Way to go Dan. I have never seen that done. I’ve bought it, eaten it. Thought it just as you said, “You need to be hungry”. I’m an old outdoors guy, and just learned a new refreshing trick, from a smart, hardworking young man. Thanks, Texas
I heard that farmers in Saskatchewan, Canada, have found pemmican in their fields that was around 200 years old, and it was still edible. It does have a long storage life, for sure. It was the original energy bar. Great video. Cheers!
"Pemmican" is from the Cree language. Among the Plains People, chokeberries were occasionally added. Adding berries does shorten the "shelf-life" somewhat. But still, without berries, you get anywhere from ten to thirty years before it goes bad.
Pemmican is thousands of years old. The indigenous peoples of the eastern half of North America made some version of it, melting and cleaning the kidney/leaf fats from around the organs of ruminants (deer, bison, etc) to make tallow, and mixing it with hard-dried jerky meat (usually from the same animal) that had been ground up into a powder. They'd mix weight for weight about half and half powdered meat and tallow, then package it in rawhide. It then could be kept in a dry, cool location for a very long time, literally for decades. The tribes and nations taught it to the trappers and settlers who arrived during the 1600s-1800s.
... long time (finished your sentence, :P ). Thank you, ma'am. People forget where they came from and how important it is to pass what we learned from our parents and the old-timers (those who came before us) on to the next generation (our children). I'd bet you $12 I can track a coyote before any kid in ANY inner city can name the capital of the U.S. of A. (I cannot track a coyote).
Theoretically, it would improve the shelf life, but not much. You can use salt to cure meat as it dehydrates it. This is already dehydrated, but more salt shouldn't hurt.
I like what your showing but it's easier to do at home with a food processor,,, grinds the dried meat to powder, it mixes better with suet an dried berries.
Shortening would definitely be too soft; tallow is harder at average temperatures (room temperature or cooler), doesn't melt easily and won't go rancid, unlike most fats. Shortening might not go rancid for a long time, but it melts at a lower temperature and that can lead to problems; the object is to encase the meat in the melted fat, letting it cool and solidify, and that's what helps keep it airtight to keep out moisture, molds, bacteria, etc. Shortening runs a higher risk of melting or partially melting on a hot day, causing the jerky pieces to risk exposure to air, moisture, and bacteria.
I thought that the fat was supposed to be added just before it got cool a not to be boiled at all ? Just seeking clarification here . You may have mentioned that and I missed it .
*Cultural appropriation question.* Pemmican is a food of North American natives and I am a white guy. Is it cultural appropriation for me to make pemmican? Or would it only be cultural appropriation if I sold it, made a profit, and made no mention of it being a native food? Finally, what about my Pakistani girlfriend? Would the same cultural appropriation standards apply to her?
Unbelievable that not one video shows the process of making pemmican from kills. Every single one of these "bushcraft" videos features store-bought tallow, lard, suet, whatever. And of course store bought meat too. Not very useful to know. You're describing the product. It's powdered dried meat coated in fat. Yeah thanks. If we knew to search for pemmican we already knew that much.
Way to go Dan. I have never seen that done. I’ve bought it, eaten it. Thought it just as you said, “You need to be hungry”. I’m an old outdoors guy, and just learned a new refreshing trick, from a smart, hardworking young man. Thanks, Texas
I heard that farmers in Saskatchewan, Canada, have found pemmican in their fields that was around 200 years old, and it was still edible. It does have a long storage life, for sure. It was the original energy bar. Great video. Cheers!
Why would that be the case? Doesn't the fat go rancid? Don't the proteins degrade?
@@MrFreeGman It doesn't go rancid, because of the way the pemmican is prepared, and stored. Pemmican has a very long storage life.
"Pemmican" is from the Cree language. Among the Plains People, chokeberries were occasionally added. Adding berries does shorten the "shelf-life" somewhat. But still, without berries, you get anywhere from ten to thirty years before it goes bad.
Pemmican is thousands of years old. The indigenous peoples of the eastern half of North America made some version of it, melting and cleaning the kidney/leaf fats from around the organs of ruminants (deer, bison, etc) to make tallow, and mixing it with hard-dried jerky meat (usually from the same animal) that had been ground up into a powder. They'd mix weight for weight about half and half powdered meat and tallow, then package it in rawhide. It then could be kept in a dry, cool location for a very long time, literally for decades. The tribes and nations taught it to the trappers and settlers who arrived during the 1600s-1800s.
... long time (finished your sentence, :P ). Thank you, ma'am. People forget where they came from and how important it is to pass what we learned from our parents and the old-timers (those who came before us) on to the next generation (our children). I'd bet you $12 I can track a coyote before any kid in ANY inner city can name the capital of the U.S. of A. (I cannot track a coyote).
do you think adding salt would a) negatively affect storage life and/or b) improve the taste?
Theoretically, it would improve the shelf life, but not much. You can use salt to cure meat as it dehydrates it. This is already dehydrated, but more salt shouldn't hurt.
1:20 Tallow is just what you would call rendered beef fat. Suet is the most common type of fat that people make tallow out of.
great job. have you ever made any hardtack? Keep the videos coming. you are a great teacher. Lots of willing students out here.
Yep make it all the time. I’ll add it to the upcoming vids list
Hey Brother, I am happy that you shared this. Great video and great information. Thanks for sharing your knowledge.
Nice video Dan! Thanks
I'm going to try this thanks for the great video!
Thanks for the recipe I have been trying to find it for quite some time now your back woods friend wildmanjerry
Reminds me of the stuff lars makes from survival Russia 👍
it's kinda funky....
where did you get that awesome hoodie?
Brian N looks like it could be from "survival mouse outfitters", you can find the guy on Facebook.
Uriah Semon thank you. To bad Mr Coalcracker couldn't answer me. Lol
I like to stash a few Taco Bell gift cards in my survival gear just in case.
Lol
Good video trap line makes good muskrat or beaver pemmican and it is tasty for a snack on the line
Great video brother! I subbed!
Ive watched you progress to 2024. Congratulations
Could you use seasoned beef jerky to add more flavor?
Could you partially grind up the berries so you don't have such big chunks?
Is that a home-made Anorak you are wearing?
Nice one.
I like what your showing but it's easier to do at home with a food processor,,, grinds the dried meat to powder, it mixes better with suet an dried berries.
I'm sure you can I think shortening will be too soft and you will have a mess of pemmican
Shortening would definitely be too soft; tallow is harder at average temperatures (room temperature or cooler), doesn't melt easily and won't go rancid, unlike most fats. Shortening might not go rancid for a long time, but it melts at a lower temperature and that can lead to problems; the object is to encase the meat in the melted fat, letting it cool and solidify, and that's what helps keep it airtight to keep out moisture, molds, bacteria, etc. Shortening runs a higher risk of melting or partially melting on a hot day, causing the jerky pieces to risk exposure to air, moisture, and bacteria.
Nice video Dan
I thought that the fat was supposed to be added just before it got cool a not to be boiled at all ? Just seeking clarification here . You may have mentioned that and I missed it .
Can you put it in a coffee grinder to process it
Powdered meat!? I can sprinkle that on my salad!
Of course it would be far better with some of my wild harvested Western Montana Huckleberries, elk meat and bacon grease... Just sayin'! 😁 Thanks Dan!
Ok one of us is confused, probably me but tallow is suet once its rendered I thought.
You need to check your facts native Americans made pemmican long before Europeans came to this continent
It’s really hard to find real suet.
Last time I looked around, I could only find a bag of suet mixed with flour for some reason. It looked all like one homogeneous white powder.
Thalanox yeah it’s a specific fat. Townsend’s sells it.
Just get some beef fat from a butchers and render it yourself. It's easy
Bet that would work with a little honey too
when you render your suet you are creating tallow.......
*Cultural appropriation question.* Pemmican is a food of North American natives and I am a white guy.
Is it cultural appropriation for me to make pemmican?
Or would it only be cultural appropriation if I sold it, made a profit, and made no mention of it being a native food?
Finally, what about my Pakistani girlfriend? Would the same cultural appropriation standards apply to her?
Iam looking that don,t have as much fat in it btw no nuts
Unbelievable that not one video shows the process of making pemmican from kills. Every single one of these "bushcraft" videos features store-bought tallow, lard, suet, whatever. And of course store bought meat too. Not very useful to know. You're describing the product. It's powdered dried meat coated in fat. Yeah thanks. If we knew to search for pemmican we already knew that much.