In Mexican culture they have a dried shredded beef (bison/venison/elk can be used) it is called Machecoadó it is delicious and nutritious long shelf life you can mix it with scrambled eggs and cactus. By the way love the Zeppelin, Great video brother.
It's usually pork, spiced, ground and dried. Not bison or elk traditionally. There are no native bison or elk in Mexico. Or the Northern regional diet/cuisine. Where it's found. Soy Mexicana.
Its so easy. I and my pets are carnivores n thank you for showing. Your style is easy to follow n can't wait to try. Msny thanks from Western Australia
I absolutely love the zeppelin style background music, what a perfect match to some bourbon and jerky grinding with some rendering and blending, with mixing and drying
That is said by every other pemmican maker in youtube. I watch now as many as I can because I'm making pemmican first time myself. I study first these videos. I recommed everybody to start prepping brfore the graet reset starts.
I agree - you should be able to dry down to about 25-30% of total wet mass, if you weigh in at higher than that, there's too much moisture. With beef, I've got it down to 28% mass, duck I've gotten to 25%, but I find it "acceptable" if it's 30% or less. Also, to preserve the natural vitamin C in the meat, along with other vitamins, you need to dry at 115F; 12 hours will get you to about 30%, another 12 (total of 24) will get you to 25-28%. For tallow, I do 1:1 ratio with dried meat
@@dainiussileika2622 how thick was your meat when you started dehydrating? I was thinking to try 3-4mm. I think 1/4” (6mm) is too thick and might take too long.
@@kennethowenocampo73 , something like that, however, at 24 hours of dehydrating, +- was fine. It's always a trade-off; I have limited rack space, so while I'd happily go even thinner, it just takes too much time to do multiple batches, so 5mm +- @65 degrees celcius for 24 hours was fine. If I don't care about the natural vitamin C in the meat, I'll dry at hotter temps, but alas,
Honestly, I was just a bit flustered when I was filming this (being new to video making) and was just trying to get through it. The pieces got thrown into a brand new trash bag and after filming I grabbed them and gave them to the dog. He was pleased and they didn't go to waste. Sorry I didn't have that represented in the video, I will do better next time.
@@naverilllang I ended up giving them to the dog, per my comment below. But yes, they could have been rendered as well. I am not a smart man and it honestly just didn't occur to me at the time!
Short cut. Use a meat grinder from the word go. Then use a rolling pin to roll out the ground meat on a cutting board. Cut it as thin as you want for drying. Transfer it to the drying rack. Ive made my jerky like this many times. It chews easy, and it will crumble very easy in your hand if fully dried.
On another video, they discouraged using a meat grinder because it would introduce more bacteria. However, it’s good to practice making this a couple of different ways. Especially during a SHTF scenario, where you won’t be storing for 25 years. Not all cuts of meat will be butcher-perfect, either. What about meat scraps? Or game meat damaged by hunting.
@@Rink03 I think the grinding mentioned by joe k was from the very first step. Slab of meat - grind it up - use rolling pin to flatten and mould it out into a thin sheet - slice up the flattened minced meat into "strips" of mince and put them in the dehydrator/on drying racks (whatever method - some people use their oven on very low). For antibacterial action, when the meat is all ground up a small amount of salt could be well mixed in before rolling it out? Technically, bacteria can enter meat during any part of the process both before/after drying, as long as there's also some moisture and warmth. Most people just slice, dry then grind the dried jerky strips. Careful kitchen hygiene as usual. One video I've watched the guy put the strips into some salty water, left them there for about half an hour or so, drained and dried. Most regular jerky gets marinated in a solution which includes salt in some form (like Teriyaki or Soy sauce) which helps prevent bacterial contamination after storage. With the pemmican, the rendered fat or tallow also helps prevent bacterial action.
@@Kayenne54 I like the salt and brine ideas. Not only for preservation, but also because salt is essential for health and may be scarce in an emergency situation. Why not just add it in from the start? The only thing I need to get my head around now is eating uncooked meat!
@@guidos.6043 Try jerky first then. See what you think. Things like salt, vinegar, sugar, alcohol, wine and many different spices have been used to prevent microbial action in meats, and enhance flavor; or preserve foods for longer periods. Aperitifs (alcoholic beverage drunk before eating a multiple course meal) contains many herbs and spices to aid digestion. Digestifs are drunk afterwards for the same purpose. Humans have been adding spices, herbs and condiments to lots of dishes for really good reasons, not just for taste.
the beef with too much moisture will go back quicker. I would dry out the meat a bit more, it's not a jerky, it's dried out meat fibers, you use same amount of fat as you do meat. and adding anything with water content makes it less "shelf stable"
I wanted to say that if you don't need the pemmican to last 25 years I suppose you can make it softer, by not making it super dry. We make the same compromise by adding fruit or nuts to it. I know of a guy who makes his hard tack a bit softer so it won't require being softened in water, coffee, tea, or broth. You could make it softer and keep it in the refrigerator as he sometimes does with his hard tack. The same applies to fruit bars and such. I've wanted to make hard tack and try both the long lasting traditional version and a softer version for eating within a few months like for hurricane season. And with that some Churriso or a homemade "Slim Jim" would be nice to have. I haven't seen a recipe yet.
The blue berries would have been great! this isn't exactly chef quality grub, just fuel. And yes, the dog ate those cracklings for days, he can't wait for me to make more pemmican!
@@onesilentarrow pretty much any fruit, but there may be some not suitable; I haven't gone into that aspect much yet. Someone mentioned apples are okay (I actually have a food allergy to berries so...). Also certain nuts can be ground up and used too, but the oil content of some nuts means the end product will oxidize faster (shorter shelf life).,..
This is glorious, I have been researching "survival food list from the grocery store" for a while now, and I think this has helped. Ever heard of - Banevi Uncomplex Booster - (should be on google have a look )? It is a good one of a kind product for discovering how to make the ultimate survival food minus the normal expense. Ive heard some great things about it and my neighbour got great success with it.
hey ,if anyone else wants to discover food for long term storage survival try Proutklarton Helping Firestarter Plan (do a search on google )? It is a smashing exclusive product for learning how to get by in a disaster and create your own survival food minus the headache. Ive heard some super things about it and my work buddy got cool success with it.
interesting points ,if anyone else wants to learn about how to store food for survival try Proutklarton Helping Firestarter Plan (do a google search )? It is a great one off product for learning how to get by in a disaster and create your own survival food minus the headache. Ive heard some super things about it and my m8 got excellent results with it. #how do you make pemmican at home?
Could the jerky step be done in a dehydrator? I have a 8 drawer counter top dehydtator i use for vegetables i take camping and on the road in my truck.
Thank you, very informative. If I were to put my completed pemmican into an airtight Ziploc, and keep it in a cool dry sunless place, how long do you think it would last?
DiamorphineDeath Do you have any experience with it? I’ve rendered my own kidney fat about a week ago, but a hurricane just passed through and I was unable to dry out my beef. I will be doing it this weekend, but I just want to know the best way to store pemmican. I live in a hot humid climate, but I will be sure to keep it in a cool dry place, but thank you for your comment. God bless.
Looking at the information I've found from a few videos just the meat and fat it can last up to 15 years. Anything extra can significantly reduce the shelf life.
@@liviloo8783 if you have a garden you may place it there in a hole in the ground. Of course it needs some good wrapping up and Tupperware and metal box. Depending what animals live in your area the mice and rats would eat it before next hurricane season.
@@wisenber 😁 TBH, I should've known the answer to that question since I used to keep our used bacon fat to cook with, and you're right, it never really firms up that well. But it sure is goooood! Ha!
Would you please do me a favor sir??? Please make a video of the ultimate survival food.....A meat pie....of Pemmican inside Hard-Tack. Please and thank you for the consideration.
Shouldn't Pemmican have a proportion of fat content to it? Why cut out the initial fat? Is there a difference between the fat you cut from the meat and the one you add after?
True Pemmican had dried berries as well. So if I make tons of this stuff and live in the woods, in theory I can live for years, with no other food source, is this correct, and how much a day do I need to eat to survive for years? Just preparing to hide out after I rob my local bank
In the early wild west days massive teams of hunters would go hunt buffalo out on the plains and would immediately make it into Pemmican to sell. It was basically the staple frontier food back in the day. Many sailors used it as well.
Keith Webb that is incorrect, by dehydrating it at anything above 120 you completely breakdown the nutrients which will result in vitamin deficiency. You are meant to dehydrate it at approx 115 for 36 hours to ensure that it remains intact as a nutrient complete product. Pemmican that is raw dehydrated will contain every nutrient you need to live a healthy life. This is why the Indigenous people would air dry the pemmican.
Thank you for the instructional. Gotta say, I can't believe you threw the fat in the trash, why didn't you add to your suet to be rendered? Also, you can take those large cooked chunks of fat you separated off and freeze them to be added to other recipes for a flavor and texture boost.
1:41 throw the fat in the trash! I'm out.
I was speechless.
In Mexican culture they have a dried shredded beef (bison/venison/elk can be used) it is called Machecoadó it is delicious and nutritious long shelf life you can mix it with scrambled eggs and cactus. By the way love the Zeppelin, Great video brother.
mmmm! Thanks for the info!
Machaca or machacado
@@devueltosalcampo768 Spanish is not my native language Russian is I learned about it from the Mexican neighborhood I lived in.
@@EREBVS999 I didn`t mean to be rough, I just wanted to let you know
It's usually pork, spiced, ground and dried. Not bison or elk traditionally. There are no native bison or elk in Mexico. Or the Northern regional diet/cuisine. Where it's found. Soy Mexicana.
gonna be needing a lot of this
Exactly
Why?
@@dittery indeed
I poke a tooth pick threw one end of the jerky and hang it from the oven rack on the tooth pick it speeds up the drying time
Great tip! Increase the air flow and exposed surface area. :)
Ahh great tip about putting the meat in the freezer before cutting 👍
Thanks for a good explanation. I have heard about Pemmican since I was a kid, but did not know how it was made.
Thank you for posting this and for the historical anecdotes.
Its so easy. I and my pets are carnivores n thank you for showing. Your style is easy to follow n can't wait to try. Msny thanks from Western Australia
I absolutely love the zeppelin style background music, what a perfect match to some bourbon and jerky grinding with some rendering and blending, with mixing and drying
X1000. Very Zeppelin III - ish . Great video, btw.
7:37 I think if it bends like that without breaking then there is still too much moisture in it (if you're planning on storing unrefrigerated)
That is said by every other pemmican maker in youtube. I watch now as many as I can because I'm making pemmican first time myself. I study first these videos. I recommed everybody to start prepping brfore the graet reset starts.
I agree - you should be able to dry down to about 25-30% of total wet mass, if you weigh in at higher than that, there's too much moisture. With beef, I've got it down to 28% mass, duck I've gotten to 25%, but I find it "acceptable" if it's 30% or less.
Also, to preserve the natural vitamin C in the meat, along with other vitamins, you need to dry at 115F; 12 hours will get you to about 30%, another 12 (total of 24) will get you to 25-28%.
For tallow, I do 1:1 ratio with dried meat
@@dainiussileika2622 how thick was your meat when you started dehydrating? I was thinking to try 3-4mm. I think 1/4” (6mm) is too thick and might take too long.
@@kennethowenocampo73 , something like that, however, at 24 hours of dehydrating, +- was fine.
It's always a trade-off; I have limited rack space, so while I'd happily go even thinner, it just takes too much time to do multiple batches, so 5mm +- @65 degrees celcius for 24 hours was fine.
If I don't care about the natural vitamin C in the meat, I'll dry at hotter temps, but alas,
What kind of Bushman throws away fat?
fr, he could have rendered that fat.
Honestly, I was just a bit flustered when I was filming this (being new to video making) and was just trying to get through it. The pieces got thrown into a brand new trash bag and after filming I grabbed them and gave them to the dog. He was pleased and they didn't go to waste. Sorry I didn't have that represented in the video, I will do better next time.
@@naverilllang I ended up giving them to the dog, per my comment below. But yes, they could have been rendered as well. I am not a smart man and it honestly just didn't occur to me at the time!
Aah not wasted then, I offer apologies my friend, nice one feeding the puppies a treat :-)
@@OldNavajoTricks no apology needed, good looking out!
Short cut. Use a meat grinder from the word go. Then use a rolling pin to roll out the ground meat on a cutting board. Cut it as thin as you want for drying. Transfer it to the drying rack. Ive made my jerky like this many times. It chews easy, and it will crumble very easy in your hand if fully dried.
On another video, they discouraged using a meat grinder because it would introduce more bacteria.
However, it’s good to practice making this a couple of different ways.
Especially during a SHTF scenario, where you won’t be storing for 25 years.
Not all cuts of meat will be butcher-perfect, either.
What about meat scraps? Or game meat damaged by hunting.
@@guidos.6043 Since when did grinding Dried meat introduce bacteria to it?
@@Rink03 I think the grinding mentioned by joe k was from the very first step. Slab of meat - grind it up - use rolling pin to flatten and mould it out into a thin sheet - slice up the flattened minced meat into "strips" of mince and put them in the dehydrator/on drying racks (whatever method - some people use their oven on very low). For antibacterial action, when the meat is all ground up a small amount of salt could be well mixed in before rolling it out? Technically, bacteria can enter meat during any part of the process both before/after drying, as long as there's also some moisture and warmth. Most people just slice, dry then grind the dried jerky strips. Careful kitchen hygiene as usual. One video I've watched the guy put the strips into some salty water, left them there for about half an hour or so, drained and dried. Most regular jerky gets marinated in a solution which includes salt in some form (like Teriyaki or Soy sauce) which helps prevent bacterial contamination after storage. With the pemmican, the rendered fat or tallow also helps prevent bacterial action.
@@Kayenne54 I like the salt and brine ideas. Not only for preservation, but also because salt is essential for health and may be scarce in an emergency situation. Why not just add it in from the start?
The only thing I need to get my head around now is eating uncooked meat!
@@guidos.6043 Try jerky first then. See what you think. Things like salt, vinegar, sugar, alcohol, wine and many different spices have been used to prevent microbial action in meats, and enhance flavor; or preserve foods for longer periods. Aperitifs (alcoholic beverage drunk before eating a multiple course meal) contains many herbs and spices to aid digestion. Digestifs are drunk afterwards for the same purpose. Humans have been adding spices, herbs and condiments to lots of dishes for really good reasons, not just for taste.
Awesome tutorial- thanks for the vid! Making some tonight!
muchas gracias! saludos y bendiciones desde Argentina!
Thank you for this very informative lesson.
Great tutorial. Tanks
Looks very nice. Thanks for the content!
Cool video on a more modern take on making pemmican! Shoutout from Finnish Lapland!
How are you shouting out from a country that doesn't exist?!?!? haha
Great video!!! Love the tips.
10:30 that's some ASMR quality right there m8
I will give this a try. Thank you.
Try with ground dried blueberrys😍
Exactly my thoughts
Wow, I never knew how to make it. Looks easy, I make my own beef jerky so I’m going to give it a go.
I enjoyed watching this
"My name Jeff. "
My name is Jacob.
Fantastic, thank you.
the beef with too much moisture will go back quicker. I would dry out the meat a bit more, it's not a jerky, it's dried out meat fibers, you use same amount of fat as you do meat. and adding anything with water content makes it less "shelf stable"
Thanks bro....love the zep track as well
thank you, something to add to my list to make
Thank you. Informative video.
Awesome vid! Subbed
Hope you keep making vids bro. Good information here.
I wanted to say that if you don't need the pemmican to last 25 years I suppose you can make it softer, by not making it super dry. We make the same compromise by adding fruit or nuts to it.
I know of a guy who makes his hard tack a bit softer so it won't require being softened in water, coffee, tea, or broth. You could make it softer and keep it in the refrigerator as he sometimes does with his hard tack. The same applies to fruit bars and such.
I've wanted to make hard tack and try both the long lasting traditional version and a softer version for eating within a few months like for hurricane season. And with that some Churriso or a homemade "Slim Jim" would be nice to have. I haven't seen a recipe yet.
My cousin makes hard tack all of the time, for fun lol I haven't made it in years. Or eaten it for that matter.
Круто! Очень понравилось. Давай еще видео!
Love this
Nice and informative vid mate. :3
And let's strain this all over the counter lol
Informative a nicely done video, thank you
nice work, thanks man
Thx mr. Viking
You can strain the cracklins from the fat and eat them or use them for dog treat. You can dry blueberry's with the meat and grind them to add.
The blue berries would have been great! this isn't exactly chef quality grub, just fuel. And yes, the dog ate those cracklings for days, he can't wait for me to make more pemmican!
Would raspberries work?
@@onesilentarrow pretty much any fruit, but there may be some not suitable; I haven't gone into that aspect much yet. Someone mentioned apples are okay (I actually have a food allergy to berries so...). Also certain nuts can be ground up and used too, but the oil content of some nuts means the end product will oxidize faster (shorter shelf life).,..
Awesome
Equal amount of beef to Tallow
Thx
Love the 🎶
Thus dude just learned me how to make beef jerky I don't even care what the rest of the video is about beef jerky dude beef fucking jerky love it
My Gram put blueberries
A slo-cooker works wonderfully when rendering beef fat (When straining it, use a muslin cloth its helpful)
Definitely need to try this. 😀 thanks for the recipe my friend. All the best.
Dropped a sub. Will check out your other videos.
ty.
Really great tutorial, thank you!! What is the shelf life of the Pemmican if you were to use food sealer bags?
@@benfisher22 Thanks, good to know, making Pemmican is definitely on my bucket list !
“You need a very sharp knife” 10 seconds earlier knife: errrrrrrrrrr. Just kidding man love your vids can’t wait to try this
Thanks bruh
thanks man =)
Looks tasty.
If you have leftover rendered suet can you save it and use it later? Maybe freeze it?
I like adding dehydrated Cranberries and Blueberries.
Instead of salting the meat, soak it in a 3% brine solution. 2 tbls white sea salt per quart of water. And I suggest getting a dehydrator.
Do you cut it with the grain? I thought against the grain makes it easier to grind?
I find bear fat works better as it never turns rancid
What temperature should the tallow be when u add it? Can it be hot?
Hail!
lol all the ppl upset he threw away some scraps. Calm down he's in a kitchen not in an apocalypse.
Ummm we’re currently in the ‘ronapocalypse
This is glorious, I have been researching "survival food list from the grocery store" for a while now, and I think this has helped. Ever heard of - Banevi Uncomplex Booster - (should be on google have a look )?
It is a good one of a kind product for discovering how to make the ultimate survival food minus the normal expense. Ive heard some great things about it and my neighbour got great success with it.
hey ,if anyone else wants to discover food for long term storage survival try Proutklarton Helping Firestarter Plan (do a search on google )?
It is a smashing exclusive product for learning how to get by in a disaster and create your own survival food minus the headache. Ive heard some super things about it and my work buddy got cool success with it.
interesting points ,if anyone else wants to learn about how to store food for survival try Proutklarton Helping Firestarter Plan (do a google search )?
It is a great one off product for learning how to get by in a disaster and create your own survival food minus the headache. Ive heard some super things about it and my m8 got excellent results with it.
#how do you make pemmican at home?
True, but it doesn't hurt to render it and throw the rendered fat into the pemmican.
Best cut of meat to use? And can you use a dehydrator to dry your meat?
Salting and/or drying meat was what you had to do before refrigeration was available.
Cool rune tattoos
Can you use a dehydrator? Would that be faster?
Could the jerky step be done in a dehydrator? I have a 8 drawer counter top dehydtator i use for vegetables i take camping and on the road in my truck.
I l
Can you freeze it for preservation?
What temp you put the jerky on?
have you done an update follow up on the original video to see your weight, health...etc?
What's the shelf life if you put it in vacuum sealed bags? Great video.
Without berries, only beef and fat, they say up to 25 years. I will make mine and have it checked by BFAD or DOST here in the Philippines.
If you don’t mind me asking, what’s the purpose in leaving to oven door propped?
By leaving the door open you allow the heat to escape. It dries the meat instead of baking it.
Yes, you do not want moisture in there.
Good answer...thanks
Thank you, very informative. If I were to put my completed pemmican into an airtight Ziploc, and keep it in a cool dry sunless place, how long do you think it would last?
What I’ve heard is that straight up pemmican can last for a decade.
DiamorphineDeath
Do you have any experience with it? I’ve rendered my own kidney fat about a week ago, but a hurricane just passed through and I was unable to dry out my beef. I will be doing it this weekend, but I just want to know the best way to store pemmican. I live in a hot humid climate, but I will be sure to keep it in a cool dry place, but thank you for your comment. God bless.
Looking at the information I've found from a few videos just the meat and fat it can last up to 15 years. Anything extra can significantly reduce the shelf life.
@@liviloo8783 if you have a garden you may place it there in a hole in the ground. Of course it needs some good wrapping up and Tupperware and metal box.
Depending what animals live in your area the mice and rats would eat it before next hurricane season.
If you pound the meat flat before drying it takes half as long.
why exactly do you have to trim the fat? is there a special reason for this (like it not drying as well...)?
I want to try this with turkey
Reserve some of the meat in case of over pour of fat. Spices allowed?
Those chunks you throughout we're actually beef cracklin's
You could also add dried blueberries, freeze dried fruits nuts and seeds.
Could you use bacon fat in place of the tallo? I don't imagine it would last as long, but I bet it sure would taste good.
"Could you use bacon fat in place of the tallo?"
It doesn't last as long and gets greasy at much lower temperatures.
@@wisenber that makes sense. Thanks for the input. 👍
@@DroneWolfMedia Don't ask me how I know😎
@@wisenber 😁
TBH, I should've known the answer to that question since I used to keep our used bacon fat to cook with, and you're right, it never really firms up that well.
But it sure is goooood! Ha!
Could you dry you beef in a smoker instead? It might get a little expensive if you were running a gas oven for 6 hours
How much fat/marbling is ok to leave on the jerky?
What kind of sharpener is that!?
Can you use ground beef?
Can I use pork fat or olive oil and dryed grapes
Can I use 93% lean ground beef?
What is the maximum shelf life when kept in an airtight container?
Itll last 3 to 5 years at room temp. Up to 20 years when frozen
Could i use store bought jerky for this? I kinda want to make this
No.
they would put it in a deerskin bag
But that's more traditional and it would last for a very long time
Would you please do me a favor sir??? Please make a video of the ultimate survival food.....A meat pie....of Pemmican inside Hard-Tack. Please and thank you for the consideration.
Could you do this with bear meat? If you are sticking it in the oven I would guess that would kill any possibly of trichinosis.
Shouldn't Pemmican have a proportion of fat content to it? Why cut out the initial fat? Is there a difference between the fat you cut from the meat and the one you add after?
True Pemmican had dried berries as well.
So if I make tons of this stuff and live in the woods, in theory I can live for years, with no other food source, is this correct, and how much a day do I need to eat to survive for years? Just preparing to hide out after I rob my local bank
1lbs is about 3,500 calories
In the early wild west days massive teams of hunters would go hunt buffalo out on the plains and would immediately make it into Pemmican to sell. It was basically the staple frontier food back in the day. Many sailors used it as well.
Is there any substitute for the tallo?
Not really from what I know lard gets too soft. Although maybe coconut oil and it's similar to tallow I don't count on it though
Stupid question here, whats the difference between 1:35 and tallow?
Does lard or rendered bacon grease work instead of suet? Suet is hard to find in Florida. Thanks!!! Also, you need to get a proper dehydrator!
Dehydrators are not hot enough to completely dry out the meat. They do not work for this
I have a professional dehydrator. Im an avid hunter so I need a big one.
Keith Webb that is incorrect, by dehydrating it at anything above 120 you completely breakdown the nutrients which will result in vitamin deficiency. You are meant to dehydrate it at approx 115 for 36 hours to ensure that it remains intact as a nutrient complete product. Pemmican that is raw dehydrated will contain every nutrient you need to live a healthy life. This is why the Indigenous people would air dry the pemmican.
Lard has a lower melting point and is softer so it's not very good so I'm told
Came from rimworld anyone else…?
came from anno 1800
Ate without table
Would venison round be good for this?
It's traditionally made from bison any lean red meat will do just fine.
Thank you for the instructional. Gotta say, I can't believe you threw the fat in the trash, why didn't you add to your suet to be rendered? Also, you can take those large cooked chunks of fat you separated off and freeze them to be added to other recipes for a flavor and texture boost.
Do you season the meat?
You can with dried berry but it will shorten the shelf life.