Pemmican the Greatest Survival Food
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- เผยแพร่เมื่อ 14 พ.ค. 2024
- Printable recipe below! We're going back in history with this recipe of pemmican the ultimate #survivalfood
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I love these videos with a history lesson included. Always so interesting to me. Puppers & pemican, a great combo.❤
Glad you enjoyed it
Me too!!
@@CowboyKentRollins Really love your videos, not least these historical ones. Greetings and prayers for you and Mrs Rollins from Wales.
I would love to see some more content in the same vein as this. Very interesting stuff.
@julianmeek2156 thanks so much
My great grandmother made this every fall and kept it in a cloth flour sack hanging in the kitchen. She would on occasion give us a piece every once in a while till spring. Then she would start gathering wild berries and any sweet potatoes she had left over and dry them. For several months she would calmly gathered berries some she dried some she canned. Buy early fall she had her meat, dry berries and sweet potatoes. She would then work to make her penny she called it. What she always said "it's in case we don't have enough winter meat" it was absolutely delicious with the sweet potato added it made the berries sweeter to. My great grandmother was Indian and she grew up having it along with her favorite flour sack cloth she used for so many thing. She maded her young children clothes out of the cloth. She could take anything and find a use for it. Knew her plant medicine to. I had this wonderful woman in my life till I was almost 19 years old what a blessing for all my cousins and I.
My grandmother told me about this. She grew up in the Great Depression and she would tell me they lived off this, would mix it up with potatoes and carrots they grew on their farm and made a lot of stew with it. Probably saved their lives.
Tough people they were
This is good to know may need it one day.Blessins to you Shannon and the pups
My daughter in law has made stews and soups while camping from jerky. Came out good.
I had depression era Grandparents and sure miss ‘em! One older gentleman told us he ate fried oysters and biscuits ( sounds delicious) for weeks.
My grandparents would live off lard sandwiches for long periods. Just bread and lard.
Hi Kent, love your channel. My tribe, the Turtle Mountain Band of Chippewa, originally from Pembina, North Dakota, made Pemmican. The recipe was bison and cranberries. Cranberries has a natural preservative. You really can't use any other type of berry because it won't keep. We traded over 100 tons of Pemmican a year to the North West Company, Hudson Bay Company, trappers and new settlers from the town of Selkirk, Canada and around the region who would have perished without my tribe. We also fought the Pemmican wars and won. Overnight the buffalo disappeared. Some think it may have been a pandemic, others think it was the US government to eliminate a food source of a potential enemy. Anyway, thank you for shining a spotlight on a food I like to think my people invented.
Important history! Thanks for this. The rules are a little different up here, aren't they? Winters get long and harsh sometimes and it's gonna get "real" if the power ever goes out.
Thanks for sharing. Buy more guns.
@@newfreenayshaun6651 just ammo for the ones you have.
You sir have no idea how much a 100 tons is or the fact that to do this you would need to start with 2 or even 300 tons of meat.🤠
@@bobm7275 not my figures. Historical records, thank you very much.
in the old days it wasn't so much about how good it tasted as how well it kept you alive, we got it so easy 🤠👍👍
No no, taste was absolutely still a factor. Otherwise they wouldn't have bothered with the aditional fruits most of the time.
That's why a lot of people won't make it
We'll need stuff like this before too much longer. The Democrats are going to make sure we're all too poor to afford food and those who don't know about survival food like this....won't.
@@southerninterloper4107 I'm afraid so
You just said a mouthful. Jim Bridger called it "Food for the Starving Time" mid winter when game was hard to come by. And you at Pemmican, too stay alive, till something better came along.
Hi Kent
From one old outdoorsman to another, i found that by boiling your raw fat in water it renders off without burning or overheating. All you do after you have boiled it for a good while is to turn off the oven and let it cool. Voilá, perfect cake of white rendered fat floating on top of the water!!!
Lift it off, scrap underside of any meat fragments, dry underside on a kitchen towel and you have got yourself a class act of the cleanest most beautiful cake of fat.
Water of course for them hungry doggies or save it for stews or soups to add a delicious flavour.
The meat at the bottom then refried to make them cracklings.
Mmmm mmmm
Too easy
Great advice. This same process works great when cooking beans and ham hocks. There's bound to be some fat, and letting your pot sit overnight in the fridge after it's done cooking leaves an easily skimmed layer of fat.
It called wet method.
Sir. Are you referring to boiling in an oven or on top the stove in a pot of water ? First you talk about boiling then turning the oven off. 🤔😖 may I ask ou to clarify the process you use again please. 🤠 Thank you
@brad2548 the issue is not the heat source. If on a stove top, turn it off and let it cool. Propane/lpg/lng can be left over the burner that is off. An electric stove top with a solid heating plate will keep the pot hot for far longer, so its easier to move it aside to cool, or leave it on the switched off plate overnight to continue boiling and cooling slowly, as long as there is enought water in the pot
In a campfire, its advisable to remove from the fire heat source and set it aside to cool, other wise you can boil it dry and risk loss of everything, including the pot.
Hope that helps.
I do this with my instant when cooking fatty meat, pork, chicken etc. I freeze the fat separate from the broth and add fat if needed to soups, stews or roasts if it's too lean.
My wife has been thinking of making this. I shared the vid. May our Father bless you and everyone watching.
This is a survival food. I dont think your American diet heart would be able to handle it, let alone your taste buds, its not good. God bless just looking out for a brother since Pemmican got popular in TikTok and TH-cam, everyones and their wife has been asking me for tallow for pemmican and complain when I ask how it was. It always goes straight to the trash.
I met a old farmer who told me that when he was a boy in the 1940s his father was bulldozing bush with a Cat and these white powdered balls about the size of a basketball started to appear in the spill dirt . They stopped to investigate and it was a old cache of Native Buffalo Pemmican. He said the burnt some of it and it still had a fatty meaty smell to it.
I lived next DOOR to a NORA SHACKLETON She was 94 Years old when I moved that was 10 years ago ! She told me many times that her Uncle was the Antarctic explorer! She lived alone I did my best to help her along till I moved what a GREAT LADY ! She made enough to keep her house by Sewing Clothes for People ! This was in Denver Colorado so if you know of her let me know !
Wow, I've lived in Denver and the suburbs around all my life, never knew
That's really cool!
Interesting. I'm from Denver, 1977-1999 and family still lives there, but didn't know about this.
My sister was a tour guide at the Molly Brown house in the '90's. While the Titanic wasn't an exhibition, she's known for helping others survive the disaster.
What a great shoutout to those who came before us! Well done!
When I was in grade 3 or 4 in northern Alberta, one of the teachers who was native Canadian, either Cree or Dene, brought some pemmican to school. It was in a rawhide bag, about the size of a cantaloupe. She said that as her ancestors moved from winter grounds to summer grounds and back and forth they would bury the bags along the way so that they had supplies where ever they went. She didn't open the bag, but did mention that it was still edible, and quite old. This was in mid 1960s . A wonderful community we lived in then.
Great story
I’ve tried “authentic” pemmican at Fort Bridger, Wyoming once, made from dried powdered bison, tallow, and serviceberries, I love it! It was preserved in rawhide parcels that were often stored in places natives or trappers planned to be in the future, Cache Valley Utah was named after all the pemmican caches that were found there.
Shannon's brutally honest but remained kind. Love it.
I make mine exactly like this but I skip the berries and use dried mushrooms.
I find that that really boosts the flavour.
Thank you both 🙏 ❤
Sounds great!
Does it work any dehydrated vegetables? Corn or peppers?
Good day. Can you add herbs and spices?
Most people i meet seem to think that people in history were a lot dumber than we are today. That is simply not the case. They just didn't have the accumulated knowledge that we have today. The fact that drying food, pickling, potting, and other methods of food preservation were discovered and used world wide argues otherwise. These techniques were discovered the world over, and used the world over.
The simple fact that you could take meat and fat, both things that didn't keep particularly well, and make a survival food that would keep for months at a time, yeah. Add in berries for the vitamin C (and others) you had to have, and you have a survival food that works.
The thing is the people back then would laugh at the survival ability of 99% of the people now. We lose electricity and most of the 'civilized' world will be ded in a month because food preservation is dwindling practice and too much of the food we have will spoil before it can be eaten.
@@divemonkeys Indeed. When the Covid deal started, it was funny to see the stores bereft of toilet paper and fresh food.
Mean while, the canned and dry food isles were FULL of food. Made me laugh.
I don't need toilet paper, i have a shower if i need to wash my butt. I don't need fresh food, i have canned and frozen.
Plus, i live in a hurricane prone area, so i always have canned food i can eat cold or hot (in case of the inevitable loss of power). And i could probably go a month on just the stored food i have on hand which doesn't require refrigeration. Water, especially in a hurricane, isn't an issue, it's raining BUCKETS! LOL!
Some years ago, in a TH-cam comment, someone from Norway described how he in his childhood had seen adults preserving cabbages in large sealed cans underwater in summer , in the nearby lake, to be used in winter. I think the lack of oxygen and cold water helped in preservation.
@@sauravbasu8805 I think that most cultures have their version of sourkraut. One of my cousins married a S Korean woman. Their version was stored in a clay crock and buried to store it in the summer.
@@sauravbasu8805 Yep. That's why you see oxygen absorbers in a lot of preserved foods today. Helps the food keep longer and taste better.
Ah, bars of soup. I have a feeling we're all going to need to do things like this before long. Keep up the good work, Mr. Rollins. You're a good man and I respect you a great deal. God bless.
And God bless you as well
The Hover stew recipe may be considered to be a gourmet feast.
I have some friends that live way off the grid in Alaska and they keep a 3 0r 4 year supply of this for the winter. They have a recipe they call "Root Cellar Stew" using Pemmican and what you have stored for winter. If you are looking out at 5ft of snow in a warm 50F cabin it's darn good.
Indeed. Hunger is the best seasoning! ^-^ Been hungry enough to eat rancid meat before, and it's not a pleasant way to live. But you do what you have to. It was bear meat that my father shot as the bear was climbing up the tree to kill him. That was a hard winter. But the bear was dead, and you eat what you have available. Greasy, gamey, nasty meat, but it kept the family alive. And it wasn't all that great after a few days, thus the rancid part.
@@jeromethiel4323Interesting indeed. Where was your family cabin when the incident happened ? Did you live in a really desolate area ? I would love to know some of the background story, if you are willing to share.
@@sauravbasu8805 It was a ranch up in the mountains of eastern Montana. My father got treed by a bear when he was out hunting. Managed to kill it eventually, and then had to drag that bear carcass back to the house. I was raised that you don't waste food.
It had been a hard winter, which was why the bear was out during the winter, and my GOD that meat was gamey and tough.
Ended up going rancid, but it was meat. We had canned vegetables from the garden, and potatoes, but you need protein in your diet.
So we ate that nasty, gamey, rancid meat. It was that or go hungry. and it you decided to go hungry, the meat just got worse. Best to eat as much as you could.
@@jeromethiel4323 bear like duck and raccoon all need par boiled before you really cook them to get all or at least most of that oil out. As to rancid meat at military sere school they taught us that if you boil something long enough it will make it safe. They took a opossum that was killed on Monday let it hang in 80deg weather and made soup on Friday that everyone had to eat a bowl of to pass the course. I will only ever eat opossum if I am going to starve.
@@168Diplomat Well, my mother didn't know that! LOL!
From a history teacher... Keep the history coming. Making pemmican is on my to-do list for life.
I made this about two years ago, I added some raw honey and walnuts. It works when there is no other food. Thank you for sharing your cooking knowledge with us. So grateful for you Ken and Shan!!! ❤💯🙏
Walnuts and honey would make this better.
Oh, honey is excellent, as it is also an anti-bacterial. So calories and helps prevent spoilage. And the nuts, excellent source of key nutrients and fats. But i'd still include the berries if at all available, for the vitamins.
Nobody want's to suffer scurvy. It is awful, and can be fatal.
@jeromethiel4323 Oh yep I put dried cranberries and raisins in too. I used bacon grease from the bacon I put into it and jerky as well.
A relative of mine suggested some honey.
I started experimenting with making jerky last month. So I can make pemmican. But also so I have a good simple jerky. All I do is a salt brine for 24 hours, then dehydrator for 12 hours. My goal is to have the meat taste as natural as possible.
God bless you, Cowboy Kent ✝️💜 You are a blessing to all of us! I'm so glad I discovered your channel!
Thanks for watching and God bless you
This was probably one of the most down to earth videos I have seen in quite sometime. Mentioning the history of this, along with references to both "The Endurance" and Reagan's quote made my day.
So glad you enjoyed
I'd heard of pemmican of course but never knew how to make it, so thank you! I have fermented a lot of veggies in preparation for an emergency and now I can add this meat supplement to my food storage! ❤🇺🇲
Hope you enjoy
I just started fermenting foods. I started with kefir last fall. I'm now making sour krout. The kefir is amazing! I was able to go off one of my 2 blood pressure meds since I've been drinking it.
@@StuckInNy I'm not familiar with that. I have fermented cabbage, carrots, red onions, peppers and cucumbers. Growing my own Idaho and sweet potatoes, tomatoes and green onions, jalapenos too.
Kefir is amazing. Such a great health option those who are intolerant of lactose
@@StuckInNy
Probably the 12th pemmican making video I have seen, but the most honest at the end. Happy to have if ya need - Don't want to eat on purpose - HA. Loved the Reagan quote.
Some company has started making carnivore bars. Very expensive. Sounds like pemmican though I have not tried them due to cost. Very popular in the carnivore diet community though.
I’d love to see more of these preservation / preparation videos. Keep up the good work!
You got it!
I made some for the first time last June, turned out great. I rendered the tallow from beef hard fat, and ground up my venison the same way. In addition to the dried blueberries and cranberries, I added apricots, as well as a bit of salt and some honey. Pressed it into a pan about 1" thick, and cut it into 6 oz. blocks, then vacuum sealed them. Flavor was like a good granola bar, but a meaty one, haha. I've kept one to test longevity a few years down the road as well.
Hard times are here,our land of plenty and freedom is at a extremely high risk!!!!? Thanks to our incompetent government,who would of ever thought it go down hill!! Kent and Shannon thanks for lesson on survival food please continue with other types of such foods!!. God bless!!🙏🙏
Lol, it's always been hard. The lord Jesus Christ promised it would be.
My family grew up as migrant workers, large families, now they are teachers, pilots and lawyers.
Get off youtube, and make your way on this world.
I have had pemmican before. I got it from Cree Native vendors at a food stall, at a food festival, in Edmonton, Alberta, Canada. The Cree are Canada's largest native tribe. They go from British Columbia, to Newfoundland and Labrador. I've even heard about pemmican that farmers found in their fields, in Saskatchewan, that was really old and it was still edible. Pemmican is a very nutritious food. You should do a collaboration with Jon Townsend on other historical dishes. Cheers, Kent and Shannon! ✌️
Thanks and he is good people for sure
Tasting History with Max Miller also does another excellent video on Pemmican and Rubaboo Stew!
@@jodyserner1229I saw that too. You are correct. Cheers!
@@jodyserner1229 I watch him too (and Jean Pierre). Will have to check out his pemmican vid.... Thx!
I make this religiously. I eat it every day for lunch at work. It's small, I don't have to buy ice.... packed full of calories. Love it!
Cowboy Kent Rollins,
We love and appreciate
you and your wife.
God Bless 🙏🇺🇸🙏
This is a new one on me my kin folks came from Oklahoma, Missouri, Texas, Arkansas during the Depression I knew about SOS, Potted meat, Spam, & of course jerky, Rabbit Stew. Thanks Cowboy Kent Some youngens today do not know how bless they are to live here in the good old USA
I first learned how to make this through Townsends, and tbh, I never expected it here. I'm glad to see you cover this amazing innovation of the natives. It made the western exploration possible.
God bless you Kent ! Love and respect for you and Shannon and the puppers! From a disabled veteran who appreciates what you do! Thank you and God bless you all ! Have a wonderful weekend and keep up the education of our nations past and what service members have sacrificed for! Thank you again sir for the respect that you have for thosr that have sacrificed so that you are able to do what you do! Jerry Hammack former member of the United States Army and Navy!
I make my own tallow for frying and candle/soap making. You can put the strained batch into a bowl and into the fridge. Let it cool and scrape the sediment from the bottom, put back into the pot, heat, and repeat. This will take the debris and purify the tallow which will make it more and more tasteless and pure white color.
Great tip!
Love this type of stuff you cover keep making these videos Ken
Thanks, will do!
Good afternoon from Syracuse NY everyone thank you for sharing your adventures in cooking
Howdy Earl hope your well my friend
I'm doing good thank you for asking my friend outstanding video
Hi Mr. Rollins this is Bob again. You know back when I suggested you do video on Pemican. I had no idea that you would actually do it. Not only the recipe of it, but the history of it too you know how they say history has a tendency to repeat itself. It’s real good to know the past so we can prepare for the future. Thank you for this video and may God bless you.
I think your history episodes are my favourites.
Thank you for taking time to watch
Kent over here, being my most favorite, wholesome content creator. Up there with John Townsends.
Thank you, Kent Rollins for sharing, teaching, and posting such a great video, and honoring my people: Indigenous Native American ( American Indians). You are much appreciated. The Anigiduwah (Eastern Band Cherokee in NC.) Used Huckleberry, Backberry, and Strawberries as well as many others from late spring till late fall. I still like to make and eat pelican. God bless your channel cooking, and puppies. Sincerely, Tony Walkingstick
In Northern Mexico, traditional dried meat is cooked with eggs+tomato+onion+chili or better known as 'pico de gallo', fat+dried meat+pico de gallo in a flour tortilla =burrito. GREETINGS, a hug KENT.
Never heard of pico de gallo with eggs, very interesting!
Thank you my friend sounds good
Cool to learn more about pemmican. I knew they used to add saskatoon berries and other wild berries for some flavour, but I doubt they ever added the coffee "cherries" shown at 1:10 of the video. 🤣
Thanks Kent and Shannon. I have been looking for a pemmican recipe and you pop up with a good one! God bless you all! 👍😀
And God bless you
We should probably all learn to make pemmican and hard tack just in case. Thanks for this great tutorial!
Cowboy, will you do a collab with the French Chef Jean Pierre? Teach him how to make beef enchiladas and have him teach you how to make French cinnamon rolls. 😉
I also watch JP and Kent
Well hello friend! onyo is always number first
@@terryboyer1342 unless there is bacon. Then bacon is number first.
Yes, that would be awesome!!!
Would love to
Thank you cowboy.
I know a lot of people don't want to admit it, but the truth is for all the wonderful things we have been blessed with today there are still no promises hard times can't come again. And knowing how to make the things that got our grandparents and great grandparents through could be the difference in making it our own selves.
I'm starting to garden and can lot more and now I think I'm going to start making this too. God willing, there won't be another Great Depression, but even if there isn't, there's something to be said about knowing there's good wholesome food on our tables.
Thanks Jake and God bless you
I understand icebox, my kids make fun all the time 😮. But they always come to dad to fix stuff😊
I hear you
tinfoil
I'm 52yrs and type 1 diabetic. Pemmican can help maintain your blood sugar in a hard days work. Like myself doing plumbing and exquvation for a living. I make it simulator to what you did and it tastes decent.
Cowboy Kent’s country kitchen sounds like a place I’d want to stop and eat.
Rotating menu. Bring what ya got, use what ya brought restaurant.
Imagine a Cracker Barrel but way better. Mr Kent my family and I are always traveling to see each other and I tell ya what I’d love to get a cowboy Kent meal while on the I75 trail. Even an okie burger diner.
I have loved this since Simple Living Alaska taught us. And I love that you can use products that are natural for your area. Love Foraging! Especially for making salads. 🙂
At the main library at University of California, Berkeley, there are old diaries written by people traveling in wagon trains to California. One memorable entry mentions trading with Utes near the Great Salt Lake for "pemmican." They complain that there are too many grasshopper legs and wings in pemmican. The Utes of the area would walk the shores of the lake and harvest pickled/brined/salted grasshoppers or locusts that were washed ashore after landing in the lake and being pickled. These are described as creating drifts of preserved insects along the line where the wave action washed and could be scooped up in baskets. They were harvested, and mixed into pemmican-like food. Grasshoppers were a common staple among the indians of the Great Basin, and the fact casts an interesting light on the "Miracle of the gulls," since where the Mormons saw a disaster, the native people would have seen storable food.
I've eaten Pemmican as well as Akutaq (Alaskan Ice-Cream), and both are great survival foods. Glad to see you feature this amazing food on your channel!
First time I'm seeing Shannon. I'm 65 and my girl is 29. She loves me and I love her despite our age difference.
I’m 50 and mine is 29. Although we were born just a few years apart.
I remember a comic strip called ‘Tumbleweeds’ from long ago. It was about Cowboys and Indians, and there was one Indian that had a booth where he sold ‘pemmican burgers’. At the time I did not know what pemmican was, so I looked it up. So, I’ve heard about it for a while now, but I’ve never tried making it. I think I will give it a try!
I haven't seen a tumbleweeds in years always loved em👍
Me too
Kent, I was hoping you were going to cover this. Thank you so much. I am headed home from work and I will watch your video in its entirety.
Hope you enjoy
God bless you and your family, Kent. My family sends their regards. You're a national treasure.
Incredible! Read about this in a book forever and a day ago. It's a beautiful story! Forgot the name of the book.
“The car went by.”
R.R. 😂😂😂😂😂😂😂😂😂👍👍👍👍👍
This video was long over due. Well done. Old ways are the right way..
Cletus seems to prioritize nap time over snack time. He is not worried about his next meal. There is a lesson about life in there, somewhere. 🙂
He loves to bark all night and sleep all day
I've heard of pemmican but this is the first time I've gotten both a history lesson on it and seen it being prepared! Thanks for this video upload Kent and Shannon!
Cure the beef with number one curing salt and a 1.8% by volume canning salt. Then do the dehydrating over smoke. That stuff can taste awesome!
A great survival food indeed. Looks awesome! Thanks for sharing! God Bless to all 🙏
Our pleasure! and God bless you
Love your tribute to our vets! As a veteran myself, your videos bring me joy and laughter as well as education in how to prepare food. Used to MRE's
I'm French, I just discovered your Chanel, and I love how you share History and traditional cooking; definitively interesting ! thank you !
I've dreamed of making this, and you just made it so much more approachable. Thank you so much!!!
Our pleasure
Shan: I'm out. Kent: it was better than the first batch. Lol..awesome videos sir keep up the good work
Thanks for watching
You are the ultimate "Home economics " teacher ! I enjoy your Style Kent !
Took me awhile to get used to it but now I love this stuff.
I've been wanting to try and make this for a while now and I think your video just told me I need to
Hope you enjoy
When I was a kid, we could get it from the store. It was such a treat when mom bought it. But I haven't seen it in years.
Thank you Kent for sharing pemmican with us.God bless.
I have seen a number of videos on pemmican but your video is the easiest to follow! Thanks!
I just finished another batch today, been eating Pemmican for the last 2 months. Cherry is my favorite
I bet that is good
When I was a kid, my grandpa would dry meat for so long it'd crack like a cracker, that was our meal for years. Gas station beef jerky was a weird discovery for me (teen years) because it was chewy and nasty to me because my grandpa raised us kids off of cheap dried meat lol
I really love “cracker” type jerky, so does my daughter. My husband thinks we are weird. Lol
@@toomuch2do470 it's great on cold nights! It's awesome
@@toomuch2do470 my husband thinks the same lol he doesn't get it
Another lesson from the past, had no idea of the history and how pemmican was made. So much learned here, thanks Kent and Shannon.
You know as a 40 year old man I can say thank you for teaching me so much thru your videos from making coffee to seasoning cast iron and how to correctly cook with em and now I’m learning to make pemmican love it.
Man I would love to travel to the US solely to shake hands with this man, I love your videos.
Would be my honor
You talk history, I can almost picture it. Keep doin them.
More to come!
Thank you for putting this out, we plan on making this ourselve. Bless you both!
Let's be a better neighbor! What a great way to finish! God bless you!
Bottom round is my all time favorite to make beef jerky on the smoker. Great video Cowboy Kent.
Mine too
Thank you for this survival recipe. I’d love to see more videos just like this. A simple recipe with a little history behind it. Keep up the good work and God bless.
And God bless you as well
Thank you. I heard the word and had no clue what the food was. Appreciate the history lesson and sharing of knowledge.
Wow, I just discovered this guy and I love him already! Good continuity! And thank you for that lovely quote from our best president ever.
Kent the history food videos you do are my favorite
Glad you enjoyed
Amazing historical cooking pemmican video! Thank you Cowboy Kent!
Thanks for watching
@@CowboyKentRollins my favorite video is with your collaboration with Uncle Roger teaching him to be a real cook.
Another study of history through food
Thanks the both of you
I also love these history of food related stuff! Its fascinating... More please!
Wonderful pleasure to see your videos, haven of kindness out of daily routine. Best camping food preparation and relaxation included )))
We thank you so much for watching
Sunday. I took one of the toughest cut of roast and made Steaks 🥩🥩 It was called a Angus London Broil ROUND. My word 🙄🙄 that thing was tough. If making steaks out of it? YOU GOT TO GET IT TENDER! So i took a fork AND POKE IT TO DEATH both side. Then Making sure it was tender i put it in a heavy baking soda brine over night. TOOK IT OUT Risen it off real good. Pat dry, pour butter all over it, salt and pepper. Let it rest while i got the onion peels ready and the fire going CAUSE YOU DON'T WANT TO GRILL THAT SUCKER TO LONG. Or you be using for boot sole replacement. 30 min smoking 30 min flame broil THAT IT > OFF IN THE HOUSE IT WENT > TO REST It was so tender. it just about melted in my mouth. WOW EXCELLENT. 👌👌
Sounds good
@@CowboyKentRollins Its making some nice breakfast steaks 🥩🥩 out of the London Broil IT IS YUMMY 👌👌
Great episode, one of my favorites in a long time. Great history lesson.
🤣 LOVE the history and the ingenuity that humas come up with to survive and LOVE that Kent Rollins' the one i got to learn from. Thank you! Lastly, but NOT least, LOVE Mrs. Rollins' candid comments and willingness to "test" the food. She's a Gem!
I'm afraid this will be far more useful in the near future than most realize. God bless us all.
Was just thinking the same. God bless
Yes. I’m sorry to see the direction this country is heading. Pray for peace, but I’m afraid that it’s best we prepare for hard times.
Keep listening to the fear propagandists and you will need god. The grocery stores are still open and fully functioning with minimal supply chain issues. Blame the corporations for profiting off of human suffering instead of turning fellow Americans against eachother.
Yes, we’re headed this way but meat for our family is already a luxury…
Up here in Canada our prime minister is trying to starve us and make housing impossible for most. Kent is great at showing us good affordable recipes and ways to stretch expensive foods out. I thank him for that
Certified Gold!!!!!
Thank you Mr Rollins😊Good to learn how to make this,more then likely will need it soon considering the times we now live in.Very very helpful,appreciate you and Mrs Rollins👍
back when Kent made a video on cowboy coffee, I started making it just like in the video and its me and my wifes favorite coffee by far. we have also tried a few of his recipes and they were great as well.
The Townsends also have a great video on the history of pemmican. Thanks for this one! Different audiences want to know about history of our country's foods. And you just make it all come to life! Of course the Taste Testers do keep you on track every day.
Yep they have the hard jobs
❤
Awesome video Kent. I was just reading about the history of pemmican a few days ago, and was really curious about it. What impeccable timing.
I learned something new today! I would try that in a heartbeat .
Thank you!!