What I learned About PEMMICAN After Eating It For 7 Days Straight

My thoughts on pemmican after eating it as my primary source of calories over a seven day wilderness elk hunt. I carried it while backpack hunting and day hunting.

I also include a way to prepare pemmican that will make it more appetizing to folks in cold weather, or if you dislike the "tallowy" texture that cold pemmican has.

Checkout my full pemmican-making video here:

#pemmican #prepper #homesteading #hunting #elkhunting #muledeerhunting #backpackhunting #adventure #selfreliance #pursuitwithcliff
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*Cliff no longer takes on new guided hunt or expedition clients. He sold all operating outfitting/guiding businesses prior to 2021.

[cevisuals]

What I've learned about Pemmican is that it's not meant to be gourmet food... it's meant for survival/sustenance if needed. I made a batch and although the consistency is more fatty, knowing that my keto lifestyle overall fits perfectly with pemmican means that I can continue burning ketones for fuel without missing a beat.

[joecci]

traditional pemican was mixed in stews and used as a meat additive to stews and skillet stirfries Fat is already in it so you just throw it on the pan with the rest of your ingredients such as hard tack, rice (or other grains) potatoes, carrots or any other stuff you have on hand. Sometimes a stew was made with just pemmican, hard tack, water, and sometimes even coffee... 2 recipes that were common in the west was a stew of Pemmican, water, flour and if they could be secured wild onions or preserved potatoes this was called "rubaboo" Another one called "rechaud" is pan frying it with onions and potatoes... but It was very rarely eaten by itself cold.

[_American_Bison]

I’m Lakota and I’m glad to see people discovering the traditional way of what we used to cook. In Lakota we call pemmican “wasna” and just like how you discovered we really made it with any meat, fruits, and vegetables we could get our hands on and was primarily used as a long-term or when nothing else was available to eat. I recommend spending time to see what else you can make into wasna.

[yuliamarynik]

I made pammican for my kids, I blended cooked ground beef with melted browned butter, maple syrup and blueberries. It tasted amazing! Obviously, its not a traditional recipe, but its something I made after finding out how to make pemmican.

[secretwindproductions]

I make pemmican and keep cakes of it at my office, so if I need food I can make a quick soup. I keep powdered heavy cream there too, and Redmond’s seasoning salt. Just put the pemmican in a cup, add some heavy cream powder, hot water. Stir and let it soften for a few minutes and add seasoning salt to taste. Quick easy nutrition between patients. Tastes great, too.

[junk_rig_sailor]

As someone on a near full carnivore lifestyle, discovering Pemmican is going to be a game changer for me while on long sailing trips. Great channel guys. Greetings from New Zealand.

[jtrourke]

Pemmican was carried by travelers in packs and on horses, for weeks if not months at a time. Melting and softening really shouldn't happen at these temperatures. I believe you may be using the wrong beef fat for your pemmican. the common beef fats will soften and melt at 75 to 85 deg. If you use the traditional hard organ fats (kidney/liver fats) the melting points are 115 to 125deg. This is the traditional fats used for pemmican. A good pemmican bar should remain solid even at 100deg. This is why they remain safe to eat even after a year or more of general storage. Of course, finding this kind of fat is a bit difficult, I had to go to a local grass-fed beef supplier and custom order a batch. Hope this helps.

[boones]

I totally agree. This is almost how I usually eat my pemmican - I only add more water and a few crumbled hard-tack to make a sort of thin stew. I live in Scandinavia and usually use pemmican/hard-tack on backpacking hunting trips in autumn/winter. Bringing other groceries is too much hassle, I just use pemmican/hard-tack and homemade trail mix.

[Steven-jsyk]

If you pack in a bunch of, say, Mountain House freeze dried meals along with your pemmican packs you can just add the pemmican to a bag of Chili Mac for example. Just stir it in crumbled up when you add the hot water to the Chili Mac and the pemmican and the beef tallow will supercharge the Chili Mac with protein, fats, and calories and it will taste much better eating it that way

[SW-mget]

Have you considered adding salt to it? consuming proteins and fat without carbs causes your body to release most of it's water so you need to increase your water input. With added water intake you need more electrolytes. Adding salt to the pemmican would make it "you only need water" food. :) Just a thought, thanks for the great video!

[tony]

Look up Reaux Aboo. Cook pemmican with flour. When the flour turns brown then add potatoes and water. You can add other vegetables too. It thickens up to stew and is delicious with a unique flavor. It came from Canada and was the favorite way to eat pemmican.

[markhatfield]

Some observations: When going 'low carb' such as that, your body can take several days to adjust if it's not already accustomed to it. That may mean low energy for a while. 2. If your body is not used to more fat in your diet it can produce looser stools or even diarrhea until you get used to it or adjust the amount of fat you are eating. Too little fat with mostly protein is the opposite, creating very hard dry stool, possible constipation. It can take a bit to find the balance or just let your body get used to it before jumping in.

[marychapman]

When I made mine back in 2017, with the blueberries and strawberries, I packed them in the condiments cups with lids. They are easy to pack a d carry.

[oliverz]

They taste alright, and even good if im consuming them properly. When my body is telling me it needs nutrition, pemmican tastes great and my body is happy.

[brucemattes]

Pemmican wasn't eaten year round by Native Americans.

It was a survival food intended to keep the tribe from starving to death if no large game animals such as buffalo, elk, moose, deer, antelope, mountain goats, mountain sheep, black bears, or grizzly bears could be found to be successfully hunted.

No tribe, regardless of how small, could be sustained through a long harsh winter by subsisting solely upon small game animals such as fish, frogs, turtles, waterfowl, upland game birds, rabbits, squirrels, etc. The amount of physical energy required to be expended in calories to hunt small game constantly in order to fend off starvation; almost always exceeds the total amount of caloric energy that such small animals, fish, and birds represent.

The other thing that pemmican represents, and this is something that *ALL PREPPERS* should keep in mind, is that the long-term stability of the properly rendered tallow in pemmican is *ABSOLUTELY ESSENTIAL* for overall human health, but *MOST ESPECIALLY TO WARD OFF CONSTIPATION.* Every single cell in the human body requires a steady supply of quality fat in order to function properly.

[susaneasley]

I just made my second attempt at pemmican this past weekend. The first had too much fat. This batch I used 16oz dried meat to 9oz of tallow and 2 top kosher salt. LOVE the taste....little crumbly though. I want to use pemmican for backpacking and kayaking, so appreciate the tip on adding heat and water. Ty

[colb]

Try throw some 2 min noodles in with it. Leave out the flavour pacs coz that beefy flavour is enough.
I carry some in my bike travel packs when im out for a few days.
Gives a nice quick meal on the road or trail.
can carry more than a weeks worth of food in about a bread loaf size pack.
Just add water :))

[wss]

Love pemmican. I mix in some duck fat with the tallow.

[IntenseAngler]

Great video man! Love that lil' tip about making up some pemmican soup... definitely gonna be trying that one out for sure 👍

[brycenyarber]

My idea to keep portions of it was gonna be to clean out a dipcan really well and use that to make super dense pucks. And I mean compress the shredded meat a ton before saturating it. Then slight pressure after pouring the fat so it still soaks pretty good