We've had a lot of requests to see me make a "low tech" version of pemmican. So to all who asked, we just finished that video and you can see me make pemmican with any modern appliances or even electricity AND I'll even show you how to cook up a tasty dinner with pemmican. You can see it here: th-cam.com/video/xik1arbTPRk/w-d-xo.html That version of Pemmican has a shelf life of +25 years Printable recipe: twoguysandacooler.com/pemmican-the-ultimate-survival-food/
To those complaining about how dry and bland it is: That's because it's not supposed to be eaten like a nutrient bar, like this guy did. (Not saying it's wrong to do that, you do you...Just that that's not how it was used by the people who invented it.) It was basically the Native American version of trail rations and, like trail rations, it was meant to be combined with whatever local ingredients you could forage wherever you stopped to eat, to make a proper meal of. In the case of pemmican, it would typically be thrown into a pot of boiling water, with or without some local vegetation for texture and/or flavor, and cooked into a kind of soup. Edit: 'kay, since it keeps getting said "Oh, so it's like boullion?" I'mma' add in here...Sort of, but it's really more like an MRE, or an instant soup mix.
I don't know about native diet. But in general the most important factor in health is attitude towards food. The healthiest people are the ones for which food is prepared with great care and eaten as though sacred. That kind of respect for diet generally results in a healthy population on many levels.
@@richardm3023 Yes indeed, the amount of great care that goes into preparing chemicals and processed fillers and additives is unmatched by Mcdonalds ...
@@richardm3023 Haha, I don't know about McDonald's, but the French and the Japanese, who have food tradition embedded in their culture and vocabulary, do fairly well, if I must say so myself.
I'm from Mexico. We use something called alegrias, which are basically just dried fruits (usually raisins), honey, and amaranth. A bar of that will keep you on your feet for hours, and is probably the lightest kind of food you could ever pack. I'm glad to see our friends to the north also developed their own form of travel bar.
“You’re gonna see how easy it is to make” *commences 18 hour process with 2 types of very particular meat that includes special smoking and drying equipment*
True, the way he did it, but this could be replicated with a campfire for all the smoking, the summer sun for drying the fruit, and a mortal and pestle for grinding, and a bowl for the mixing and heating of the fat. My understanding is that the plains indians didn't render the fat, and didn't necessarily grind the fruit, but kneaded the fruit and meat into the fat on a warm day. Not sure how true this is, but it really is a fairly simple process.
My people make the same thing but we call it “wasna” and there was a bundle found in a shelter that was estimated to be over 100 years old and the wasna or pemmican was still edible! My relatives used wild choke cherries, wild turnips, buffalo lard and smoked buffalo meat.
Interesting video, many years ago I was part of a volunteer Archeological survey being done on the North Saskatchewan river. One of our volunteers came across an old cache some old fur trader had left buried in the river bank. We dug it out and the archeologist supervising the project said it had been left there about 140 years ago! It had gun powder, shot, knives, hatchets, a couple of traps, some vermillion, flints a tinder box and of course Pemican. Amazingly all were in remarkably good condition and mostly still useable, even the pemican apparently. Everything had been wrapped in animal hide and packed inside a buffalo robe and then in a wooden barrel. One of the guys even tried the pemican...said it tasted ok, I took his word for it.
@@Y0G0FU except this video isn't about pemmican it's about what people living now would make for a long lasting food has nothing to do with pemmican except the concept of long lasting food and pemmican wasn't
I remember the Pemmican My Maternal Grandmother made when I was a kid (Now I'm 75). There were tons of Wild Chokecherries, Wild Plums and Wild Gooseberries in the breaks around the family farms in Cheyenne County Kansas and Yuma County Colorado. Wild Chokecherries are very sour when eaten directly off the bush. However they are great as an ingredient in things like Pemmican, Jelly and Pancake Syrup. Hard to find in todays supermarkets.
choke cherries grow WILD ALL over the plains like CRAZY. i have them ALL over my property. they were NOT considered to be a WEED until the last 2-3 years... now called ARONIA and considered a SUPER FOOD. the VANITY of WHITE PEOPLE to take a food that has been used in a SACRED way for over 50,000 years by Natives and call it something new.
As a child choke cherries were quite abundant often at the edge of alder swamps. Oh yes quite sour and gave you that dry pucker. Taking mouthfuls to see who could keep a straight face the longest then spitting the pits at each other. Hard to believe that something that sour and puckery made the best jam or jelly I've ever eaten. Rose hip jelly was my second favorite. Sadly most have been wiped out. Blight, caterpillar and people They were all wild then never even heard them being available in a store. But you're recount reminded me of just how much better homemade jams, jellies or preserves are. Summers were about harvesting wild foods as well the garden. Wild choke cherries, rose hips(late summer or fall) blueberries, raspberries and blackberries. nothing like it. Wild berries are night and day superior to domesticated berries. Especially blue berries. Smaller and harder to harvest but worth the effort. Same with blackberries. Tear you to shreds if not careful or wearing inappropriate clothing. Nature's dress code, hard to argue with that.😉. Thank you, enjoyed your comment.👍👍
I’m in the Midwest, so I wonder if using Mulberries, blackberries, and raspberries wouldn’t work. They grow wild all over the place here. I remember taking the kids to a local park once when the berries were in season. Fixed a meal, then sent them into the brush at the edge of a field to get their fill of berries!
@@dangeary2134 the only thing you have to check closely is if your Parks Depts. sprays the berries on roadsides to knock the vines back. We don't do that in Canada but in Wa. Statre I got really sick once harvesting salmon berries along the road Right-of-Way. County had lathered on pretty nasty chemicals.
My grandfather made "pemmican" primarily from deer meat, raisins,dried blueberry,pecans, walnuts, and sunflower seed. Dont recall beef tallow but possibly could have. All of which were gathered vs buying at a store. Probably some other ingredients that I have forgotten since he passed over 50 years ago. I just wished I would have been more interested in how it was made and had the recipie. He would always have a big hunk of it when we spent the day in the woods hunting or on a fishing trip. It was rarely brought out and eaten until all other foods were consumed. It was more of a reserve food if you ran out of everything else and were hungry or needed a pick me up. I had completely forgot about it until I saw your video. Thanks
I began making pemmican 43 years ago using a different recipe and it was amazingly good! I used homemade venison jerky and some dried berries. I cut the jerky into small pieces but did not pulverize it. Same for the fruit, leave it whole. Pour rendered tallow over the mixture and form in a cookie sheet in a thin layer. You can taste everything, and it is really good to eat. I think the pulverized stuff has a strange texture and flavors are too blended together. It’s a shame that saturated animal fats have been so demonized, they are the healthiest fats on earth!
It was intentional. Bc they knew already that it made mammals diabetes and cancer prone to remove full fat from the diet and make the biggest portion of recommended diet carbs. The food pyramid is upside down for a very intentional reason
Just a quick cooking hint: I learned this from Asian cooks, and the end result is a little bit cleaner. When rendering their fats, they will do a quick 30-45 sec pre-boil. This coagulates the inter-vascular blood into a foam. That way, you clarify out the blood, which would be too small to catch in your final stages. Pull the fat out, give it a quick drain and rinse, then carry on rendering. I LOVE your slow cooker idea!
@@87Sakiel bring a pot of water to a boil, dumb all your fat chunks into the water for 30-45 sec, dump the whole bot into a strainer, rince of the fat chunks in with cold water till the water coming through the strainer is clear, then dump your fat chunks into the crockpot to render as normal.
@@87Sakiel it's actually very easy. Asian cooks, Chinese in particular, will blanch meats and fats before cooking. It removes the coagulated blood, and many believe any "gamey" flavors prior to the real cooking, leaving you with a cleaner, and better tasting, dish. To blanch the fats, just cut it into cubes as detailed in the video, bring about 6 quarts of water per 1 lb of fat, to a full boil. Then, carefully drop in the fats to quickly cook for 30-45 seconds then drain. Rinse with cold water then render as usual. The left over greaves will have a cleaner pork flavor. If you are cooking a dish with meats, you always blanch the meat with ginger, green onions and Chinese cooking wine (you can use dry sherry in a bind). The meat goes into cold water with the ginger, onion and wine. Bring to boil and cook 5 minutes or so. Drain the meat and then rinse off all the scum with cold water. Drain, then make your dish. It is an extra little step but it really does make a difference in the final taste.
While I am sure pre-boiling will work any time I have rendered any fat I generally let it solidify twice. First time in a relatively tall receptical then turning out the fat and removing the non fat leftovers before remelting the fat into the final container or mold. Just what works for me.
@@derrickfoster644 yeah, that will get you better results overall (can even repeat the process once or twice), let the fat cool, discard the water and scrape the gunk off, repeat. It's how you can get your tallow to be whiter in general if your using it for care products too.
As a small child living amongst the Eskimos, you'd be amazed at how great whipped seal oil mixed with blueberry and a little sugar tastes. We called it Eskimo icecream, and that packs some calories!
@@miguelangelcifuentescruz689 the blueberries were added intact, but of course some of them break making what would otherwise be a white desert into a purplish one. And the whole thing is kept at near frozen temp. Pure fat won't freeze up until it gets well below freezing, so it was very thick...like ice cream. @Eddie...grow up.
My dad made another survival food from suet mix and dried fruit. He made it every time we went camping, incase something happened to us. He's an ex navy seal lol. All he did on these holidays, was teach us how to survive, we made everything from scratch, ate what we could catch, slept outside, it was quite the adventure.
Oh, you made a video on pemmican, a subject near and dear to my heart. I've been making it for years, and it's nice to see someone with actual professional skills and equipment doing it. Some notes: The traditional method used by Native Americans rarely used fruit; they'd slaughter a buffalo, convert as much of the meat and fat to pemmican as they could, then save it in pouches made from the hide. The fruit was added to the recipe later when trading with European fur traders as they were unaccustomed to the lack of flavor. Also, as you noted briefly, you used hard fat. This is almost essential for shelf stability, as it has the highest amount of saturated fat that resists oxidation and rancidity. I've had the best success with suet or kidney fat, and that's hard to come by for me. Also, the fruit content must be completely dry and powdered for this to work, otherwise residual water will cause spoilage (as you also noted.) From a nutritional perspective, pemmican makes an excellent part of a ketogenic diet, if made with this in mind. The typical recipe is 50/50 percent by weight of tallow and meat powder (no fruit). This results in a product that has about 70% of its caloric value from fat, 30% from protein, and 0% from carbohydrates. This does result in a greasier, oilier (when eaten) product than some people like, but I've personally found that like any pemmican it is an acquired taste. Finally, I've never tried it, but I *love* the idea of smoking the meat while drying it! The challenge with pemmican is that you don't really want to cook the meat, you just want to make it devoid of any moisture. The lack of moisture and access to oxygen, as well as the added salt, prevents any sort of bacterial growth, so I'm happy to set the dehydrator at 105F and not worry about trying to get the meat up to more typical cooking temperature. Sorry for the wall of text, but I love this stuff. It's way too labor intensive, and I wish it were commercially sold the proper way, but the FDA will not allow commercial producers to sell what they would consider raw meat if done properly. Thanks again for video!
Excellent points Johnathan. The fat I ended up using was the kidney fat and it wreaked havoc on my grinder small plates. It was too hard. Had to go wide open just to get it through😁. You are right about acquired taste. I personally liked the high fat content. Nice coating on the inside of the mouth. Next time I make it I'll do only beef and fat. It's such a neat food to make... Thanks for the awesome comment...
@@2guysandacooler One commercial pemmican producer mentioned in email to me that they have to use 5% muscle fat to soften up the suet for the same reason. If you ever decide to make this stuff in volume, you've got a customer :-)
I just bought some Carne Seca - Machaca @ $30 a # a bit pricey but really cuts down the labor great flavor too I add fruit have dried blueberry/cherry..and add a dribble of maple syrup Tastes like candy
Great post, however the FDA would lying and fully incorrect if they were to say this is raw in way shape or form. While the human body has a hard time with raw meat, pemmican is technically cooked as the removing of the moisture is a method cooking (rare meat is bad for the digestive system). Authentic Pemmican was made using a fire with the meat hung high above it so as to dehydrate the meat not sear it (As I said it's actually a method of cooking so realistically it's not raw). I love these types of videos and learn so much forgotten things from you as well as others, always a nice time learning old new things ;)
My grandfather taught me how to make this as a child, and I long ago forgot. My 16 year old watched this recently and taught me how to make it again. Thanks
i play a survival game called Rim World and always wondered "the heck is Pemmican?" then just got my survivors making piles of it to live off of until i could get better foods. kinda neat to finally see what i was making them virtually eat now
Absolutely everything he did is doable by hand. As evidenced by the fact that people made pemmican long before any of these machines existed. It boils down to: dry and pulverize meat. Dry and pulverize fruit. Mix with rendered fat.
yea, im aware its doable by hand. i clicked on this video hoping to learn how to do that, then stopped watching a couple minutes in to go learn how to make this without buying all that equipment.
Apricots make it bougie, but I would think you could improvise with just about any dried fruit. Those trad berries ( saskatoons, blueberries) all still delish. Really want to try this.
@@kathrynlysakowski1312 Make sure you start with the correct amount of fruit before you freeze dry it, so you know what your proportions are. You might have to add a bit more tallow to hydrate the fruit since it will be more even dry than dehydrated fruit.
I admit that I imprison pirates, cut off their limbs so that they can't escape, and constantly perform surgery on them to train my doctors. If the pirates are teenagers, I brainwash them and then turn them into killer cyborgs in power armor.
I have been making pemmican on a regular basis for years now --my bunch prefer it without the fruit. But, I mix in onion powder, pepper and garlic powder. Ends up tasting more like jerky.
@@avatar1867 entrails are not that easy to dry and preserve. Fish is even worse since it requires a ton of salt. In a survival situation the last thing you want is to consume a large amount of salt.
@@sterkriger2572 hmm. Salt wise. I dunno. Long as you have plenty of water salt is very good. However yes I agree with the fish part. Liver would be hard to dry and preserve as well. In survival situations. In not survival situations, liver isnt too hard to dry. I would mix a % liver in with meat. Just to enrich your food brick. =p Just some ideas.
I remember as a boy scout on a long canoeing trip my scout leader brought pemmican. First time and only time I’ve had it but I was always curious what it was made of. His had some nuts in it and raisins. Very energizing after long 1 mile portages in muddy conditions. I still love the outdoors and doing tough trips though this will definitely come in handy. Thank you for your knowledge.
For those wanting a palatable version of pemmican, this version is the most palatable version I've seen, the addition of smoke and salt both add flavor and an extra layer of preservation ive not seen in other recipes. The extra fruit sorta counters it...but so far this is the recipe I'll be going with until I find better....so far this is dam near perfect recipe
Chili flakes would probably work. I'd probably add a little chili oil directly to the tallow and let it go into solution during the melting phase if you wanted that flavor, but that's just me. I'm going to throw a bunch of food science at you, so if you're not interested, now would be the time to tune me out. There's actually a reason why all these are the ingredients that are listed. Horseradish won't keep once ground like that and dried. The isothiocyanates (the compounds that give horseradish its flavor) are highly unstable. They won't last long at all. Ditto garlic. Allicin (compound that causes the pungency of garlic) is similarly unstable and breaks down quickly. Soy sauce and Worcestershire sauce have too much water. The whole idea of pemmican is that it has an extremely low water activity and held stably so low by the tallow. The real reason you're using hard tallow like that is because it's a saturated fat, rather than unsaturated fats. Unsaturated fats will go auto-oxidize (go rancid), but saturated fats don't. If you look at the structure of an unsaturated fat, it has double bonds between some of the carbons, which allows oxygen to infiltrate. It'll start forming aldehydes and smell like rot. Bad eats. What you COULD add to this, particularly if you're looking for flavor, would be rosemary. Rosavins and Salidrosides (actives in the rosemary) aren't super stable, but have an added benefit of being antioxidants and will help further preserve the product. Salt wasn't added in the original recipes simply because it wasn't readily available. It's a great add, though. Also helps keep any spoilage down too.
@@JoshuaSims1981 Thank you for the breakdown. I’ve always known about the Native American method, and that only certain ingredients were used for an extended shelf life. I never took the time to learn why lol. Did you know that fruits weren’t often used, and bear grease was , when available?
Anyone else think it's funny that you have to grease a pan to make cakes pop out easy but when you have a tray full of grease it doesn't pop out easy unless you line it 😂
Its because if the pan of grease would harden and cause cavitation when pulled out hence difficult to remove, unlike a greased pan when it hardens it melts a little on contact with the pan so it makes things slide off easier
I was today years old when I learned about pemmican and I'm so excited about it! I have a lot of food intolerances, so it's hard to find survival food that I can safely eat. This fits the bill! Thank you for the tutorial!
@@Big_John_C It takes a couple of weeks usually for most people to adapt. If you can hang in there and endure the discomfort (and even slight nausea in some cases), it passes. In my experience, after my system got accustomed to the carnivore diet, I noticed my eyesight improve very quickly, and muscle tone and energy increased very noticeably at about the 4th week. The only thing to be wary of is after being on this sort of diet, food sensitivity is ridiculous. I can't eat many of the things I used to love, like ice cream and cheesecake, or anything processed or most carbohydrates. Even a bite or two of something as seemingly harmless as a ham sandwich or biscuits and gravy make me feel awful for anywhere from 3 to 5 days. I love food in general and I sometimes miss all the things I used to enjoy, but the energy and that feeling of well-being that hits right at about a month of staying dedicated to this dietary regimen is really indescribable. There's no one size fits all kind of diet, and I can't guarantee it'll be the same for everyone, but for me it has been amazing, and so far everyone else that I know that has tried some close variation of this way of eating, and who were able to endure the uncomfortable transition period), have also seen amazing results, (like reversing diabetes in one case). Mainstream medicine has some things right, but they are also wrong about many things. Be super careful and do your due diligence before embarking on anything as seemingly extreme as this. There seems to be some genetic component that is way above my paygrade that determines which foods are best for any given person.
I've made Pemmican a few times. A cube of Pemmican added to a brick of ramen makes a great healthier and cheaper lunch. Great camping food too if you hike. I like Blueberries and cranberries in mine. But I'll have to try the apricots and bananas.
I made pemmican when I hiked a section of the PCT a few years ago. It is by weight, the most calorie dense food you can carry. It really gives you good energy too. I think it's cool that such an ancient food recipe beats out all the fancy hiking bars and other expensive modern hiking food you would buy and trendy outdoor stores like REI
"It is by weight, the most calorie dense food you can carry." ... well.. if you dont give a shit about taste, you go with pure fat.. THAT has the most amount of calories .. if you wanna taste something .. peanut butter.
Nice Video clip! Sorry for butting in, I would love your opinion. Have you tried - Rozardner Delicious Dishes Reality (google it)? It is an awesome one of a kind guide for stockpiling food for an emergency without the headache. Ive heard some amazing things about it and my best friend Jordan at very last got excellent results with it.
Lovely Video clip! Sorry for butting in, I would love your initial thoughts. Have you ever tried - Rozardner Delicious Dishes Reality (should be on google have a look)? It is an awesome exclusive guide for stockpiling food for an emergency minus the normal expense. Ive heard some awesome things about it and my old buddy Taylor finally got amazing success with it.
Thanks for the recipe! I made this when I was a young boy scout. Truly amazing stuff, and an amazing survival food. I seem to recall putting brown sugar in it along with the salt. I never used it for survival, but it made a great snack food! Dried cherries and cranberries are a great addition as well.
I worked with a guy with a massive handlebar mustache who had a subscription to a mule magazine in ND. His wife would send him food and snacks from Montana and one of the things was these little jerky like strips of bilberry pemmican. I still have dreams about how good they were. They used bear fat and it had whole dried berries in it which added some sweet spots. Shit was delicious
@@Alsatiagent I watched a documentary a few years ago about Northern Canada. One of the hosts asked some natives what they wanted to be called? First Nation, Inuit etc. They all laughed and said "We're Eskimos!" That settled it for me as to who they are and want to be called. I heard in a different show a "native" man explaining that Inuit is an English made word. There was no Inuit people and they never ever called themselves that or even heard the word until recently. He said Eskimo in his native language means snow shoe maker and he and his family made snow shoes so he was an Eskimo. I imagine this info will cause the PC crowd to scream and run for their safe spaces.
@@terryboyer1342 If you were educated you would know just where your bs story falls apart you sad low-status little man. You reveal more than you intend.
this'll make some perfect backpacking food, carry it in a backpack with some condensed or powdered broth, some dried herbs and you got a few days worth of good stew without all the weight. Great video.
I will say this. When I was a kid, we had harvest festival at school when we donated a tin of pineapple chunks or whatever to a local OAP home. When I started to grow food in my garden, I suddenly realized "hey, how do I keep this stuff over the winter?" Suddenly, you realise why harvest festival was a thing, it meant you ate until next year!
This will be perfect for those times I am stuck behind more than 4 cars at a drive-thru and can’t wait an extra 5 minutes to get my burger. I can’t thank you enough for this timely video. Keep on survivin’!
Of corse he’s going to love his own pemmican he just spent 18 hours making🤣. But I think you did a great job, and even if it tasted gross I’ll tell you what, in a survival situation, you-would-not-be-complaining, much love!
Not everyone loves their own cooking. But when you actually make something that does work and taste good, of course you would be proud. I have many and tried to cook many things that were just HORRID. Comes from experiencing fails and wins.
@@williamwagonfield9603 If there is food on the shelves, people will NOT starve. They know to either eat or die, they will choose to eat. Put a can of dog food in front of two starving people and they will either eat or die. It's really simple. But my original point is that a chef should NEVER be happy with what they fixed since they should always try and make something better. I can't bring myself to enjoy my own recipes since I am the one usually cooking them, despite it if others love it or not. I am always asking for ways to improve or make it better.
@@dragnridr05 lots of people starved because they are disgusted by what is edible. Insects, worms, eyeballs, etc. even the vikings in Greenland starved because the didn’t eat same foods as the Inuit.
Wow, really great presentation on Pemmican. I watch a lot of food prep channels, and this video is like the gold standard. The exact right amount of information and the exact right length. Informative but not too wordy. Great camera work and great pacing. Wish everyone in food prep copied your style!
@@cavedmanjim249 +1 for the hard tack idea! That would probably be pretty good. 👍 Add a few tots of grog on the side for full authenticity. From a sailor from 🇨🇦
For good camping trips when I was a kid my dad and I made pemmican, Jerky and hard tack. We'd dry fruits, bring nuts, cheese, and some more typical items like bacon and normal bread. We'd fish and find mint in the woods. Lots of apples, onions, garlic, carrots and potatoes.
We use the left over trimmings from hunting carcasses and when we butcher a beef. We make ours, we stay more on the dry side. We love breaking the cakes to form a stew or soup, or in an emergency, we grate it over polenta or rice. We too add salt, it also helps in preservation. But the natives would use wild celery and break it down and warm with the tallow to help it preserve the pemmican. I found when we made ours too moist, that the tallow would turn bad even after vacuum sealing.
You can if you don't want to use the hard fat, use pure honey and bake it for 40 minutes in a medium oven... The reason why they originally used the fat was because they didn't have sealed containers those days.. Honey is a natural product and does the same binding. We add sesame seeds and make it much thinner like a "shop health bar"... Happy to see others making this wonder food.
salt for iodine is helpful too, keeps ya from getting goiter. I'd always consider salt a necessary resource. Without enough of it we can't conduct the electric signals for our very needed organs. That's how marathon runners "drown" while running a race, too much water.
@@rockjockchick ? Most I live in a land locked state with no salt water. If you want 'fancy' non iodized salt you have to reach for the very top or very bottom shelves XD
@@AndreLuis-gw5ox Sea salt and table salt and kosher salt are all non iodized. Iodized salt is nowhere near as popular as it used to be because people have realized it tastes terrible.
I have been making pemmican for 50+ years. My version is a little different than your's but similar ingredients. I hand chop everything with an Ulu in a wooden bowl before adding the tallow. I found that it has better mouth feel with a coarser chop rather than powdered meat and fruits. Dried apple works well too. I use apple and apricot finely hand chopped. I salt to taste before mixing with tallow. Cut into 1" cubes it really does make a very nutritious high energy "snack" while in the woods hunting. Still my preference for meat preservation is air dried sausages and salamis.
@@dasgoat76 I watched a video and the man in that video made air dried jerky. He took the marinated meat and placed it on those cheap white pleated central heat/air filters stacked about 4 or 5 on a box fan laid flat between 2 chairs with an empty one on top and a bungie cord to hold it all in place and just let the fan blow through the filters for a few days.
Love the smoker! I have had a number 1 for about 20 years and have not had a single problem with it!! I only wish there were bigger ones when I bought mine!!
This looks absolutely delicious! When I make pemmican, it tends to be as a long-term storage option. In that case, I would lose the bananas (the fruit is meant to increase acid levels, which helps preservation. I would also add more tallow - enough that there's a layer on the outside, sealing the meat within. This sort of pemmican is typically broken up in a stewpot, with some greens and maybe a thickening agent (cattail or acorn flour was traditionally popular in my area); it's an ingredient, rather than a stand-alone food. That said, this recipe looks like a great option for a camping trip, or some other situation where it only needs to keep for a few weeks before use - and that pecan & apple smoke? Glorious! Thanks for the ideas!
Wow you have got some kitchen equipment!!!! And I love the mystical magical history you evoke when you speak about how it's made! Your comments about the traditional techniques transport me right back
Great video chef. I have done similar versions using salmon belly, blackberries, honey,salt, black pepper, suet and pinenuts from the Pacific Northwest.
I’ve made pemmican a few times based on TH-cam videos and once from a book. Yours and the books version are the best looking and tasting version I’ve tried. I used Strawberries, Blueberries and raisins in my most recent attempts and loved every bite of it. Have you tried making Biltong? I wanna try that next myself and see how long it holds up in the pantry.
I am from Cape Town in South Africa and that is my all time favorite to make, biltong and droerworse (dried sausage) many ways to make it. We also make a lot of dried fruit here, I have now learned how to make tallen so I will mix them up and be creative 😉
its almost comedic that this is a sort of throw back to a lost era of food from back in the day, and the process to make it involves all these modern industrial grade equipment.
It doesn't. Modern tools make it easier is all. Indians would've used a blender if they had one. You can pound it with a rock. I saw an indian video doing just that. All you need is a pan to render the fat in and a stick and a rock.
we have been using tools for thousands of years why is him using modern tools make you so mad when you damn well know he could do it the way it use to be made.
EXCELLENT. Mine came out great. Made a ton of it. I marinated the beef in Allegro Marinade before drying, which automatically adds the perfect amount of salt. Makes all the difference in the world, and adds a measure of a sodium preservative as well, extending shelf life. DELICIOUS.
There isn't really a recipe, you just put a few chunks of pemmican in a pot of water with or without vegetable s and cook. Adjust for taste and texture and eat.☺
Ohh I could definitely live off of this! All of those ingredients sound like my preferred flavor combinations...beefy, smoky, tad salty n sweet nommmmmmm! Sooo wanna make this
My grandmother made this for us when we were going up into the mountains for a long time, she used elk, beef, deer and we got the honey and fat from all of this. Its funny how you made it .....cool
I skip the fruit when I make it. Dried beef, tallow, salt, pepper, dehydrated onion, and garlic powder. When I need it I can eat it like that or sometimes putting it in boiled water and let it dissolve it becomes a beautiful broth. I suppose you could dehydrate some veggies too and add it in. Hmmm never thought of that! But this also looks good. Having the fruit in there gives more of a balance of nutrients and vitamins too. Thanks for the video!
Discovered your channel reading a prepper article about pemmican. So impressed. Even though I’m vegan I still believe these ancient traditions are worth knowing. I have an abundance of squirrels, groundhogs and raccoons on my property. I mean they eat my garden so I get nothing. In a survival situation I think they’re the better option. Subscribed.
This video really shows the effort that goes into making real pemmican. It seems most people think you can just dry meat, mix it with berries and form it into bars.
You can also try powdered nuts along with the powdered fruit, plus sea salt if you don’t want to use table salt. Basically whatever you have on hand, no need to go out to the store to get stuff unless you are out….
The fluffy meat powder reminds me a lot of shredded jerky they used to sell when I was a kid. The jerky came in a box like a plastic snuff box (like Skoal) so kids could pretend they were dipping Skoal by putting a pile of jerky powder in their lips.
So, I'm not a survivalist or anything although I do camp A fair bit and I have anaphylactic allergies to egg and nuts. As one can imagine this prevents me from eating out at most places or relying on restaurants and or provided foods whilst traveling, limiting my ability to enjoy relaxed vacations or long road trips, and the like. Thank's to this channel I've been making pemmican to use as travel food and It's been working for me quite well over the past few weeks. Awesome channel with really educational and useful/ practical content. Love from down under.
Great video! If you want to have a really long shelf life though, take out all the fruits. If you want the pemmican to be optimally satiating for survival also take out the salt. Source: The Fat of the Land by Vilhjalmur Stefansson.
Have had some homemade pemmican but they kept the fruit (blueberries) whole. It was fairly bland until you bit into the berries as they rehydrated. I like the video, and will be trying this out when I get my place in about a year. Just don't have the equipment around here.
If the humidity is below 50% with a breeze you can dehydrate anything. The issues are animals and insects. However dehydrating in the wintertime makes it very easy. Wintertime beef jerkey is my favorite just using my screen porch.
this guy has made a superb video. it is an absolute joy to watch. it is condensed, superb exposition on this storable food. i also like him! i go on a lot of amateur video sites and they have information that u-tube bans. however, we all discover how specialized the art is of doing great videos. one thing that happens commonly is the "look at me!" sense many videos have. anyway, priceless information here presented as directly as possible. you do not need the equipment he uses, but -at the same time- you need to be very aware and observant to learn to succeed with your equipment. best to all
Tallow and beef fat are not synonymous. Rendered fat has a very different shelf life whereas if you include beef fat in the recipe, it will spoil. It's the same difference between butter and ghee. It also changes the nutrition and flavor slightly.
@@angel_izer8134 Ghee is clarified butter; that is, dairy fat with the milk solids removed. The analogy above is a good one; when you take your suet and render it for tallow, you will get little crispy dried bits (that are quite tasty with a little salt as a snack, although many just discard ....) that aren't pure fat, so making tallow is 'clarifying' your fat.
@@brendanlitton9950 Its also water that is being lost in the rendering process as well as the dehydrating process for the meat right? Maybe im wrong but as far as i know one of the reasons that beef goes bad without preservatives is that the water in the meat and fat is a breeding ground for bacteria which lead to the meat going bad.
Actually, this stuff is what people made out of leftovers in the fall for winter shopping, er, hunting trips in case your luck was bad and you needed to spend a few days to get home.
I think the idea is to make the pemmican BEFORE you find yourself in a survival situation... It's true that he has some technological advantages, but the traditional methods would probably suffice. I don't think I'd try to keep something with that much fat in it for the long term, but I'm sure it would be fine short term, especially if vacuum sealed with an oxygen absorber in the bag.
My god, i havent made this stuff since i was a little squirt back on the Rez. We did things a bit different, using a smokey low burning fire, and wet canvas or leather tarping to make a sort of mobile smoke house, but i remember the time we used bear meat to make it, and well, the flavor was something you cant describe in English, and makes me wish i had practiced my Algonquin a bit more.
I've only had it a few times in my life. Most of the time my mom stops at the dried meat part and we just eat that lol, but my sisters do know how to make it as my family is a traditional one on my dad's side. my moms siblings can't even cut meat or hunt but my mom and us kids can, while on my dad's side its all hunters n singers.
@@formdoggie5 . We actually have almost similar way of food preserving method we called meat floss which is almost like the meat powder only more fibrous. We also add chili, salt, spiced to it and keep it in floss form instead of solidified. Then when we want to eat,we just add it to rice, porridge, noodle, and even bread. And yeah, some of the spices we use are not just give flavour but also act as natural preservant agents.
Although I have never tried Pemmican, you might want to add a bit of honey on top of it for extra flavor. I have read of the Native Americans doing so well before white man came on the scene, (and I believe that it was so noted in some journal written by a trapper, but am not really sure on that point.) The Honey would make it more platible and add much needed sugars to the diet in winter times.
Are there native breeds of the honey bee? All the bees that exist in the USA now are European. All native honey producing bees are in the tropics. There were honey bees in North America but they died out millions of years ago.
Thank you... on the farm i would look for arrowheads. I found a small dried skin sack of pemmican. It preserved the skin. It was very old. I did not know what i found.
Unfortunately, the native Americans didn't have all of this specialised equipment... they got it from the Incas. ... the Incas, of course, were fortunate enough to have access to Amazon. ; P
@@Witchtheif89 I heard that the customer experience outcomes were so much stricter then ... if you made one mistake, heads would roll : O The bosses had it good - but at the bottom of the pyramid, it was a jungle!
@@garychap8384 Yeah I know. Every day felt like I was on some kind of sacrificial alter or something. It felt like they terminated people just to make the sunrise at a point. Overall I'd give it maybe a 6/10 because I mean hell... at least it's not telemarketing.
We've had a lot of requests to see me make a "low tech" version of pemmican. So to all who asked, we just finished that video and you can see me make pemmican with any modern appliances or even electricity AND I'll even show you how to cook up a tasty dinner with pemmican. You can see it here: th-cam.com/video/xik1arbTPRk/w-d-xo.html
That version of Pemmican has a shelf life of +25 years
Printable recipe: twoguysandacooler.com/pemmican-the-ultimate-survival-food/
Can you use wagyu beef tallow make pemmican?
@@metalmulishaz123 sure
@@metalmulishaz123 the question is why?
May I ask... how does combining the dried fruit into the pemmican affect the shelf life? How long does it last with the fruit mixed in?
just outta curiosity, what would the addition of honey do?
To those complaining about how dry and bland it is: That's because it's not supposed to be eaten like a nutrient bar, like this guy did. (Not saying it's wrong to do that, you do you...Just that that's not how it was used by the people who invented it.) It was basically the Native American version of trail rations and, like trail rations, it was meant to be combined with whatever local ingredients you could forage wherever you stopped to eat, to make a proper meal of. In the case of pemmican, it would typically be thrown into a pot of boiling water, with or without some local vegetation for texture and/or flavor, and cooked into a kind of soup.
Edit: 'kay, since it keeps getting said "Oh, so it's like boullion?" I'mma' add in here...Sort of, but it's really more like an MRE, or an instant soup mix.
I don't know about native diet. But in general the most important factor in health is attitude towards food. The healthiest people are the ones for which food is prepared with great care and eaten as though sacred. That kind of respect for diet generally results in a healthy population on many levels.
@@___xyz___ I think you're describing McDonald's.
so it was an early version of the bouillon cube
@@richardm3023 Yes indeed, the amount of great care that goes into preparing chemicals and processed fillers and additives is unmatched by Mcdonalds ...
@@richardm3023 Haha, I don't know about McDonald's, but the French and the Japanese, who have food tradition embedded in their culture and vocabulary, do fairly well, if I must say so myself.
I'm from Mexico. We use something called alegrias, which are basically just dried fruits (usually raisins), honey, and amaranth. A bar of that will keep you on your feet for hours, and is probably the lightest kind of food you could ever pack. I'm glad to see our friends to the north also developed their own form of travel bar.
What's the shelf life for Alegrias?
And your people got it long before fancy americans made TH-cam clips.
@@Vnfy Yes.
@@Vnfy what
@@Vnfy uh, pemican was made during the time of the pilgrims?
“You’re gonna see how easy it is to make”
*commences 18 hour process with 2 types of very particular meat that includes special smoking and drying equipment*
First you take the dinglepop and smooth it out with a bunch of schleem...
True, the way he did it, but this could be replicated with a campfire for all the smoking, the summer sun for drying the fruit, and a mortal and pestle for grinding, and a bowl for the mixing and heating of the fat.
My understanding is that the plains indians didn't render the fat, and didn't necessarily grind the fruit, but kneaded the fruit and meat into the fat on a warm day. Not sure how true this is, but it really is a fairly simple process.
@@axnoro LOOOOOOOL.
Yeah but imagine how natives made it originally. Must spent like a week making it. In large enough quantities to feed the entire tribe.
@@axnoro Always wondered how plumbuses were made!
My people make the same thing but we call it “wasna” and there was a bundle found in a shelter that was estimated to be over 100 years old and the wasna or pemmican was still edible! My relatives used wild choke cherries, wild turnips, buffalo lard and smoked buffalo meat.
Mine did the same thing.,..Blackfoot here....
Nova Scotia my ancestors made the same ! And i'm sure the way things are going we will be making more as the Times get harder .
Totally like the Rimworld music. Fitting for this video.
I know right lol
As a rimwolrd player who just made pemmican, I approve this comment.
hey at least he had a table lmao
@@greasysteve5671 true. Pemmican and no table is just asking for a mental break.
@@ThesmartestTem it's the greatest war crime of all lmao
Interesting video, many years ago I was part of a volunteer Archeological survey being done on the North Saskatchewan river. One of our volunteers came across an old cache some old fur trader had left buried in the river bank. We dug it out and the archeologist supervising the project said it had been left there about 140 years ago! It had gun powder, shot, knives, hatchets, a couple of traps, some vermillion, flints a tinder box and of course Pemican. Amazingly all were in remarkably good condition and mostly still useable, even the pemican apparently. Everything had been wrapped in animal hide and packed inside a buffalo robe and then in a wooden barrel. One of the guys even tried the pemican...said it tasted ok, I took his word for it.
Pemmican made the right way will basically last forever if you keep it dry and away from Air as youve seen with that barrel. Its an incredible thing.
Incredible! Thanks so much for sharing!
@@Y0G0FU be further ahead getting a can of spam ,bag of rice,an some twinkies really
@@Y0G0FU except this video isn't about pemmican it's about what people living now would make for a long lasting food has nothing to do with pemmican except the concept of long lasting food and pemmican wasn't
What did they do with the cache? Is it in a museum or something?
I remember the Pemmican My Maternal Grandmother made when I was a kid (Now I'm 75). There were tons of Wild Chokecherries, Wild Plums and Wild Gooseberries in the breaks around the family farms in Cheyenne County Kansas and Yuma County Colorado. Wild Chokecherries are very sour when eaten directly off the bush. However they are great as an ingredient in things like Pemmican, Jelly and Pancake Syrup. Hard to find in todays supermarkets.
choke cherries grow WILD ALL over the plains like CRAZY. i have them ALL over my property. they were NOT considered to be a WEED until the last 2-3 years... now called ARONIA and considered a SUPER FOOD.
the VANITY of WHITE PEOPLE to take a food that has been used in a SACRED way for over 50,000 years by Natives and call it something new.
As a child choke cherries were quite abundant often at the edge of alder swamps. Oh yes quite sour and gave you that dry pucker. Taking mouthfuls to see who could keep a straight face the longest then spitting the pits at each other.
Hard to believe that something that sour and puckery made the best jam or jelly I've ever eaten.
Rose hip jelly was my second favorite. Sadly most have been wiped out. Blight, caterpillar and people
They were all wild then never even heard them being available in a store. But you're recount reminded me of just how much better homemade jams, jellies or preserves are.
Summers were about harvesting wild foods as well the garden.
Wild choke cherries, rose hips(late summer or fall) blueberries, raspberries and blackberries.
nothing like it.
Wild berries are night and day superior to domesticated berries.
Especially blue berries. Smaller and harder to harvest but worth the effort. Same with blackberries.
Tear you to shreds if not careful or wearing inappropriate clothing.
Nature's dress code, hard to argue with that.😉.
Thank you, enjoyed your comment.👍👍
@@bcallahan3806 you should try pepper jelly
I’m in the Midwest, so I wonder if using Mulberries, blackberries, and raspberries wouldn’t work. They grow wild all over the place here.
I remember taking the kids to a local park once when the berries were in season.
Fixed a meal, then sent them into the brush at the edge of a field to get their fill of berries!
@@dangeary2134 the only thing you have to check closely is if your Parks Depts. sprays the berries on roadsides to knock the vines back. We don't do that in Canada but in Wa. Statre I got really sick once harvesting salmon berries along the road Right-of-Way. County had lathered on pretty nasty chemicals.
My grandfather made "pemmican" primarily from deer meat, raisins,dried blueberry,pecans, walnuts, and sunflower seed. Dont recall beef tallow but possibly could have. All of which were gathered vs buying at a store. Probably some other ingredients that I have forgotten since he passed over 50 years ago. I just wished I would have been more interested in how it was made and had the recipie. He would always have a big hunk of it when we spent the day in the woods hunting or on a fishing trip. It was rarely brought out and eaten until all other foods were consumed. It was more of a reserve food if you ran out of everything else and were hungry or needed a pick me up. I had completely forgot about it until I saw your video. Thanks
instead of beef tallow what else did he use?
Yes, he used beef tallow. How do I know? Because deer tallow tastes rancid to the human tongue.
Careful with sunflower seeds, the oil will go rancid pretty fast
@@sunriserascal2755really? That's so interesting, I wonder why that is.
The seeds and nuts had some oil in side them so they too were used as a substitute possibly.
The manliest brownies
Haha very true!
More like A Hash
Personally I like to take the meat powder and just snort it. Lol
@@johncall293 Hahahaha. :D Nice!
"Pemmican? Don't you mean *MAN BOWNIES!?* "
I began making pemmican 43 years ago using a different recipe and it was amazingly good! I used homemade venison jerky and some dried berries. I cut the jerky into small pieces but did not pulverize it. Same for the fruit, leave it whole. Pour rendered tallow over the mixture and form in a cookie sheet in a thin layer. You can taste everything, and it is really good to eat. I think the pulverized stuff has a strange texture and flavors are too blended together.
It’s a shame that saturated animal fats have been so demonized, they are the healthiest fats on earth!
People living close to nature under harsh conditions would certainly agree. You use what is available.
animal fats are 100% healthier than processed vegetable oils
It was intentional. Bc they knew already that it made mammals diabetes and cancer prone to remove full fat from the diet and make the biggest portion of recommended diet carbs. The food pyramid is upside down for a very intentional reason
Lard is #8 on the nutrient density scale according to nutritionists
I agree with you about animal fats. I've been married 17 years and my husband has just given up margarine.
Just a quick cooking hint: I learned this from Asian cooks, and the end result is a little bit cleaner. When rendering their fats, they will do a quick 30-45 sec pre-boil. This coagulates the inter-vascular blood into a foam. That way, you clarify out the blood, which would be too small to catch in your final stages. Pull the fat out, give it a quick drain and rinse, then carry on rendering. I LOVE your slow cooker idea!
and how you do that? id love to know more!
@@87Sakiel bring a pot of water to a boil, dumb all your fat chunks into the water for 30-45 sec, dump the whole bot into a strainer, rince of the fat chunks in with cold water till the water coming through the strainer is clear, then dump your fat chunks into the crockpot to render as normal.
@@87Sakiel it's actually very easy. Asian cooks, Chinese in particular, will blanch meats and fats before cooking. It removes the coagulated blood, and many believe any "gamey" flavors prior to the real cooking, leaving you with a cleaner, and better tasting, dish. To blanch the fats, just cut it into cubes as detailed in the video, bring about 6 quarts of water per 1 lb of fat, to a full boil. Then, carefully drop in the fats to quickly cook for 30-45 seconds then drain. Rinse with cold water then render as usual. The left over greaves will have a cleaner pork flavor. If you are cooking a dish with meats, you always blanch the meat with ginger, green onions and Chinese cooking wine (you can use dry sherry in a bind). The meat goes into cold water with the ginger, onion and wine. Bring to boil and cook 5 minutes or so. Drain the meat and then rinse off all the scum with cold water. Drain, then make your dish. It is an extra little step but it really does make a difference in the final taste.
While I am sure pre-boiling will work any time I have rendered any fat I generally let it solidify twice. First time in a relatively tall receptical then turning out the fat and removing the non fat leftovers before remelting the fat into the final container or mold. Just what works for me.
@@derrickfoster644 yeah, that will get you better results overall (can even repeat the process once or twice), let the fat cool, discard the water and scrape the gunk off, repeat. It's how you can get your tallow to be whiter in general if your using it for care products too.
Even the music fits the Rimworld universe. Great tutorial, gonna have to try this.
I knew this comment would exist. Mood -15 eating without a Table👌
@@mota478 only in rimworld where eating without a table is more mood debuff than a your colonist seeing his friend/rival die
Came to the comments to find the rimworld peeps and was not disappointed
hello brothers
I knew I wasn't the only one who clicked on the video because of my local war crime simulator
As a small child living amongst the Eskimos, you'd be amazed at how great whipped seal oil mixed with blueberry and a little sugar tastes. We called it Eskimo icecream, and that packs some calories!
How did they mix in the blueberry? was it crushed? did they freeze the whole thing?
They soak it in urine for 3 day. The acid balances out the excess fat.
@@miguelangelcifuentescruz689 the blueberries were added intact, but of course some of them break making what would otherwise be a white desert into a purplish one. And the whole thing is kept at near frozen temp. Pure fat won't freeze up until it gets well below freezing, so it was very thick...like ice cream.
@Eddie...grow up.
@@AnAZPatriot Thanks for info.. and, as for, @Eddie... grow up. 🙏🙏🇨🇦❤️
@@eddievest4096 Eddie... grow up
My dad made another survival food from suet mix and dried fruit. He made it every time we went camping, incase something happened to us. He's an ex navy seal lol. All he did on these holidays, was teach us how to survive, we made everything from scratch, ate what we could catch, slept outside, it was quite the adventure.
I bet you have some wonderful memories of those adventures
Wow..what an adventure
Are you SURE he was a Navy seal? Call Don Shipley!!
You Americans are blessed with your huge empty spaces and thus the possibility to camp and "getting in danger".
Completely opposite to crammed Europe.
That's awesome
Oh, you made a video on pemmican, a subject near and dear to my heart. I've been making it for years, and it's nice to see someone with actual professional skills and equipment doing it. Some notes:
The traditional method used by Native Americans rarely used fruit; they'd slaughter a buffalo, convert as much of the meat and fat to pemmican as they could, then save it in pouches made from the hide. The fruit was added to the recipe later when trading with European fur traders as they were unaccustomed to the lack of flavor.
Also, as you noted briefly, you used hard fat. This is almost essential for shelf stability, as it has the highest amount of saturated fat that resists oxidation and rancidity. I've had the best success with suet or kidney fat, and that's hard to come by for me. Also, the fruit content must be completely dry and powdered for this to work, otherwise residual water will cause spoilage (as you also noted.)
From a nutritional perspective, pemmican makes an excellent part of a ketogenic diet, if made with this in mind. The typical recipe is 50/50 percent by weight of tallow and meat powder (no fruit). This results in a product that has about 70% of its caloric value from fat, 30% from protein, and 0% from carbohydrates. This does result in a greasier, oilier (when eaten) product than some people like, but I've personally found that like any pemmican it is an acquired taste.
Finally, I've never tried it, but I *love* the idea of smoking the meat while drying it! The challenge with pemmican is that you don't really want to cook the meat, you just want to make it devoid of any moisture. The lack of moisture and access to oxygen, as well as the added salt, prevents any sort of bacterial growth, so I'm happy to set the dehydrator at 105F and not worry about trying to get the meat up to more typical cooking temperature.
Sorry for the wall of text, but I love this stuff. It's way too labor intensive, and I wish it were commercially sold the proper way, but the FDA will not allow commercial producers to sell what they would consider raw meat if done properly.
Thanks again for video!
Excellent points Johnathan. The fat I ended up using was the kidney fat and it wreaked havoc on my grinder small plates. It was too hard. Had to go wide open just to get it through😁.
You are right about acquired taste. I personally liked the high fat content. Nice coating on the inside of the mouth. Next time I make it I'll do only beef and fat.
It's such a neat food to make... Thanks for the awesome comment...
@@2guysandacooler One commercial pemmican producer mentioned in email to me that they have to use 5% muscle fat to soften up the suet for the same reason.
If you ever decide to make this stuff in volume, you've got a customer :-)
I just bought some Carne Seca - Machaca @ $30 a # a bit pricey but really cuts down the labor great flavor too I add fruit have dried blueberry/cherry..and add a dribble of maple syrup Tastes like candy
Thanks bro. Your explanation is great addition to his video.
Great post, however the FDA would lying and fully incorrect if they were to say this is raw in way shape or form. While the human body has a hard time with raw meat, pemmican is technically cooked as the removing of the moisture is a method cooking (rare meat is bad for the digestive system). Authentic Pemmican was made using a fire with the meat hung high above it so as to dehydrate the meat not sear it (As I said it's actually a method of cooking so realistically it's not raw). I love these types of videos and learn so much forgotten things from you as well as others, always a nice time learning old new things ;)
My grandfather taught me how to make this as a child, and I long ago forgot. My 16 year old watched this recently and taught me how to make it again. Thanks
i play a survival game called Rim World and always wondered "the heck is Pemmican?" then just got my survivors making piles of it to live off of until i could get better foods. kinda neat to finally see what i was making them virtually eat now
i only use it when i sent some pawns off to trade beer with someone.
I never used much of it because I always got a freezer going pretty quickly, but if you can't do that pemmican is amazing
@@reklessbravo2129 can't use a freezer for travel.
@@Ghorda9 true, especially if you dont have orbital trade early on
So does that mean you gave your survivors Rim jobs?
How to make food as a survivalist:
"First we're going to need a full modern kitchen and butcher's tools..."
To be fair you can do all of this in a survival situation just not with the stuff he used.
All of the steps he used butcher equipment for can be done by hand, it’s just a pain to cut up the meat and smoke it without the proper tools
My exact thoughts. Let me go get my dehydrator I keep at the kitchen store...
Absolutely everything he did is doable by hand. As evidenced by the fact that people made pemmican long before any of these machines existed. It boils down to: dry and pulverize meat. Dry and pulverize fruit. Mix with rendered fat.
yea, im aware its doable by hand. i clicked on this video hoping to learn how to do that, then stopped watching a couple minutes in to go learn how to make this without buying all that equipment.
Growing up in Manitoba, the version we had was just dried/powdered moose, bear fat, and blueberries. There were certainly no apricots, haha.
Can you use freeze dried fruit?
Apricots make it bougie, but I would think you could improvise with just about any dried fruit. Those trad berries ( saskatoons, blueberries) all still delish. Really want to try this.
@@kathrynlysakowski1312 Make sure you start with the correct amount of fruit before you freeze dry it, so you know what your proportions are. You might have to add a bit more tallow to hydrate the fruit since it will be more even dry than dehydrated fruit.
I can imagine being truly hungry and how great this would taste. Thanks.
Me, a warcrimina...uh...a Rimworld Player: Hey, I've seen this before
That's how I even know what Pemmican is lmfao
I admit that I imprison pirates, cut off their limbs so that they can't escape, and constantly perform surgery on them to train my doctors. If the pirates are teenagers, I brainwash them and then turn them into killer cyborgs in power armor.
Man @ 5:14 that guitar riff brought me to Rimworld straight away. Tribal start here I come.
Cant like so i comment
Listen, I only harvested a few organs, and they weren’t even using them! I think...
I have been making pemmican on a regular basis for years now --my bunch prefer it without the fruit. But, I mix in onion powder, pepper and garlic powder. Ends up tasting more like jerky.
Ah, but if you're using it for survival food, it's good to have the carbs and sugars from the fruit, too.
@@hecate235 not to mention the vitamins and nutrients
@@JollywoodJoel
Use liver meat then?
Liver is plentiful today.
Super nutritious.
So are sardines. But they are very fatty.
Hmm. 🤔
@@avatar1867 entrails are not that easy to dry and preserve. Fish is even worse since it requires a ton of salt. In a survival situation the last thing you want is to consume a large amount of salt.
@@sterkriger2572 hmm.
Salt wise. I dunno.
Long as you have plenty of water salt is very good.
However yes I agree with the fish part.
Liver would be hard to dry and preserve as well. In survival situations.
In not survival situations, liver isnt too hard to dry.
I would mix a % liver in with meat. Just to enrich your food brick.
=p
Just some ideas.
The perfect food and perfect music to start a organ harvesting colony to.
took me a second to realize you weren't being some edge lord lol
Hey Hey people
@@IamOmegon Sseth here
Out of all videos, I did not expect this one to contain a comment that would make me want to play some Rimworld.
@@echoambiance4470 I love brainwashing teenagers and turning them into cyborg killers in power armor.
I remember as a boy scout on a long canoeing trip my scout leader brought pemmican. First time and only time I’ve had it but I was always curious what it was made of. His had some nuts in it and raisins. Very energizing after long 1 mile portages in muddy conditions. I still love the outdoors and doing tough trips though this will definitely come in handy. Thank you for your knowledge.
NOW WE KNOW HOW TO MAKE PEMMICAN, WE CAN BOARD SPACE SHIP BOUND TO ANOTHER RIMWORLD
You joke, but that's the only other place that I heard about this stuff before today
This is exactly what I thought of
I've actually eaten this before. I used to do history reenacting. But rimworld is the reason I'm watching this lol
Hey guys we know someone who is not in group one...... I said to much
Do you make it for the space journey or would you save it for the colonization of the planet?
For those wanting a palatable version of pemmican, this version is the most palatable version I've seen, the addition of smoke and salt both add flavor and an extra layer of preservation ive not seen in other recipes. The extra fruit sorta counters it...but so far this is the recipe I'll be going with until I find better....so far this is dam near perfect recipe
Chili flakes would probably work. I'd probably add a little chili oil directly to the tallow and let it go into solution during the melting phase if you wanted that flavor, but that's just me.
I'm going to throw a bunch of food science at you, so if you're not interested, now would be the time to tune me out.
There's actually a reason why all these are the ingredients that are listed.
Horseradish won't keep once ground like that and dried. The isothiocyanates (the compounds that give horseradish its flavor) are highly unstable. They won't last long at all. Ditto garlic. Allicin (compound that causes the pungency of garlic) is similarly unstable and breaks down quickly. Soy sauce and Worcestershire sauce have too much water.
The whole idea of pemmican is that it has an extremely low water activity and held stably so low by the tallow.
The real reason you're using hard tallow like that is because it's a saturated fat, rather than unsaturated fats. Unsaturated fats will go auto-oxidize (go rancid), but saturated fats don't. If you look at the structure of an unsaturated fat, it has double bonds between some of the carbons, which allows oxygen to infiltrate. It'll start forming aldehydes and smell like rot. Bad eats.
What you COULD add to this, particularly if you're looking for flavor, would be rosemary. Rosavins and Salidrosides (actives in the rosemary) aren't super stable, but have an added benefit of being antioxidants and will help further preserve the product.
Salt wasn't added in the original recipes simply because it wasn't readily available. It's a great add, though. Also helps keep any spoilage down too.
@@JoshuaSims1981 you are awesome
@@JoshuaSims1981 Thank you for the breakdown. I’ve always known about the Native American method, and that only certain ingredients were used for an extended shelf life. I never took the time to learn why lol. Did you know that fruits weren’t often used, and bear grease was , when available?
@@JoshuaSims1981 damn I just feel like I watched an Alton Brown skit off of Good Eats, Well done good sir.
How would adding honey do for this recipe?
Anyone else think it's funny that you have to grease a pan to make cakes pop out easy but when you have a tray full of grease it doesn't pop out easy unless you line it 😂
Its because if the pan of grease would harden and cause cavitation when pulled out hence difficult to remove, unlike a greased pan when it hardens it melts a little on contact with the pan so it makes things slide off easier
I've stored this information in my brain for any future apocalypse situations.
why when you cant just steal and kill for your food.
@@sibit1 and what happens when there's no body left to kill nor steal?
Have you started yet?
You better make some before the apocalyse
I was today years old when I learned about pemmican and I'm so excited about it! I have a lot of food intolerances, so it's hard to find survival food that I can safely eat. This fits the bill! Thank you for the tutorial!
Will still be used centuries from when you read these words
Don't be so sure, the high fat content can easily cause stomach discomfort and diarrhea in most people not used to that diet.
Now play Rimworld, pemmican challenge
Looks like a good ketogenic food
@@Big_John_C It takes a couple of weeks usually for most people to adapt. If you can hang in there and endure the discomfort (and even slight nausea in some cases), it passes. In my experience, after my system got accustomed to the carnivore diet, I noticed my eyesight improve very quickly, and muscle tone and energy increased very noticeably at about the 4th week. The only thing to be wary of is after being on this sort of diet, food sensitivity is ridiculous. I can't eat many of the things I used to love, like ice cream and cheesecake, or anything processed or most carbohydrates. Even a bite or two of something as seemingly harmless as a ham sandwich or biscuits and gravy make me feel awful for anywhere from 3 to 5 days. I love food in general and I sometimes miss all the things I used to enjoy, but the energy and that feeling of well-being that hits right at about a month of staying dedicated to this dietary regimen is really indescribable. There's no one size fits all kind of diet, and I can't guarantee it'll be the same for everyone, but for me it has been amazing, and so far everyone else that I know that has tried some close variation of this way of eating, and who were able to endure the uncomfortable transition period), have also seen amazing results, (like reversing diabetes in one case). Mainstream medicine has some things right, but they are also wrong about many things. Be super careful and do your due diligence before embarking on anything as seemingly extreme as this. There seems to be some genetic component that is way above my paygrade that determines which foods are best for any given person.
I've seen pemmican mentioned in various historical accounts and always wondered what exactly it was and how it was made. That was very interesting.
Not only does it pack calories, it packs nutrients. The higher quality the ingredients are, the better the pemmican is!
I've made Pemmican a few times.
A cube of Pemmican added to a brick of ramen makes a great healthier and cheaper lunch.
Great camping food too if you hike.
I like Blueberries and cranberries in mine. But I'll have to try the apricots and bananas.
Cranberries sound amazing. I'd go with that.
@@amberkat8147 they are super nutritious. And flavourful. Hard to go wrong
That sounds like a great idea. Do you use a special ramen, or just the cheap packs and chuck the salt-pack?
I made pemmican when I hiked a section of the PCT a few years ago. It is by weight, the most calorie dense food you can carry. It really gives you good energy too. I think it's cool that such an ancient food recipe beats out all the fancy hiking bars and other expensive modern hiking food you would buy and trendy outdoor stores like REI
"It is by weight, the most calorie dense food you can carry." ... well.. if you dont give a shit about taste, you go with pure fat.. THAT has the most amount of calories .. if you wanna taste something .. peanut butter.
@@Daiceto well, pemmican probably beats straight fat out in all the other nutrients it has lol
@@marshingo5262 sure.. but nutrients =/= calories so that doesnt matter for my comment.
I'm SOBO hiking the AT starting in July. How long does pemmican last during the summer months and does it stay in the block form?
I carry cake frosting from the dollar store. I don't think anything is more efficient than a tub of complex carbs that can't go bad .
Great vid. Love pemmican.
Nice Video clip! Sorry for butting in, I would love your opinion. Have you tried - Rozardner Delicious Dishes Reality (google it)? It is an awesome one of a kind guide for stockpiling food for an emergency without the headache. Ive heard some amazing things about it and my best friend Jordan at very last got excellent results with it.
Lovely Video clip! Sorry for butting in, I would love your initial thoughts. Have you ever tried - Rozardner Delicious Dishes Reality (should be on google have a look)? It is an awesome exclusive guide for stockpiling food for an emergency minus the normal expense. Ive heard some awesome things about it and my old buddy Taylor finally got amazing success with it.
Wtf? Bots?
hi kevin
Cool seeing you here
Thanks for the recipe! I made this when I was a young boy scout. Truly amazing stuff, and an amazing survival food. I seem to recall putting brown sugar in it along with the salt. I never used it for survival, but it made a great snack food! Dried cherries and cranberries are a great addition as well.
I worked with a guy with a massive handlebar mustache who had a subscription to a mule magazine in ND. His wife would send him food and snacks from Montana and one of the things was these little jerky like strips of bilberry pemmican. I still have dreams about how good they were. They used bear fat and it had whole dried berries in it which added some sweet spots. Shit was delicious
First Nation peoples of Canada often used bear fat for pemmican.
@@Alsatiagent You mean Eskimos?
@@terryboyer1342The Inuit are the Northern people of Canada. Little need for pemmican up there. I was thinking of the Mohawk in Ontario and Quebec.
@@Alsatiagent I watched a documentary a few years ago about Northern Canada. One of the hosts asked some natives what they wanted to be called? First Nation, Inuit etc. They all laughed and said "We're Eskimos!" That settled it for me as to who they are and want to be called. I heard in a different show a "native" man explaining that Inuit is an English made word. There was no Inuit people and they never ever called themselves that or even heard the word until recently. He said Eskimo in his native language means snow shoe maker and he and his family made snow shoes so he was an Eskimo. I imagine this info will cause the PC crowd to scream and run for their safe spaces.
@@terryboyer1342 If you were educated you would know just where your bs story falls apart you sad low-status little man. You reveal more than you intend.
this'll make some perfect backpacking food, carry it in a backpack with some condensed or powdered broth, some dried herbs and you got a few days worth of good stew without all the weight. Great video.
dont know why this was recomended to me by youtube, never heard of this food, but i like the video, and now i want some :)
You clicked on a video at some point, then this came recommend. It was what happened to me.
Same here
Same here.
Why am I here
In the same boat mate
I suggest using freeze dried fruit instead of dehydrated makes it lighter and easier to powder tastes amazing.
I will say this. When I was a kid, we had harvest festival at school when we donated a tin of pineapple chunks or whatever to a local OAP home. When I started to grow food in my garden, I suddenly realized "hey, how do I keep this stuff over the winter?" Suddenly, you realise why harvest festival was a thing, it meant you ate until next year!
This will be perfect for those times I am stuck behind more than 4 cars at a drive-thru and can’t wait an extra 5 minutes to get my burger. I can’t thank you enough for this timely video. Keep on survivin’!
What.
lol
Of corse he’s going to love his own pemmican he just spent 18 hours making🤣. But I think you did a great job, and even if it tasted gross I’ll tell you what, in a survival situation, you-would-not-be-complaining, much love!
Not everyone loves their own cooking. But when you actually make something that does work and taste good, of course you would be proud. I have many and tried to cook many things that were just HORRID. Comes from experiencing fails and wins.
honestly i couldn’t imagine this tasting bad, even though everyone is saying it does. It looks like it tastes amazing lol
People will starve to death even with full shelves if they dislike the food psychology of food is also important
@@williamwagonfield9603 If there is food on the shelves, people will NOT starve. They know to either eat or die, they will choose to eat. Put a can of dog food in front of two starving people and they will either eat or die. It's really simple. But my original point is that a chef should NEVER be happy with what they fixed since they should always try and make something better. I can't bring myself to enjoy my own recipes since I am the one usually cooking them, despite it if others love it or not. I am always asking for ways to improve or make it better.
@@dragnridr05 lots of people starved because they are disgusted by what is edible. Insects, worms, eyeballs, etc. even the vikings in Greenland starved because the didn’t eat same foods as the Inuit.
Wow, really great presentation on Pemmican. I watch a lot of food prep channels, and this video is like the gold standard. The exact right amount of information and the exact right length. Informative but not too wordy. Great camera work and great pacing. Wish everyone in food prep copied your style!
Okay but offer this at a dinner mixed evenly with really dense brownies and watch people's faces of utter confusion
@@cavedmanjim249 +1 for the hard tack idea! That would probably be pretty good. 👍 Add a few tots of grog on the side for full authenticity.
From a sailor from 🇨🇦
@@cavedmanjim249 I remember hearing something about using pemmican as a sort of spread for hardtack. That and letting the weevils chew on it for a bit
😆🤣
I would love to put chocolate frosting on the top and enjoy the reactions as they bit in!
For good camping trips when I was a kid my dad and I made pemmican, Jerky and hard tack. We'd dry fruits, bring nuts, cheese, and some more typical items like bacon and normal bread. We'd fish and find mint in the woods. Lots of apples, onions, garlic, carrots and potatoes.
That sounds all some!🤗
We use the left over trimmings from hunting carcasses and when we butcher a beef. We make ours, we stay more on the dry side. We love breaking the cakes to form a stew or soup, or in an emergency, we grate it over polenta or rice. We too add salt, it also helps in preservation. But the natives would use wild celery and break it down and warm with the tallow to help it preserve the pemmican. I found when we made ours too moist, that the tallow would turn bad even after vacuum sealing.
interesting that they used wild celery I have some powder that I made from home dried
Celery has a high sodium content, so would have been a natural source of salt
You can if you don't want to use the hard fat, use pure honey and bake it for 40 minutes in a medium oven... The reason why they originally used the fat was because they didn't have sealed containers those days.. Honey is a natural product and does the same binding. We add sesame seeds and make it much thinner like a "shop health bar"... Happy to see others making this wonder food.
salt for iodine is helpful too, keeps ya from getting goiter. I'd always consider salt a necessary resource. Without enough of it we can't conduct the electric signals for our very needed organs.
That's how marathon runners "drown" while running a race, too much water.
Most salt nowdays is not iodized any more. Make sure you read labels.
@@rockjockchick ? Most
I live in a land locked state with no salt water. If you want 'fancy' non iodized salt you have to reach for the very top or very bottom shelves XD
@@GrifoStelle I live in a country with literally thousands of km of coasts and I dont think I have ever saw non iodized salt. That guy is tripping
@@AndreLuis-gw5ox Sea salt and table salt and kosher salt are all non iodized. Iodized salt is nowhere near as popular as it used to be because people have realized it tastes terrible.
I have been making pemmican for 50+ years. My version is a little different than your's but similar ingredients. I hand chop everything with an Ulu in a wooden bowl before adding the tallow. I found that it has better mouth feel with a coarser chop rather than powdered meat and fruits. Dried apple works well too. I use apple and apricot finely hand chopped. I salt to taste before mixing with tallow.
Cut into 1" cubes it really does make a very nutritious high energy "snack" while in the woods hunting. Still my preference for meat preservation is air dried sausages and salamis.
Air dried sausages AND what David?!?! You left us hanging bro!
What is your measured ratio of dried meat to dried fruit? Then how do you measure the amount of talow to add? Thank you in advance, Rey
@@dasgoat76 I watched a video and the man in that video made air dried jerky. He took the marinated meat and placed it on those cheap white pleated central heat/air filters stacked about 4 or 5 on a box fan laid flat between 2 chairs with an empty one on top and a bungie cord to hold it all in place and just let the fan blow through the filters for a few days.
@@MA-mh1vs aren’t those made of glass fibers?
@@Fincayra15 I should have clarified he used the white pleated ones but he used the cheapest of those types. I corrected my other post.
I would honestly love to see you do a playlist making these survival foods. I will definitely be trying this recipe in the future.
Love the smoker! I have had a number 1 for about 20 years and have not had a single problem with it!! I only wish there were bigger ones when I bought mine!!
This looks absolutely delicious!
When I make pemmican, it tends to be as a long-term storage option. In that case, I would lose the bananas (the fruit is meant to increase acid levels, which helps preservation. I would also add more tallow - enough that there's a layer on the outside, sealing the meat within. This sort of pemmican is typically broken up in a stewpot, with some greens and maybe a thickening agent (cattail or acorn flour was traditionally popular in my area); it's an ingredient, rather than a stand-alone food.
That said, this recipe looks like a great option for a camping trip, or some other situation where it only needs to keep for a few weeks before use - and that pecan & apple smoke? Glorious! Thanks for the ideas!
Purslane is also a great thickener.
Wow you have got some kitchen equipment!!!! And I love the mystical magical history you evoke when you speak about how it's made! Your comments about the traditional techniques transport me right back
Great video chef. I have done similar versions using salmon belly, blackberries, honey,salt, black pepper, suet and pinenuts from the Pacific Northwest.
I've totally seen pre-rendered beef tallow for sale many, many times at the local Winco market.
TH-cam algorithm is something else. Been watching rimworld play throughs and then this pops up in my feed. Neat video
I’ve made pemmican a few times based on TH-cam videos and once from a book. Yours and the books version are the best looking and tasting version I’ve tried. I used Strawberries, Blueberries and raisins in my most recent attempts and loved every bite of it.
Have you tried making Biltong? I wanna try that next myself and see how long it holds up in the pantry.
I am from Cape Town in South Africa and that is my all time favorite to make, biltong and droerworse (dried sausage) many ways to make it. We also make a lot of dried fruit here, I have now learned how to make tallen so I will mix them up and be creative 😉
The best instructional video I've ever seen. Well done! Thank you for not having music in the background.
This has helped many a colony stranded on a harsh Rimworld
its almost comedic that this is a sort of throw back to a lost era of food from back in the day, and the process to make it involves all these modern industrial grade equipment.
It doesn't. Modern tools make it easier is all. Indians would've used a blender if they had one. You can pound it with a rock. I saw an indian video doing just that. All you need is a pan to render the fat in and a stick and a rock.
we have been using tools for thousands of years why is him using modern tools make you so mad when you damn well know he could do it the way it use to be made.
EXCELLENT. Mine came out great. Made a ton of it. I marinated the beef in Allegro Marinade before drying, which automatically adds the perfect amount of salt.
Makes all the difference in the world, and adds a measure of a sodium preservative as well, extending shelf life. DELICIOUS.
60 years ago reading Western novellas pemmican came up all the time. Always intrigued me.
Pemmican can be used to make a nutritious soup in the winter , also great for old , very young and anyone who is sick.
What is the recipe for the soup?
There isn't really a recipe, you just put a few chunks of pemmican in a pot of water with or without vegetable s and cook. Adjust for taste and texture and eat.☺
I’m pretty sure that’s the best looking and best explained pemmican tutorial I’ve managed to find. Thanks very much 👍
Ohh I could definitely live off of this! All of those ingredients sound like my preferred flavor combinations...beefy, smoky, tad salty n sweet nommmmmmm! Sooo wanna make this
Wow just wow. Excellent man, packed with info and I'm so glad you made this.
He didn't look keen on putting that in his mouth, made his eyes water : )
My grandmother made this for us when we were going up into the mountains for a long time, she used elk, beef, deer and we got the honey and fat from all of this. Its funny how you made it .....cool
Extremely grateful for this comprehensive video. Thank you for walking through each step with the raw ingredients!
awesome job with this video! Very informative and detailed. Thanks
Wow, I had never heard of this food before. I imagine this would be a great emergency preparedness food for diabetics as they could omit the fruit.
Then it would just be dried beef with fat kinda odd
I bet if they lived on this awhile they wouldn't need to omit the fruit- besides the fruit provides fiber.
I skip the fruit when I make it. Dried beef, tallow, salt, pepper, dehydrated onion, and garlic powder. When I need it I can eat it like that or sometimes putting it in boiled water and let it dissolve it becomes a beautiful broth. I suppose you could dehydrate some veggies too and add it in. Hmmm never thought of that! But this also looks good. Having the fruit in there gives more of a balance of nutrients and vitamins too. Thanks for the video!
Great idea! Different recipes for different uses! One with fruit for eating straight, one with onions and garlic and herbs for making a soup.
Yeah I would try that. Mixing dried meat with fruits seems a bit weird to me, but dried veggies and garlic and onions sound great.
Finally a taste test without an instant yum reaction!
Discovered your channel reading a prepper article about pemmican. So impressed. Even though I’m vegan I still believe these ancient traditions are worth knowing. I have an abundance of squirrels, groundhogs and raccoons on my property. I mean they eat my garden so I get nothing. In a survival situation I think they’re the better option.
Subscribed.
Wow! As a city kid, I never knew there was such a thing…total mind blower🤯👍🏽
This video really shows the effort that goes into making real pemmican. It seems most people think you can just dry meat, mix it with berries and form it into bars.
Pretty much what he did
why is there a man intentively staring and talking to me without moving his mouth in the intro
LOL, I thought the same thing!!!
take a shot every time he says Pemmican
Mind control
Prediction: Ventriloquism is going to be BIG in how-to videos on youtube in 2021.
@@myfrequencies1912 that will be a trip. My mom was just saying something similar
You can also try powdered nuts along with the powdered fruit, plus sea salt if you don’t want to use table salt. Basically whatever you have on hand, no need to go out to the store to get stuff unless you are out….
The fluffy meat powder reminds me a lot of shredded jerky they used to sell when I was a kid. The jerky came in a box like a plastic snuff box (like Skoal) so kids could pretend they were dipping Skoal by putting a pile of jerky powder in their lips.
God that sounds delicious
5:09 the acoustic guitar.. this guy knew what he's doing..
So, I'm not a survivalist or anything although I do camp A fair bit and I have anaphylactic allergies to egg and nuts. As one can imagine this prevents me from eating out at most places or relying on restaurants and or provided foods whilst traveling, limiting my ability to enjoy relaxed vacations or long road trips, and the like. Thank's to this channel I've been making pemmican to use as travel food and It's been working for me quite well over the past few weeks. Awesome channel with really educational and useful/ practical content.
Love from down under.
Great use of pemmican.
Now that is the Best survival food i have seen @@ !
Great video!
If you want to have a really long shelf life though, take out all the fruits. If you want the pemmican to be optimally satiating for survival also take out the salt.
Source: The Fat of the Land by Vilhjalmur Stefansson.
so youre saying adding salt reduces shelf life?
@@Donninator1 I believe the main concern would be dehydration and over consumption of salt.
Have had some homemade pemmican but they kept the fruit (blueberries) whole. It was fairly bland until you bit into the berries as they rehydrated. I like the video, and will be trying this out when I get my place in about a year.
Just don't have the equipment around here.
Ancient native Americans were technologicaly quite advanced using all the dehydrators, ovens and stuff to make this.
Smoking would do the trick
They were so technologically advanced they lost all their land in 50 years.
@@gix_d to be fair, they did get ALL of the diseases before we came back to take all the land
If the humidity is below 50% with a breeze you can dehydrate anything. The issues are animals and insects. However dehydrating in the wintertime makes it very easy. Wintertime beef jerkey is my favorite just using my screen porch.
You didn't know that food processors are an old world invention?
this guy has made a superb video. it is an absolute joy to watch. it is condensed, superb exposition on this storable food. i also like him! i go on a lot of amateur video sites and they have information that u-tube bans. however, we all discover how specialized the art is of doing great videos. one thing that happens commonly is the "look at me!" sense many videos have. anyway, priceless information here presented as directly as possible. you do not need the equipment he uses, but -at the same time- you need to be very aware and observant to learn to succeed with your equipment. best to all
"Ingredient 1: Beef Fat"
"Ingredient 2: Lean beef, fat trimmed off"
I'm reminded of baking recipes:
"Ingredient 1: Unsalted butter"
"Ingredient 2: Salt"
Tallow and beef fat are not synonymous. Rendered fat has a very different shelf life whereas if you include beef fat in the recipe, it will spoil. It's the same difference between butter and ghee. It also changes the nutrition and flavor slightly.
@@Hannah-zc8gn whats the difference between butter and ghee though?
@@angel_izer8134 Ghee is clarified butter; that is, dairy fat with the milk solids removed. The analogy above is a good one; when you take your suet and render it for tallow, you will get little crispy dried bits (that are quite tasty with a little salt as a snack, although many just discard ....) that aren't pure fat, so making tallow is 'clarifying' your fat.
@@brendanlitton9950 Its also water that is being lost in the rendering process as well as the dehydrating process for the meat right? Maybe im wrong but as far as i know one of the reasons that beef goes bad without preservatives is that the water in the meat and fat is a breeding ground for bacteria which lead to the meat going bad.
some people are SUCH idiots. i just.... (did you vote for trump?... asking for a friend)
I've never been in a survival situation before, but if i ever am, i hope to have all that equipment and ingredients and fuel available to me.
Actually, this stuff is what people made out of leftovers in the fall for winter shopping, er, hunting trips in case your luck was bad and you needed to spend a few days to get home.
I think the idea is to make the pemmican BEFORE you find yourself in a survival situation... It's true that he has some technological advantages, but the traditional methods would probably suffice. I don't think I'd try to keep something with that much fat in it for the long term, but I'm sure it would be fine short term, especially if vacuum sealed with an oxygen absorber in the bag.
@Brock O'Dalaigh Wow. Maybe consider decaf.
My god, i havent made this stuff since i was a little squirt back on the Rez. We did things a bit different, using a smokey low burning fire, and wet canvas or leather tarping to make a sort of mobile smoke house, but i remember the time we used bear meat to make it, and well, the flavor was something you cant describe in English, and makes me wish i had practiced my Algonquin a bit more.
I've only had it a few times in my life. Most of the time my mom stops at the dried meat part and we just eat that lol, but my sisters do know how to make it as my family is a traditional one on my dad's side. my moms siblings can't even cut meat or hunt but my mom and us kids can, while on my dad's side its all hunters n singers.
Ok, you make at First Lard (German Schmalz).
Here we can buy it.
Can you buy in America Lard?
Those people who say its dry and tasteless should try starving before they eat it. I bet it will be the best thing they ever had.
@Offda 079 exactly what I was thinking, making it into a broth in the morning
@Offda 079 breaking up a cube in a beef bone broth seems the ideal way to go, maybe add some rice or noodles if handy.
@@formdoggie5 . We actually have almost similar way of food preserving method we called meat floss which is almost like the meat powder only more fibrous. We also add chili, salt, spiced to it and keep it in floss form instead of solidified. Then when we want to eat,we just add it to rice, porridge, noodle, and even bread.
And yeah, some of the spices we use are not just give flavour but also act as natural preservant agents.
Make hard tack to go with this. Combine both into a “soup”
Although I have never tried Pemmican, you might want to add a bit of honey on top of it for extra flavor. I have read of the Native Americans doing so well before white man came on the scene, (and I believe that it was so noted in some journal written by a trapper, but am not really sure on that point.) The Honey would make it more platible and add much needed sugars to the diet in winter times.
And honey also lasts a really long time, nature really is nuts
Honey actually helps preserve them more iirc, which is a nice bonus to add.
@@souffle420 oh yeah doesn’t honey have some like natural compound that resists bacterial growth? Honey is awesome
Are there native breeds of the honey bee? All the bees that exist in the USA now are European. All native honey producing bees are in the tropics. There were honey bees in North America but they died out millions of years ago.
@@bluebalute tragic
As a european, I had no idea such a thing existed, but sounds quite interesting for sure.
I know it was very common during the frontier times of the US usually made from buffalo. Not sure about when it was originally invented.
It's From The Middle East And It's Called Hashish
@@drawincode1800 so native Americans are middle east. Every culture came up with something similar. The fist recorded use was in east asia.
You need to read and watch more Western then ;)
@@drawincode1800 lmfaooo nooo
Great video. Currently in the kitchen and preparing pemmican for the first time.
At least he has a table so no -4 mood modifier
Pretty sure it's a -3 ate without table.
Didn’t eat with a table and it was dark so now gonna go set off the anti grain warhead stockpile
This post was made by the Rimworl- I mean Human resources department
''mmmmm, beef powder'' are words i never thought id say
Thank you... on the farm i would look for arrowheads. I found a small dried skin sack of pemmican. It preserved the skin. It was very old. I did not know what i found.
Surviving in the wilderness.
step 1: obtain $100,000 worth of industrial-grade kitchen equipment
Unfortunately, the native Americans didn't have all of this specialised equipment... they got it from the Incas.
... the Incas, of course, were fortunate enough to have access to Amazon. ; P
@@garychap8384 Yeah shipping wasn't as good back then, and if you think amazon has bad work place culture now WHOO you never had an Aztec manager.
@@Witchtheif89 I heard that the customer experience outcomes were so much stricter then ... if you made one mistake, heads would roll : O
The bosses had it good - but at the bottom of the pyramid, it was a jungle!
@@garychap8384 Yeah I know. Every day felt like I was on some kind of sacrificial alter or something. It felt like they terminated people just to make the sunrise at a point. Overall I'd give it maybe a 6/10 because I mean hell... at least it's not telemarketing.
@@garychap8384 good one
That looks amazing. The best-looking pemmican I've seen.