How to Make Pemmican Using Modern Methods - A Comprehensive Guide

How to Make Pemmican Using Modern Methods - A Comprehensive Guide

1lb pemmican has 1636.8 calories
Fat 1332 calories / Protein 280 calories / Carbohydrates 24.8 calories

[susans]

The cracklings are the best!!! Yum. Animal products are actually the only food that has all the nutrients you need in a single food.

[Azmodon]

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).

[dwaynewladyka]

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! 👍🏻👍🏻✌️🇨🇦

[boognish]

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.

[kathleenebsen]

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.

[jimf]

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.

[jimf]

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.🙂

[dxtac]

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!!

[hardlogic]

Glad to know that a good old dehydrator does the trick and I won't need anything fancier. Great content.

[jtesla]

Mark I greatly appreciate your presentation style. Precise, comprehensive, and articulate. The world would be better with more of this.

[PrincessAloeVera]

Aha! I have that same little processor. I guess I have no more excuses. Time to try this! Thanks for the great demo.

[tammyplourde]

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.

[brothersoulshine]

That point about not adding salt was super-useful, thanks.

[patriciaribaric]

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.

[thedriftingspore]

Thank you for taking the time to show your process Mark, very much appreciated!

[agentk]

Thanks for the salt information. I've wondered why it was not in the recipes and that make sense.

[Ringele]

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.

[krisqueen]

🌷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? 😊🤗

[johnirby]

Put the liver powder through a colander to filter out the hard lumps!

[ladycactus]

I find eye of round to be the best cut. My awesome butcher slices it paper thin, which saves a lot of time.