How To Make Pemmican

An in-depth look at how to make pemmican from scratch. Pemmican is a traditional survival food that we will be using to hunt hard and fast!

[benjohnson]

7:37 I think if it bends like that without breaking then there is still too much moisture in it (if you're planning on storing unrefrigerated)

[EREBVS]

In Mexican culture they have a dried shredded beef (bison/venison/elk can be used) it is called Machecoadó it is delicious and nutritious long shelf life you can mix it with scrambled eggs and cactus. By the way love the Zeppelin, Great video brother.

[larryrose]

I poke a tooth pick threw one end of the jerky and hang it from the oven rack on the tooth pick it speeds up the drying time

[geenadhillon]

Its so easy. I and my pets are carnivores n thank you for showing. Your style is easy to follow n can't wait to try. Msny thanks from Western Australia

[joek]

Short cut. Use a meat grinder from the word go. Then use a rolling pin to roll out the ground meat on a cutting board. Cut it as thin as you want for drying. Transfer it to the drying rack. Ive made my jerky like this many times. It chews easy, and it will crumble very easy in your hand if fully dried.

[piperuk]

Ahh great tip about putting the meat in the freezer before cutting 👍

[mukhumor]

1:41 throw the fat in the trash! I'm out.

[kenneth]

Thank you for posting this and for the historical anecdotes.

[winky_cat]

I absolutely love the zeppelin style background music, what a perfect match to some bourbon and jerky grinding with some rendering and blending, with mixing and drying

[FLcrkr]

the beef with too much moisture will go back quicker. I would dry out the meat a bit more, it's not a jerky, it's dried out meat fibers, you use same amount of fat as you do meat. and adding anything with water content makes it less "shelf stable"

[SyP]

muchas gracias! saludos y bendiciones desde Argentina!

[MasterKTrainer]

I wanted to say that if you don't need the pemmican to last 25 years I suppose you can make it softer, by not making it super dry. We make the same compromise by adding fruit or nuts to it.

I know of a guy who makes his hard tack a bit softer so it won't require being softened in water, coffee, tea, or broth. You could make it softer and keep it in the refrigerator as he sometimes does with his hard tack. The same applies to fruit bars and such.

I've wanted to make hard tack and try both the long lasting traditional version and a softer version for eating within a few months like for hurricane season. And with that some Churriso or a homemade "Slim Jim" would be nice to have. I haven't seen a recipe yet.

[sovereignlivingsoul]

thank you, something to add to my list to make

[dstock]

Best cut of meat to use? And can you use a dehydrator to dry your meat?

[paulh]

Thanks for a good explanation. I have heard about Pemmican since I was a kid, but did not know how it was made.

[AF-wezc]

Can you use a dehydrator? Would that be faster?

[anderecfin]

Cool video on a more modern take on making pemmican! Shoutout from Finnish Lapland!

[shorteedf]

If you have leftover rendered suet can you save it and use it later? Maybe freeze it?

[undefeatedems]

What temperature should the tallow be when u add it? Can it be hot?

[brettkramer]

Really great tutorial, thank you!! What is the shelf life of the Pemmican if you were to use food sealer bags?