How To Make The Survival Food Pemmican. My first time.

I have been wanting to make pemmican for a very long time. A great survival food that lasts for decades. I finally gathered all the ingredients and gave it a try. Not bad. Beef eye of round steak, blueberries,walnuts, beef suet and spices.

[ramonepedgio]

It was nice to hear the Star Trek theme music playing in the background.

[georgecanakis]

Good video i really enjoyed it thanks for sharing.

[tonyloechte]

I love this stuff
I have made some
Salt sugar fat will preserve
And out in the bush when you got nothing else to eat and you are cold
It hits the spot
Rock on.

[zrlgtlh]

thank you sir for making this so easy to just watch and learn from...a lot of other folks dont seem to grasp how to properly make an instructional video

[dna]

Great, Thanks for taking the time to share

[chrisbeesfc]

The reason it was a tad wet is, you measured by volume instead of weight, the by volume weighs of dried meat ground is about one third of the rendered suet. Great video.

[Sheila]

Thank you SO much! One suggestion, don't use the Almond flour. The oil from the nuts will go bad, and not last as long as it would without it. However, This was an Outstanding video, and in all of my very vintage cookbooks, lard was one of the most important foods for so many things, and the books often gave a small bit of info. about rendering lard. The fat by the kidney is supposed to be the best, however the lard you get today Is not the same, you have to go to special places to get it, and MAN is it ever Expensive!!! Thank you so much for your demonstration, it's so much better when we can actually see this job in action. Bless, Sheila

[PaulDGreen-buiz]

I've never heard of it before. Thank you for sharing!

[osaroan]

My people use to live off this, I’m not exactly sure how they made it but today in modern world we make it and serve it at traditional feasts and it is one of our most valued foods. We like to use deer and moose because it has better taste, we also use lard, and dried currents, and sugar. We store them in hand made bags out of cotton.

[calwianka]

Great video walking you through till the end.

[olusabaolukayode]

Great and highly educational. It is healthy to eat good recipe like this. Thank you for your painstaking work more grease to your elbow.

[colin]

Have a little fun this Christmas, and put them out on a tray of other desert squares!  Don't tell anyone, just wait to see what they say! LOL

[debscreepy]

Pretty cool 👍👌
I'm traveling around the USA in my 25 foot class A Winnebago Warrior motorhome with my little dog Tinkerbell making videos.

[joachimmacdonald]

Traditionally the meat would be dried over a fire, which I imagine would give it more flavour.

[samuelnatal]

So educational, thank you so much for sharing that with us.

[pastorjamessickmeyer]

Sure enjoy your videos. Concerning the use of suet, a friend of mine uses beef suet to make plum pudding at Christmas time.

[debketelsen]

The suet can be used in steamed plum puddings for Christmas. My English heritage gives me lots of old recipes on boiled and steamed puddings. I use it to make minced meat with beef or venison. If you can find them use choke cherries instead of blue berries and the flavor will be much better. The dried meat and dried berries were pounded in a big mortar and pestle and the melted fat was mixed in as needed to make a thick paste. It was stored wrapped in hailess cured skins and kept in a basket or a leather pouch to keep it dry. Chunks could be added to a simmering liquid to make a nice hot soup in the cold weather and just eaten out of had during the warmer months

[llgkuui]

banock bread...i had that while i lived in canada...it was delicious.thanks for your vid i will try this tomorrow.

[jackframe]

Great video Joe, can't wanit to see this years garden and hobby farm!

[thelastneanderthal]

The beauty of the fat is that it takes a long time to oxidize and taste stale. The almond flour gets stale very quickly, so I wouldn’t add it if you want to keep the pemmican for a longer time. Dried berries really add a great taste to the mix and if you dried the meat on a stick shelf over a smoky fire, you further contribute to preserve the meat and add a really nice taste to it. So we think we are very smart coming up with cereal bars. The plain Indians had come up with it when the Europeans were still trying to figure out what to do with their body lice.
Great video, man. Those pemmican bricks pack a lot of calories, the right kind if you are hunting in cold weather.