When I recently made some pemmican, one of my thoughts was that I could perhaps add some pemmican to portions of dried or freeze dried foods to increase flavor and calories. This morning I made my first attempt.
I took a single serving packet of off-the-supermarket dried vegan black bean soup, dumped it into a bowl (think freezer bag), and added half a chunk of pemmican plus a few home made dried veggies. I broke the pemmican into smallish chunks to encourage dissolving/melting. I added some boiling water, stirred things around, and let it sit.
Five minutes later, I stirred it again, and searched for any undissolved pemmican chunks – none found!
Taste test time: Dang! This is good!!! My wife tasted it, and also liked it! Success!
The pemmican-bean soup was tasty and filling (though no longer vegan!). There was no sensation of greasiness. The dried meat bits were often discernible as slightly crunchy bits – longer soaking time might solve that if one finds it objectionable – I don't.
Adding pemmican definitely upped the calories – it's basically fat and dried meat, with some spices in my case. Flavor improved as well. I can see this as a regular addition to dried or freeze dried soups, stews, chili, etc. Using pemmican, I also plan to split the typical "two person" freeze dried meals in half and add a good chunk of pemmican – should be just right and much tastier than the norm!
YMMV
