Pemmican How To
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- Опубліковано 30 вер 2024
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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
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.
Chef's tip - Line your mold with wax paper to make it easier to get out.
*_"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
It should be pionted out that nut's with thier oils will shorten the shelf life, nut oils go rancid.
I believe Dave said they were dried nuts but I’m not sure if that means they are free of oil. Perhaps roasted nuts could be used.
Even dry roasted peanuts develop a very bitter smell and flavour if not eaten within a certain date so I agree. Wonder if the tallow somehow preserves the nuts and keeps them from oxidizing.....
Dave Canterbury is my favorite survivalist instructor. I love his non nonsense approach to everything
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.
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.
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.
Thanks Dave. Look up the Townsends suet video on UA-cam if you want a great explanation between Suet/tallow and regular muscle fat.
“Can you make jerky?”
“I can’t but pemmican.” 😆
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 👍
And the butcher paper and twine will be a great fire starter.
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.
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.
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?
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!
It's not pemmican but Far North Bushcraft and Survival has a video where they make Trail bars out of Honey , PB , Oats , raisins and shredded coconut . I've made it and it's very good .
Oh sure, release the video while I'm at work! Maybe the boss won't notice...
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
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.
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
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
"Alexa!....yes Jay.....add beef tallow to my Amazon cart.".......leaf talons have been added to your cart....wth Alexa, I said BEEF TAL!....Ah screw it, I'll do it myself you worthless robot.
Walnuts are great. But not in pemmican. It will greatly reduce the shelf life. The oil in them goes rancid in a relatively short time.
I bet dried cranberry would be complementary to that dried apple
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.
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.
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.
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.
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!
I always like seeing the "old skills" videos
What brand of beef tallow from amazon do you use or recommend?
Thanks Dave! Definitely going to try this. Maybe then I won’t eat so many Cliff Bars! 😄 Where did you get that awesome looking pack basket? I want one!
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.
I work in a butcher's shop. You can call a local shop and ask if they can save you some beef fat. Usually it's cheap.
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
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!
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 for your recipe David. Best one so far. I'll trying it out
fantastic, learning lots from these kinds of videos. Thank you Dave🙏🏻 🇨🇦
YES THANK YOU! I wanted or hoped you or Kelly would do a pemakin recipe!!
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!
How long is pemmican good for after its made ?
Ur grandkids will eat it after ur gone.. old recipes say 25 years minimum
just rewatch the dang video.
@@joelbenoitthewanderingbiso4976 "indefinitely" isnt very specific smart ass. Hence why i asked.. maybe next time just dont leave a comment.
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.
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.
Good lesson. It's always been a mystery to me how pemmican was made. Now I know. Thank you.
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.
Great video Dave. Anyone should be able to follow your directions and have a good trail food. Thanks for sharing
How does heat effect this. Living in Florida we have high heat and humidity.
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.
Dave can you tell me a little bit about how tallow is made in the field thanks
Ive always liked the idea, but how do these stack up against protien bars. You can get a box at the supermarket vs making your own.
pemmican will last indefinitely which is nice. not sure about taste however.
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.
Looks yummy. I wonder of you can do the same with biltong?
Can you use store bought beef, and dehydrate it?
@@kevinmathis1278 To add to this post, you must use very lean beef like eye of round and what not. Fatty meat must be trimmed even before making jerky. It is a different kind of fat and will go mouldy.
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.
When I was a kid ,My friends dad who was an Abenaki thought us to make pemmican with dry blueberries . Guess pemmican has different regional ingredients.
Cool video!
Love watching and learning new things from you Dave.
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?
Will pemmican fall apart in higher temperatures?
Can we get a link to that sweet flannel you are wearing?
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 never knew there was a difference between tallow and lard.
Every day's a school day. Thanks.
I had no idea pemican was such an easy recipe. Thanks for sharing! Do you think store bought jerky would work if it was low moisture jerky?
Now this is where I think I have native in my blood pemmican is crack to me lol
My last batch used too much tallow , it over powered the venison and dehydrated fruit , added some honey and sugar , got too sweet , but I guess extra sugar in a survival bar be ok ,
A hamburger press would work great also…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
Mammals have two types of fat - (1) that which is usually just below the skin and (2) fat from around the kidneys. Kidney fat will end up being stiffer and harder than body fat.
TALLOW is rendered from the muscle or under-skin fat of cud-chewing hoofed mammals (deer, beef, lamb).
SUET is rendered from a cud-chewer's kidney fat.
LARD is rendered from pork fat.
SCHMALTZ is rendered chicken fat.
None of this is first-hand knowledge, just poking around the Internet.
Pemmican looks good to me. Thanks for the video.
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'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!
I recently made a batch of pemmican using all natural dried ingredients with one exception…honey. It wasn’t very palatable for me, actually quite disgusting. I have about 5.5 oz of dried (grass fed beef powder) left in the freezer. I still have plenty of tallow left. For this batch albeit a very small one, I intend to use dried garlic powder, dried minced onion, salt and pepper flakes (dried) and hopefully it’ll taste better. Now, I had some doubt in my mind about using grass fed beef and Suet (for tallow) because of the strong flavor. I’m not a big fan of grass fed beef. So, my next larger batch I will use Bison meat and I’ve already purchased online some Bison tallow. I will use the same dried ingredients I just mentioned for the smaller batch…garlic powder, dried minced onion, salt and pepper flakes. From what I’ve heard, Buffalo is milder in flavor and much leaner…best of luck to all and thanks for the video.
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, ex-Saffer here. That process looks awfully complicated and finicky to produce trail food. I was wondering if you had ever heard of a South African equivalent called "Biltong"?
This is an air-dried (NOT smoked!) meat product that performs exactly the same purpose, except it is much easier to make, and is an excellent trail food in a minimal package. All that is needed is the meat of course (usually beef or venison of some sort), salt (of any sort, but cheap table salt works just as well), ground spices (coriander, cloves, pepper, maybe garlic, and some people add chilli [I don't], and vinegar (of some sort). The most important thing is that there MUST be moving air, preferably cool, like a fan of some kind. That's it!
For trail use the dried meat pieces can be sliced and packed in Zip-lock bags (no need for any refrigeration) or as is in lengths. They can be eaten partially dry, dry, very dry or even powdered (this is great on fresh, buttered white bread!). It has been used unchanged in SA for centuries and was the staple food for the Boer Voortrekkers, and soldiers in the Anglo-Boer war.
Hope you find this interesting. Happy to share more detailed recipe and insights, should you wish to exchange ideas. [Note: there are innumerable variations (some quite exotic) on the basic recipe. I would stick to the basic one.]
Cheers!
Why do you want to use tallow and not lard?
Also does anyone every throw herbs in there like herbs like sage and thyme?
Love your informative videos. Please keep them coming.
Where does one get a mold like that?
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.
If I want to add honey to my mix ... how much should I add?
made some last night.......barf... used deer tallow, honeycomb, dry blue berries , dry apple, dry beefsteak , taste like the worst gin u ever drank only worse...maybe rot gut gin and turpentine cocktail... definitely still hav it in 25yrs . hahaha
This is a nice surprise, I was planning on making Pemmican & this video shows up! Great!
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
Great demonstration on making Pemmican, it look great Dave Canterbury,deer, apple's and walnuts is a great combination.,Hard Tac next,Dave.
Great video as always! Quick question: Why the tallow instead of lard? I'm new to learning about both and just curious.
Dave if you wanted to make this could you mylar it up with oxygen absorbers to stockpile a large amount? How long would it keep that way? That stove looks totally bad ass!
Just the meat and fat if mixed right should keep 25+ years.
Meat, even a trace of moisture, and no oxygen... is a good recipe for botulism.
Cross posting this hoping someone can answer me.
A question on the fruit...
I bought some dried blueberries and cherries, and I thought they were still too moist, so I put them in my dehydrator for about 6 hours to try to remove more moisture, however they are STILL kind of "moist".
Since water causes mold, are they OK to use to make pemmican?
Need an answer soon as someone can do so, I've ground the jerky into powder already, have some tallow I need to render yet, so I'm looking forward to getting it made up soon.
Thanks in advance.
Great content David! I'll be vacuum packing mine for long term storage. Thank you sir!!!
Great things to know about in these times.
Thank you for sharing!
Stay safe and have fun!
Great video! Thanks for taking the time to teach & share! Out of curiosity, any estimation of caloric values by weight or volume?
Have to put the ingredients into the NINJA processor… so honest question what did our ancestors use for that step ? Regular meat grinder? Hand crank .
We showed that process at the course you use grinding stones
Mortar and pestle
Look up a mortar and pestle.
Natives used stones to grind everything from meat for things like this to acorns to make flour.
He had a video like 10 years ago using a river stone to grind it.. cooked tallow over a fire.. made balls on a stump..
Cooking the meat destroys some nutrients by heat. Powdering the meat allows oxygen in the air to destroy nutrients. Dry the meat well above coals or other heat source, far enough away that the temperature of the meat never exceeds 90F. It must me dryer than jerky, like wood. Traditionally, the meat was pounded between rocks until soft and in small pieces. Any kind of animal fat rendered at low heat (130F to 160F) to separate the fat from any moisture. Shelf life depends on lack of moisture. When using any animal fat, I like to pre-grind it to sausage consistency before rendering and removing the moisture (meat broth) from the bottom. Once again, do not get any moisture in your pemmican! The beef tallow is overcooked and devoid of any taste. Use real animal fat that has good taste.
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?
Fruits & nuts will turn rancid after time.. watch a couple videos of guys eating W.W.2 rations to see what I mean.
I’d stay W/beef & Tallow for indefinite shelf life
Lard/fat/tallow is great stuff. My mum used to use it to cook our chips, meat and anything deep fried.
I tried to find it in the supermarket recently to use, it’s a bloody luxury item these days! It used to be a cheap way to fry food.
I’ll find the one I’m looking for, maybe not exactly but it’s got to be better than the vegetable/canola/peanut oil they’re selling these days. That’s horrible stuff.
My dim sims boiled in oil last time I tried to use it.😂
what model ninja processor,there are different models rang in price from the small ones for individual drinks approx $75 to the bigger models more like blender size $160?
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?
Starts watching for education.
Hear Dave say new multi fuel stove.
Leaves video to buy multi fuel stove