A small word of caution. If you are wanting the pemmican to be shelf stable for long periods then use only DRIED berry's and fruit. It you are going to enjoy within a couple weeks then fresh berry's and nuts are ok. --- Fresh fruit contains sugar and nuts contain oil. Both detrimental to LONG term storage. I am 77 years old and have been making this stuff since I was 13 years old. Grandma was a real pioneer and relied on this stuff to feed her family when weather was bad.
Dave way back when Mammoths roamed the open steppe when I was a child we made pemmican with dried local berries and pecans. We melted our tallow in a pot and then laddled melted tallow in as we mixed the dried ground ingredients. We rolled it into a snake then cut that into 4 to 5 inch bars then wrapped them pretty much like you did.
For a mold, I think I've finally found use for the mini ice cube trays. They are for making 3/8-ish cubes because some people are to lazy to crush ice for cocktails. Pemmican bits the size of bullion cubes.
Just subscribed and saw this. Pretty ironic as I've been wanting to make pemmican for months. You simplified it and gave me the motivation to get after it. Thanks Dave! Great video!
Thank you so much for doing this video. I have watched a few videos on how to make this and it just seemed to involved and the video made it look harder then needed. You broke it down and showed a simple way to do it. Easy enough for even me to understand. You rule Dave!
This is awesome! Thank you for sharing. Was waiting for the difference between the tallow and/or lard and why it shouldn't be used. Love and blessings from Ontario Canada!
Thank you so much. I really like what you are teaching guys like me. This is so important to learn. Your a true boss. Love the video and I hope to keep seeing you in the future
Thanks for sharing, clearly the simplest demonstration of pemmican! I literally ordered the beef tallow online while watching your video. Just made a big batch of deer jerky last week from a recent harvest. Thanks again. Pemmican on the way.
Dear Dave, I hope this note finds you well and happy. As always my friend, thanks for another great video! Kindest regards and best wishes to you and yours, Merry Christmas, Pink.
One way would be to weigh your ingredients, just pemmican was a 1 to 1ratio with the Tallow. With other ingredients I think you may do the same. Thanks for a very good video for a camping and survival food 👍
Thanks dave. I've been looking for ways to add shelf-life to meat. protip:i cut a small hole below the zip on each side when i don't want moisture in a ziplock. Alternatively, paper bag.
When I was a boy my dad told me about pemmican him and his father found back in the 1940's wrapped in deer hide at the base of a tree they were removing on the farm, he had no idea how long it was there for but said it was still good when they opened it up. A few years ago I made my own batch of beef & beef berries and greens I dried and ground everything used the tallow I made and I tell you what, I lived off that primarily with some carbs added on with each portion I ate for three days, I felt full and had energy every day. I didn't need much to maintain my energy levels either. Great long term food source that can be made in many different ways meeting our different tastes and nutrition requirements. Good video Dave, I always look forward to your content
I have never heard of Pemmican . Thanks for sharing your knowledge . On how to make eatible bars . To take with you . On hiking trips are hurting trips . Are winter survival . Have a great day .
Hi Dave, like what you taught us on Survival program. I have been looking for this recipe for years, this will keep you alive acourding to my grandfather, I'm 74. Thank you for this and every thing you share..!!!!!
Walnuts are oily…did the dehydration process release oils? I’m new. I’ve just made my first pass with pemmican using tallow made from ground beef drippings, pot roast and connecuh (Alabama thang) drippings. Anyway, just wondering…I think the meat tasted good with Worcestershire or teriyaki marinated meat.
Thank you for sharing this Dave. I've wanted to do it, but have never been in a position to be able to go hunting and get the meat. I don't have to now that you mention it. I can get everything off of Amazon. On a brighter note, we just moved to the (more) free United States. I was finally able to get my family out of California. Hunting may be in the works in the next few years. I'm seriously looking forward to that. THANK YOU for everything you're doing, for us and our families. Never think you're not making a difference. Great video.
Buffalo tallow rendered by me. Buffalo jerky made by me( I bought both wasn't cheap) mixed with blueberries I dried and salt and cayenne pepper. Turned out good.
great video, thanks for sharing! Do you add any salt or sugar? Both of those have preservative properties even beyond the drying aspect, might help with the flavor some too
I like this video on how to make pemmican. Seems pretty easy and I like your choice of adding walnuts. Have you ever tried using black walnuts in pemmican Dave ? I will give your recipe a try, looks like a good one.
I noticed you said you would take them out of the plastic bag because the butcher paper was good enough. Does the paper allow it to breathe? I was thinking of vacuum packing the individual bars....but I don't want to do it if it has to breathe.
Dave try that exact same recipe but add powdered jalapeno to it it is awesome gives a little bit of a bite a little bit of a kick but not nothing that's going to cook you
Dave Happy New Year. In making the pemmican,, a brittle jerky is made. Now with the jerky, in making pemmican, can one add spices to the jerky? As an example: salt, pepper, chili, maybe soy or teriyaki, and or brown sugar. And instead of making standard jerky and in use of making pemmican would these additions reduce shelf life. I noticed you added apples and they have natural sugars within them. Thanks for considering my question.
Speaking of Hudson Bay, PKS needs to debut their own Hudson Bay knife, to compete with Condor's. I like the Condor, but prefer 1095 as it seems to take a better edge than the 1075.
What everybody leaves out about pemmican is that it was very much a soup or stew starter or base. You would forage anything you could find along the trail, mushrooms, onions, herbs, roots, etc and make a stew with pemmican as the base. It was only eaten plain when there was just nothing to make with it.
Great video. Read a story years ago in a mag about making "field expedient pemmican" (my words) 1 pound cooked hamburger, 1 cup peanut butter, 1 cup blueberries, and a handful of walnuts. Knead and mix in a zip lock plastic bag. Grab and go! Instant energy on the go. It supposedly tasted pretty good, but the texture was "different". I believe it was meant to be consumed the same day. Unlike real pemmican!
We have no idea what pemmican was until we saw your "cooking show".! Now knowing that it has been around as long and as old as Corporal Corner, us old dogs can still be taught a thing or two..!! we probably has something similar but call it something else but nevertheless definitely learned something new. So reckon there will be more Pathfinder Cooking Show in 2022? It has to be good to be competitive with Corporal's recipe..!! Thank you for sharing. Stay safe folks. Have a great Christmas & safe New Year to you, your family and all affiliates. Greetings from Australia.
Lol....I've known about Pemmican for a while....I get duck, chicken and beef jerky for my best buddy Shadow...(German shepherd)...I had to look at the package.....tempting to use it for my own Pemmican....hey, if I feed it to him, I should be willing to eat it myself......right? There is also another thing called ERBSWURST that I wanna try. It was a European "pea sausage", a survival food.
Really neat video. Very enjoyable. I think the Indians dried the components and then pounded them into powder with rocks. I can show you "bowls" in ledges and boulders here that were using for things like that. (New Hampshire and Maine, USA) A Ninja or other food processor would really save labor.
*_"Oh, man."_* - Dave's reply after putting anything in his mouth. _Nothing against pemmican... Just an observation from watching years of his videos._
I've replayed this many times I did not see the venison put in? I saw the Tallow the walnuts and the apples. It was mentioned afterwards but I didn't see it go in
Raccoon tallow is the best in colder weather areas. It has a lower melt point than some others but it's very white and clear and has almost no taste at all.
Love the content. Comment & a question: A rule of thumb is to use equal volume of tallow to dry components. Does anyone know the nutruitional value of pemmican? I've always wondered. Calories, fat, etc. How much to survive 1 day, etc.
How about trying silicon candy molds? Will small pieces of pemican in a baggie tend to melt/stick together, (like chocolate bars), during warm weather?
Use a meat grinder to pulverize the meat. Primary sources talk about heating the tallow until it's hot enough for cooking doughnuts, so like 350 F, and pouring that into the meat.
Heck yeah👍now this is why I subscribe years ago thanx Dave Happy Holidays to you&yours This was very to the point&easy I’ll have to give some of this for gift&my pantry as well Thanx agien man👍🤠👍
Hey Dave. Do you ever do any mushroom hunting? Morels are popping in my area of Ohio. It would be cool if you are into mushroom hunting if you could make a video on tips of hunting and identifying edible on the land. Like where to look for mushrooms.
I have heard this name floating around for awhile now, and wondered how it was made. Should have figured it was a simple recipe from a simpler time. That looks amazing! Thank you for finally putting this elusive blast from the past into my mental quiver. Any idea how many calories each one of those bars would be, or how many a day would keep you going if that's all you had? I've made sea biscuits before, and now really want to try this!
The new multi fuel stove and bottle seen in this video is final pre production prototype and will be available 2g 2022
I liked the wrapping .. gives you tinder to use after you enjoy the pemmican
Chef's tip - Line your mold with wax paper to make it easier to get out.
A small word of caution. If you are wanting the pemmican to be shelf stable for long periods then use only DRIED berry's and fruit. It you are going to enjoy within a couple weeks then fresh berry's and nuts are ok. --- Fresh fruit contains sugar and nuts contain oil. Both detrimental to LONG term storage. I am 77 years old and have been making this stuff since I was 13 years old. Grandma was a real pioneer and relied on this stuff to feed her family when weather was bad.
Dave Canterbury is my favorite survivalist instructor. I love his non nonsense approach to everything
Dave way back when Mammoths roamed the open steppe when I was a child we made pemmican with dried local berries and pecans. We melted our tallow in a pot and then laddled melted tallow in as we mixed the dried ground ingredients. We rolled it into a snake then cut that into 4 to 5 inch bars then wrapped them pretty much like you did.
That's a lot of mammoth pemican.
@@nolan412 I had 6 brothers 2 sisters over 200 cousins parents. Aunts Uncles and grandparents in my tribe as well as the other families.
Would love to see you keep a bar until like june/july 2022 and do a second video on how it held up and what it tastes like.
good to see you getting back to the pre-industrial classics!
Love watching and learning new things from you Dave.
As someone who eats as much meat as I do, I'm really not sure how I don't know about Pemmican! I will be 100% be making this!!! Thank you Dave.
I always like seeing the "old skills" videos
I am so excited for my bushcraft class in 2022 hearing what you guys did got me pumped up. Awesome video Dave I learned a ton!
Did I miss something?
For a mold, I think I've finally found use for the mini ice cube trays. They are for making 3/8-ish cubes because some people are to lazy to crush ice for cocktails. Pemmican bits the size of bullion cubes.
I've got a dehydrator and have made jerky in the past. Now that I've seen your video making pemmican bars will be my next step. Thanks!
Thanks Dave. Look up the Townsends suet video on UA-cam if you want a great explanation between Suet/tallow and regular muscle fat.
Great video Dave. Anyone should be able to follow your directions and have a good trail food. Thanks for sharing
Just subscribed and saw this. Pretty ironic as I've been wanting to make pemmican for months. You simplified it and gave me the motivation to get after it. Thanks Dave! Great video!
Thank you so much for doing this video. I have watched a few videos on how to make this and it just seemed to involved and the video made it look harder then needed. You broke it down and showed a simple way to do it. Easy enough for even me to understand. You rule Dave!
This is awesome! Thank you for sharing. Was waiting for the difference between the tallow and/or lard and why it shouldn't be used. Love and blessings from Ontario Canada!
Thanks for sharing Dave. I'll have to swipe the woman's dehydrator for a period of time to try this out
if you add just a little bit of salt it helps with preservation and helps bring out more flavor in the frute and meat powder making it less bland.
Thank you so much. I really like what you are teaching guys like me. This is so important to learn. Your a true boss. Love the video and I hope to keep seeing you in the future
Thank you for your recipe David. Best one so far. I'll trying it out
Good lesson. It's always been a mystery to me how pemmican was made. Now I know. Thank you.
Thanks for sharing, clearly the simplest demonstration of pemmican! I literally ordered the beef tallow online while watching your video. Just made a big batch of deer jerky last week from a recent harvest.
Thanks again. Pemmican on the way.
Dear Dave, I hope this note finds you well and happy. As always my friend, thanks for another great video! Kindest regards and best wishes to you and yours, Merry Christmas, Pink.
_I remember reading about pemmican but seeing it and how it's made has given me a better idea of what it is._
Great. I'm on it. Getting a dehydrator next week. Another good recipe vid.
Thanks for the recipe and instructions, Dave! One of the easiest ways I’ve seen to make it.
This has been on my to-do list for a long time. Mouth watering already. A 1000 bars a day and you got a product line.
One way would be to weigh your ingredients, just pemmican was a
1 to 1ratio with the Tallow. With other ingredients I think you may do the same. Thanks for a very good video for a camping and survival food 👍
Thanks dave. I've been looking for ways to add shelf-life to meat. protip:i cut a small hole below the zip on each side when i don't want moisture in a ziplock. Alternatively, paper bag.
I never knew there was a difference between tallow and lard.
Every day's a school day. Thanks.
When I was a boy my dad told me about pemmican him and his father found back in the 1940's wrapped in deer hide at the base of a tree they were removing on the farm, he had no idea how long it was there for but said it was still good when they opened it up. A few years ago I made my own batch of beef & beef berries and greens I dried and ground everything used the tallow I made and I tell you what, I lived off that primarily with some carbs added on with each portion I ate for three days, I felt full and had energy every day. I didn't need much to maintain my energy levels either. Great long term food source that can be made in many different ways meeting our different tastes and nutrition requirements. Good video Dave, I always look forward to your content
Great things to know about in these times.
Thank you for sharing!
Stay safe and have fun!
This is a nice surprise, I was planning on making Pemmican & this video shows up! Great!
I have never heard of Pemmican . Thanks for sharing your knowledge . On how to make eatible bars . To take with you . On hiking trips are hurting trips . Are winter survival . Have a great day .
Great demonstration on making Pemmican, it look great Dave Canterbury,deer, apple's and walnuts is a great combination.,Hard Tac next,Dave.
Dave can you tell me a little bit about how tallow is made in the field thanks
Have a very Merry Christmas Dave you and your Family.
I was thinking of adding amazing greens
Great content David! I'll be vacuum packing mine for long term storage. Thank you sir!!!
fantastic, learning lots from these kinds of videos. Thank you Dave🙏🏻 🇨🇦
Great video Dave. When you stop for a snack and a brew, that paper is a perfect fire starter.
Hi Dave, like what you taught us on Survival program. I have been looking for this recipe for years, this will keep you alive acourding to my grandfather, I'm 74. Thank you for this and every thing you share..!!!!!
This was a fun ride
Great job brother
Walnuts are oily…did the dehydration process release oils? I’m new. I’ve just made my first pass with pemmican using tallow made from ground beef drippings, pot roast and connecuh (Alabama thang) drippings. Anyway, just wondering…I think the meat tasted good with Worcestershire or teriyaki marinated meat.
Very cool David! Love this stuff
Thank you for sharing this Dave. I've wanted to do it, but have never been in a position to be able to go hunting and get the meat. I don't have to now that you mention it. I can get everything off of Amazon.
On a brighter note, we just moved to the (more) free United States. I was finally able to get my family out of California. Hunting may be in the works in the next few years. I'm seriously looking forward to that.
THANK YOU for everything you're doing, for us and our families. Never think you're not making a difference. Great video.
Buffalo tallow rendered by me. Buffalo jerky made by me( I bought both wasn't cheap) mixed with blueberries I dried and salt and cayenne pepper. Turned out good.
Correction I rendered suet not tallow
great video, thanks for sharing! Do you add any salt or sugar? Both of those have preservative properties even beyond the drying aspect, might help with the flavor some too
thanks Dave very helpful as always. will it mold in humid enviornments
Probably the most concise and straight forward explaination of how to do this i have seen yet. Thank you. 73s
I like this video on how to make pemmican. Seems pretty easy and I like your choice of adding walnuts. Have you ever tried using black walnuts in pemmican Dave ? I will give your recipe a try, looks like a good one.
I noticed you said you would take them out of the plastic bag because the butcher paper was good enough. Does the paper allow it to breathe?
I was thinking of vacuum packing the individual bars....but I don't want to do it if it has to breathe.
I also make pemmican, love that new stove setup…didn’t see this stove setup in the store….
Sharp knife! Great instructor. Thanks.
Could you do a video on tallow versus lard and the uses of/ways to make both?
Dave try that exact same recipe but add powdered jalapeno to it it is awesome gives a little bit of a bite a little bit of a kick but not nothing that's going to cook you
Dave
Happy New Year. In making the pemmican,, a brittle jerky is made. Now with the jerky, in making pemmican, can one add spices to the jerky? As an example: salt, pepper, chili, maybe soy or teriyaki, and or brown sugar. And instead of making standard jerky and in use of making pemmican would these additions reduce shelf life. I noticed you added apples and they have natural sugars within them. Thanks for considering my question.
Speaking of Hudson Bay, PKS needs to debut their own Hudson Bay knife, to compete with Condor's. I like the Condor, but prefer 1095 as it seems to take a better edge than the 1075.
I'm a Condor fan too
What everybody leaves out about pemmican is that it was very much a soup or stew starter or base. You would forage anything you could find along the trail, mushrooms, onions, herbs, roots, etc and make a stew with pemmican as the base. It was only eaten plain when there was just nothing to make with it.
Great video tutorial. I'd like to try it myself one day. I'm curious, though, why lard shouldn't be used. Does it go rancid faster, or something?
Never heard of dried apples being used. I bet it adds a great flavor along with some vital nutrients and minerals.
Deer hunting pack must have. Always grab me a couple bars when I head out for a morning or afternoon hunt.
Love your informative videos. Please keep them coming.
I’m excited to try this
YES THANK YOU! I wanted or hoped you or Kelly would do a pemakin recipe!!
Can you food saver pemmican for storage and for on the trail or would that still causes moisture?
Yes, because all air is removed when you vacuum pack.
Great video. Read a story years ago in a mag about making "field expedient pemmican" (my words) 1 pound cooked hamburger, 1 cup peanut butter, 1 cup blueberries, and a handful of walnuts. Knead and mix in a zip lock plastic bag. Grab and go! Instant energy on the go. It supposedly tasted pretty good, but the texture was "different". I believe it was meant to be consumed the same day. Unlike real pemmican!
We have no idea what pemmican was until we saw your "cooking show".! Now knowing that it has been around as long and as old as Corporal Corner, us old dogs can still be taught a thing or two..!! we probably has something similar but call it something else but nevertheless definitely learned something new. So reckon there will be more Pathfinder Cooking Show in 2022? It has to be good to be competitive with Corporal's recipe..!! Thank you for sharing. Stay safe folks. Have a great Christmas & safe New Year to you, your family and all affiliates. Greetings from Australia.
Love it! Thank you for the step-by-step!
Very helpful video thanks Dave. I have a project for the weekend lol.
Lol....I've known about Pemmican for a while....I get duck, chicken and beef jerky for my best buddy Shadow...(German shepherd)...I had to look at the package.....tempting to use it for my own Pemmican....hey, if I feed it to him, I should be willing to eat it myself......right?
There is also another thing called ERBSWURST that I wanna try. It was a European "pea sausage", a survival food.
Definitely saving this video. Thanks for showing exactly how to do this.
The only pemmican I've ever had is the processed stuff that came in the chewing tobacco tin from the store. I will be making this for hunting trips.
You can use a little wet tallow to grease the mold and it will not stick :)
Good idea i was also thinking maybe a silicone mold of some kind
I was gonna mention that too
but then there is none to scrape off and eat.
This is super cool! What is the oldest Pemmican you have ever eaten since it has such a long shelf life.
I’ve had some that was okay after 8 years
Great video as always! Quick question: Why the tallow instead of lard? I'm new to learning about both and just curious.
Really neat video. Very enjoyable. I think the Indians dried the components and then pounded them into powder with rocks. I can show you "bowls" in ledges and boulders here that were using for things like that. (New Hampshire and Maine, USA) A Ninja or other food processor would really save labor.
We have the same in the Angeles Forest.. there are holes in the rocks where they ground down nuts and stuff
wow, there were indians there then? not even close to india.
Great Dave i love this how to videos. Greetings from Sweden
CONGRATULATIONS !!! GREAT VIDEO !!!
*_"Oh, man."_* - Dave's reply after putting anything in his mouth. _Nothing against pemmican... Just an observation from watching years of his videos._
Miss ole rufus.. he always got the first bowl
I've replayed this many times I did not see the venison put in? I saw the Tallow the walnuts and the apples. It was mentioned afterwards but I didn't see it go in
And the butcher paper and twine will be a great fire starter.
Great video! Thanks for taking the time to teach & share! Out of curiosity, any estimation of caloric values by weight or volume?
Raccoon tallow is the best in colder weather areas. It has a lower melt point than some others but it's very white and clear and has almost no taste at all.
Looks good Dave.
I'll bet if you rubbed tallow on the inside of you mold, your pemican would not stick to the mold.
I have used that PF skillet every day for the last two years and its still as solid as the day I got it.
Thanks, Dave! Next up for black powder camp: Pemmican!
Thanks David,,, Outstanding and Simple,,,!!!! Blessings to Y’all,,,,!!!!! Joshua
Love the content. Comment & a question: A rule of thumb is to use equal volume of tallow to dry components. Does anyone know the nutruitional value of pemmican? I've always wondered. Calories, fat, etc. How much to survive 1 day, etc.
It's supposed to have all you need nutrition wise. Thats why you want to use tallow/kidney fat. It's healthier
This was nice to see. I will be teaching my kids how to make this
i never knew this existed, thank you so much for your knowledge to help others in the outdoors
How about trying silicon candy molds? Will small pieces of pemican in a baggie tend to melt/stick together, (like chocolate bars), during warm weather?
Thank you Dave great recipe
Use a meat grinder to pulverize the meat. Primary sources talk about heating the tallow until it's hot enough for cooking doughnuts, so like 350 F, and pouring that into the meat.
Heck yeah👍now this is why I subscribe years ago thanx Dave Happy Holidays to you&yours
This was very to the point&easy
I’ll have to give some of this for gift&my pantry as well
Thanx agien man👍🤠👍
Hey Dave. Do you ever do any mushroom hunting? Morels are popping in my area of Ohio. It would be cool if you are into mushroom hunting if you could make a video on tips of hunting and identifying edible on the land. Like where to look for mushrooms.
How does heat effect this. Living in Florida we have high heat and humidity.
I have heard this name floating around for awhile now, and wondered how it was made. Should have figured it was a simple recipe from a simpler time. That looks amazing! Thank you for finally putting this elusive blast from the past into my mental quiver. Any idea how many calories each one of those bars would be, or how many a day would keep you going if that's all you had? I've made sea biscuits before, and now really want to try this!