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The dried meat here is fine for refrigerated pemican, but long shelf life pemican needs the jerky to be bone dry.. snapping loudly in half completely. It should sound like ice cubes in the blender. I make it this way on the vid but not for long term storage and I keep it in the frig.

You should be saving that fat and cooking and eating it! We need animal fat for hormones, nerves and brain, and MORE!

You forgot the choke berries, 🤔

I tried a first batch of Pemmican a week ago with all grass fed beef (London Broil and Suet). And, the bottom line was😝! Yuck! So, it’s back to the drawing board. OH! Along with the animal product, I also added 1/3 cup of honey, 6.5 oz of dried berries, and pepper flakes…it didn’t help. My next batch, much smaller than the first, I’m going to use Buffalo products, because it’s leaner and apparently much tastier. Yes it’s pricey, but remember the shelf life…it’s an investment.

Why would you throw away the fat.. pemmican is made with fat

Thank you for the instructional. Gotta say, I can't believe you threw the fat in the trash, why didn't you add to your suet to be rendered? Also, you can take those large cooked chunks of fat you separated off and freeze them to be added to other recipes for a flavor and texture boost.

NOOO dont throw away the fat you are cutting off! its animal fat... healthy! dont waste it. Cook it down to make fat for cooking. As you are already going to mix all this meat with SUET (cooked down to Tallow), which is fat around the kidney of the cow, the most nutritious fat, it doesnt matter it has fat on it! you only cut off the fat if you intend to keep the jerky long term...

Vacuum seal it then it lasts for ever

could u just grind up store bought jerky

thank you, something to add to my list to make

Outdoor like hell...throwing good fat from beef in to the trash... WTF?

why did u cut the fat off? is that required?

Awesome

Fantastic, thank you.

I'll just stick with the jerky, thanks

Question ? . . . . . Can you add unflavored protein powder & high carb powder. To the mix. TO MAKE A SUPER PEMMICAN !

I found your video 4 years too late. But I have to make this observation. Traditional pemmican is a 50/50 mixture of dried meat and tallow. There are 453.592 grams in a pound. Divided by two, 226.796 grams. Times 9 calories per grams of fat is 2041.164 calories. Now 226.796 grams times 4 calories per gram of protein is 907.184 calories. For a total of 2948.98. So I don't know how you came up 4500 calories per pound.even if you take 453.592, the whole pound times 9 is 4082.328 calories. With all fat, no meat. But that defeats the purpose. Please tell me if I am wrong. Oh, also, pemmican needs to be made with grass fed ,grass finished beef. The nutritional profile of the fat and protein is very different in these cows. Grain fed beef is not good enough. But the I dians would have been using wild meat like Buffalo, deer, elk, and the like. We are not so lucky unless you're an avid hunter. But I'd like to know it went for you in the woods with your pemmican.

I like adding dehydrated Cranberries and Blueberries.

Where did you guys go last video was 3 years ago

What's the shelf life if you put it in vacuum sealed bags? Great video.

Can you use a dehydrator? Would that be faster?

Can you freeze it for preservation?

No blueberries in it?

Instead of salting the meat, soak it in a 3% brine solution. 2 tbls white sea salt per quart of water. And I suggest getting a dehydrator.

For longer lasting pemmican wear gloves and the meat until crisp.

Stupid question here, whats the difference between 1:35 and tallow?

Salting and/or drying meat was what you had to do before refrigeration was available.

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

That meat was not fully dried, kid.....

Has anyone considered fortifying it with vitamin C? Ya know, to prevent scurvy.

muchas gracias! saludos y bendiciones desde Argentina!

Pemmican without fruit?

NO GLOVES.......bad bad bad

Can you use ground beef?

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

Can you add black pepper or other spices, can you make a chicken pemmican

Why does this last for 10 years? :)

It has berries dude .

No blueberries?

*Cultural appropriation question.* Pemmican is a food of North American natives and I am a white guy. Is it cultural appropriation for me to make pemmican? Or would it only be cultural appropriation if I sold it, made a profit, and made no mention of it being a native food? Finally, what about my Pakistani girlfriend? Would the same cultural appropriation standards apply to her?

put in a vacuum sealed bags?

What happened 😕? You gave up to soon on your channel 🤔 time to start up again, your needed more then ever!

A slo-cooker works wonderfully when rendering beef fat (When straining it, use a muslin cloth its helpful)

Informative a nicely done video, thank you

Can I use 93% lean ground beef?

How much fat/marbling is ok to leave on the jerky?

170 C or 170 F??

What is everyone's favorite additive? Berries, nuts? What kind?

Thank you for posting this and for the historical anecdotes.

Thx