Do you have a favorite food to take with you on outdoor adventures? Tell me about it? ¿Tiene una comida favorita para llevar con usted en aventuras al aire libre? ¿Cuéntame sobre eso? Есть ли у вас любимая еда, которую вы можете взять с собой в приключения на природе? Расскажи мне об этом? Você tem uma comida favorita para levar em aventuras ao ar livre? Conte-me sobre isso?
I’m not a very serious hardcore camping person but pouch premade curry is always my favorite after a long day hiking or just exploring outdoors. YOURE the GOAT dr. Zuber
Pemican is a favourite. Jerky is good to. Red lentils is my base carb most of the times. I tend to use much fresh food if I'm not out for more than a few days. And of course most of the time I'm either fishing or foraging mushrooms, berries etc. Atleast when it's not winter;)
Pemmican lasts longest when it is made from very lean dried pounded meat, and organ fat that has been rendered at least twice to get it as clean as possible. Muscle fat is composed differently; it has a lot more water content and a lower melting point (since it has to flex with muscles as they move); organ (leaf, kidney) fat sits inside the abdominal cavity and has a higher melting point (it doesn't have to flex with muscles) and less water content. (That water is a major contributor of what causes rancidity in fats.) You can certainly make pemmican with muscle fats, but do plan on going through it faster than pemmican made with organ fat! As for berries, while it is traditional to add dried fruit to pemmican, this also reduces how long the pemmican lasts, as most dried berries, etc, still contain a bit of water, as well carbohydrates which can be more prone to mold, etc, than muscle proteins & fats. I'd say that manzanita berries are very dry and probably won't be nearly as much of a problem as, say, dried blueberries, which are often still a little bit chewy even when fully dehydrated. Even with that consideration, the longevity of pemmican far outlasts traditional dried meat jerky due to the rendered fat coating the protein fibers, isolating them away from the air (and thus sources of decay, such as bacteria, mold spores, and oxygen, which can cause its own issues through oxidization). The best way to cleanly render and preserve the most fat is first to chop it into tiny pieces. This breaks up the connective tissues enclosing the fat in little pockets, ensuring it will all melt free. Then, put it into a pot of water and bring to a gentle boil. Simmer it for a long time, adding water as needed. (This stage can take hours; do not rush the process by applying too much heat, as this can ruin the fats for long-term preservation.) The reason you add the water is to help keep the rendering temperatures hot enough to melt the fat, but not so hot that it starts to scorch it. Allow the combination to cool, and separate out the fat from the water. Ideally, the bits that are not fat (scraps of meat, connective tissue, blood, etc) will have separated from the fats at this stage, and if you can get the liquid to cool down, eventually it will solidify, making separating the oil from the water and solids that much easier. Once it is solid, you should be able to scrape off any bits of fat on the bottom that contain little flecks of non-fat items. Caveat: Some fats do not solidify fully after rendering! Turkey fat is one that is notorious for staying liquid even at fridge temperatures...but then turkey fat is muscle fat & skin fat, not true organ fat, which tends to be found only in mammals. To get a truly clean rendering, repeat this process with just the solidified rendered fats (sometimes called the "hockey puck" lol, or just "puck" for short) in fresh clean water, solidify, scrape, and that should be that. You can also add salt to the boiling water and fats near the end of the process, to help draw out the little particles of meat and connective tissues that might still be in the fat. Scrape the bottom of the solidified fat, and if there is any water in pockets left, simmer just the fat in a container over LOW heat to boil off the last of the water. (This step shouldn't be necessary, but sometimes you just can't get a clean puck bottom.) To make pemmican, take equal portions by weight of the rendered fat and the completely dried and pulverized meat, melt the fat just enough to make it liquid, and mix the two together thoroughly, trying to coat all of the protein fibers. To process small batches that will be eaten soon: Shape the pemmican into bricks of whatever portion size you want, and let them cool to solidify, then wrap in clean dry paper or leather (clean rawhide counts) if you have it. To process and store large amounts that will be eaten over a long period of time, pack the still damp pemmican into an airtight container as densely as you can, making sure to exclude any air pockets. Lay an air barrier along the surface (paper, leather, etc), and seal the container. (Air is your enemy when it comes to long-term preservation.) Pemmican can be eaten as is, once it has been mixed up. You don't even have to cook it, though it is recommended you drink plenty of water, as the dehydrated meat will want to reabsorb roughly 4x its weight & volume in water. You can also met it on a skillet or in a pot with some water to make a sort of meat stew or meat sauce, and then add in other things like vegetables, greens, and seasonings. While pemmican is very much a Native North American food, the Mediterranean area did have something somewhat similar: Fruitcake. Laugh all you want! The original fruitcake was a conglomeration of various types of flour, rendered fat, dried meat, and dried fruits which were mixed and compressed into loafs, baked, and carried by Roman Legionnaires while on campaign. Fruitcake (with meat) was the original trail ration. Eventually, the meat portion started leaving the recipe, the fruit portion started increasing, and the alcohol-soaked version started coming into being when people realized that the alcohol further preserved the loaf. However, because of the flour as well as the fruit, the longevity of European fruitcake was not nearly as lengthy as pure meat-and-organ-fat North American pemmican, a matter of months (for the alcohol-soaked type fruitcake, kept in a cool, dark location in an airtight container) versus literal years and even decades (pemmican cleanly rendered and stored in densely packed clean rawhide containers). Also, if you don't want to mince the meat but do have access to a modern dehydrator, you can make pemmican out of lean ground meat. To make sure that there isn't much muscle fat left in the process, first cook the ground meat, breaking it up in the pan, then rinse it in a strainer with very hot water to help wash away whatever fat may remain, then dehydrate it and continue with the pemmican making process. Suggested serving size is around 1.5 ounces (42 grams) to 2 ounces (57 grams) of pemmican. (Again, drink plenty of water so it doesn't dehydrate you as the protein starts to rehydrate in your guts.) Regarding the types of fat to use, again organ fat (leaf fat, kidney fat) which is found inside the abdominal cavity is best. This is what beef tallow is made from. However, of all the muscle fats to render down and use, lard from rendered pig fat is one of the longest-lasting of the muscle fats. You also do NOT have to use the same type of fat as the meat you're preserving! You can make turkey jerky and preserve it in beef tallow. If it's been rendered very cleanly, it won't have much of a taste, allowing the turkey meat to shine. Lard has long been used in various ways, such as being one of the ingredients in moisturizers for skin in dry climates (deserts, freezing cold winters, etc)...so what Chad did, wiping the rendered fat on his arms, is completely legitimate! Also, most forms of seaweed are edible, and full of various important vitamins, minerals and nutrients. There's a saying among many indigenous coastal peoples around the world, and it basically translates to, "when the tide is out, the table is set," meaning that there are quite a lot of things you can eat when you visit the shoreline. And in this case, quite a lot of things you can collect to help preserve your food!
WOW! Did I order a book?? Thanks for this very detailed explanation. I feel like I owe you something for this information. I'm definitely taking notes. I learned so much from your comment. THANK YOU!
If you have access to caul fat, that's the ideal fat to use for making pemmican. It has a less chance of going rancid. I have heard about farmers in Saskatchewan, Canada, who found pemmican in their fields that was really old, and it was still edible. Pemmican was originally stored in rawhide bags that were sewn up to seal it. The good things about pemmican is that it has a very long storage life, under the right conditions, and it offers complete nutrition. I actually had pemmican from some Cree native vendors at a food festival food in Alberta, Canada. It was made with bison, and had dried berries in it. It was very good. The pemmican you made looks pretty good. In these times, learning about food preservation is important. Cheers, Chad! 👍🏻👍🏻✌️
I'm going to have to ask around about getting caul fat. Thanks for sharing your knowledge and experience. I absolutely love pemmican. When I eat it I can really feel the energy and it sustains me for a long time. There is nothing like it.
Those bits of meat and fat leftover from the rendering are what we in the south call cracklins. They make a tasty treat and are added to cornbread batter to make cracklin cornbread. It's good stuff.
28:32 Haha! I love this part. i thought you were drinking the water to prepare yourself before rehydrating the seaweed, What i did not expect was you just spraying water all over it with your mouth
Thank you so much, for sharing this valuable information about pemmican. I really enjoyed watching the video and learned a lot. The video highlights the benefits of pemmican as an ideal travel companion and long-term storage solution. The high calorie content, compact size, and nutrient-rich ingredients like manzanita flour and dry kelp make it a powerful source of energy and flavor. Pemmican truly stands out as a favorite food choice for adventurers like myself. Looking forward to more great content in the future! And I want you to know that I'm a follower of yours and excited to see more of your videos.
This is the second video of yours I’ve seen. I have to say these videos are incredibly calming, not to mention informative. And frankly just really interesting visually.
Gracias, maestro por todas estas enseñanzas, por distribuir conciencia en las personas, como siempre alucinado por tus videos, genial edición, y me trasladas donde mi pasado.🙏 🤠 Tabona
I love the identification of the native plants that you are using and that are in abundance in the desert. Although although I did not see any growing in your video, Korea soul grows very abundantly out here and is highly flammable. Thank you for this pemmican, fill.And the one I watched just before it.
Just wanted to let the masses know this is basically portable stew. It wasn't meant to be eaten "raw" in the brick form. It was a means to carry fruit, meat, and fat when none was available. You're supposed to throw it into water to heat up and rehydrate/melt and have as a light stew, or add wild edibles to , to fill out and facilitate a fuller meal. This cooked version was called Rubaboo. Jerky was the same deal. It was a way to preserve meat for when there was none, but you're also meant to pound it to open the fibers and then toss it into water to rehydrate and then use in stew or eat as is. Otherwise in a survival situation, you're just burning calories you don't have, as well as water you can't afford to waste, for your body to try and rehydrate it in your stomach and THEN break it down. Just keep that in mind yall ^_^
Regarding the pork lard/fat and crackling, my nation is kind of experts :D basically only bad thing you did is not cutting the stuff enough, it really should be very small pieces and the heat should be maintained stable for hours, even a day, if needed, cracklings (I had to find the translated term, and I would say it does not fit much) are considered delicasy at our nation/country. Also dried meat (mostly pork and beef) we know very good, one of the best things I have ever tasted.
yes my mom taught me how they rendered lard when she was a child low heat enough to let the fat melt and slow all day long in the oven she said her mom chopped it as small as she could and spread it out placed it on a rack over roasting pans. getting it to hot could cause a fire also. They raised their own animals on the ranch so they took care to use everything. they saved the cracklins for adding to veggies like green beans and topping and other recipes. Nothing went to waste back in the day. I also do it just to have fresh lard and not be partially hydrogenated because that stuff isn't healthy for us. Lard makes very tasty grilled cheese sandwishes as does bacon grease. just use it instead of butter.
Thanks for sharing all this. I believe that the heat was fairly stable. I can see that cutting it into small pieces would help it cook better. I'll do that next time.
@@ChadZuberAdventures I think you did very well and bet the smoke from the fire helped offer some flavors not gained in an oven. Camp fire cookin is the best.
I usually dump my fat in cold water after cooking and let it separate itself. After everything has settled and solidified completely I remove the fat and render it a second time to make sure all moisture is removed. Pour into a container and let it solidify for later use. I have jars of bacon fat in my fridge I use for cooking eggs, beans, potatoes etc. Properly rendered and stored fat last a long time. Great video by the way. Mind sending me your workout regimen? It's about time I whip myself into shape.
I'll have to try that. Thanks for the tip.... Regarding working out all I can say is that I workout when I can and when I workout it's pretty intense. I don't rest much between sets and I often do supersets of a few exercises with no rest between and often to complete muscle fatigue. That goes for weight training as well as bodyweight exercises. I often do mini-workouts (5-10 minutes each) a few times a day as well right before meals. Speaking of meals, I consume a lot of whole foods, nothing processed, no drugs, no alcohol, no supplements, just real food. Much of my food is wild harvested acorns, mesquite, various seeds, seaweed, and fruits (like prickly pear). I also catch fish and gather shellfish at times too.
@@ChadZuberAdventures I quit drinking over a year ago, so I guess I have that going for me. I'm currently looking up various core exercises to help with my lumbar injuries. Herniated and bulging disks. Your build is ideal and looks strong. Watched another video of yours earlier, hiking to the waterfall. Have you considered designing a fold-able fishing net with the willow you use for the basket weaving and some sturdy branches? Something to fling the fish out of the water as a possible food source. Would be lightweight and easily carried on your back with a strap made from the willow. Even if it wasn't fold-able a sturdy wide Y branch should be sufficient enough to do the trick, and shouldn't take more than 30 minutes to construct if you gather the supplies as you go. Just a thought anyways.
Do you ever deal with loneliness? I'm sure there's a meditative aspect to being alone in the wilderness. Though, I would feel a longing for human companionship after a while. Awesome job educating us!!
🔥🔥🔥Greetings, colleague🤝 You have a great channel, you are developing. Do you work with National Geographic? Rock paintings, I suppose, are not simple. Do you choose the filming locations in advance, coordinating them with your superiors? Or yourself, as an amateur? It is very interesting, informative, and most importantly, the content, information and the way it is presented are unique. You are the only one of your kind on TH-cam🙌
Greetings! I work alone. I don't have a team. I don't have superiors. For this video I didn't know exactly where I was going to film. I was exploring and then I found this place and decided it was a good place to make pemmican.
Really cool video. Pemmican is such an interesting food. The fact that it can stay for so long without any cooling is great. It may not be the most tasty "dish", but it may depend on the ingridients in some way. I will need to try to make it one day. Also, i wanted to ask a question. Is there a specific reason why beef is used most of the time to make pemmican or is it just the prefference?
Beef is just so commonly available but other meats can be used too. However, beef fat (tallow) is better than pig fat (lard) because tallow creates a more firm product and isn't as oily. I haven't used other fats like from bear or deer.
Your dried meat looks a lot like Pork Sung or Pork "floss" that you'll find in some Asian markets. That Pork Sung is usually seasoned/flavored with other additives.
Boiled eggs that's what I take 😂 pemmican doesn't last long enough to make any trips because as soon as I make it or African biltong, I eated it 😂 the stone tenderising is a novelty though have too try that. Completely agree protein and fat are the best but I'm on a keto diet for carbohydrate intolerance so Carbs are kept as low as possible in my eating. Can't store drying meat outdoors because of wild domestic house cats but making a biltong shed for next summer that I can lock up👍 great video 🥰 thanks 👋👍 from southern New Zealand 👋🥝😄
I have been eating more protein and less carbs lately and my energy is noticeably increased. Yeah, make a shed for that bitong. It takes me some discipline to not eat my pemmican soon. I try hard to save it for important times that I truly need it.
@@n.r.4579oh no. Currently we are enjoying minus 3 Celcius and winter hasn't started yet 😂 I live in the mountains in the middle of our largest island and it's as close to a desert as we get in NZ hot summer freezing winters. The far north Island is warm though
@@ChadZuberAdventuresyeah it's a little too easy to eat pemmican 😂 awesome video 🥰 it's great to see these food preparation ideas with your wild foods❤👍
great channel, very inspiring! Do you sanitise the basket in any way after its had meat sitting in it for a while? Or does just waiting till its completely dry do that...🤔
Another great video, Chad. I had a thought. In a previous video, you inserted kelp bladders into a fish wrap to give the fish a bit of a salty flavor. You have also eaten Watercress, which you said has a peppery flavor to it. How about adding bits of watercress in between some of the strips of beef? You could call it your own version of 'pepper steak'.
Lo ideal para aumar rapidamente una carne es aser un domo o la misma estructura que tienes cuvrirla con ojas o ramas tupidas y solo dejar la parte sentral de el domi descuvierta y una minima parte inferior descuvierta esto ara que el umo fluya asua arriva y lo tanto a todos lados perdiendo gran parte del umo aora para mejorar el aumado en lo posivle deves usar ojas verdes en el fuego o estiercol o aserrin en lo posivle asi optienes un aumado rapido y eficas con duravilidad minima de 6 meses
+ The day you came to the naked mother / everyone was smiling and you were crying / do something, my friend, when it's time to die / everyone was crying and you were smiling ( the great Iranian poet said this song in his book in the 1000 AD
The last time i commented, I totally, unintentionally offended you. I asked you to make the videos longer. I neglected to clarify my meaning, because I enjoyed watching them & could easily watch for hours. I was still thrilled that you responded, even if you were disgruntled. I hope you aren't choked anymore. Great video. I was glad to see it was a long one this time.
I wasn't offended. Don't worry. Many people have asked for longer videos whenever I release a short one. But in order to be able to share more of what I do many of the activities don't take much time to tell the story. So you will see a mix of different length videos. Trust me, I am working every day, no days off, to produce as much as I can.
Thank you Chad, for putting the time into filming all this. Sometimes I pity you for having to drop a heavy rock just to get another angle to then pick it up again. Over and over!
@ChadZuberAdventures If I could share some knowledge with you that I have recently learned? Are you aware of the flowering stalk of the Agave being a vital source of sugary energy, one should cut the stalks into 6 inch pieces and cook on a fire over night then the stalks can be used for long trips as a nice sweet snack from the next morning onwards. Hope this is helpful to you dear friend really really enjoying your wonderfully knowledgeable videos thanks 🙏🏽 I really appreciate you sharing this knowledge and I hope I have also shared a bit of the same with you. All the best.
Yes, I am well aware of the process to cook both agave and yucca stalks. I don't practice cooking them because doing so prevents the plant from flowering and producing seed. It prevents the plant from fulfilling its life purpose - to reproduce.
Yes they are from what I could find. The young immature fruits are edible (mature are too bitter), the mature seeds can be pressed for oils, and the taproot is starchy.
I read that the young gourds can be cooked and eaten but I haven't eaten them. However, I have eaten the ripe seeds. They are really good when roasted like sunflower seeds.
I don't have the funds for that. My computer can barely handle 1080p. I would need a new camera, more storage, a bigger computer. That would be thousands of dollars. I would need a lot more views and ad revenue to afford that.
@@safari99sm If I can afford to upgrade in the future then I will do it. Do you watch TH-cam on your phone or on a television screen? About 90% of my audience watches on a mobile device. You can't fully appreciate 4k on a mobile device.
everyday i eat one simle recipe - 5 eggs + 500 gramm beef + 400gr pumpkin and 1-3 ps apples +1 banana+1 cucumber. it will be total amount 140gr protein, 70-80gr fat, 150gr carbs
Hello again my fish story friend. When you showed us those petroglyphs i couldn't help but think that the people that were there before you would be proud to see how you use primitive methods as they most surely would have used. If i might also make a suggestion my friend. You may want to make you some mits out of extra animal hide that you have to protect your hands when moving those hot pots and lids. If anything it would be something to do to pass the time if you should have some free time to spare. Take care my friend and stay safe !
Thank you my fellow fisher friend! Yeah, this place is so cool. I'm happy I found it. Just knowing that an ancient people used this place in their journeys just was so satisfying. I have a few pieces of hide that I sometimes use to move hot pots but I didn't bring them this time. Regarding free time, I never have free time to spare. It's all work here. Hahaa!
Here's an interesting idea trapping more food useing the food your storing. Keep your food safe but use the scent to attract an animal and trap it before it can reach your food (useing a bare bag keeping it out of reach/ burying) useing a fence or brush wall to funnel them into a spring trap or deadfall.
@@ChadZuberAdventures Preservation leaves it as is and you can read it all you want in a book. Preserving it is still using it hundreds if not thousands of years later. Actually using it is a skill you can't read in a book. There's a talent and technique to using it. Different materials, different methods etc. You're creating new wear and adding to a long standing history ;)
@bensabelhaus7288 Thanks for the clarification. It was pretty rough when I found it. I smoothed it out with my stone pestle before going to work on the manzanita berries.
I would use the berries and make a rough ash cake out of it, using some of the fat with a starchy item as a binder. Also why not put the meat on a drying rack of branches? Would have saved some of the cordage for other uses.
I like to hang the meat because then it has full exposure to the wind and sun. A drying rack would take some time to make and would likely require the use of cordage anyway to tie branches together.
Do you have a favorite food to take with you on outdoor adventures? Tell me about it?
¿Tiene una comida favorita para llevar con usted en aventuras al aire libre? ¿Cuéntame sobre eso?
Есть ли у вас любимая еда, которую вы можете взять с собой в приключения на природе? Расскажи мне об этом?
Você tem uma comida favorita para levar em aventuras ao ar livre? Conte-me sobre isso?
All you need now is some tapatio or Valentina with a lime to accompany those chicharrones😂
Dried dates or figs, hazelnuts dried fuet sausage
Squid adobo
I’m not a very serious hardcore camping person but pouch premade curry is always my favorite after a long day hiking or just exploring outdoors. YOURE the GOAT dr. Zuber
Pemican is a favourite. Jerky is good to. Red lentils is my base carb most of the times. I tend to use much fresh food if I'm not out for more than a few days. And of course most of the time I'm either fishing or foraging mushrooms, berries etc. Atleast when it's not winter;)
Pemmican lasts longest when it is made from very lean dried pounded meat, and organ fat that has been rendered at least twice to get it as clean as possible. Muscle fat is composed differently; it has a lot more water content and a lower melting point (since it has to flex with muscles as they move); organ (leaf, kidney) fat sits inside the abdominal cavity and has a higher melting point (it doesn't have to flex with muscles) and less water content. (That water is a major contributor of what causes rancidity in fats.) You can certainly make pemmican with muscle fats, but do plan on going through it faster than pemmican made with organ fat!
As for berries, while it is traditional to add dried fruit to pemmican, this also reduces how long the pemmican lasts, as most dried berries, etc, still contain a bit of water, as well carbohydrates which can be more prone to mold, etc, than muscle proteins & fats. I'd say that manzanita berries are very dry and probably won't be nearly as much of a problem as, say, dried blueberries, which are often still a little bit chewy even when fully dehydrated. Even with that consideration, the longevity of pemmican far outlasts traditional dried meat jerky due to the rendered fat coating the protein fibers, isolating them away from the air (and thus sources of decay, such as bacteria, mold spores, and oxygen, which can cause its own issues through oxidization).
The best way to cleanly render and preserve the most fat is first to chop it into tiny pieces. This breaks up the connective tissues enclosing the fat in little pockets, ensuring it will all melt free. Then, put it into a pot of water and bring to a gentle boil. Simmer it for a long time, adding water as needed. (This stage can take hours; do not rush the process by applying too much heat, as this can ruin the fats for long-term preservation.) The reason you add the water is to help keep the rendering temperatures hot enough to melt the fat, but not so hot that it starts to scorch it.
Allow the combination to cool, and separate out the fat from the water. Ideally, the bits that are not fat (scraps of meat, connective tissue, blood, etc) will have separated from the fats at this stage, and if you can get the liquid to cool down, eventually it will solidify, making separating the oil from the water and solids that much easier. Once it is solid, you should be able to scrape off any bits of fat on the bottom that contain little flecks of non-fat items. Caveat: Some fats do not solidify fully after rendering! Turkey fat is one that is notorious for staying liquid even at fridge temperatures...but then turkey fat is muscle fat & skin fat, not true organ fat, which tends to be found only in mammals.
To get a truly clean rendering, repeat this process with just the solidified rendered fats (sometimes called the "hockey puck" lol, or just "puck" for short) in fresh clean water, solidify, scrape, and that should be that. You can also add salt to the boiling water and fats near the end of the process, to help draw out the little particles of meat and connective tissues that might still be in the fat. Scrape the bottom of the solidified fat, and if there is any water in pockets left, simmer just the fat in a container over LOW heat to boil off the last of the water. (This step shouldn't be necessary, but sometimes you just can't get a clean puck bottom.)
To make pemmican, take equal portions by weight of the rendered fat and the completely dried and pulverized meat, melt the fat just enough to make it liquid, and mix the two together thoroughly, trying to coat all of the protein fibers. To process small batches that will be eaten soon: Shape the pemmican into bricks of whatever portion size you want, and let them cool to solidify, then wrap in clean dry paper or leather (clean rawhide counts) if you have it. To process and store large amounts that will be eaten over a long period of time, pack the still damp pemmican into an airtight container as densely as you can, making sure to exclude any air pockets. Lay an air barrier along the surface (paper, leather, etc), and seal the container. (Air is your enemy when it comes to long-term preservation.)
Pemmican can be eaten as is, once it has been mixed up. You don't even have to cook it, though it is recommended you drink plenty of water, as the dehydrated meat will want to reabsorb roughly 4x its weight & volume in water. You can also met it on a skillet or in a pot with some water to make a sort of meat stew or meat sauce, and then add in other things like vegetables, greens, and seasonings.
While pemmican is very much a Native North American food, the Mediterranean area did have something somewhat similar: Fruitcake. Laugh all you want! The original fruitcake was a conglomeration of various types of flour, rendered fat, dried meat, and dried fruits which were mixed and compressed into loafs, baked, and carried by Roman Legionnaires while on campaign. Fruitcake (with meat) was the original trail ration. Eventually, the meat portion started leaving the recipe, the fruit portion started increasing, and the alcohol-soaked version started coming into being when people realized that the alcohol further preserved the loaf.
However, because of the flour as well as the fruit, the longevity of European fruitcake was not nearly as lengthy as pure meat-and-organ-fat North American pemmican, a matter of months (for the alcohol-soaked type fruitcake, kept in a cool, dark location in an airtight container) versus literal years and even decades (pemmican cleanly rendered and stored in densely packed clean rawhide containers).
Also, if you don't want to mince the meat but do have access to a modern dehydrator, you can make pemmican out of lean ground meat. To make sure that there isn't much muscle fat left in the process, first cook the ground meat, breaking it up in the pan, then rinse it in a strainer with very hot water to help wash away whatever fat may remain, then dehydrate it and continue with the pemmican making process. Suggested serving size is around 1.5 ounces (42 grams) to 2 ounces (57 grams) of pemmican. (Again, drink plenty of water so it doesn't dehydrate you as the protein starts to rehydrate in your guts.)
Regarding the types of fat to use, again organ fat (leaf fat, kidney fat) which is found inside the abdominal cavity is best. This is what beef tallow is made from. However, of all the muscle fats to render down and use, lard from rendered pig fat is one of the longest-lasting of the muscle fats. You also do NOT have to use the same type of fat as the meat you're preserving! You can make turkey jerky and preserve it in beef tallow. If it's been rendered very cleanly, it won't have much of a taste, allowing the turkey meat to shine. Lard has long been used in various ways, such as being one of the ingredients in moisturizers for skin in dry climates (deserts, freezing cold winters, etc)...so what Chad did, wiping the rendered fat on his arms, is completely legitimate!
Also, most forms of seaweed are edible, and full of various important vitamins, minerals and nutrients. There's a saying among many indigenous coastal peoples around the world, and it basically translates to, "when the tide is out, the table is set," meaning that there are quite a lot of things you can eat when you visit the shoreline. And in this case, quite a lot of things you can collect to help preserve your food!
A novel of a post but good comment thanks for the information
I just go to In-N-Out Burger for my nutritional requirements..🇺🇸🇺🇸🇺🇸
Excellent knowledgeable comment on an exceptionally good video.
Спасибо за такой развернутый комментарий про пеммикан
WOW! Did I order a book?? Thanks for this very detailed explanation. I feel like I owe you something for this information. I'm definitely taking notes. I learned so much from your comment. THANK YOU!
One of the best an authentic outdoor channels with special content. love it!
I appreciate that!
I LOVE IT ALSO ,USA
If you have access to caul fat, that's the ideal fat to use for making pemmican. It has a less chance of going rancid. I have heard about farmers in Saskatchewan, Canada, who found pemmican in their fields that was really old, and it was still edible. Pemmican was originally stored in rawhide bags that were sewn up to seal it. The good things about pemmican is that it has a very long storage life, under the right conditions, and it offers complete nutrition. I actually had pemmican from some Cree native vendors at a food festival food in Alberta, Canada. It was made with bison, and had dried berries in it. It was very good. The pemmican you made looks pretty good. In these times, learning about food preservation is important. Cheers, Chad! 👍🏻👍🏻✌️
I'm going to have to ask around about getting caul fat. Thanks for sharing your knowledge and experience. I absolutely love pemmican. When I eat it I can really feel the energy and it sustains me for a long time. There is nothing like it.
@@ChadZuberAdventuresAgreed.
This is the kind of content i love from you, no talking just the sounds of nature and your helpful writings. Very relaxing.
That's what I prefer to film too.
I like both types of videos - with voice commentary and without 😃
Those bits of meat and fat leftover from the rendering are what we in the south call cracklins. They make a tasty treat and are added to cornbread batter to make cracklin cornbread. It's good stuff.
Mmmm, that sounds delicious!
خیلی زندگی حالی داری😊
Yeah in portugal we call them torresmos
28:32 Haha! I love this part. i thought you were drinking the water to prepare yourself before rehydrating the seaweed, What i did not expect was you just spraying water all over it with your mouth
Primitive spray bottle.... Hahahaha!
28:40 Mind. Blown. Not in a million years would I think of using my mouth as a sprayer, and you get so much control over the spray density.
My primitive spray bottle.
Thank you so much, for sharing this valuable information about pemmican.
I really enjoyed watching the video and learned a lot. The video highlights the benefits of pemmican as an ideal travel companion and long-term storage solution.
The high calorie content, compact size, and nutrient-rich ingredients like manzanita flour and dry kelp make it a powerful source of energy and flavor. Pemmican truly stands out as a favorite food choice for adventurers like myself.
Looking forward to more great content in the future! And I want you to know that I'm a follower of yours and excited to see more of your videos.
Awesome! I'm glad you know pemmican too. I wish I could make it much faster.
This is the second video of yours I’ve seen. I have to say these videos are incredibly calming, not to mention informative. And frankly just really interesting visually.
I'm glad you enjoy them.
Thanks again for a beautiful, relaxing, informative video!
Thanks for watching.
Gracias, maestro por todas estas enseñanzas, por distribuir conciencia en las personas, como siempre alucinado por tus videos, genial edición, y me trasladas donde mi pasado.🙏
🤠 Tabona
Muchas gracias Tabona! Bendiciones para ti.
I love the identification of the native plants that you are using and that are in abundance in the desert.
Although although I did not see any growing in your video, Korea soul grows very abundantly out here and is highly flammable.
Thank you for this pemmican, fill.And the one I watched just before it.
Great vid. Thx. Happy Mother's Day everyone, especially to the ladies.
Happy Mother's Day
Here in uk is on march mother day
Love how you used the manzanitas as replacement for the berries. I've never had them before but they look yummy.
Manzanita is perfect because it is already dry and easy to grind into flour.
Another beautiful and captivating video. Well done.
Thanks!
你有一个强大的内心和一个有趣的灵魂，创造了一般人不敢尝试的无比自在的生活，你内在的能量确实太强大了！👍👍👍
感谢您的精彩评论。祝福你。
I would love to live like this for a few years
I really like you guys producing this content
I make Pemmican at home too =D
Ah, thank you so much!
The kind of video that makes us watch until the end without any anxiety because it's so good. It connects us to our ancestors.
The spraying solution startled me at first hahaha!
Hahaha
Chad!! I have been waiting months for this! Thank you! Also, I installed a plant identifier app. I am definitely making this recipe. That quote❤❤❤
That quote deserves some pondering.... Make some pemmican. You'll love it!
@@ChadZuberAdventures YOU NOT ONLY AWSOM , HANDSOME. GOD BLESS YOU .❤❤❤❤❤❤❤
i have a question, do you like put salt in your primitive foods? like extracting the salt from the oceanwater and boiling it until it dries?
also, i have not watched you for a while chad, i'm glad to be back
Welcome back! The seaweed naturally has salt in it. I also have a technique to dry seaweed and collect the salt from it.
Привет Чэд! Отличное видео! Ты как всегда на высоте!
Большое спасибо
Gracias,me gustó mucho la preparación de esa carne amigo,hermoso el paisaje💪💪
Gracias amiga! Me encanta el lugar.
Just wanted to let the masses know this is basically portable stew. It wasn't meant to be eaten "raw" in the brick form. It was a means to carry fruit, meat, and fat when none was available. You're supposed to throw it into water to heat up and rehydrate/melt and have as a light stew, or add wild edibles to , to fill out and facilitate a fuller meal. This cooked version was called Rubaboo.
Jerky was the same deal. It was a way to preserve meat for when there was none, but you're also meant to pound it to open the fibers and then toss it into water to rehydrate and then use in stew or eat as is. Otherwise in a survival situation, you're just burning calories you don't have, as well as water you can't afford to waste, for your body to try and rehydrate it in your stomach and THEN break it down.
Just keep that in mind yall ^_^
I never cook or prepare my pemmican in any way. I just eat it whole, uncooked. That's what I've always done.
@@ChadZuberAdventures and that's totally fine. I was just educating the masses lol
Another great video keep up the great work 👍
Thanks, will do!
Ótimo trabalho com excelentes dicas parabéns muito obrigada por compartilhar 🎉
Obrigado por assistir.
Regarding the pork lard/fat and crackling, my nation is kind of experts :D basically only bad thing you did is not cutting the stuff enough, it really should be very small pieces and the heat should be maintained stable for hours, even a day, if needed, cracklings (I had to find the translated term, and I would say it does not fit much) are considered delicasy at our nation/country. Also dried meat (mostly pork and beef) we know very good, one of the best things I have ever tasted.
yes my mom taught me how they rendered lard when she was a child low heat enough to let the fat melt and slow all day long in the oven she said her mom chopped it as small as she could and spread it out placed it on a rack over roasting pans. getting it to hot could cause a fire also. They raised their own animals on the ranch so they took care to use everything. they saved the cracklins for adding to veggies like green beans and topping and other recipes. Nothing went to waste back in the day. I also do it just to have fresh lard and not be partially hydrogenated because that stuff isn't healthy for us. Lard makes very tasty grilled cheese sandwishes as does bacon grease. just use it instead of butter.
Thanks for sharing all this. I believe that the heat was fairly stable. I can see that cutting it into small pieces would help it cook better. I'll do that next time.
@@ChadZuberAdventures I think you did very well and bet the smoke from the fire helped offer some flavors not gained in an oven. Camp fire cookin is the best.
@@PRINCESSDREAMYLYN Yeah, the flavors from a campfire are unattainable in a conventional kitchen.
No jasně, na malé kousky a je také dobré přidat trochu vody která se pak vypaří. Dělám to při teplotě 160-170 stupňů Celsia a je hotovo za tři hodiny.
I usually dump my fat in cold water after cooking and let it separate itself. After everything has settled and solidified completely I remove the fat and render it a second time to make sure all moisture is removed. Pour into a container and let it solidify for later use. I have jars of bacon fat in my fridge I use for cooking eggs, beans, potatoes etc. Properly rendered and stored fat last a long time.
Great video by the way. Mind sending me your workout regimen? It's about time I whip myself into shape.
I'll have to try that. Thanks for the tip.... Regarding working out all I can say is that I workout when I can and when I workout it's pretty intense. I don't rest much between sets and I often do supersets of a few exercises with no rest between and often to complete muscle fatigue. That goes for weight training as well as bodyweight exercises. I often do mini-workouts (5-10 minutes each) a few times a day as well right before meals. Speaking of meals, I consume a lot of whole foods, nothing processed, no drugs, no alcohol, no supplements, just real food. Much of my food is wild harvested acorns, mesquite, various seeds, seaweed, and fruits (like prickly pear). I also catch fish and gather shellfish at times too.
@@ChadZuberAdventures I quit drinking over a year ago, so I guess I have that going for me. I'm currently looking up various core exercises to help with my lumbar injuries. Herniated and bulging disks. Your build is ideal and looks strong.
Watched another video of yours earlier, hiking to the waterfall. Have you considered designing a fold-able fishing net with the willow you use for the basket weaving and some sturdy branches? Something to fling the fish out of the water as a possible food source. Would be lightweight and easily carried on your back with a strap made from the willow. Even if it wasn't fold-able a sturdy wide Y branch should be sufficient enough to do the trick, and shouldn't take more than 30 minutes to construct if you gather the supplies as you go. Just a thought anyways.
I wonder if you can get pepper or salt in this area to add some flavour.
Salt can be acquired but far away
@@ChadZuberAdventures Okay so i guess its not worth it ^^ cheers from germany!
Do you ever deal with loneliness? I'm sure there's a meditative aspect to being alone in the wilderness. Though, I would feel a longing for human companionship after a while. Awesome job educating us!!
I think because I am always so busy I just don't have time to feel lonely.
the flies add extra protein :D
That's true!
🔥🔥🔥Greetings, colleague🤝 You have a great channel, you are developing. Do you work with National Geographic? Rock paintings, I suppose, are not simple. Do you choose the filming locations in advance, coordinating them with your superiors? Or yourself, as an amateur? It is very interesting, informative, and most importantly, the content, information and the way it is presented are unique. You are the only one of your kind on TH-cam🙌
Greetings! I work alone. I don't have a team. I don't have superiors. For this video I didn't know exactly where I was going to film. I was exploring and then I found this place and decided it was a good place to make pemmican.
@@ChadZuberAdventures That is, everything you shoot is improvisation on the ground. Right? It beautiful You have a lively mind🤝
@@Survival_in_the_wild Yes, I begin with an idea but God is the director.
Really cool video. Pemmican is such an interesting food. The fact that it can stay for so long without any cooling is great. It may not be the most tasty "dish", but it may depend on the ingridients in some way. I will need to try to make it one day. Also, i wanted to ask a question. Is there a specific reason why beef is used most of the time to make pemmican or is it just the prefference?
Actually, mixing it with manzanita flour is really delicious. A friend of mine loves the taste too.
Beef is just so commonly available but other meats can be used too. However, beef fat (tallow) is better than pig fat (lard) because tallow creates a more firm product and isn't as oily. I haven't used other fats like from bear or deer.
@@ChadZuberAdventures thank you for answering
Obsidian is a rather fragile material. What is the chance that a micro fragment will get into food and then into the body?
This piece of obsidian doesn't have a fine edge. It doesn't chip easy.
in Romania we have a similar food called carne la untura or meat preserved in fat
Very similar. How does it taste?
Your dried meat looks a lot like Pork Sung or Pork "floss" that you'll find in some Asian markets. That Pork Sung is usually seasoned/flavored with other additives.
Sometimes I flavor the meat but not this time.
I wonder how many vegans were disappointed when they discovered Züber is a proud meat eater? 😢😂😂😂😂
Bro me 😢
Это же их проблема!😂😂
Why are you fighting with imaginary vegans
Boiled eggs that's what I take 😂 pemmican doesn't last long enough to make any trips because as soon as I make it or African biltong, I eated it 😂 the stone tenderising is a novelty though have too try that. Completely agree protein and fat are the best but I'm on a keto diet for carbohydrate intolerance so Carbs are kept as low as possible in my eating. Can't store drying meat outdoors because of wild domestic house cats but making a biltong shed for next summer that I can lock up👍 great video 🥰 thanks 👋👍 from southern New Zealand 👋🥝😄
I'm the same with biltong it is too nice to keep for long
What's it like down in Aotearoa? Is it hot year-round?
I have been eating more protein and less carbs lately and my energy is noticeably increased. Yeah, make a shed for that bitong. It takes me some discipline to not eat my pemmican soon. I try hard to save it for important times that I truly need it.
@@n.r.4579oh no. Currently we are enjoying minus 3 Celcius and winter hasn't started yet 😂 I live in the mountains in the middle of our largest island and it's as close to a desert as we get in NZ hot summer freezing winters. The far north Island is warm though
@@ChadZuberAdventuresyeah it's a little too easy to eat pemmican 😂 awesome video 🥰 it's great to see these food preparation ideas with your wild foods❤👍
great channel, very inspiring!
Do you sanitise the basket in any way after its had meat sitting in it for a while?
Or does just waiting till its completely dry do that...🤔
No, I don’t sanitizer. A simple wash and de in the desert heat is good enough.
beautiful vid! please do a video where you show us how you seal your clay pots!
Coming soon
Add some water to the fat before you render it down and bring the water to a boil. That will accelerate the process with less chance of burning.
I've done that once before. Just had to then separate the water from the fat. With a shortage of containers that would have been more complicated.
Amazing great !!survival skills!!
Did you have to rework the edge of that obsidian cutting tool while you were processing those pieces of beef Sir?
No, I've used it a few times before too and haven't resharpened it.
Another great video, Chad. I had a thought. In a previous video, you inserted kelp bladders into a fish wrap to give the fish a bit of a salty flavor. You have also eaten Watercress, which you said has a peppery flavor to it. How about adding bits of watercress in between some of the strips of beef? You could call it your own version of 'pepper steak'.
That would be great to cook with. I didn't find watercress here but that is a great idea. I bet it would taste really good.
Si al freir chcharrones agregas una tasa de agua optendras manteca natural que tiene duravilidad de un año o mas
Okay, gracias por el consejo. No fue mi intención hacer chicharrón.
12:00 chad be like i think its hot (touches) the cup no its not XD
Just checking.
Saya selalu ingin berpetualang seperti Anda tuan Zuber...
Semoga sukses selalu buat Anda.
Terima kasih! Semoga Anda memiliki banyak petualangan hebat.
so delicious food ❤
That's a really good idea for a survival lifestyle 🎉
Definitivamente la carne seca ha decir deliciosa, en cualquier platillo.. felicitaciones bueno el documental.👍
Gracias Luis
Whenever i see Chad ingesting seeds, I always think about clogged drainpipes.😜
Thanks for the video. 😘
Me too. But I didn't ingest seeds this time.
Lo ideal para aumar rapidamente una carne es aser un domo o la misma estructura que tienes cuvrirla con ojas o ramas tupidas y solo dejar la parte sentral de el domi descuvierta y una minima parte inferior descuvierta esto ara que el umo fluya asua arriva y lo tanto a todos lados perdiendo gran parte del umo aora para mejorar el aumado en lo posivle deves usar ojas verdes en el fuego o estiercol o aserrin en lo posivle asi optienes un aumado rapido y eficas con duravilidad minima de 6 meses
Sí, claro. También se puede hacer un cono con el cuero. Pero en este caso eso no era el motivo. El humo fue más para repeler las moscas.
+ The day you came to the naked mother / everyone was smiling and you were crying / do something, my friend, when it's time to die / everyone was crying and you were smiling ( the great Iranian poet said this song in his book in the 1000 AD
Thanks for sharing. That is beautiful.
That’s a great pemmican build! The seaweed just adds to its value as well.
Yes! The seaweed compliments it well.
Honey, company’s coming for dinner. Can you go and spit on the kelp😅?
Hahahahaha! I got it taken care of honey. The kelp is all spit on and ready for dinner.
😂😂😂😂😂
Have you ever tried putting dried liver in pemmican for extra nutrients?
No, but I know you can. I have dried liver in the sun several times and it works well. It's also nice and tender. I love dried liver.
Gold Butte area. Very rich in native history. 🙏
Have you been there?
Never thought I’d see crossover between Chad and Townsends. 😊
Crossover? I don't follow them. What is the crossover?
@@ChadZuberAdventures Townsends is a channel on eighteenth century living. My family discovered it by looking for videos on pemmican.
@@robertbusek30 I think most of my videos are more like 10,000 BC.
First of all: i love your Vids.
If I drizzle the water on it then the algae will be too wet. I sprayed it with a fine mist using my mouth to make it moist enough to resist cracking.
The last time i commented, I totally, unintentionally offended you. I asked you to make the videos longer. I neglected to clarify my meaning, because I enjoyed watching them & could easily watch for hours. I was still thrilled that you responded, even if you were disgruntled. I hope you aren't choked anymore. Great video. I was glad to see it was a long one this time.
I wasn't offended. Don't worry. Many people have asked for longer videos whenever I release a short one. But in order to be able to share more of what I do many of the activities don't take much time to tell the story. So you will see a mix of different length videos. Trust me, I am working every day, no days off, to produce as much as I can.
@@ChadZuberAdventures ~ Thank you for responding! You are one of my favourite youtube stars! I'm really glad that you weren't offended!
Thanks for communicating your thoughts
@@ChadZuberAdventures 😘
También la película que tiene el maguey, puede utilizarse para envolver el Pemmican. Es un buen buen recurso. Saludos Chad !!
Sí, es cierto.
Good job, Chad!
Thanks
Great video. Lots of quality work. Chad is the best.😀🖖👍
What to you do about mosquitos? When they’re out
There are few mosquitoes in this environment but when I'm in a place with mosquitoes I like to keep a fire burning and the smoke keeps them away.
Rimworld Real Life
For real
Nice work Chad, such a labour intensive process but one that will keep you fed when times are tough.
Everything I do in the wild is labor intensive. It's definitely not a desk job.
Hey, Chad! Where did you get meat?
I purchased it at a market.
Thank you Chad, for putting the time into filming all this. Sometimes I pity you for having to drop a heavy rock just to get another angle to then pick it up again. Over and over!
Yeah, it's really a lot of work to film this. A lot of back and forth and resetting the camera.
@@ChadZuberAdventures 🙌
Survival stage exactly needs like this perseverance n endurance all to endeavour.
@ChadZuberAdventures If I could share some knowledge with you that I have recently learned? Are you aware of the flowering stalk of the Agave being a vital source of sugary energy, one should cut the stalks into 6 inch pieces and cook on a fire over night then the stalks can be used for long trips as a nice sweet snack from the next morning onwards. Hope this is helpful to you dear friend really really enjoying your wonderfully knowledgeable videos thanks 🙏🏽 I really appreciate you sharing this knowledge and I hope I have also shared a bit of the same with you. All the best.
Yes, I am well aware of the process to cook both agave and yucca stalks. I don't practice cooking them because doing so prevents the plant from flowering and producing seed. It prevents the plant from fulfilling its life purpose - to reproduce.
I love pemmican!
I love it more!
I agree. Pemmican is awesome. Cheers!
Bro is playing minecraft in real life 😆❤
I really want to taste that 😂😂
It’s cool that we can use mouths for spraying the dry sea weed and I also saw you clean your hands with a mouth full of water!
That’s right. The mouth is like a pressurized water bottle that can be operated by a simple thought.
Si tienes pino sea natural o de platancion ivrida cosechar puntas tiernas de rama o oja de pino verde te vrinda un buen te y aporta siertas vitaminas
No hay pino ni cerca de este lugar pero sí sé de ese té.
There is such dry cooked pig skins in Spain and in the UK it is a popular pub snack called pork scratchings.
are buffalo gourds edible, ive heard they have lots a of saponins in them
Yes they are from what I could find. The young immature fruits are edible (mature are too bitter), the mature seeds can be pressed for oils, and the taproot is starchy.
When young, the gourds are edible by humans, and the mature seeds contain a fair amount of protein, too.
I read that the young gourds can be cooked and eaten but I haven't eaten them. However, I have eaten the ripe seeds. They are really good when roasted like sunflower seeds.
Beautiful work
I think its time to upgrade to 4k resolution my friend, your videos are amazing but some of us here would love to see a better quality.
I don't have the funds for that. My computer can barely handle 1080p. I would need a new camera, more storage, a bigger computer. That would be thousands of dollars. I would need a lot more views and ad revenue to afford that.
@@ChadZuberAdventures i thought you could afford it. I apologize!
@@safari99sm If I can afford to upgrade in the future then I will do it. Do you watch TH-cam on your phone or on a television screen? About 90% of my audience watches on a mobile device. You can't fully appreciate 4k on a mobile device.
@@ChadZuberAdventures desktop
Well that makes sense why you’d like to see better quality. I hope to be able to meet that desire.
I got a question do you bring a Changer for camera or do bring batteries
Nice video can't wait for more
Excellent. Could you have used the hot fat to rehydrate the seaweed too?
you wear poncho to defend from sun or from wind?
From the sun. I was exposed to the sun for too many hours. I try to avoid getting burned.
Love the videos❤
everyday i eat one simle recipe - 5 eggs + 500 gramm beef + 400gr pumpkin and 1-3 ps apples +1 banana+1 cucumber. it will be total amount 140gr protein, 70-80gr fat, 150gr carbs
That sounds like a great diet.
Hello again my fish story friend.
When you showed us those petroglyphs i couldn't help but think that the people that were there before you would be proud to see how you use primitive methods as they most surely would have used.
If i might also make a suggestion my friend.
You may want to make you some mits out of extra animal hide that you have to protect your hands when moving those hot pots and lids.
If anything it would be something to do to pass the time if you should have some free time to spare.
Take care my friend and stay safe !
Thank you my fellow fisher friend! Yeah, this place is so cool. I'm happy I found it. Just knowing that an ancient people used this place in their journeys just was so satisfying. I have a few pieces of hide that I sometimes use to move hot pots but I didn't bring them this time. Regarding free time, I never have free time to spare. It's all work here. Hahaa!
Labdien kur tad savvaļā ieguvāt tik liesu gaļu?
Thank you 🙏♥️
Pemmican is my personal fav!
Agreed!
Bro I really enjoyed the video. wish I could tried some of that Pemmican . The skin fat looks really crispy , we call it Torresmos.
Yeah, I love eating pemmican. I like the flavor but most of all I love the energy it gives me.
😮❤ che bello tutto questo..grazie😊
Here's an interesting idea trapping more food useing the food your storing. Keep your food safe but use the scent to attract an animal and trap it before it can reach your food (useing a bare bag keeping it out of reach/ burying) useing a fence or brush wall to funnel them into a spring trap or deadfall.
That's a really good idea. I want to experiment with that in the future.
When Chad tastes the meat and manzanita flour, he looks like Gordon Ramsay) Thanks for the video!
It was so good!
Do you live fulltime in the wilderness or you go to your modern home once in a while
Well done, Excellent vidéo 👍
Your stone mortar hole, reusing great grandmothers or did you chip it out? Hard to tell because it looks fresh, but its also being used.
It was already here.
@@ChadZuberAdventures Nice. There's preservation then there's preserving. This is definitely preserving.
Forgive me for asking, but what is the difference between preservation and preserving?
@@ChadZuberAdventures
Preservation leaves it as is and you can read it all you want in a book. Preserving it is still using it hundreds if not thousands of years later. Actually using it is a skill you can't read in a book. There's a talent and technique to using it. Different materials, different methods etc. You're creating new wear and adding to a long standing history ;)
@bensabelhaus7288 Thanks for the clarification. It was pretty rough when I found it. I smoothed it out with my stone pestle before going to work on the manzanita berries.
I would use the berries and make a rough ash cake out of it, using some of the fat with a starchy item as a binder. Also why not put the meat on a drying rack of branches? Would have saved some of the cordage for other uses.
I like to hang the meat because then it has full exposure to the wind and sun. A drying rack would take some time to make and would likely require the use of cordage anyway to tie branches together.