How to Make Pemmican (that Actually Tastes Good)
Вставка
- Опубліковано 22 бер 2019
- Want to learn how to make pemmican that actually tastes good? Watch us try to make a tasty beef pemmican recipe with the addition of cranberries and bacon grease.
Dare I call this a success?! It was definitely a winner in terms of taste. As we mentioned in the video, our meat preparation technique was better the first time. Watch our first pemmican video here: • How to Make Pemmican: ...
We have a website! Check it out at www.ancestralevolution.net.
We have gotten a lot of questions about our dehydrator. We have had ours for going on 8 years and love it. If you are in the market for one, we highly suggest you check it out. It's not the cheapest dehydrator out there, but the quality is unmatched and the company's customer service is incredible. We are an Amazon affiliate and so earn a small commission on your purchase. Here is a link to the dehydrator we use and love: amzn.to/376GlqI.
Check out our Skillshare class on rendering fat! (www.skillshare.com/r/profile/...)
To watch on Bitchute: www.bitchute.com/video/L4r8M5...
Recipe for Tasty Pemmican:
264 g dried beef (eye of round)-ideally ground up to a powder
66 g bacon grease (melted)
66 g beef tallow (melted) (watch this video to learn how to render your own: • How to Render Tallow (... )
27 g dried cranberries (unsweetened)-ground up with beef
1 shot of raw local honey
Salt-a generous sprinkling, we use this kind: amzn.to/2TAirA6
Instructions: Combine all ingredients and spoon into muffin tin. Allow to cool completely before eating. Enjoy!
We realized halfway through making our pemmican that these bars are actually quite similar (though way pricier and lower in fat): amzn.to/2UNme9E
Here are links to the equipment I used in this video:
Meat grinder: amzn.to/2YhAxpb (if I were to get another one though, I would get the stainless version amzn.to/2YeXskR)
Dehydrator: amzn.to/2VXD8CN
Food Processor: amzn.to/2IWnmGB
Scale: amzn.to/2YjfZMU
If you are interested in the history and method of traditional pemmican, check out this book: amzn.to/2VSBYbx
That’s all for now folks. Remember to Like and Subscribe, and stay tuned for some great beef jerky recipes!
If you have shopping to do on Amazon and like our content, click this link to support us (if doesn't cost you anything!): amzn.to/2Tk5NA0
*As an Amazon Associate I earn from qualifying purchases
I love this. My Grandmothers made pemmican with their Grandmothers as children (I am Lakota/Dakota/Hopi) and the thing you are missing is the smoking (NOT the dehydration) of the meat. You dehydrate the fruit (try granny smith apples, blueberries and blackberries or bananas) and turn it into a powder in the blender and you SMOKE the meat in a smoker (apple wood is great) and then blend it into a powder in your blender. Mix that with 1 to 1.5% salt and you CAN add a bit of honey to taste but rendered beef tallow hardened in the fridge and then melted down when you use it is perfect. It should not take you any more than 18 to 20 hours if you use a smoker for the meats. You can use chicken, beef, or fish. There are even vegan or vegetarian recipes for it. Have fun!
Thanks very much for the pointers! Smoked pemmican sounds delicious! If/when we get a smoker, we will have to try this.
@SpecialOpsSniperUSArmy #117,#119th Inf Div yummmmmy
You’re supposed to smoke the meat and then pound it until it is a powder like consistency. You just need to add dehydrated blueberries to make it sweet. No salt or spices are need. Its actually the fat that hps preserve it. Cashes of pemican have been found here in Alberta that are 150 years old and still edible.
Very good traditional recipe. Did you ever meet Evelyn Leadingfighter from Lakota Sioux Reservation ? She is a friend of mine. She is a great cook. I think you are also a great person for keeping and sharing the recipe. I am lost If you have time, I have a few questions.
How do you smoke meat at home? I have a German friend who told me during WWII they would add any raw meat inside their fire burning stove's chiminey on a metal chain. I have a fireplace but the house is so old we don't use the fireplace anymore still no one wants to let go of it. So how can i smoke the meat ?
The grinder is something I understand.
Now to the meat, could you buy precooked beef strips found in grocery stores in the refrigerated aisle usually near luncheon meat or in mead section and use these precooked and precut strips of beef in a makeshift smoker? Perhaps a pipe or something like that
then through the grinder until mixture is powder along with packaged dried cranberries? Add the sugar ( I can do this but...
What is tallow? Where do you find it?
Has anyone considered adding garlic or Greek Seasoning to the recipe?
Could you make the meat with lamb ?
Scottish Haggish has mace and cinnamon. with organ meat would this work
How about or sugar and honey?
Salt how much per pound?
Can you include pine nuts in the recipe with the meat? Some nuts become rancid, How about Pepitas?
Has anyone tried this with Chocolate Malt Powder?
Has anyone tried this with Powdered Chai?
Has anyone ever added fiber (found in steel cut oats or are they oats just too dry"
I am getting into this. Please if you are an experimentalist try these ingredients I can't afford to experiment at present unless I want my family to starve, Thank you a mllion times if you can add advice !
do you remember what dry meat to fat ratio they used? want mine to last as long as possible! have a great day
You had me at bacon grease.
Right!? 😂😋
There energy is so pure and kind this couple gives me a sense of hope for some reason and kind of makes me want to find someone I can make pemmican with . God bless them.
If SHTF this is the couple i would hope to meet
@@SindyJ37 SHTF?
Excellent video. watching in Apr. 2023. Been vary interested in Pemmican lately. Thank you . Ontario Canada .
Just found your channel. I’m glad I found you. Nice to see this practice kept alive in a microwave society.
Thanks :)
Excellent video!!! Good teaching!!! Thank you 👏👏👏👏🎉🎉🎉❤️
I've never made pemmican before but this was so interesting! I have tons of free raisins I'm trying to use! I think this could be great. I know it will compromise the longevity of storage. Love the bacon grease idea too!
Sounds great!
Great experiment guys!
Thank you!
Try cooking the ground beef prior to drying it. Once the meat is cooked you can rinse the meat several times to get most if not all the fat out of it
I bought Frank Tufano’s pemmican and really love the consistency. Been trying to see how everyone makes it and they all seem to have chunks of meat. I wonder if you try drying it then processing, then try a second round of drying and then processing again. Perhaps it would break down the meat to an even smoother texture. Idk. Thanks for sharing!
Did you try it with drying meat first? I want to use pre cooked beef strips from store. Does that work?
Good job guys. I like your recipe. I hope nobody starts any wars about you Pemmican.
I hope more people learn about the importance of this survival food. Before all the beef is gone.
Thanks, glad you liked it!
I powder my meat after drying n a blender-my bunch prefer it to the meat shards. I add garlic powder, salt and pepper. Getting enough salt is key in helping the taste-and salt is a preservative, as well. I have never tried the bacon fat-interesting.
I just did a small test batch where I did a 1:1 ratio. My plan is to use with scrambled eggs or hash browns as opposed to eating by itself
Nice serving suggestion!
Love this video!!! I’m just starting to make my own pemmican. Where y’all based out of ?
Thanks! We're in east Tn. Good luck with your pemmican!
The secret to a good pemmican is that the meat must be very well grinded, and use a combination of tallow and rendered bone marrow
I did for the first time and it is delicious, is like a pate, I salt to taste and eat with paper bread or toasted gluten free bread, even plain I loved it.
This time I did plain meat and fat, next time I will try with some dried berries.
I also dehydrated at very low temp, 104F about 1 1/2 days, I don't know if that matters in flavor I did it to preserve the maximum amount of nutrients, I want to try dry it in the sun next time. Honey and a bit of ghee also is in consideration.
Bone marrow sounds like a delicious addition!
Hi! Great idea! How do you get bone marrow already extracted? Can you buy it that way? If not do you get big bones, break them apart and remove the marrow? How think do the slices have to be? Have you heard of them doing it with thin slices of beef liver?
@@mwj5368 I render tallow and bone marrow when I do the gaps meat stock.
You can have them cut anyway you want.
Also search "butter of the gods" here in youtube.
Can you make this with ground beef? And does adding dried fruit introduce sugars, and would that be a problem for long term storage?
I use bacon grease for bacon that I dehydrate after cooking. I also dehydrate cooked hamburger and store it in beef fat. Both are kept in jars that I process in an over like I do with the butter. I have kept butter for 11 years and it was still good. The canning prevents oxidation rancidity. No oxygen no oxidation. LOL
Nice! Canning butter is one of our next projects :)
@@ancestralevolution There's another thing I learned that really bumps it up a notch. Portable soup. I've moved everything to rumble and will get that up over there again too.
Nice idea butter instead of tallow. It keeps 11 years when you use butter instead of tallow? Would butter in hot weather melt the pemmican. I'm going to bring pemmican with me as I camp and ride my bike on a long journey. I am on a carnivore diet so no sweets in the pemmican, just meat and tallow or butter. I'm just concerned in hot weather the butter will melt where the tallow might not. Anyone know? Thanks!
I hope you do poultry and fish pemmican!
Is tallow bad for cholesterol? What about putting the hamburger in the oven on cookie sheets at 160 degrees, is that okay? How long if dried in an oven? Why did it grind up better when you cut the meat in stripes as opposed to hamburger? The local butcher makes 93% lean hamburger. Is that lean enough? If I brown the hamburger in a frying pan and maybe pour off any fat, does that help? Using hamburger I think is nicer because then you don't have to cut up little stripes. Thanks for a nice informative brief video.
Doing a cold smoke will make it tast better and will still have a long shelf life
Just got a smoker, so excited to try!
Hi, I'm posting this from France. Here we hunt "sanglier" or wild boar, which is a very lean meat. Do you think we could use it for pemmican ? I hasn't got a strong taste like other game meat.
I don't know the specifics on parasites in the wild boar you have there, but I would be careful to make sure it is dried/cooked adequately to prevent parasitic issues. I do not use pork for pemmican for that reason.
High! It's been about 2 years since you've made this video. Are you still storing the pemmican that you made on this video and if so has it held up well?
Yes! It's still going strong, but like I mentioned, I keep it in the freezer.
What about freeze drying the ground meat instead of dehydrating?
Could you use exclusively bacon grease, if desired? Rendering tallow seems like quite a bit of work... I always have bacon grease on hand.
You could definitely use bacon grease, but you will need to keep your pemmican in fridge or freezer (otherwise it will be too soft). You can always buy already-rendered tallow if you don't want to render yourself.
Try persimmon pemmican that's what the natives in Humboldt county here where I live used in their recipe
Mmm that sounds yummy. I'm going to try that next persimmon season!
The persimmon trees at my great grandmother house, I was told, is so sturdy it can survive five year droughts and being near fire. It survived blizzards but I was also told never to eat one it can make your mouth pucker and your mouth might remain puckered forever. Does that ever happen after you add other ingredients It could be that tree saved lives during the Civil War She was adopted by her biological great grandfather Senator Allen when her parents passed away. I still have her churn.
Looks like this was posted in March of 19, so that being said...how has the bacon tallow vrs the regular tallow done?
They've both done well so far! The one with bacon grease does get a little softer when it's warmer out. That being said, I generally store mine in the fridge/freezer and only get out what I need, so I can't speak to long term storage at room temperature. I mostly have eaten the bacon grease batch, because I like it better ;)
Cool thank you for the update
No problem. If you decide to try to make some, let me know how it goes :)
every try out jerkey seasonings to flavor the meat like those beef sticks?
We haven't, but it's not a bad idea.
Hi !, i just found your vid about pemican and i look at it in full, luckily before making any attemp to make mine.. i saw the info from the lost ways who talk abot this recipe..and frankly..it was make in meetball fashon and it look like something chewy but tender.. and from your result, i could ear the crunchy sound of it..not what i am looking for.. beside..i have no teeth..even with i don't like crunchy food.. i have sensitive mouth skin and gum.. so i would end up with injured mouth and would be several days eating just liquid. So, is there a recipe of long lasting food i can made who would be tender ?
A friend of mine made me taste smoked trout..it was not fully dry, but more like commercial jerky kinda texture..but so tasty...is there something similar to this that would be edible in my situation ? thks
I think it probably works best to dry the jerky as strips and then just grind it up really finely, so it is like powder. Then add fat and whatever else you want to add. Our problem in this video was that we ground the meat, before drying.
This is an exciting recipe and seems so easy. However I am intimidated by your bravery. Wonderful production, good quality, and eloquent enunciation, all around great show. However I am lost and bewildered
Where do you buy a dehydrator? What is the best dehydrator to buy? The grinder is something I understand.
Now to the meat, could you buy precooked beef strips found in grocery stores in the refrigerated aisly usually near luncheon meat or in mead section and use these precooked and precut strips of beef in the dehydrator
then through the grinder until mixture is powder along with packaged dried cranberries? Add the sugar ( I can do this but...
What is tallow? Where do you find it?
Has anyone considered adding garlic or Greek Seasoning to the recipe?
Could you make the meat with lamb ?
Scottish Haggish has mace and cinnamon. with organ meat would this work
How about or sugar and honey?
Salt how much per pound?
Can you include pine nuts in the recipe with the meat? Some nuts become rancid, How about Pepitas?
Has anyone tried this with Chocolate Malt Powder?
Has anyone tried this with Powdered Chai?
Has anyone ever added fiber (found in steel cut oats or are they oats just too dry"
I am getting into this. Please if you are an experimentalist try these ingredients I can't afford to experiment at present unless I want my family to starve,
I know when I processed foods high acid environment is important to prevent sugars from fermenting and causing botulism
I have not tried making pemmican yet but I would guess a marinade and then a light smoke using Cherry Apple pecan and maybe hickory would give this a wonderful flavor. I also think using a coconut oil instead of beef tallow would be pretty tasty. Will subscribe and let y'all know how it turns out. Round steak or Sirloin if the price is right. I am not sure about fruit or nuts yet. Maybe just simply meat and fat for the first try. Then start experimenting with things. There are many ways to make this dish and I want to try them all. Oh and to Chief Troll ... Make your own BS with rancid fat, belly hair, and if you add some magic shrooms you might be a nicer jerk.
Smoked pemmican sounds delicious! Do let us know how it turns out :)
You need to use tallow for preservation. It’s the only natural substance that will work.
So is a 80.20 out of the question I mean is it's my favorite it tastes the best I think I don't need to store it for a 10,000 years I just like to store it for six months to a year that would be good
I would store it in the fridge or freezer if you go lower on tallow, but by all means, make what you like!
I make jerk from organic farm raised right from farmer ground beef NOW I can grind it with my dehydrated berries to get prepping
Could I use solidified nut oils like coconut
Very nice! Yes, you can use coconut oil. However, it will turn into a melted mess above 78 F or so. So I would store in the fridge and not take on any camping trips in warm weather!
Thank you for getting back to me
You Rock
Thank you for getting back to me
You Rock
Thank you for getting back to me
You Rock
Thank you for getting back to me
You Rock
Can freeze dried meat and freeze dried cranberries be used? Or would they absorb too much of the fat?
I have not tried anything freeze-dried in pemmican, but I bet it would probably work. Maybe others with experience can speak to that.
Have you ever tried to marinate the meat before hydrating to give it a better taste?
I haven't, but that's a great idea!
So if your fat content is 1/2 of 265 gms, 132.5 gms, what is the ratio of bacon grease to tallow?
You mention how many degrees you dry your ingredients at, but you you use Fahrenheit or Celsius?
We are in Fahrenheit.
I put a bit of ample syrup in mine
sounds delicious!
adding a small ammount of salt helps bring out the flavore and helps fore preservation.
Seems like it would hurt preservation as it would attract water
@@MarkStoddard ???
Better than Soylent green :-D
Is it ok to use ghee instead of beef tallow?
You could...however ghee has a much lower melting point than tallow (somewhere 70-80's F as opposed to ~110 F for tallow). So your pemmican is not going to hold together well at room temp. If you plan on eating it straight out of the fridge or freezer, you should be fine. Another consideration is that the shelf life of ghee at room temperature is significantly shorter than tallow. That being said, it sounds delicious! If you decide to try it, let us know how it goes :)
I heard someone say pemmican is supposed to be more of a soup base than an energy bar. Been checking videos to see how many people use it as a soup base for a coffee mug.
Nice to see couples giving each other solid eye contact for once.
@NRG The lack of intimacy between partners is a real pandemic.
Do I buy the fat from a butcher at a grocery store,? Do I just ask for beef/meat fat? Or suet or tallow?
I would try to find a local farm and get it from them if you can. Ask for suet, then you can render it into tallow. This is going to be the most cost-effective approach. You can also buy tallow that has already been rendered, but this will be more expensive.
Hi! How do you render suet into tallow? What does "render" mean, cooking it down? Does the tallow separate from the fat? Thanks for a great video! @@ancestralevolution
I think honey is a great idea it has antibacterial properties.
hmm, maybe instead of bacon grease, I'll just add a drop of liquid smoke to give a slight smokey flavor.
Where can I buy pemmican that will last a long time?
There are several places that sell already made pemmican. If you are going for maximum storage, you probably want to stick with something without fruit and added sweeteners. You also want to make sure you store it in cool dark place.
Can it be made with hamburger meat?
The thing with hamburger is that the fat and the meat are mixed. So if you dry it and store it, over time you are going to have rancid fat. If can be done, but shelf life is not going to be nearly as long.
Degrees what?
Most pioneers would boil pemmican in water or smoke on a fire before eating
Most recipes call 2/1 meat/fat.. The stuff I have made is actually quit tasty
Did you use the 2:1 ratio, or something different?
This was great, thanks, been searching for "best canned food for survival" for a while now, and I think this has helped. You ever tried - Banevi Uncomplex Booster - (Have a quick look on google cant remember the place now )?
It is an awesome one of a kind guide for discovering how to make the ultimate survival food without the headache. Ive heard some pretty good things about it and my buddy got excellent results with it.
I made some out of Mexican dried beef once (fasted like Jerky)tasty but you have to be careful to get unseasoned doe not work. I have not been able to find the good stuff
Wish you would have put a recipe of sorts...
You dried the meat too long, and made it hard as concrete. 12 hrs. at F 160 works fine on thinly sliced meat. Ground meat should dry quicker.
I would just be concerned that not drying it until hard and crispy/breakable might shorten the shelf life of the final product. Probably fine if you're keeping it in the freezer though.
@@ancestralevolution IT becomes crispy, when sliced thin enough. I use a meat slicer. Then instead of a food processor, use a blender. It will turn the meat to powder, no matter how hard it is.
@@johnirby493 a blender is an interesting idea. What kind do you use?
@@ancestralevolution I use an old oster kitchen center. Any blender will work, because it's blades turn much faster than a food processor.
@@ancestralevolutionI use an old oster kitchen center. Any brand blender will work. Their blades rotate a lot faster than a food processor. I would get one with about 10 speeds.
You had me .... until you said "bacon grease." Craisins, great. Eye of round, great. More salt, dandy. Honey, super. But then you said "bacon grease," and I just have to wonder why. :::::: shaking head in disbelief ::::::
Bacon grease makes everything better!
@@ancestralevolution Yeah but rancid pork fat is the worst. Plus, how do you clear-render pork fat enough to remove almost all the water as you do when rendering tallow? I mean, maybe a drop or two .... maybe. But it would seriously cut back on shelf life.
You can render pork fat (lard) in the same way you render tallow to give you a water-free fat, but it's not as stable a fat as tallow due to the relatively high % of polyunsaturated fatty acids. I do store keep my bacon grease pemmican in the freezer for that reason. If you're going for maximum shelf stability, it's tallow all the way!
FYI, evolution had been scientifically debunked.
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?
Oy vey...
You aren't helping anyone by NOT eating it, as far as I can tell
hahaahhahahhahhahahhahaahahahaha
Cultural appropriation is a farce! All peoples have used what they have learned from other cultures since before written history. And if you do not use/teach that knowledge, it becomes lost. Sharing knowledge helps all peoples .
whatever you are doing, it aint pemmican.
vaccuum save it i do that with everything
for fuck sakes ! Can I use hamburger ????
My answer would be no. When she ground the meat, hamburger is essentially what she made, but hers has no fat. Store prepared hamburger meat has a fair bit of fat for flavor. If you could find some store prepared hamburger meat with no fat (highly unlikely) then that would work. But I’ve never seen store prepared hamburger meat without fat added. Also, store prepared hamburger meat will generally have less desirable cuts with silver skin and other bits that will not make a desirable end result.