. A general guideline is to add 10-20% more solid fat to the recipe when making pemmican above 7,000 feet (2,134 meters). Additionally, you may need to add more powdered milk or other drying agents to maintain the desired texture and consistency.
Cooling and Storage at High Altitude
After cooking and mixing the pemmican, it’s crucial to cool it rapidly to prevent the growth of bacteria and mold. At high altitudes, the air is often drier, which can lead to faster spoilage. To combat this, you can use a combination of rapid cooling, such as placing the mixture in a shallow pan or tray, and proper storage, such as airtight containers or vacuum-sealed bags, to maintain the quality and shelf life of the pemmican.
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