Two weeks ago, I made a batch of pemmican - first time! See thread:
I was pretty satisfied with everything except for one small issue: Taste! It was, at best, bland, and bland with lots of fat, plus dry, hard, unflavored beef bits was close to producing a gag reaction. It did, however, taste very much like my First Nations friends' dried meat and fat mixture. So, authentic near-Paleo.
But still badly bland.
Today I pulled all the pemmican out of the freezer, thawed it, heated it to a soft, melty mixture, and added a bunch of spices, all dried, of course: garlic salt, oregano, onion, black pepper, cayenne, six pepper mix, beef bullion, chives, and what ever else I could find!
The resulting mix was darn tasty! I kept sampling it, it was so good! The fat absorbed all the flavors, and the result was excellent! I think the salt is a major flavor plus here, and will also replace sweat-excreted salts.
Then I pulled out a couple of my wife's special cupcake/muffin pans. These don't have round indentations but square ones. Apparently it's to produce brownie squares that have four crispy edges. I mocked her mercilessly when she bought them, and now I'll have to eat crow (not mixed into the pemmican!). Cuz the pemmican squares fit nicely into a pint sized freezer bag (about half the bag is empty, but the air is easily removed).
I expect to use these in two ways:
1) by themselves (or halved with dry salami, hard cheese, etc) as a lunch;
2) with half a freeze dried dinner (beef stew, spaghetti, etc.), to minimize simple carbs and maximize calories. (This works for breakfast too, if you're not locked into "normal" breakfasts.)