Primitive Pemmican Recipe - it's so good
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- เผยแพร่เมื่อ 11 พ.ค. 2024
- 📍 Chad Zuber Beef | ChadZuberBeef.com
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Pemmican is an EXCELLENT food for travel and to store for future use.
The high caloric content of this protein and fat-rich food provides long lasting energy. It's compact size makes it super convenient. Manzanita flour adds good flavor and additional nutrients. The dry kelp is loaded with vitamins and minerals including salt. This version of pemmican is simply my favorite food.
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Instagram @chadzuberofficial
Facebook @ChadZAdventure
Drums of the Deep by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/... - แนวปฏิบัติและการใช้ชีวิต
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?
Beef 🍖 jerky and baked beans 😋 are good 😊
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
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!
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 😃
One of the best an authentic outdoor channels with special content. love it!
I appreciate that!
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😊
It's amazing that in Vietnam, we also make cakes, one of the favorite dishes of children.
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.
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.
Rimworld Real Life
For real
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.
Good ! I often watch your videos, your work is very appealing to viewers 👌
I’m glad you like it
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!
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!
The spraying solution startled me at first hahaha!
Hahaha
Thanks again for a beautiful, relaxing, informative video!
Thanks for watching.
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。
Another great video keep up the great work 👍
Thanks, will do!
Great vid. Thx. Happy Mother's Day everyone, especially to the ladies.
Happy Mother's Day
Here in uk is on march mother day
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.
the flies add extra protein :D
That's true!
I make Pemmican at home too =D
Ah, thank you so much!
Another beautiful and captivating video. Well done.
Thanks!
Thank you 🙏♥️
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.
😂😂😂😂😂
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.
Chad keep up the good work on making TH-cam videos 🎉🎉🎉
Thank you, thank you!
Amazing great !!survival skills!!
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.
Nice video can't wait for more
That’s a great pemmican build! The seaweed just adds to its value as well.
Yes! The seaweed compliments it well.
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.
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.
Great video. Lots of quality work. Chad is the best.😀🖖👍
Pemmican is my personal fav!
Agreed!
Good job, Chad!
Thanks
Beautiful work
beautiful vid! please do a video where you show us how you seal your clay pots!
Coming soon
+ 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.
so delicious food ❤
Well done, Excellent vidéo 👍
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.
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.
Man i want the same immunity as you have
I really think my immunity is pretty good.
thanks
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.
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, 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.
Gracias,me gustó mucho la preparación de esa carne amigo,hermoso el paisaje💪💪
Gracias amiga! Me encanta el lugar.
😮❤ che bello tutto questo..grazie😊
made me hungry :-)
That's a really good idea for a survival lifestyle 🎉
That's so great
I love pemmican!
I love it more!
I agree. Pemmican is awesome. Cheers!
Excellent. Could you have used the hot fat to rehydrate the seaweed too?
Not that I take with me me but anytime I'm in the bush I'm looking for blue berries
No blueberries here but when I was in Alaska I definitely was on the lookout for blueberries.
12:00 chad be like i think its hot (touches) the cup no its not XD
Just checking.
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.
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
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.
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.
Gold Butte area. Very rich in native history. 🙏
Have you been there?
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.
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.
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.
I would love to live like this for a few years
good video good idea
Привет Чэд! Отличное видео! Ты как всегда на высоте!
Большое спасибо
자연 그대로~ 너무 아름다운 자연 입니다~ 😮😊❤
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.
Nice video ❤❤❤
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.
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.
Definitivamente la carne seca ha decir deliciosa, en cualquier platillo.. felicitaciones bueno el documental.👍
Gracias Luis
i bet you could make a good hash with pemmican
Heck yeah!
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!
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 🙌
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 😘
Super.
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❤👍
I think you need to make some oven mitts Chad 😋
That is a cute idea.
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.
Saya selalu ingin berpetualang seperti Anda tuan Zuber...
Semoga sukses selalu buat Anda.
Terima kasih! Semoga Anda memiliki banyak petualangan hebat.
Ótimo trabalho com excelentes dicas parabéns muito obrigada por compartilhar 🎉
Obrigado por assistir.
Parabéns pelo vídeo. Boas vibrações
Muito obrigado!
Кто-то знает похожие каналы?
Кроме совсем фейковых где они палками за день строят водные горки
Ха-ха-ха! Мне тоже надо построить водные горки.
Had the English/ New Murricans and Spanish not put bounties on the lives of the Native American people like the Cherokee, you would all know that adding salt from the flats would have been a vital part in preserving the bultong.
I've dried meat many times in this way for making pemmican and it lasts a long time. Sometimes I add salt but I didn't have salt this time. However, the seaweed contains a lot of salt.
Hey, Chad! Where did you get meat?
I purchased it at a market.
When I watch your videos, especially in this one, the landscape makes me imagine some sort of Dinosaur lurking around haha! Something about the land just seems so prehistoric and ancient.
Yeah, this landscape does look prehistoric. Who knows how old the petroglyphs are.
@@ChadZuberAdventures yeah I was wondering the same thing! It’s so incredible.
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.
Wow😊
A bit o rawhide would make a good hot pad/pot holder, and you wouldn't have to worry about spilling the contents of your pots.
Yeah, I actually have a few pieces of hide that I can use. There are a few small pieces at my hut that I use for grabbing hot pots.
A conservação do alimento é um fator importantíssimo para a sobrevivência.. até os dias atuais meus familiares usam técnicas que foram trazida por meu antepassados italianos... principalmente a carne de porco que é rica em gordura, no qual se faz a fritura a proteína e com a própria banha faz a conservação da carne, uma vez colocada a carne em uma "lata", a cobria com a banha da fritura, e vedando o recipiente, logo a carne estaria preservada por um bom tempo (até anos). Hoje em dia é comum achar no brasil em supermercados carnes conservadas em banha. Parabéns pelo conteúdo produzido.
When Chad tastes the meat and manzanita flour, he looks like Gordon Ramsay) Thanks for the video!
It was so good!
excelente video y muy buena forma de secar la carne
Muy parece muy bueno tambien
Yes! Finally some survivalist, primitive or more modern tooled bushcrafters, has removed a couple rocks from the fire pit to safely move a screaming hot pot of something from the fire. I swear everyone else tries and struggles and sometimes fails to lift the pot with sticks, but heres Chad working smart not hard and simply moving 2 rocks to provide an exit to slide the pot with sticks and not try to lift it.
I must confess that years ago I attempted to lift a pot with sticks and it inevitably spilled.... Lesson learned.
@@ChadZuberAdventures yeah, it's a silly simple thing when looking from the outside or in hindsight, but it's one of those things that seperates the noobies with a general knowledge from the seasoned folks with actual trial and error experience. It's just great to see someone do what I have yelled in my head so many times while watching some other people's videos.
That’s funny that you’ve seen that happen a lot.
in Romania we have a similar food called carne la untura or meat preserved in fat
Very similar. How does it taste?
We in South Africa makes Biltong Dried meat covert in spices. Keeps a long long time
Yeah, I haven't made that yet but I will.
The movie is great, you have good skills when using primitive tools to prepare food.
Thanks
Bro made dessert sushi 😂
@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.
Lo que siempre nos acompañaran alla donde vayamos seran nuestras amigas las moscas.
La verdad que sí. A veces no las aguanto más.