I have heard of farmers in Saskatchewan who found pemmican in their fields that was really old, and it was still edible. I have had pemmican from Cree native vendors at a food stall, at a food festival in Edmonton. It was really good. I believe caul fat was also used for pemmican production. It's a unique type of fat that has a longer storage life. Saskatoon berries would be great in pemmican too. On my dad's farm in Alberta, we had Saskatoon berry bushes. That looks really good. Cheers! 👍🏻👍🏻✌️🇨🇦
Thanks Jim. I’ve wanted to make pemmican for years and almost bought an expensive cookbook of lost recipes. I learn best from watching someone explain the process and then doing it myself. Looking forward to trying your process. Thanks so much for the detailed video.
Great video Jim. I have used tallow from brisket in my pemmican. Went on a canoe trip and the tallow melted in my vest when temp went about 20°C. I recommend finding a animal fat with a higher melting temp. Organ fat is usually better than muscle fat from what I have read so far.
It did melt pretty good lol. Still okay though. lard such as tender flake from the store doesn’t mealy as fast. Apparently fat from the liver is ideal I beer and caul fat from the organs like you’re saying. Thought to come by an animal with enough fat to do a significant amount t or to buy this stuff though
We found pemmican in a Bur Oak tree on our property in Manitoba….in the 60’s …the trade route actually showed on the land…we had a trading post there …nothing left but a odd area….our land had 3 senioral lots with one fishing net / lot right on the lake….. it was so well encased it smelled sweet….oh yes, Grandpa had a bite
Would love to try this, thanks Jim for the instructions. Unfortunately I think my girls donated my food dehydrator when they were clearing out for space. 😂 plus our electric oven won’t go lower than 200degrees. Still a great tutorial!
I just made a batch of it myself .. I used a couple of rump roasts of course blueberries but I added some pecans and just a little honey .. It cam out pretty good
That was really interesting, I have seen a few people using mince to help the drying process, but none of them were properly pulverising the meat afterwards. The coffee grinder is a stroke of genius. Have you made pemmican without the berries? I believe it lasts longer.
Maybe some one can figure out a vegetarian equivalent. Im. not a vegetarian myself, but I had a veggie “chicken” sandwich that was quite passable as chicken, so maybe someone can make veggie pemmican ? Not sure what protein source you could use
Thanks for the vid, you inspired me to make it a year ago. From the video it seems you don't season the beef at all? No salting beforehand? Everything else seems clear, wild blueberries are in the dehydrator as we speak :)
Have you or anyone else ever considered using freeze-dried fruit or vegetables in a pemmican recipe? For example, freeze dried broccoli with a powdered teriyaki seasoning mixed in the pemmican for a Asian beef and broccoli flare? I'm aaking out of curiosity.
over 20 year in appliance repair. good thing you know how to make this stuff... packing a fridge like that will burn out the compressor ..air movement is 100% critical for proper cooling. packing it in like that just gonna cause more work for less cooling. burn up parts and cook your electric bill
Great video. I liked the history component along with the process of making it.
I have heard of farmers in Saskatchewan who found pemmican in their fields that was really old, and it was still edible.
I have had pemmican from Cree native vendors at a food stall, at a food festival in Edmonton. It was really good.
I believe caul fat was also used for pemmican production. It's a unique type of fat that has a longer storage life.
Saskatoon berries would be great in pemmican too. On my dad's farm in Alberta, we had Saskatoon berry bushes.
That looks really good. Cheers! 👍🏻👍🏻✌️🇨🇦
Hiya Jim, this was such an interesting presentation, I really enjoyed it❣️
Great video! I make pemmican on a regular basis as a replacement for snacks for my kids. They love it.
great presentation
Thanks Jim. I’ve wanted to make pemmican for years and almost bought an expensive cookbook of lost recipes. I learn best from watching someone explain the process and then doing it myself. Looking forward to trying your process. Thanks so much for the detailed video.
thank you for saying some of the history of manitoba . much appreciated
It cracked me up when you gave this to your brother - "This is gross." Love the content my man.
I agree with some of the other comments, I liked you "peppering" some history with this.
Very cool! I had no real idea what went into making pemmican! Excellent job!
AWESOME SAUCE. THANKS JIM AND HUDDY! 👍👍👍💯💯💯😎😎😎
Im looking forward to the Arctic videos!
Great video Jim. I have used tallow from brisket in my pemmican. Went on a canoe trip and the tallow melted in my vest when temp went about 20°C. I recommend finding a animal fat with a higher melting temp. Organ fat is usually better than muscle fat from what I have read so far.
It did melt pretty good lol. Still okay though. lard such as tender flake from the store doesn’t mealy as fast. Apparently fat from the liver is ideal I beer and caul fat from the organs like you’re saying. Thought to come by an animal with enough fat to do a significant amount t or to buy this stuff though
All good stuff! Thanks for sharing the process with us!
Jim thank you for sharing the video, Hatson is good helper.
Quality 😊❤
Thanks Jim!!
You go there JIMBO !!! I do this also for Myself here !!!
hadir..semangat selalu kawan..👍
Thanks.Very educational. When you store it at home, do you refrigerate it or dark cellar, or what?
We found pemmican in a Bur Oak tree on our property in Manitoba….in the 60’s …the trade route actually showed on the land…we had a trading post there …nothing left but a odd area….our land had 3 senioral lots with one fishing net / lot right on the lake….. it was so well encased it smelled sweet….oh yes, Grandpa had a bite
Absolutely loved this Jim
Would love to try this, thanks Jim for the instructions. Unfortunately I think my girls donated my food dehydrator when they were clearing out for space. 😂 plus our electric oven won’t go lower than 200degrees. Still a great tutorial!
I just made a batch of it myself .. I used a couple of rump roasts of course blueberries but I added some pecans and just a little honey .. It cam out pretty good
That is going to be some very tasty treats for your next expedition into the wilderness.
great to know all this
awesome video with the history and thorough exclamation. but can i just buy some off you? haha
Great vid. I was wondering what it tastes like? Would there be any sense in adding a little spice to it?
That was really interesting, I have seen a few people using mince to help the drying process, but none of them were properly pulverising the meat afterwards. The coffee grinder is a stroke of genius. Have you made pemmican without the berries? I believe it lasts longer.
👍👍🤠
Also even possibly used nutritional yeast to add a cheesey flavor to the pemmican? Outside of the traditional added ingredients to pemmican
I don’t eat meat or lard, but I still found this very interesting. Thanks for sharing!
Maybe some one can figure out a vegetarian equivalent. Im. not a vegetarian myself, but I had a veggie “chicken” sandwich that was quite passable as chicken, so maybe someone can make veggie pemmican ? Not sure what protein source you could use
Peanut butter @@pops55650
👍🇸🇪❤️
Thanks for the vid, you inspired me to make it a year ago.
From the video it seems you don't season the beef at all? No salting beforehand?
Everything else seems clear, wild blueberries are in the dehydrator as we speak :)
I don’t know, and traditionally it wasn’t but you can.
Our oven only goes down to 150 but I crack the door with a metal spatula and it stays pretty steady at 140 or a little less
Have you or anyone else ever considered using freeze-dried fruit or vegetables in a pemmican recipe? For example, freeze dried broccoli with a powdered teriyaki seasoning mixed in the pemmican for a Asian beef and broccoli flare? I'm aaking out of curiosity.
Ah man i didnt get my jerky pulverized like that. Had some chunks. Think itll work as i poured the lard on it.
Well, I imagine you’ll probably still eat it 👍
over 20 year in appliance repair. good thing you know how to make this stuff... packing a fridge like that will burn out the compressor ..air movement is 100% critical for proper cooling. packing it in like that just gonna cause more work for less cooling. burn up parts and cook your electric bill
Interesting, haven’t had a problem fortunately
@@JimBairdAdventurer Mine looks about like that....zero issues. I appreciate the video as I've always thought about trying to make this. Thank you!
There’s a hair strand on the grounded beef 😂😂😂
Shouldn’t Pemmican be made with grass fed meat? I heard it said that that is the best vs. corn fed or grain fed meat
Today on cooking with Ol’ Jim…
Even after a 100 years this food was edible
pick the berries
Hello
could ghee be used as the fat?
Be careful with indian stuffs.
@@johnsamuels4038 its more middle eastern, but its shelf stable and more flavorful than lard or tallow.
@@gracefulcat68 But the word has originated from india.
@@johnsamuels4038 ok, great. i'm not eating the word.. lol.
@@gracefulcat68 There is a difference between and Ghee and middle eastern Samneh. You know what that is?
First
Great video but music was too loud and distracting..wasn't necessary