How to Make Pemmican Using Modern Methods - A Comprehensive Guide
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- เผยแพร่เมื่อ 24 มี.ค. 2023
- How to Make Pemmican Using Modern Methods - A Comprehensive Guide
Nutrition (www.nutritionix.com/)
1lb pemmican has 1636.8 calories
Fat 1332 calories / Protein 280 calories / Carbohydrates 24.8 calories
So they way I was taught to make shelf stable tallow, that will keep for ever, and you can use for things like leather treating etc… is after you render it, when it’s still warm, but not hot, add a cup or two of warm water. Mix it around, and put it in the fridge. The water will take out a lot of the impurities and stay liquid, but the fat will turn into a block. Repeat this a couple times till the water stays clear, and anything like blood or whatever else will come out, and you’ll be left with pure fat that you can put in a mason jar or anything air tight, and it can sit on the shelf for pretty much for ever. I guess you don’t really need to do this for the pemmican though, since it’s going to mix with meat anyway.
Had not heard that before. Sounds like a historic method. Labour intensive as well. Thanks for commenting Jim
@@MarkYoungBushcraft It’s actually pretty easy. You don’t have to melt it so slowly because there’s nothing to scorch like the first time. Dump it in a pot in the fridge and just pluck out the hard plug of fat with your hand when it’s cool. Easy peasy
Thanks for the reminder. I have seen that process done on videos and forgot about it.
I did this when I used tallow for making soap
in a survival situation, its good to know what to do. there would be no refrigerators then. good to know both.
The cracklings are the best!!! Yum. Animal products are actually the only food that has all the nutrients you need in a single food.
I agree. Good quality meat products are very healthy. Thanks for commenting
😊i love the cracking. Moved south 17 years ago for them and biscuits warm weather. Greens love them and I'm think i was just born in the wrong area. I just didn't belong. Nothing in common. I did enjoy disappearing into the mountains or forest which scared everyone.
For anyone wanting to use wild game and worried about trichinosis (or other illnesses), remember that it's killed at 132F in 6 minutes, salmonella in an hour. At 140, e.coli dies in about 8 minutes, Legionella in ~20m, Salmonella in ~30m... so if you're able to dehydrate above that temperature (I just know mine can hit 160) for the several hours that it takes, it's no different than using a sous-vide to cook your food. Trichinosis is handled by commercial meat processors at a minimum of 124F (held there for 5 hours).
Thanks for commenting
@@MarkYoungBushcraft can a freeze dryer be beneficial for the final product to remove any remaining moisture and perhaps extend shelf life further ? ...perhaps allowing for it to be packaged with an oxygen absorber in mylar?
has anyone addressed this or?
@@MarkYoungBushcraft...wow, the key point about "kidney/organ/?visceral?" fat being specifically advantageous is -- new to me!!
I have food sensitivities of nearly every kind so this may be VERY VALUABLE both in allowing me to test myself to see if I can tolerate/digest it as well as the "meat fat" that has been helping me Soo much of late ...
And "of" I can tolerate/digest it okay THEN I will be able to purposely choose it to make a better/longer lasting pemmican!
Thank you for that !!!
I have not heard of anyone using a freeze drier plus the other steps. I expect the benefits may not be worth the effort and cost.Having said that I would think it would work. @@1truthseeking8
Can chicken breast meat be used instead of beef?
I have heard of farmers in Saskatchewan who found pemmican in their fields that was really old, and it was still edible. Pemmican has a really long shelf life, and it has complete nutrition. I tried some pemmican that I got at a food festival in Edmonton, and it was from some First Nations vendors. It was really good. In these times, we need food preservation methods, because it will help us a lot. The old school way of preserving foods works well. I also enjoy wild edibles. On my dad's farm in Alberta, I remember the Saskatoon berries, the ditch strawberries, and hazelnuts from a bush. They were great. My dad and his brothers were also good at foraging for wild mushrooms. So was another one of my uncles. They were great when they were cooked up. My parents, aunts, uncles, and grandparents were around in the Great Depression era. They were well aware of how food was preserved for long term storage. Thanks for sharing this. Cheers! 👍🏻👍🏻✌️🇨🇦
Great bit of info on old pemmican. I love foraging as well. Thanks for commenting
Hopefully you absorbed some of those old techniques. With our "wonderful" people in charge down here and that lovely "leader" up there these things could easily become very valid once again. Really mean no disrespect, but good luck with that man. Did a lot of that foraging & identification as a young child in the woods of the Rockies...and have forgotten much of it. Now have books on these subjects. It's just that it looks, world-wide, we're headed for another 1930's style downturn. As I said though, best of luck.
PS- thanks for the tutorial, and experimentation Mr. Young. My best to you as well. I'll be checking out some more for sure.
@@mrt2this607 have you researched "Technocracy" ?
The best video on pemmican Ive seen so far. When you brought out the brisket I was a little confused because I knew there would be tons of intramuscular fat, but you addressed that. Also… nice to see someone actually talking about what salt does to the shelf life. There is alot of videos out there steering folks wrong by telling them to add salt and additives. Thanks for putting out quality info.
I ma glad you found it helpful. Thanks for commenting
Oh, a little advice for the cooking and seasoning for people who want to use this. It’s not supposed to be really yummy, because it’s so calorie and nutrition dense, that you don’t want to eat it all up all the time. It’s meant to eat a little at a time.
Also, if you cook with it and are not on a keto diet, the fat will melt out of it and people will be tempted to pour it off, but it’s supposed to be very calorie dense, so try to not do that. I know mark and I won’t have a problem with that.🙂
Right on Jim. Thanks for adding that
these modern diets including Keto diet and such, will become a real joke anyway if the world, and especially Americans have some serious survival issues. just saying... it will not matter at that point. lol
I have just made my first batch of pemmican using venison and dried cranberries. I bought Atora pelletized beef tallow on line from the U K. I melted the tallow in a canning jar in a double boiler. That is, I put canning jar rings in the bottom of a saucepan and set the tallow filled canning jar on top in boiling water. Once the tallow was melted, I used a canning jar lifter to handle the jar and pour the fat into my powdered meat. It’s much safer and I was able to save the unused tallow in the jar. No mess to clean up in the slow cooker. Very pleased with the final product. Really enjoyed your video to see another method to prepare pemmican.
Well done. Cranberries would make a great addition for flavour. Thanks for commenting
I live here in UK and have 2 packets of Atora shredded beef pellets. I thought I would use Atora, but then I thought it wasn't tallow..
I bought ground beef, we call it mince but it will have fat in it.
I was going to dry it in the oven around 10 hours slowly.
Do you think it would work?
Hello! The Atora package that I used was labeled “Shredded Beef Suet”. This will be the fat component to add to dried muscle meat. Good luck!
Things are pretty unstable in the world right now, so I have been looking for food storage items that won't need refrigeration. This looks like a great thing to have on hand just incase. I had seen a few videos before I found yours and they were way to complicated. Yours looks doable and you explained it all so well. Thank you.
Glad you found it helpful. Thanks for commenting
FEMA will round you up and feed you. No worries
Stopped using refrigerator thirty year's ago saved a fortune and learned to do what ancestors did
White rice in mylar with an oxygen absorber is excellent as a large part of your emergency food supply. It's cheap and lasts for decades. Obviously it's not complete nutrition, but it can make up the bulk of your diet. If you are looking to store 6 months + of food for multiple people, you need a tremendous amount of calories, and rice is an affordable way to help you get there.
I'm not a pemican expert by a long shot, but I have never heard of organ meat, with the exception of heart, being used. I also question using brisket, even the brisket flat, because of the intramuscular fat content. I've heard the best cut is usually top sirloin, also known as london broil, because it has very little fat running through it, and it tends to be a fairly inexpensive cut.
Top sirloin would likely be best but any lean meat will work. Thanks for commenting
WOW! What a great video. Instead of a dehydrator I’ve used my smoker and ran a similar recipe/method. The cracklins are FANTASTIC and I also vacuum seal mine and throw them in the pack when we hit the trails. I can stomach the blocks by themselves but I eat ALOT of fat/meat. If you are new to this, beware if you are NOT “fat adapted”, please ensure you have a roll of TP with you if you eat this by itself. Thanks for a fantastic video!!
Been on Keto for 3 years. Actually planning a video on Keto and the Outdoors. Thanks for commenting
Put the liver powder through a colander to filter out the hard lumps!
Tried that. Was left with more lumps than powder. Could not grind it small enough. Thanks for commenting
I will have to watch again. I can't believe how many distractions happened while I was watching. I appreciate all the little details about when and whether or not to add extras. I was surprised to learn about salt causing moisture retention. Thanks for the video.
Watch as often as you would like😉. Thanks for commenting
I find eye of round to be the best cut. My awesome butcher slices it paper thin, which saves a lot of time.
Now that is service. Thanks for commenting
Thank you for taking the time to show your process Mark, very much appreciated!
Glad it was helpful! Thanks for commenting
Mark I greatly appreciate your presentation style. Precise, comprehensive, and articulate. The world would be better with more of this.
Thank you for your kind words
Glad to know that a good old dehydrator does the trick and I won't need anything fancier. Great content.
Glad you enjoyed the video. Thanks for commenting
Loved how simple this is, and I’m ready to start! Thanks!
Most welcome. Have fun making it. Thanks for commenting
That point about not adding salt was super-useful, thanks.
Glad it was helpful! Thanks for commenting
Thanks so much for this video!
Very detailed and concise.
Glad you found it helpful. Thanks for commenting
very instructional, thank you 🙂
Glad it was helpful! Thanks for commenting
You gave us such great information and ideas in addition to showing us with great examples how to make plain Pemmican and Pemmican with additional ingredients.
Glad you enjoyed it! Thanks for commenting
Great video I’ve been wanting to make this for a long time you filled in some blanks and I’m greatfull .thanks very much for doing this video I’m going to get started 😊☮️
Glad it was helpful! Thanks for commenting
Thanks Mark. A great comprehensive tutorial on the making of pemmican. I'm looking forward to trying this at some point, but the cost of meat these days it may not be sooner than later. Also looking forward to your other videos on Rechaud and Rubaboo stew.
Glad you liked it. Links to other videos are at the end. Thanks for commenting
Thanks for the salt information. I've wondered why it was not in the recipes and that make sense.
Glad it was helpful. Thanks for commenting
Thank you very much for the great information.
Glad you found it helpful. Thanks for commenting
Thank you for explaining the science behind pemican, fascinating!
Glad you enjoyed it! Thanks for commenting
Great video Mark, Thank you.
Glad you enjoyed it. Thanks for commenting
Very helpful and informative thank you
Glad it was helpful! Thanks for commenting
Good info about adding spices as I would have thought the opposite. Thanks for the information!!!
Glad it was helpful! Thanks for commenting
Thanks, very informative and helpful! I am about to emark on my first batch!
I am glad this helped. Enjoy the process.
Wonderful job.
Thanks for commenting
Awesome Mark!......Thank you
My pleasure! Thanks for commenting
Excellent video! Love the detailed information. I've never made pemmican but when I make jerky, I use either venison or sirloin tip or round steak. You pay more but it's a lot less work and your time is worth something. Thanks for this great video!
Yes, it is often better to just buy the leaner meats even if they cost more. Glad you liked the video. Thanks for commenting
Great job!
Thanks for commenting
Thank you for the very educational video 👍
Glad you enjoyed it Alex. Thanks for commenting
Thank you so much for this video. This comes in very Handy for my lifestyle. Thank you again. I have been afraid to making this because the written instructions alone were daunting to me. But seeing you do it...I CAN DO THIS!🥰
Best comment so far. Thank you
@@MarkYoungBushcraft Have you ever made erbswurst?
@@Pygar2 Not yet, I have been considering a summer sausage as it is supposed tp be last well unrefrigerated. I just looked up erbswurst. I will give it some thought. Thanks
Enjoyed your video. Well done.
Glad you enjoyed it. Thanks for commenting
As for the liver, a better food processor might help. I found it makes a difference when processing garbanzo beans for hummus. Also, now that it is worked down some, you might try the grinder. I used to use an electric grinder to make hummus because of the problem I had with my old blender. It worked great. But then I bought a Ninja blender and it works wonders.
Good suggestions. I did keep the liver and used it in soups. Thanks for commenting
good instructional vidio
Glad it was helpful! Thanks for commenting
Thank you 😊
Most welcome. Thanks for commenting
thx for the share Mark
Most welcome. Thanks for commenting
Fantastic
Thanks for commenting
You can also use those little square gaze pads from the first aid kits for a filter strainer, you can fold them out and stack them if you think you need two instead of one pad.
Good tip. Thanks for commenting
Excellent vid. I love your low-carb backwoods cooking.
Pemmican truly is the most nutritionally-dense trail food. Let us know when you figure out how to make it taste good (without adding a ton of sugar as EPIC does). Cocoa+Stevia+Erythritol? Think "Aztec mole" in a bar. Would need salt, though, to complete the flavor profile.
An entire bison's worth of nutrition weighed 70 pounds/30 kg. A season's worth of food for your pulk or canoe.
_Alternatives_
The local Wendy's sells quarter-pound burger patties for $1 (no bun or condiments). Four of those weigh about 12 oz, or a 25% weight reduction. They keep for a couple of days without refrigeration. So not as light or shelf-stable as pemmican, but they are inexpensive nutrition that tastes better. A home-cooked, salted, burger probably performs similarly.
Jerky tastes better, but needs to be augmented with a good source of fat. Jerky soaked in hot water makes a basis for soup, and is easier to eat.
Sausages (pepperoni/salami/Summer Sausage/other) taste best but have more fat than protein. So *_Jerky + Sausage_* is a reasonable, modern, substitute. Not as light and compact as pemmican, but I can buy it in any store.
Quest Hero bars are arguably the best protein bar. Taste good, too. Pricey. Not as stable in high temperatures as jerky plus sausage. Don't be fooled by the carbs on the label; it's Allulose and other non-glycemic sweeteners. The effective net carb load is tiny.
I love the Epic with Turkey and cranberries.
Thanks for the info. I am looking at few low-carb sausage recipes for to try next. Thanks for commenting
I try to avoid the sucralose also added to them.
Well Worth Your Efforts For This Super Food ! Much Enjoyed, Mark ! ATB T God Bless
Glad you enjoyed it Terry. Thanks for commenting
Very good review. ❤
Glad you liked it! Thanks for commenting
A couple more thoughts:
Meat is the most nutrition-packed food, both on- and off-trail.
However, it also tends to be heavy and difficult to carry.
It is the most challenging food puzzle for backpackers.
Freeze-dried beef has perhaps the most optimal ratio of nutrition:weight. 3x the density of cooked ground beef, but 10x the cost.
Pemmican is next. If you like it, it's great.
Beef Jerky. Best if you like making your own. Commercial brands tend to have a lot of sugar. Makes the jerky softer, but a day's worth of commercial jerky has far too many carbs for a low-carb diet.
Meat chips are an easy kind of jerky to make at home. Thin-sliced lunch meat, baked at lowest temp until crispy.
Sausages (including pepperoni/salami) have very nearly the density of jerky, although more fat. Maybe too much by themselves, so sausage+jerky might be an acceptable combo.
Surprisingly, cooked beef (ground or not; 80% lean) is only 30% heavier than pemmican, jerky, and sausage. It has near-perfect macro balance, and combined with a few eggs and a little cheese, it delivers most of the nutrition you need. Depending on the weather it will last a couple of days unrefrigerated. So a day's worth costs you only about 6-8 ounces (170-230g) compared to pemmican/jerky/sausage.
For a weekend that's a mere 1-1.5 pounds (500-700g) penalty to carry real, whole, food.
The weight penalty begins to add up if you're packing for a week. Then freezed-dried makes sense for the second half of the week.
But for 1-3 nights, cooked beef is a pretty good balance. (I still keep a stick of pepperoni in the bottom of my pack for emergencies).
Lots of good information about carrying meats. My understanding is that fat is the most caloric dense foot having 9 calories per gram where protein has 4 calories per gram. Fats can be a challenge to carry as well because of weight and shelf-life. One of the reasons tallow is so good. Thanks for commenting
@@MarkYoungBushcraft I mentioned meat mostly because of nutritional density, importance in diet, and considerations for packing. You can live robustly on meat; no matter what plants you have available.
True about fats being calorically dense. I don't find them hard to carry. They are the lightest food because of that density. The main thing to consider is that saturated fats cannot oxidize so they can never become rancid: Ghee and coconut oil need no refrigeration. Tallow, lard, and suet do not if you render out the the protein bits as in your video. All are healthy fats.
Extra Virgin Olive Oil is OK if you like it, but it oxidizes easily, so should not be used for frying. Coconut oil is probably safest for frying due to its high-ish smoke point, followed by ghee and the rest.
Whatever containers you use, you want them to seal well, because melted fats tend to be escape artists.
That said, you don't need to carry much fat if you eat some foods that contain fat, like sausages and cheese (and pemmican). Nuts if you eat carbs.
Cheese keeps pretty well without refrigeration as well, especially in individually-wrapped packages. It's the best trail source of calcium, which you need in small amounts.
The trickiest food to carry are eggs. They are nature's perfect food; containing all of the nutrient required to make a chicken. Lots of reasons to eat them daily. Hard boiled are easier to carry than fresh, and last a weekend without refrigeration.
Maybe freeze-dried eggs for longer carries, although I've never found them to taste as good as whole eggs.
Your vids inspire us all to think about healthy foods on the trail. You do that better than most TH-camrs (who tend to only care about calories, no matter how badly sugar glycates their blood vessels over time).
FUN FACT: Trichinosis dies at 137 degrees Fahrenheit, or 58.3 Celsius. Jerky is typically cooked at 175 Degrees Fahrenheit, 79 Celsius. So don't be afraid of Trichinosis in medium well(155F), or well done(165F) meats. jerky is extra well done.
Great information. Thanks for commenting
Great vid
Thanks for commenting
Good Description
Thanks for commenting
Let’s talk about that groovy knife!😉😘 Thanks for taking the time to demonstrate the proces, great way to start my Saturday morning.🙏🏻 I have a dehydrator I haven’t used in a long time, I feel inspired to use it now. ✌️🇺🇸🇨🇦✌️😘 This gets a 🥩🥩🥩🥩🥩 rating. 😉
Takes a bit to get ready for the process but worth it in the end. Big'ol butcher knife I rescued from a thrift store. Thanks for commenting
What about that $tore cutting board 😂❤
We used to use lard when I was growing up. It stayed in the garage.
I am using lard to make a very stable trail food called "erbswurst" (video coming). Not great for pemmican as it does not harden up enough and does not have the same shelf-life. Thanks for commenting
My mother used to use lard to make lye soap. Wish I had paid more attention to how she did it❤
Have not tried that. Would be interesting to do. Thanks for commenting
Mark, I'm loving these videos. As someone who has a Firebox Freestyle, eats keto, and has long been interested in pemmican, these are right up my alley. I'm catching up on all your past vids and savoring each one. Please keep it up.
Will do my best. Thanks for commenting
One important point of rendering the fat is to make sure all the bubbles are out and any steam.the bubbles are trapped water in the suet.
Yes, good point. Thanks for commenting
Mince your liver before you dry it.Then you spread it thinly on wax paper on a flat surface.Dry it in the sun open, till the top is dried out.Then cover with a thin netting material till dry.Then you can grind and use further
Great suggestion. Thanks for commenting
Video is too long? lol On the contrary. I is quite enjoyable to watch. You answered the one question I had. Salt. I wondered exactly that. It does make sense given the properties of salt. The old school way of outdoors of making the tallow, the mortar & pestle and over an open fire is cool as heck, and a good thing to know but modern does make it a lot easier. Excellent video!
Glad you enjoyed it! Thanks for commenting
Another great video thanks. I will try making my own now, I have seen a couple of local guys selling it online but the prices were crazy high.
I had a thought on lean meat. Heart is very lean and has a good strong flavour, and in some parts of the world it is very cheap.
The organ meats are more healthy than their reputation. I am not sure how heart will dry but it is worth a try. Thanks for commenting
Heart dries fine. I've made pemmican with beef heart and had no problem. It has more of an organ meat flavor than a regular cut of beef, which some people may not care for, but it's not nearly as strong tasting as liver.
Great job explaining things, talking about the “why”, & how to eat it! Is that the Hamilton Beach dehydrator? I’m finding them online for about $70 & this seems reasonable.
Yes, I picked up the Hamilton Beach at Canadian Tire a few years ago. There are better ones but this does everything I need. Thanks for commenting
@@MarkYoungBushcraft thank you!
Hi Mark - Thank you for the video !! Question... Can purchased beef tallow be used as the fat for pemmican?
Absolutely. I found "suet" at the grocery store and rendered it down very quickly into tallow. If you can find pre-made tallow, all the better. Thanks for commenting
Rump roast, eye of round, round steak all are pretty lean
Good choices. Thanks for commenting
Thank you for this instruction video.
Q: instead of slicing thinly, what are your thoughts on grinding the meat in a hand meat grinder, then spading that thinly on a sheet for drying?
Thank you
Sure, if you can grind it, it would work great. I have tried grinding very lean meat and have found it difficult. You may have more success than me. You will still need to grind it again when it is dry to powder it. Thanks for commenting
I was always, always wondering about that salt thing, like if pemmican is notorious for tasting bland why not add salt and isn't salt used as a preservative? Informative video!
Glad it was helpful. Thanks for commenting
I use a spice/coffee grinder to make meat flour. I bet it would work better than a food processor on the dehydrated liver.
I have an old coffee grinder I use for this type of thing. Not sure it would have handled the liver though. I may try again. Thanks for commenting
@@MarkYoungBushcraft It may not, but it definitely did a better job than my Cuisinart food processor.
Good stuff. Thank you sir... The old times had balances , aye... ? Lol
Right on. Thanks for commenting
After slicing meat to about 1/4 inch thick, i put in oven at 150 for about 3hours. Then it seems easier to seperate any remaining fat, it seems to me to stand out more. As far as the dehydration part, I have a freeze dryer that will get the meat as dry as anything ive ever seen. I also freeze dry blueberries to add. Mixing the ingredients together, I will add salt for flavor. I’m not concerned with moisture because after it’s done, I put it in mylar bags with an oxygen absorber.
Your process sound great. Having a freeze drying machine really opens up the options. Thanks for commenting
🌷I saw you commented fish and fowl work. I live in Alaska so I might try red sockeye salmon. Would smoked salmon work do you think? 😊🤗
As much as I love salmon I don't think it would make a good choice for pemmican. It s a very oily fish and may go rancid. May work for short term as long as you don't expect a long shelf life. Thanks for commenting
That was, indeed, quite interesting. I wonder, if coffee grinder would work for the liver? It'd take very small amounts at a time, that's true, but time i've got.I'm thinking that maybe grind the main load with food processor, then sieve it andwhat's left in the sieve, grind with the coffee grinder.
I did try both the food processor and a coffee grinder. Got powder and rocks. Kept it to rehydrate in soups. Lesson was liver was not a great choice for this. Thanks for commenting
Here's a recipe: Pemmican+New England Baked Beans+Hawaiian Pinapple. I call it "Buffy St. Marie". LOL
oh my
My dad, who was taught by my great grandmother of the First Nation, added cornmeal as an extender for the meat. I know that just cornmeal alone was used for pemican when meat in short supply, but it does not keep as well. Problem is I never learned from my father what ratios he used. Any ideas?
Based on what my experience you can add any number of dry foods to the pemmican with the understanding it may not last as long. I am sure it will last plenty long for most of us if stored in a freezer. I would suggest to try and keep the ratio to 50% tallow to 50% other dry ingredients in whatever combination you come up with. It is the tallow more than anything that contributes to the longevity of your pemmican. Thanks for commenting
For slicing meats thin, I leave it frozen and use a meat slicer set to 2 millimeters. Grinding things to powder, I found an inexpensive flour mill on Amazon. I'd like to add Redmond real salt to it. Hopefully being frozen and vacuum packed will last 6-8 months.
Great tip! Thanks for commenting
Very, very interesting.
Glad you enjoyed it. Thanks for commenting
Have you ever considered or tried using Coconut Oil as a fat substitute as it is a shelf stable oil?
I have experimented with coconut oil and use it in other things but it does not stay solid enough to use for this purpose. Thanks for commenng
I think I would avoid skipping the berries/fruit. They provide antioxidants that prevent free radicals from forming in the tallow. Its not the end of the world but I think it would double the shelf life and make it much healthier. I think even straight vitamin C could do the same thing, but idk how much. I think crisco has antioxidants in it for the same reason.
Thanks for commenting
Crisco HAS TO have antioxidants in it BECAUSE seed oils go RANCID VERY QUICKLY
Question. Could you have screened out the chunky bits of liver and used the fines?
Yes, I did that and it worked to a degree. Was a lot of work for what I got in return. I kept the liver and added it to soups. Thanks for commenting
Good idea dip in honey
I don't think so. Thanks for commenting
Wondering if the paint on the bandanna could be toxic under the heat of the lard ?
Good point. Pure clean cotton would be better. In truth, the mix is not all that hot. Well below boiling. Thanks for commenting
When I make regular jerky I use nitrates since I’m dehydrating at such a low temperature. Since I’m not hitting the FDA recommended temperature that’s when I incorporate nitrates. Would that be bad when making pemmican and if so how would you get around botulism?
Good question. Whether you use the nitrates or just raise the heat, as long as the meat is bone dry before turning to powder, it should be safe in the tallow. Thanks for commenting
Not sure if you commented on this but what are your thoughts on using extra lean ground beef as the meat and lard as the fat?
Any issues with the tallow in your "pack pemmican" melting in summer heat?
You could use the extra lean ground beef that has been dehydrated. Would be best if drained of any fat as it won't harden as well as the tallow. I have been carrying a block of pemmican in my food kit for almost three years, winter and summer. No issues with it melting. I would recommend keeping it sealed in something, just in case. Thanks for commenting
@@MarkYoungBushcraft Thank you
Thanks, you answered my question, I have extra lean bison hamburger from Costco that I thought might work? You have a very nice well explained video!
Can you fry bacon up and blend it in with the other meats for flavor or will it spoil ?
Unfortunately, the bacon fat would not last as long but if you intend on eating it within a reasonable time frame, it would taste great. BTW, rendered bacon or other pork fat is lard and it can be used for other types of long term storage food like "Erbswurst". Video coming. Thanks for commenting
I understand this is 5 months old. But could you use chicken breasts as a substitute for beef? It just seems there's less fat. You know I never had thought about using liver. That's a good point and thank you for that
Yes, you could use any meat as long as it is very dry and without any attached fat. Basically, the leaner, the better. As long as the tallow to meat ratio remains the same. Thanks for commenting
With the solid parts of the beef liver, could you not just post-process those parts in the mortar & pestle? Or are they simply that hard and won't grind at all? Not ideal, but at least you're not grinding the whole batch by hand.
Also, if you render the fat completely and get the leftover fat really crispy, could you perhaps grind them up as well and incorporate them into the recipe? I was thinking you could have a powder that can be added to other meals for a nutrition boost.
The great thing about pemmican is that you can add anything you would like but keep in mind how it may affect shelf-life, The beef liver was just way to hard to grind by any method but I kept it and added it to soups, Thanks for commenting
Couldn't you just sift the liver powder to remove those larger bits?
Yes, and I did but I could not get the larger bits ground smaller. I used them in soup instead. Thanks for commenting
Could this be made with pork loin, very lean.
Yes, any lean dry meat including fish could be used. Thanks for commenting
Maybe you could have still used the powder from the liver after straining out the bigger pieces with a sieve?
The powder was still usable but I could not get enough to make it worth while. I did use the liver pellets in soup. There may be a way to use liver that I have not discovered yet. Thanks for commenting
So I have a question. On your pemican vid you specifically mention beef. Is it possible to do the same with pork. That is my preferred meat.
Yes, absolutely you can use lean pork. You can use any dried meat including fish and fowl. Thanks for commenting
How do you feel about adding sea salt deceive?
I am not sure what is meant by deceive but add salt of any kind to pemmican will shorten shelf life. Thanks for commenting
🎊 🎉Thank You🎉
Mark,,,, A couple of Questions for You,,,,
Do you have any type of ratio’s for the Raw-to-Rendered process,,,???? Example: 10lb beef fat will Equal around 1 lb. of rendered tallow; or 10 lbs beef will render 1 lb of jerky powder,,,???
#2,, So everything that goes into the mixture needs to be dried and ground,, I heard a First Nation’s recipe that includes honey,,, would you conclude that this too was dried and ground,,,??? Thanks Again Mark.,,
Iam really looking forward to this project,,,, Joshua
Hi Joshua. Answering #2 first. Honey and any number of ingredients can be added to enhance flavour and nutrition but they will shorten shelf-life, even honey. I would not hesitate to add things in if I knew I would be eating it relatively soon and/or freezing it. Question 1 is a bit harder. The fat to tallow ratio is hard to estimate based on material other than fat in the mix. It could be 1:1 if the fat is very clean. As for the meat I used a ratio of 3:1 or 2:1 but again, t depends on the cut of meat and how juicy it is. On average expect 3lb to dry to 1lb. Hope this helps
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Thanks for commenting
Can you tell me if you can use cooked freeze dried meat instead of dehydrated meat? Thanks in advance.
I do not have a freeze drier but from my understanding of them, yes, it should work perfectly and result in a better quality end product. Thanks for commenting
What about using Beef Tallow
Yes, that is what my recipe is using. Thanks for commenting
Mark, I have a bunch of left over elk burger from last year. I did not add additional fat to the burger when I was grinding it. I wonder if I could dehydrate a bunch of the burger and use that? Any ideas? Thank you.
Possibly. The only concern would be how lean it is. The leaner the better. I have not tried this but you could make "gravel" out of it. This is done by either pan frying it then draining fat or simmering it in water and skimming off the fat. Once dried, you could grind it to a powder. I think I would make the "gravel" and keep it that way for adding to soups, etc. Hope this helps
@@MarkYoungBushcraft that was very helpful. Thank you. I have a hamburger jerky shooter and I am going to make strips of burger. I might try dehydrating the strips then tuen them to powder with the food processor. Then sift the powder and remove any excess pieces of fat. The deer burger is extremely lean. Maybe 94%.
Speaking of modern methods...what do you think about freeze drying the mest for pemmicsn?
That is something I have not considered before. It should work very well as it removes the moisture while preserving the texture and nutrition. Thanks for commenting
considering using ghee or coconut oil... pls advice ty
No, neither will work as they do not harden up enough. Thanks for commenting
Wonder how it would be with hellfire stew?
Worth trying. Thanks for commenting
What is the ratio if you add dried fruit?
I have not explored that to much as I don't add anything to mine; however, I would think as long as the meat and fruit equals 50% by volume you should be good. That way, there is enough tallow to keep everything sealed up. Hope this helps
I'm 80 yrs old and this is too much to do. Do reputable people make pemican In my rural area? And what should they price it at? Thanks dan
Hi Dan. In answer to both of your comments. A quick look online and I do see a few companies selling pemmican. I cannot recommend any as I have not tried their products and do not know where you live. As mentioned in the video, there are only two ingredients in my recipe. Dried meat and tallow. No binders, spices or preservatives. Also, I do have a couple of videos showing how to cook with pemmican. Thanks for commenting
You could have taken the liver and still used the powdery part by sifting it out then finished grinding the rest up.
In fact, that is what I did but the rest would not grind any finer. I saved it to use in soups. Thanks for commenting
Hello from British Columbia Canada ❤🇨🇦🦝🕶🌲🏴☠️
Thanks for commenting
Sounds like kangaroo would be perfect for this.
Would love to try that someday. Thanks for commenting
The leaness of
Kangaroo I think would be great🇦🇺