Just a quick cautionary note: the fat being skimmed off the boiled meat is NOT the kind of fat you want to use for pemmican. It is muscle tissue fat, and will go rancid after a while, even after rendering. The fat that is used to make shelf-stable tallow is called leaf fat, kidney fat, and/or organ fat. You have to ask a butcher specifically for this kind of fat (go ahead and use all three names), and make it clear you do NOT want any muscle fat, if you want to render your own tallow at home--most grocery store butchers will not have this kind of fat, though an actual butcher should. Only the fat found in the abdominal cavity of ruminants (beef, deer, bison) can be rendered with slow-cooking methods into shelf-stable tallow that can last decades. The reason is that muscle fat is meant to move with the actions of the muscles next to it, and thus has a lower melting point. It also has more water and different nutrients & trace minerals, since it's right there to supply that long-sustaining energy to the muscles. Kidney fat is not required to be flexible, does not have the exact same chemical profile, and can be kept shelf-stable at higher temperatures than soft muscle fat. It's designed to be burned at a different rate & for different needs than muscle fat. It also sits in the core of the body, enveloped in a higher body temperature than near the extremities/outer surface. So be careful which fats you end up using.
Also you dont cook the meat, you dehydrate it raw to maintain the nutrients and dont over heat the tallow, donald porta shows the true way to make pemmican.
I made mine with rendered tallow from grass fed suet. It worked perfectly. You’re right about the rendered tallow from ground muscle meat. It does not hold up to long term storage at all as I kept learning from the mold I would get on my rendered muscle meat fat and I tried rendering with a wet/ salted slow cook method as well as dry methods and chilling and it still went bad quickly. Suet is the way to go for sure!
Lol. The eyes, got a very unique captivating quality, very radiant and expressive. I actually had to back the video up at one point because I realized I hadn't been paying attention to anything other than those eyes. Felt kind of silly actually, like she put a spell on me through the TV or something.
Edge 150 it’s pretty much alive in Canada. Plus indigenous people don’t really use salt nor spices...mostly just fat, dry meat and berries. You can make fish pemmican too...
This is the right time to learn how to make this. Thank you. We are still doing the Wednesday's corporat fast ( 1day 1meal) breakfast, lunch or dinner, fasting & prayer for Israel, America and your Country if not here. With covid- and possible food shortages coming we need GOD'S HELP. GOD Bless from Christmas Valley Oregon
Wow. You're hubby's lucky to have someone like you😁. I've been interested in food storage for a long time but I've never heard of these items until now. Learning a lot. Thank you.
I was searching for information to make survival food of different types and found your channel here. Very informative and JUST what I was looking for. Then, at the end, you started to share scripture and the love of God. It doesn't get any better than that. Not only are you beautiful on the outside, you're even more beautiful on the inside, where it REALLY counts. It's great to find a sister in Christ with your qualities. I found a new favorite channel on UA-cam to watch. Thank you. Yeah, i subscribed and clicked a thumbs up, for sure. Maybe I will be blessed by the Lord to find someone such as yourself to accompany me to Alaska to do mission work to the natives there! Don't know but just wanted to say you're appreciated and do keep up the great work of sharing our Lord with those who don't know Him yet!
I absolutely love how you present your content: I come away blessed every time. I did not get what that was on the plate to your right? Thank you for reading the Scriptures.
Pretty cool, great idea to have some in your car for any emergencies, I would put oregano, garlic powder and cloves all dried up and made into powder maybe even some turmeric, it will be a great medicinal food for whenever you are under the weather.
skinpro2000, the video that goes with this on making the bone broth "Portable Soup" might interest you. That is generally where I add those spices, and boy it that a comforting soup when I am under the weather. It goes great too with adding the pemmican.
Krista, I remembered watching this when it was new, I came back to it because my now teenage son wants to be more prepared and is working on his GOOD bag. Thank you for all you do and have done. May God bless you. Love and hugs.
I've watched your videos' for a couple of years. I am ashamed to say when you would come to the video conclusion I would click away. One day I was cooking and just listening to you so did not click away 'at the end' and heard you recite a passage from the Bible and tell us to "Go Spread the Word.!" I am working my way back through your videos to listen to the Most Important REAL end to the videos'. I so appreciate you and this channel! Sending Blessings to All!
Hi Christa, Thanks so much for showing how to make the pemmican. I had learned about this many years ago in the Nourishing Traditions cookbook by Sally Fallon but I have never made it. You have inspired me to give it a try. And I was thinking that sealing this in a foodsaver bag would keep it really fresh and safe from insects. I saw your video on making hardtack...another great inspiration!! And I am looking forward to your portable soup. I saw a recipe for portable soup over at Jenny McGruther’s website “Nourished Kitchen”, but like the pemmican, just never got around to making it. I am anxious to see how you make it. Your videos are so inspiring. Thank you for sharing your wonderful knowledge!! Love, Mary ❤️😘❤️
Mary, you're the reason I found Crista's site. I appreciate both of you and am learning a ton of great information. Now, on to the kitchen! God bless you both for your giving hearts.
What many people don't realize is that if things go really bad one of the most important things that a person needs is knowledge, so few people really know anything anymore everyone just googles well if Google goes away people are going to be lost, thank you so very much for imparting knowledge in such a clear, concise, and pleasant way. I've seen other videos on similar topics and could not even watch a whole video because thier delivery was so horrible. Thank you for such great videos.
I'm a bit confused. I kept starting the video over thinking I missed something but it still seems to jump from choosing a cut of meat and putting it into the slow cooker to it being done boiling. What is it boiled in? Is that why there is a box of beef broth on the counter? And how much liquid should I use? Should I cover the meat completely or just ad a cup or two and let the meat steam?
Thank you for this video and for your spirit and for sharing God’s bounty and His precious word. I always leave feeling warm and loved. May God bless you and your family each day in Jesus name. Amen
The traditional berries are serviceberries, also called saskatoon berries. If you live in zone 2-5 and have alkaline soil, these are also a great blueberry replacement. The wild berries have little taste. Cultivars developed by the university of Saskatchewan are best. Honeyberryusa and a couple other places sell them in the US . The best tasting ones are Smoky, Lee 3 and Lee 8. Smoky suckers profusely, so one or 2 bushes will grow into a a large supply of berries. BTW, they'll also grow in altitudes as high as 10,000 ft
Another awesome video. We will be giving these a try shortly. Gotta luv the way you end with a scripture verse. When I was young I was constantly sick and in the hospital. Then my Grandma wrote my name above Psalm 91 in her Bible and I never went back to the hospital sense then. God is good ;)
This Bostonian never knew Poke (sp?) Salad was an actual green used in salads. I remember that song "Poke Salad Annie, gator's got your grannie, chaw chaw..." Great videos on survival foods. And thanks for the scripture. I've been away from the Lord since last Easter and not very happy. Your prayers would be much appreciated. God Bless you.
I just discovered you on UA-cam yesterday and watched and enjoyed several great video shares so far; if I may Express myself, you have a comforting and soothing voice. Thank you for the video shares, looking forward to watching more of them. Gary
I'm planning to walk from my house in Vegas to my sister's house in Kentucky across two full time zones plus a few extra miles. Learning about pemmican is one of the best things I've done.
Thank you for your lovely presentation of a lost art. The light in your soul, put there by our Creator ...makes your love for Him so evident. May God continue to bless you ♥️
The old recipes I've seen call for dried meat, not cooked.. Also I've heard that berries shorten the shelflife of pemican.. The recipes I've seen call only for dried meat and tallow, not as tasty but lasts forever if not contaminated.. The flavors of some spices intensify as the age.. At least she uses the broth for pocket soup.. She is a lovely woman with many good ideas and much good advice..
You are right that many of the original recipes had raw meet that was dried over a slow campfire. That just has a bit too much risk for me to promote, though I would do it certainly if I had to! Berries were very common, but some have far less sugar than others. Blueberries work great because they have a lot less sugar in them. Thank you for sharing, Robin! I'll bet yours is wonderful!
@@PREPSTEADERS Thank you for your answer.. I think the first pemican was from sundried meat.. Indians have been making it for centuries longer.. You have one of the best channels on UA-cam..
I don’t add berries to mine but I do add dried herbs like Italian seasoning blend, ground up fine. I especially enjoyed the kind I made with dried liver (about a 2:1 ratio of beef to liver). Wow the flavor was amazing! 10 out of 10. I couldn’t taste the liver, it just intensified the flavor of the meat.
I am a congolese woman trop Congo-Brazzaville. I speech french but I like your vidéo and your personnality. thank you for the bible texte at the enf your vidéo. God bless you.
@@4BearWarrior I notice no one has commented on the use of goat meat. We raise our own, and it is clean and mild tasting and quite lean meat. Some cuts may have a little fat similar to venison, less fatthen lamb, but closer to beef or elk in flavour. I think I will give this a try both with grass finished beef we bought as well as with some goat meat.
Thank you for this. The last pemmican I made was horrible. Not even the bears would eat it when I left it out on a stump. This looks like a much better recipe with much better directions.
the instructions i was taught on how to do this was that you use the leanest meat available, dry over a smoky fire or in a oven,, grind or pound into a powder, then mix with equal amount of tallow,, no salt needed as the tallow would preserve the meat,, if you added berries or any thing else it wouldnt last as long,, this was used for long trips,, or extra lean times/ starving times when game or other foods were not available, this is the way i been doing it for the last 40 years.. just adding my say ,, no disrespect meant,, great video
Godliness & spiritual maturity are 2 things you exude...and pemmican store is about the best prepper food i have heard of... Glad to be subed to your channel...many commenters can see your resolve to labor for God's Kingdom. 🌷👆
Great recipe. I've heard nuts will reduce the shelf life as they will go rancid after a while. This stuff when made right will last 20- 30years or more! I'd have to be real hungry , but yeah , amazing stuff. Some people comment on this subject , yuck sounds nasty , dried meat and fat then they have a big piece of greasy grain fed pieces of beef or pork and say "yum" great flavour. Inuits eat raw blubber as a treat. My son says , fat don't make you fat , sugar makes you fat. I won't comment on your great beauty but your inner beauty is stunning.
I have wanted for years to make sence of the disjointed information that fill my bookshelves. I may know a plants name or what it can be used for but how to prepare it for consumption whether for food or medicine has somehow escaped me. Thanks so much for making sence out of a plethra of collected information. Now I can use it for the good of all involved. Thanks Poppa God for this yeilded vessel of honor. Again I say thanks.
Ray Inzunza You will be praying your whole life away. You do not "have a woman". You meet someone and develop a relationship, which requires balance (internal balance and relationship balance).
Dude, stay single, learn the art of survival, cooking, and everything you would expect a woman to contribute to your life. Stop expecting "stuff:, or "people" in your life, to make you feel whole. If you cannot live happy alone, you will never be happy with someone else near you 24/7.
Thank you so much for these invaluable recipes. I’ve been watching your videos for a while but never got around to making them. With everything going on in the world right now, well, I wish I had. May Heavenly Father Bless you and everyone watching these videos. Keep safe.💜
That's pretty cool, I think it would be a great idea to make some and keep on hand in your pantry. Only in case of emergencies life an Earth quake or tornado or even a fire. Make an emergency box of food you can grab to take with you.
Thank you for another great video. I am learning so much from you. I have only one comment about adding stuff to the pemmican - honey. It is probably the only substance on earth that lasts forever. They've found containers of honey in the Middle East that is thousands of years old, but still perfectly edible. So maybe it wouldn't change the shelf life of the pemmican? Just a thought. Thanks again and many blessings to you and your family!
Yes. Honey is a "Forever Food" ...and antibacterial which helps too. But it lasts when packaged by it's self. When you put it with meat and such, the opportunity is introduced for bacteria and fermentation and bad stuff to grow. I am not an expert with the right terminology to explain it like a scientist would, but you get the idea. :)
@@PREPSTEADERS We like the "un-scientific," more down-to-earth explanations best. I am glad you responded, because I had thought the same as Ravyne, that the honey would just improve the shelf life due to its keeping quality.
My suggestion would be to bring the "forever" honey with you and put it on the softened hardtack, and perhaps even the pemmican. Add dandelion greens to your soup, include a cup of spruce tea, and you're well on your way to avoiding starvation on your journey. God bless! - George
OK... I want to know who has the time machine and convinced this eclectic beauty to get in and fast-forward give or take a century LOL. Miss, you are TRULY a lost treasure... although the strangest part to me is I see no ring on your finger? Certainly, you must be one of the best-kept secrets around, aside from your youtube appearances. Such a joy to listen to and watch- absolutely captivating! Keep up the stellar work...
never NEVER add any kind of nut in any form, nuts will go rancid and shorting life span. my grandfather was from the MIC-MAC nation taught many ways of life in the wild.
Pemmican is "the ultimate survival food" ONLY IN IT'S TRUE ORIGINAL FORM OF MEAT AND FAT ONLY !! NO BERRIES, NUTS OR GRAINS! EVER!! JUST MEAT AND FAT ONLY! Carbohydrates are FERMENTABLE, fats and protein are more stable. Adding fermentable carbohydrates makes the pemmican biochemically unstable and causes it to quickly rot and spoil and is a White Man idea that destroys the utility, longevity, nutrition and purpose of pemmican as an extended survival food. From Vilhalmer Steffanson's book "THE FAT OF THE LAND" page 279 highsteaks.com/the-fat-of-the-land-not-by-bread-alone-vilhjalmur-stefansson.pdf "The attack of the adulterators upon the pure travel ration was more serious than has thus far been indicated. For pemmican had a great merit other than portability in being the most preservable of foods. It is the true pemmican, made exclusively of dried lean and rendered fat, concerning which we have testimony that it was as good after twenty or thirty years as the day it was made. Pemmicans which had dried berries in them did not keep well, in comparison. The "modern" pemmicans that contain ground-up bacon, shredded coconut, butter, pea meal, and the like, spoil quickly. They cannot be used on long summer journeys, unless canned. So there we have the attack on pemmican revealed. By progressively adding more and more fruit, by adding sugar or flour, to make the food more nearly European style, the Europeans tended to increase the bulk and weight, which meant decreasing the advantage that pemmican has over other foods in being lighter and more compact for a given energy value. A so-called pemmican that contains raisins, shredded coconut, pea meal, sugar, and the like, is no longer very light or very compact in proportion to energy value, and ceases to have the true pemmican's great advantage over other food. The first step, then, that led to the Second Pemmican War, the struggle of 1942-45 for the overthrow of pemmican as a dominant condensed ration, was taken by the first European, whoever and wherever he was, who told the first Indian that pemmican would be "better" if it had more fruit in it."
Before the days of freeze dried foods you are absolutely correct. However, freeze drying a berry removes over 99% of its moisture while retaining 95%+ of its nutrition. Also makes it shelf stable for 30 years and feather light. So cooking the meat then freeze drying it and the berries, then powdering them, also makes a better, longer lasting pemmican than dehydrated products.
I just stumbled upon your wonderful channel a couple days ago and am making this pemmican today. I made my own beef tallow. Took two days to render, then I strained and chilled it to separate the gelatin. I ended up with a pure white grease. I hope that's right. My question is how do you store your pemmican bars? Seal-a-meal? glass jar? Thank you so much. I love your show. Love your cleanliness. Can't wait to watch all of them. The last few minutes are my very favorite.
"Would you go out and be a blessing to someone else today?" What a beautiful thing to say!
Pro tip: watch series on flixzone. Been using it for watching a lot of movies lately.
Just a quick cautionary note: the fat being skimmed off the boiled meat is NOT the kind of fat you want to use for pemmican. It is muscle tissue fat, and will go rancid after a while, even after rendering. The fat that is used to make shelf-stable tallow is called leaf fat, kidney fat, and/or organ fat.
You have to ask a butcher specifically for this kind of fat (go ahead and use all three names), and make it clear you do NOT want any muscle fat, if you want to render your own tallow at home--most grocery store butchers will not have this kind of fat, though an actual butcher should. Only the fat found in the abdominal cavity of ruminants (beef, deer, bison) can be rendered with slow-cooking methods into shelf-stable tallow that can last decades.
The reason is that muscle fat is meant to move with the actions of the muscles next to it, and thus has a lower melting point. It also has more water and different nutrients & trace minerals, since it's right there to supply that long-sustaining energy to the muscles. Kidney fat is not required to be flexible, does not have the exact same chemical profile, and can be kept shelf-stable at higher temperatures than soft muscle fat. It's designed to be burned at a different rate & for different needs than muscle fat. It also sits in the core of the body, enveloped in a higher body temperature than near the extremities/outer surface.
So be careful which fats you end up using.
Also you dont cook the meat, you dehydrate it raw to maintain the nutrients and dont over heat the tallow, donald porta shows the true way to make pemmican.
is this fat also called “suet”?
Is the tallow sold pre-made organ fat or is it muscle fat?
I made mine with rendered tallow from grass fed suet. It worked perfectly. You’re right about the rendered tallow from ground muscle meat. It does not hold up to long term storage at all as I kept learning from the mold I would get on my rendered muscle meat fat and I tried rendering with a wet/ salted slow cook method as well as dry methods and chilling and it still went bad quickly. Suet is the way to go for sure!
What a special Gem you are, a very rare woman indeed. all of the recipes are such a lost art. God Bless and keep up the great work.
Thank you, Edge 150. God bless you too!
Lol. The eyes, got a very unique captivating quality, very radiant and expressive. I actually had to back the video up at one point because I realized I hadn't been paying attention to anything other than those eyes. Felt kind of silly actually, like she put a spell on me through the TV or something.
Thank you for your time for showing us some of the old lost ways keep up the good work again thank you
Edge 150 it’s pretty much alive in Canada. Plus indigenous people don’t really use salt nor spices...mostly just fat, dry meat and berries. You can make fish pemmican too...
I thought it was only me but I'm sitting here thinking how do you meet a women like her
This is the right time to learn how to make this. Thank you. We are still doing the Wednesday's corporat fast ( 1day 1meal) breakfast, lunch or dinner, fasting & prayer for Israel, America and your Country if not here. With covid- and possible food shortages coming we need GOD'S HELP. GOD Bless from Christmas Valley Oregon
Wow. You're hubby's lucky to have someone like you😁. I've been interested in food storage for a long time but I've never heard of these items until now. Learning a lot. Thank you.
I was searching for information to make survival food of different types and found your channel here. Very informative and JUST what I was looking for. Then, at the end, you started to share scripture and the love of God. It doesn't get any better than that. Not only are you beautiful on the outside, you're even more beautiful on the inside, where it REALLY counts. It's great to find a sister in Christ with your qualities. I found a new favorite channel on UA-cam to watch. Thank you. Yeah, i subscribed and clicked a thumbs up, for sure. Maybe I will be blessed by the Lord to find someone such as yourself to accompany me to Alaska to do mission work to the natives there! Don't know but just wanted to say you're appreciated and do keep up the great work of sharing our Lord with those who don't know Him yet!
My husband and I absolutely love u. You are so adorable...you need to have your own show!! You are by far my favorite youtuber!!😘
Thank you, Crystal! That is very sweet! :)
Isn't she, not only adorable, but she's so helpful with all her information...why has no one helped her get all this in a book.
I so much agree with you she is precious.
Elizabeth Ward pp
I absolutely love how you present your content: I come away blessed every time. I did not get what that was on the plate to your right? Thank you for reading the Scriptures.
Hardtack. A "bread" that is shelf-stable. She has a video on how to make it.😊
Pretty cool, great idea to have some in your car for any emergencies, I would put oregano, garlic powder and cloves all dried up and made into powder maybe even some turmeric, it will be a great medicinal food for whenever you are under the weather.
skinpro2000, the video that goes with this on making the bone broth "Portable Soup" might interest you. That is generally where I add those spices, and boy it that a comforting soup when I am under the weather. It goes great too with adding the pemmican.
Krista, I remembered watching this when it was new, I came back to it because my now teenage son wants to be more prepared and is working on his GOOD bag. Thank you for all you do and have done. May God bless you. Love and hugs.
Great job 👏 love the way you teach. I’m a 60 yr old grandpa man. Lol learnin tons. My kiddos will love these ideas. Thank you. Following all 👍🫡
Thanks for the walk through on the recipe. Very helpful! And thanks for the scripture also! May God keep you in the palm of His hand.
I've watched your videos' for a couple of years. I am ashamed to say when you would come to the video conclusion I would click away. One day I was cooking and just listening to you so did not click away 'at the end' and heard you recite a passage from the Bible and tell us to "Go Spread the Word.!" I am working my way back through your videos to listen to the Most Important REAL end to the videos'. I so appreciate you and this channel! Sending Blessings to All!
Hi Christa, Thanks so much for showing how to make the pemmican. I had learned about this many years ago in the Nourishing Traditions cookbook by Sally Fallon but I have never made it. You have inspired me to give it a try. And I was thinking that sealing this in a foodsaver bag would keep it really fresh and safe from insects. I saw your video on making hardtack...another great inspiration!! And I am looking forward to your portable soup. I saw a recipe for portable soup over at Jenny McGruther’s website “Nourished Kitchen”, but like the pemmican, just never got around to making it. I am anxious to see how you make it. Your videos are so inspiring. Thank you for sharing your wonderful knowledge!! Love, Mary ❤️😘❤️
Mary, you're the reason I found Crista's site. I appreciate both of you and am learning a ton of great information. Now, on to the kitchen! God bless you both for your giving hearts.
I just found you today. Youre awesome Sister!!! Ty for your labor in Him. Pray for me as im severely struggling in the area.
That scripture is a great reminder in a time like this, with the pandemic which we are up against in the world! 🙏🏻
Thank you
I am not a prepper per sé but enjoy being capable.
You have an endearing manner and
make light of kitchen work.😊
What many people don't realize is that if things go really bad one of the most important things that a person needs is knowledge, so few people really know anything anymore everyone just googles well if Google goes away people are going to be lost, thank you so very much for imparting knowledge in such a clear, concise, and pleasant way. I've seen other videos on similar topics and could not even watch a whole video because thier delivery was so horrible. Thank you for such great videos.
I'm a bit confused. I kept starting the video over thinking I missed something but it still seems to jump from choosing a cut of meat and putting it into the slow cooker to it being done boiling.
What is it boiled in? Is that why there is a box of beef broth on the counter? And how much liquid should I use? Should I cover the meat completely or just ad a cup or two and let the meat steam?
Thank you for this video and for your spirit and for sharing God’s bounty and His precious word. I always leave feeling warm and loved. May God bless you and your family each day in Jesus name. Amen
The traditional berries are serviceberries, also called saskatoon berries. If you live in zone 2-5 and have alkaline soil, these are also a great blueberry replacement. The wild berries have little taste. Cultivars developed by the university of Saskatchewan are best. Honeyberryusa and a couple other places sell them in the US . The best tasting ones are Smoky, Lee 3 and Lee 8. Smoky suckers profusely, so one or 2 bushes will grow into a a large supply of berries. BTW, they'll also grow in altitudes as high as 10,000 ft
Sam, that is so interesting! Thank you for sharing this information with us!
Another awesome video. We will be giving these a try shortly. Gotta luv the way you end with a scripture verse. When I was young I was constantly sick and in the hospital. Then my Grandma wrote my name above Psalm 91 in her Bible and I never went back to the hospital sense then. God is good ;)
Wounderful video. Thank you may the father shine on you and keep you
This channel is amazing. I just found it this morning and I've subscribed now. You are such a natural hostess and the tips and recipes are fantastic.
This Bostonian never knew Poke (sp?) Salad was an actual green used in salads. I remember that song "Poke Salad Annie, gator's got your grannie, chaw chaw..." Great videos on survival foods. And thanks for the scripture. I've been away from the Lord since last Easter and not very happy. Your prayers would be much appreciated. God Bless you.
I just discovered you on UA-cam yesterday and watched and enjoyed several great video shares so far; if I may Express myself, you have a comforting and soothing voice.
Thank you for the video shares, looking forward to watching more of them.
Gary
I'm planning to walk from my house in Vegas to my sister's house in Kentucky across two full time zones plus a few extra miles. Learning about pemmican is one of the best things I've done.
there r so many great comments already all i can say is thank u and may the lord b with u
Thank you, Michael! God bless you too!
Roberta thank you for your knowledge, bless you for your reading from Isaih
I love your videos! You have such a great talking personality and get me so excited about life and doing things :)
Oh good! I am so glad, Linnea! :)
You’re such a blessing! Thank you for all you’re doing! God Bless you sister
Thank you for your lovely presentation of a lost art. The light in your soul, put there by our Creator ...makes your love for Him so evident. May God continue to bless you ♥️
Thank you. That was the scripture I needed to hear this morning.
Thank you
I wish I had a portion of your knowledge. Great reminder from Isaiah!
Novella, I am sure there is plenty you could teach me! Don't underestimate yourself. Thank you for your comments! :)
You are So Sweet! Your husband is Very fortunate. Thank you for reading the scriptures. Blessings
You are highly knowledgeable and a wonderful teacher.Thank you so much.
Thanks for posting. I actually get beef tallow fro free from a butcher at a nearby store. I use it making sausage from wild boar, or venison.
Oh, wow! That would be nice. It can be pricey a lot of places.
Thank you for sharing this recipe but also His word. God bless you
Wow you are my new hero! Thank God for you!
This is such a gift you have emparted on not only me but all the others that come across your video. God Bless
You are very easy to watch.
Thank you
I love how you explain how to make, and your voice is soothing. DEFIANTLY subscribing!!
Thank you, Arizona Cheesecake! :)
Damn you Arizona Cheesecake; I forbade you from subscribing. You have defied me?
The old recipes I've seen call for dried meat, not cooked.. Also I've heard that berries shorten the shelflife of pemican.. The recipes I've seen call only for dried meat and tallow, not as tasty but lasts forever if not contaminated.. The flavors of some spices intensify as the age.. At least she uses the broth for pocket soup.. She is a lovely woman with many good ideas and much good advice..
You are right that many of the original recipes had raw meet that was dried over a slow campfire. That just has a bit too much risk for me to promote, though I would do it certainly if I had to! Berries were very common, but some have far less sugar than others. Blueberries work great because they have a lot less sugar in them. Thank you for sharing, Robin! I'll bet yours is wonderful!
@@PREPSTEADERS Thank you for your answer.. I think the first pemican was from sundried meat.. Indians have been making it for centuries longer.. You have one of the best channels on UA-cam..
Am I the only person who could fall asleep listening to her voice? It's seriously so relaxing. Lol.
I don’t add berries to mine but I do add dried herbs like Italian seasoning blend, ground up fine. I especially enjoyed the kind I made with dried liver (about a 2:1 ratio of beef to liver). Wow the flavor was amazing! 10 out of 10. I couldn’t taste the liver, it just intensified the flavor of the meat.
I think I just found a new favorite channel.!!
Thanks for putting this video up ! ! This is the easiest Pemmican recipe I've seen. Going to try it this weekend. Thank You Again ! !
That is great, Jerry! I hope it goes great for you!
The local boutique pet store sells pemmican - dehydrated "human grade" pellets for dogs. Tastes great.
Great Video! Yes, it is that easy to make and the simpler you make it, the better it is. Love and prayers from Queensland, Australia.
Thanx so much for giving this recipe....I can make it and take it with me on long hikes!
Thank you for sharing blessings to you as well .
I am a congolese woman trop Congo-Brazzaville. I speech french but I like your vidéo and your personnality. thank you for the bible texte at the enf your vidéo. God bless you.
I wish I had a friend nearby, like you. You seem like a sweet child of God. Thank you for all the lessons.
Townsend channel.
With the history and authentic clothing.
I have used rabbit meat and it works really well for pemmican.
I was thinking that chicken and turkey breasts could work.
@@b.c.gamingss I have never used chicken or turkey before. I have used rabbits venison tree squirrels beef elk and bison meat only.
@@4BearWarrior how do you store this? Please I'm new at this.
@@4BearWarrior I notice no one has commented on the use of goat meat. We raise our own, and it is clean and mild tasting and quite lean meat. Some cuts may have a little fat similar to venison, less fatthen lamb, but closer to beef or elk in flavour. I think I will give this a try both with grass finished beef we bought as well as with some goat meat.
Thank you for this. The last pemmican I made was horrible. Not even the bears would eat it when I left it out on a stump. This looks like a much better recipe with much better directions.
Easy to follow íntructions. Beautiful voice.
My husband was looking for the meat recipe and found this channel, it was Yehovah, thank you YeHoVaH bless you.
Thank you for this video-we really appreciate this info., and scripture! :) Always a blessing to others, awesome! Rich & Dawn in MN
You can melt the tallow first, it makes easier the mixing after.
the instructions i was taught on how to do this was that you use the leanest meat available, dry over a smoky fire or in a oven,, grind or pound into a powder, then mix with equal amount of tallow,, no salt needed as the tallow would preserve the meat,, if you added berries or any thing else it wouldnt last as long,, this was used for long trips,, or extra lean times/ starving times when game or other foods were not available, this is the way i been doing it for the last 40 years.. just adding my say ,, no disrespect meant,, great video
Anyone else here making this for the corona virus apocalypse?
Ye
I making it for the next one!
Again! A Diamond in a sea of coal. God bless you.
Godliness & spiritual maturity are 2 things you exude...and pemmican store is about the best prepper food i have heard of...
Glad to be subed to your channel...many commenters can see your resolve to labor for God's Kingdom. 🌷👆
Love your channel...God Bless you and your family❤️
God bless u for all ur guidance.
Thank u, and u really took me in time, to when my mom preserved the meat for winter.
🙏❤️👍☘️🤟👏✝️🌟☮️🔯
Great recipe. I've heard nuts will reduce the shelf life as they will go rancid after a while. This stuff when made right will last 20- 30years or more! I'd have to be real hungry , but yeah , amazing stuff. Some people comment on this subject , yuck sounds nasty , dried meat and fat then they have a big piece of greasy grain fed pieces of beef or pork and say "yum" great flavour. Inuits eat raw blubber as a treat. My son says , fat don't make you fat , sugar makes you fat. I won't comment on your great beauty but your inner beauty is stunning.
What a wonderful video. I plan on trying this recipe. God bless you too. ❤
Thanks from Texas
I have wanted for years to make sence of the disjointed information that fill my bookshelves. I may know a plants name or what it can be used for but how to prepare it for consumption whether for food or medicine has somehow escaped me. Thanks so much for making sence out of a plethra of collected information. Now I can use it for the good of all involved. Thanks Poppa God for this yeilded vessel of honor. Again I say thanks.
Hard to find a real women this beautiful who knows how to cook and believes in God. I pray for a women like you to have someday.
Ray Inzunza - Pray on it. Heavenly Father will listen to you. 💜
Ray Inzunza You will be praying your whole life away. You do not "have a woman". You meet someone and develop a relationship, which requires balance (internal balance and relationship balance).
Ray, she might not be married in the making of this video. No wedding ring or cheat line on her finger .. most likely she taken tho :-(
Dude, stay single, learn the art of survival, cooking, and everything you would expect a woman to contribute to your life. Stop expecting "stuff:, or "people" in your life, to make you feel whole.
If you cannot live happy alone, you will never be happy with someone else near you 24/7.
I have one....may God bless you as well.
Great presentation, thank you.🙏🌷
I have been looking 4 this recipe!!!!!
Thank you so much for these invaluable recipes. I’ve been watching your videos for a while but never got around to making them. With everything going on in the world right now, well, I wish I had. May Heavenly Father Bless you and everyone watching these videos. Keep safe.💜
always a blessing, thank you, god bless, tomorrow I try my skills YOU taught me
That is wonderful, sir! God bless you too!
Pemmican is all prepped and ready for hurricane season (or whatever else)! Thank you much for your video.
was pleasantly surprised to hear the word of god in this video. was not expecting that. But thank you sister for sharing the Gospel.
Geeze you hade teared up on that scripture. Thank you. Off Grid with our Lord and Savior Jesus Christ. God Bless you and thank you Sister.
Thank you, 7 3. God bless you today and in the days ahead!
I am going to try this with moose, great video,
That's pretty cool, I think it would be a great idea to make some and keep on hand in your pantry. Only in case of emergencies life an Earth quake or tornado or even a fire. Make an emergency box of food you can grab to take with you.
I like your idea of a pre-made emergency box of food, Debra!
That was a wonderful video Thank You very much.
Just a fantastic video on how to make pimmican
Enjoyable and informative channel. Thank you.
Thank you, Al! I am glad you are here!
I love your closing scripture comments.
Thank you ❤️
I love reasonable solutions that need to be addressed. Always learning..
Thank you for another great video. I am learning so much from you. I have only one comment about adding stuff to the pemmican - honey. It is probably the only substance on earth that lasts forever. They've found containers of honey in the Middle East that is thousands of years old, but still perfectly edible. So maybe it wouldn't change the shelf life of the pemmican? Just a thought. Thanks again and many blessings to you and your family!
Yes. Honey is a "Forever Food" ...and antibacterial which helps too. But it lasts when packaged by it's self. When you put it with meat and such, the opportunity is introduced for bacteria and fermentation and bad stuff to grow. I am not an expert with the right terminology to explain it like a
scientist would, but you get the idea. :)
@@PREPSTEADERS We like the "un-scientific," more down-to-earth explanations best. I am glad you responded, because I had thought the same as Ravyne, that the honey would just improve the shelf life due to its keeping quality.
My suggestion would be to bring the "forever" honey with you and put it on the softened hardtack, and perhaps even the pemmican. Add dandelion greens to your soup, include a cup of spruce tea, and you're well on your way to avoiding starvation on your journey. God bless! - George
OK... I want to know who has the time machine and convinced this eclectic beauty to get in and fast-forward give or take a century LOL. Miss, you are TRULY a lost treasure... although the strangest part to me is I see no ring on your finger? Certainly, you must be one of the best-kept secrets around, aside from your youtube appearances. Such a joy to listen to and watch- absolutely captivating! Keep up the stellar work...
I just found your channel and I feel so blessed to have been lead to it by the Lord.
Oh, Debbie, I am so glad!!
ditto!
Same!
never NEVER add any kind of nut in any form, nuts will go rancid and shorting life span. my grandfather was from the MIC-MAC nation taught many ways of life in the wild.
Teach us what you know, please.
Pemmican is "the ultimate survival food" ONLY IN IT'S TRUE ORIGINAL FORM OF MEAT AND FAT ONLY !! NO BERRIES, NUTS OR GRAINS! EVER!! JUST MEAT AND FAT ONLY! Carbohydrates are FERMENTABLE, fats and protein are more stable. Adding fermentable carbohydrates makes the pemmican biochemically unstable and causes it to quickly rot and spoil and is a White Man idea that destroys the utility, longevity, nutrition and purpose of pemmican as an extended survival food.
From Vilhalmer Steffanson's book "THE FAT OF THE LAND" page 279 highsteaks.com/the-fat-of-the-land-not-by-bread-alone-vilhjalmur-stefansson.pdf
"The attack of the adulterators upon the pure travel ration
was more serious than has thus far been indicated. For pemmican had a great merit other than portability in being the most preservable of foods. It is the true pemmican, made
exclusively of dried lean and rendered fat, concerning which we have testimony that it was as good after twenty or thirty years as the day it was made. Pemmicans which had dried
berries in them did not keep well, in comparison. The "modern" pemmicans that contain ground-up bacon, shredded coconut, butter, pea meal, and the like, spoil quickly. They cannot be used on long summer journeys, unless canned.
So there we have the attack on pemmican revealed. By
progressively adding more and more fruit, by adding sugar or flour, to make the food more nearly European style, the Europeans tended to increase the bulk and weight, which meant decreasing the advantage that pemmican has over other foods in being lighter and more compact for a given energy value. A so-called pemmican that contains raisins, shredded coconut, pea meal, sugar, and the like, is no longer very light or very compact in proportion to energy value, and ceases to have the true pemmican's great advantage over other food.
The first step, then, that led to the Second Pemmican War,
the struggle of 1942-45 for the overthrow of pemmican as a dominant condensed ration, was taken by the first European, whoever and wherever he was, who told the first Indian that pemmican would be "better" if it had more fruit in it."
Before the days of freeze dried foods you are absolutely correct. However, freeze drying a berry removes over 99% of its moisture while retaining 95%+ of its nutrition. Also makes it shelf stable for 30 years and feather light. So cooking the meat then freeze drying it and the berries, then powdering them, also makes a better, longer lasting pemmican than dehydrated products.
Indeed, what a inspiring woman. Gonna try making my own and see how it turns out.
Ecuadoran? : ) Learning how to make old timey survival foods from a beautiful tender-hearted woman of faith, inspiring.. Matthew 21:33-41
God Bless you young lady.
Thank you. May our Lord give you peace and prosperity in his love. So be it.
Definitely a different kind of recipe for pemmican. I've never seen anyone cook the beef to make pemmican.
Love the bible verse at the end! Thank you sister!!
Ty. I love your videos.
Thank you! :)
I just stumbled upon your wonderful channel a couple days ago and am making this pemmican today. I made my own beef tallow. Took two days to render, then I strained and chilled it to separate the gelatin. I ended up with a pure white grease. I hope that's right. My question is how do you store your pemmican bars? Seal-a-meal? glass jar? Thank you so much. I love your show. Love your cleanliness. Can't wait to watch all of them. The last few minutes are my very favorite.
I just recently found your channel. Your videos bring information for my mind and joy to my heart. May God bless you richly.
Another great learning video. Thank you and may God keep you safe and direct your ways.