Thank you, I feel like I learned everything I need to know about pemmican in this one video with your hands on approach and discussion. I am going to try it. A friend said he didn't think it would work for hiking because the fat would go rancid at room temperature, But I can see that it would work very well, and interesting to note to keep the fat off the meat when dehydrating. The First Nation people often store it packed down in a buffalo hide bag made for the purpose and that is what got them through the winter, especially if they were on the move. It is also why so many of them starved to death after the slaughter of the buffalo herds-no meat, no fat and no leather to make it from. Cheers
Where else can you get a manly burly outdoorsman, starting video with pastel green nail polish, later white nail polish, making an easy to follow video on native American survival pemmican?👍
So your intuitive intellect was right on the money I watched a traditional first nation Cree man make pemmican out of dried caribou meat and dried blueberries (20%) by weight used rendered clarified black bear fat to make it but the procedure was a small rock crushing the dried meat over a larger rock ... but the most interesting thing was he had his wife using a mesh kitchen strainer so all particles were a fine as wheat flour he did this with the berries as well then mixed the whole batch equal weight powder to fat .. he has said that if this was kept in a dry stable container it would last well over 20 years and he can remember his elders talking about still using pemican that was over 50 years old .. this was truly the first method of survival food .. good on ya Keito diet is what we as a species evolved with its only the last 75 to 100 years that we have shifted to carbs and sugar meat, fat, and greens were the norm for the last 10 thousand years
I have been looking for a way to make Pemmican especially now that I am doing carnivore. It is also good for a survival food. Your directions were very clear and simple to follow. Thank you.
awesome video! super informative and kept me interested the whole way through. I'd have liked if we had a close up of the difference between the baked meat and the meat done in the actul dehydrator. I also really wanted to see the consistency of the room temp tallow close up. Thats probably just me though 🤣 seriously good video though!
This stuff saved my dang life at the end of the frist nights hike. Being able to add thst to the backpacker meal was so amazing. And definitely tasty when it's room tempm
Thank is a very good question. And I don’t know. I also render Ghee, and I’d be inclined to think it works since all the water has also been rendered out. I’d suggest trying a small batch first.
Great video! A lot of recipes also have dried fruits or nuts etc. Have you tried adding anything more than just the meat and fat? Dried mushrooms might be good. Love your nails btw.
I enjoyed watching your video on making pemmican and how to render fat into towel. I was just wondering if you could use hamburger meat? It would make things a lot simpler but I really don’t know how to get the fat out of the hamburger meat without cooking it. Can you please give me some help in this matter. Thank you very much.
Ground beef is definitely not a suitable product for this for many reasons. The first being that you must separate all fat from lean before cooking or drying. Second is that the leaf fat is a specifically clean fat. Rendering fat with lots of meat mixed in will produce a burned flavor.
Love the video and subscribed.. However when you said you give the extra jars as gifts. I was lmao at the looks I would get if I showed up with gift-wrapped jars of rendered beef fat.
I noticed that you don't add dried berries. Is there a reason for that? I want to experiment with making pemmican. I think it seems like a great idea to add to emergency kits as well as backpacking.
Liked, sub'd, great vid! Just gotta ask, not a judgment, heck I paint my toenails from time to time :) but just wondering..... is there a reason you have what appear to be press-on nails? I always leave one nail a bit long so I can do stuff with it, so I get it, but all fingers, and baby blue, just made me smile and wonder!
I would not recommend it. One of the most important parts of drying time meat is getting as much fat as possible removed from the meat beforehand. I don’t think any available ground beef would have a low enough fat ratio.
At 11:48 I do season with salt. I recommend being cautious with salt as it is very easy to get it too salty. The salt is only for flavor as it is not necessary for this preservation process. Thank you for your question.
No you DO NOT COOK THE MEAT! Heat destroys nutrients, especially the water soluble ones in the meat. The rendering does not need to have all of the water boiled off, and is actually undesirable nutritionally. Once the tallow is liquified, take it off the heat and let it cool. The fat will rise and the water will sink to the bottom into a meat broth. After it cools, it is easy to separate the fat from the broth. Powdering the meat DOES NOT AID IN PRESERVATION. The fat coating preserves the desiccated meat. A sausage grind is plenty fine enough. Preservation is created by removing water and saturating and encasing the meat in waterfree fat. Heat is nutrients enemy, especially in the meat.
@@FatGuyHiking Your respectful, but evasie reply, indicates to me that you know what I say is right. Putting forth a strawman argument to divert attention from the facts does not prove anything other than a probable lack of any credible counter argument.
Tremendous video. You answered all the question I had. As newly Keto and doing intermittent hasting I thought this might be a great food for emergencies and days when the other option is just extend a fast.
Thank you, I feel like I learned everything I need to know about pemmican in this one video with your hands on approach and discussion. I am going to try it. A friend said he didn't think it would work for hiking because the fat would go rancid at room temperature, But I can see that it would work very well, and interesting to note to keep the fat off the meat when dehydrating. The First Nation people often store it packed down in a buffalo hide bag made for the purpose and that is what got them through the winter, especially if they were on the move. It is also why so many of them starved to death after the slaughter of the buffalo herds-no meat, no fat and no leather to make it from. Cheers
Very good video
Where else can you get a manly burly outdoorsman, starting video with pastel green nail polish, later white nail polish, making an easy to follow video on native American survival pemmican?👍
🤣🤣🤣🤣! If it wasn’t referred too, I was going to write something. There’s got to be a backstory to it.
So your intuitive intellect was right on the money I watched a traditional first nation Cree man make pemmican out of dried caribou meat and dried blueberries (20%) by weight used rendered clarified black bear fat to make it but the procedure was a small rock crushing the dried meat over a larger rock ... but the most interesting thing was he had his wife using a mesh kitchen strainer so all particles were a fine as wheat flour he did this with the berries as well then mixed the whole batch equal weight powder to fat .. he has said that if this was kept in a dry stable container it would last well over 20 years and he can remember his elders talking about still using pemican that was over 50 years old .. this was truly the first method of survival food .. good on ya Keito diet is what we as a species evolved with its only the last 75 to 100 years that we have shifted to carbs and sugar meat, fat, and greens were the norm for the last 10 thousand years
Store bought tallow can also contain a lot of extra ingredients in addition to being expensive. It's best just make your own.
I have been looking for a way to make Pemmican especially now that I am doing carnivore. It is also good for a survival food. Your directions were very clear and simple to follow. Thank you.
awesome video! super informative and kept me interested the whole way through. I'd have liked if we had a close up of the difference between the baked meat and the meat done in the actul dehydrator. I also really wanted to see the consistency of the room temp tallow close up. Thats probably just me though 🤣 seriously good video though!
This is probably the best "how-to" video I've ever seen on youtube. Everything you said was valuable information.
DK Thank you 🙏
Also, what about the idea of sealing 100 or 200 gm portions in a ziplock bag and keeping it in the freezer until required?
Thanks for the generosity of sharing this!
Seems gross but definitely taste good at the end of a hike
This stuff saved my dang life at the end of the frist nights hike. Being able to add thst to the backpacker meal was so amazing. And definitely tasty when it's room tempm
Great vid! I like to water filter my tallow before making pemmican, it filters out some of those strong beef flavors.
came here for your comment on whether to cook the beef first. Well done.
informative! thank you
Will it work with Ghee butter? Thanks!
Thank is a very good question. And I don’t know. I also render Ghee, and I’d be inclined to think it works since all the water has also been rendered out. I’d suggest trying a small batch first.
Great video. sound quality could be better with a mic of some kind but the content is 100% worth the watch.
I had wondered why people put fruit in it. Thanks for showing your methods and all the tip. I might try making it now.
Great video! A lot of recipes also have dried fruits or nuts etc. Have you tried adding anything more than just the meat and fat? Dried mushrooms might be good. Love your nails btw.
Jason Depew I avoid all the add-ins. They reduce the shelf-stability.
Thanks!
Oh May give this a go, finding it very hard to do keto & hike etc
Lezleys Adventures Id love to hear how it goes for you if you give it a try.
I enjoyed watching your video on making pemmican and how to render fat into towel. I was just wondering if you could use hamburger meat? It would make things a lot simpler but I really don’t know how to get the fat out of the hamburger meat without cooking it. Can you please give me some help in this matter. Thank you very much.
Ground beef is definitely not a suitable product for this for many reasons. The first being that you must separate all fat from lean before cooking or drying. Second is that the leaf fat is a specifically clean fat. Rendering fat with lots of meat mixed in will produce a burned flavor.
Thank you so much! I bought some off the internet, was very foul. You’re an inspiration
How long was the meat drying in the oven?
Love the video and subscribed.. However when you said you give the extra jars as gifts. I was lmao at the looks I would get if I showed up with gift-wrapped jars of rendered beef fat.
I’ve never had someone not be very grateful. No different than preserves or homemade bread.
I’m glad you enjoyed the video.
I have looked all over for this process. Your video is awesome. Thank you so much for posting this.
+Santha Walters I’m so glad you enjoyed it.
How do you keep the Pemmican after it's done?
Outstanding video what do you like using for seasoning?
do I get the fat/tallo from the butcher at a grocery store or do I need to go to an actual butcher shop?
I recommend calling a stand-alone butcher shop ahead. And reserving beef leaf fat. Also ask if they will cut it up into 4 inch chunks.
I noticed that you don't add dried berries. Is there a reason for that? I want to experiment with making pemmican. I think it seems like a great idea to add to emergency kits as well as backpacking.
Also, just wondering how you store your pemmican when you are hiking. Is vacuum packing the best way to store it for longevity purposes?
Shenandoah Berries and nuts reduce the shelf life from decades to a few months. Both spoil easily.
Shenandoah I have experimented with vacuum packing, but I find ziplocks work great.
@@FatGuyHiking Is that true even with dried and/or powdered berries?
Sugarbean29 it is true. Any additions beside the meat and fat and some salt reduce the shelf life.
Great instructional vid
Liked, sub'd, great vid! Just gotta ask, not a judgment, heck I paint my toenails from time to time :) but just wondering..... is there a reason you have what appear to be press-on nails? I always leave one nail a bit long so I can do stuff with it, so I get it, but all fingers, and baby blue, just made me smile and wonder!
I’m a pretty princess.
@@FatGuyHiking Fair enough! See you on the trail!
Cool!
Mine felt like eating sand
Sounds like you missed the “leave the sand out” step.
Can you use ground beef?
I would not recommend it. One of the most important parts of drying time meat is getting as much fat as possible removed from the meat beforehand. I don’t think any available ground beef would have a low enough fat ratio.
Hi. Can a person use lean ground beef and a jerky gun
No. It’s impossible to separate the fat from the lean of GB without cooking. And that is key to the process.
No salt? Why?
At 11:48 I do season with salt. I recommend being cautious with salt as it is very easy to get it too salty. The salt is only for flavor as it is not necessary for this preservation process. Thank you for your question.
No you DO NOT COOK THE MEAT! Heat destroys nutrients, especially the water soluble ones in the meat.
The rendering does not need to have all of the water boiled off, and is actually undesirable nutritionally. Once the tallow is liquified, take it off the heat and let it cool. The fat will rise and the water will sink to the bottom into a meat broth. After it cools, it is easy to separate the fat from the broth.
Powdering the meat DOES NOT AID IN PRESERVATION. The fat coating preserves the desiccated meat. A sausage grind is plenty fine enough.
Preservation is created by removing water and saturating and encasing the meat in waterfree fat. Heat is nutrients enemy, especially in the meat.
Respectfully you have absolutely no idea what you are talking about.
@@FatGuyHiking Your respectful, but evasie reply, indicates to me that you know what I say is right. Putting forth a strawman argument to divert attention from the facts does not prove anything other than a probable lack of any credible counter argument.
Tremendous video. You answered all the question I had. As newly Keto and doing intermittent hasting I thought this might be a great food for emergencies and days when the other option is just extend a fast.