making pemmican, storing and review

Pemmican is a Native American food that is extremely nutritious, compact, easy to make and long storage life. A complete meal in itself. Let me review the entire process.

[kimcurtis]

Pemmican that was verified to be over 100 years old has been found that was still palatable and still had a great deal of nutrtional velaue! Thanks for the video!

[CET]

been watching at least 10 you tube videos and this is the most detailed and very well articulated

[branni]

This is perhaps the best pemmican instructional out there. Thanx.

[michaelservetus]

The best video on this! Low temperature dehydration, grass-fed tallow, no added junk like sugar or fruit, a bit lighter on the tallow to dried meat ratio. This creates the perfect food. Good job, Donald.

[geoffreylevens]

A note on scurvy: Vit C and glucose have very similar shape and compete for binding sites on cells. So if eating very low to no carb (like pemmican) your need for vitamin C is dramatically reduced. And there is some in the meat if, as you suggest, you dry a low temp.

[jrtrevino]

I would add some salt, pepper, and cumin to it while it renders!!! It likely just needs a lil salt and it will taste fantastic. The cumin spice specifically helps with:

-Increases protein levels of hormone-sensitive lipase and p-acyl-CoA carboxylase

-Increases mitochondrial biogenesis

-Increases expression of UCP1 and other brown fat-specific markers
Activates AMP-activated protein kinase (AMPK)

-Increases thermogenic gene expression

-Increases mitochondrial content

-Increases body temperature when challenged by cold temperature

[sweaterdoll]

Absolutely wonderful presentation! Thank you so much. As someone who has failed miserably at modern garden-centered homesteading and returned to my preferred people historical mixture of methods of living along with more than 40 years of making my own plant medicines, I am so happy to watch this. The only thing I would add is regarding the nutrient "deficits" people might be worried about. While there may come a day when people eat only pemmican, it is unlikely that anyone ever ONLY ate pemmican long term. Vitamins A, C, calcium and most minerals and many other vitamins are simply packed into easily gathered greens like stinging nettle and dandelion which were also dried for later use. It is very likely that travelers eating pemmican also enjoyed local fruits, berries, nuts, and wild or dried greens along with their pemmican which was often broken into a pot of water with some of those other things added to make a stew.

[michaellacy]

It keeps because of the fat rendered out of the tallow coats eat grain of dried meat. As a hint you can store fresh meat in lard almost indefinitely you just drop it in a jar and port the melted lard into the jar about 1/4 of the jar drop the meat in and pour the rest of the lard to cover the meat then seal up the jar and store until needed (the lard adds a pleasant flavor to the meat as well.

[rvwanderlust]

I love how you are chowing down on your food. Tells me it tastes good! I want to try this and hardtack. Thank you brother!

[rebeccahutcheson]

Damn! I cannot wait to get started. Will be headed to Alaska. Hopefully soon a lot of people come to camp and fish. This would be a great thing to make and possibly sell. Awesome video. Awesome presentation. Thank you so much.👊💖

[penguin]

Great video. Most other videos don't talk about not passing the 120 threshold

[tiffanymanger]

THANK YOU SO MUCH for this extremely informative video on making and storing pemmican! I'm new to preparing long-term storage food, and also don't do plastic - EVER. Many videos for preparing and storing food include the use of plastic film, bags, or containers in the process, so I'm EXTREMELY appreciative that you have shown me a way to make pemmican without plastic. I also appreciate how much additional information you provide, such as the weight of the pemmican "cupcakes" you make and what the caloric estimate of each one is. I've subscribed to your channel and will be watching your videos FIRST!

[conniead]

Third pemmican video and first good one. In the first one the person used an expensive smoker and digital gadgets. He had a butcher he could get the white fat from but it had meat in it and did the major process for turning into clear liquid fat then let it set. Basically not something the average person can do just because they don’t have what he has. Second was someone who had never made it who supposedly got the recipe from a First Nations cookbook. The sliced meat, similar to the first, was dried in an oven at 200 degrees. Tossed it in a food processor, as the recipe said, and it did not work out. So put it in a blender. The first person said not to use lard for long term storage, The recipe used lard. She added pulverized dried blueberries. Then sugar. Don’t know if recipe called for a sweetener. She said she was going to use honey but then remembered the honeybee was not native to the Americas. I have no idea. But I know they did not have processed cane sugar. I stopped at that point.
You explain the why’s of things and it makes sense. Many of us are aware that a lot of cultures did not and do not dry their meat over heat. Raw honey, I gather, is anti-bacterial but sticky and has moisture in it. The pemmican would stick to other pieces of pemmican. Most cultures had some kind of native fruit. That would be the sweetener if they wanted one. Now that I know beef tallow can be bought I don’t have to give up on the idea of trying this. We were already planning on getting a dehydrator, though not as nice as yours. Daughter has a Food Saver but I don’t know if it has the canning attachment. We can make a small batch to see if we like it at any rate. If we do and her gizmo doesn’t have the canning attachment we can look into that.
I thank you very much.

[civlengr]

THE best pemmican video I have watched so far. Very good information. The ideal consistency of the tallow/meat reminds me of wet coffee grounds. It would be interesting to know the weight of each 2000kcal bar for backpacking. Seems like 7 or so bars wouldn’t weigh much and minimal cooking equipment.

[sonorasenora]

Thank you Donald...will come watch again taking notes, you're so patient and thorough...Boise, idaho

[DeadlyVenomToad]

My family had that blender. Its an Oster. It lasted 45 years. I wish we still had it.

[devildogsbushcraft]

finally...someone who knows how to make pemmican . Beautiful. Love it. Hoorah!

[towarzyszbolo]

i can thank you for this video. you are very smart, talk sense, elegantly, clear message. cheers!

[BlueMoonShelly]

Thank You again Sir for another superb tutorial. Your videos are intructional, easy to follow and delightful to listen to and watch. You share timeless treasurers for us all. ☮🌻

[geoffreylevens]

Great instructions! I have to make this. One alternative to the oxygen absorbers is to put a chunk of dry ice in each jar, about the size of a single die (think Las Vegas) and place the lid on but do not seal yet. When the dry ice sublimes, CO2 is heavier than O2 so the most of the oxygen will be forced out leaving CO2 in its place. Then use the sealer as you did. I've done this with other, much more sensitive things and they kept a very long time.