Awesome! I've been making pemmican for years but you have a lot of great options and add-in ingredients here. Plus, it's great to see you getting yer kids involved! Looking forward to yer next couple of rounds about high calorie-protein foods and getting into the weeds on nutritional values and what-not. great content on yer channel, brother!
Last week I taught a class at a primitive skills gathering. We made pemmican in the field. I figured out something interesting from talking to a native Alaskan who was there. That is, there’s a difference between survival pemmican and trail pemmican. If you’re trying to save it for years in your emergency food cache, everything, including the fruit needs to be dehydrated to a bone-dry state before you mix in your tallow. But, if you are going out for an extended camp in a few weeks or even a couple of months from now you can get away with a very slight moisture content in your meat and in your dehydrated fruit. We used blueberries. You can also use Saskatoon berries or Black Hawthorne, or whatever is around if you’re in the field. By leaving just a smidge of moisture in your trail pemmican you are bringing out some flavor that doesn’t really shine through in your survival pemmican. I brought some to the class that I made about three years ago. It was in perfect condition, for the stuff we made in the class we used blueberries and Fresh-Jax habanero pepper. It was all kinds of delicious!
@@josephanthony2865 this is a great tip. makes a ton of sense. I will try it. I pinned this tip up top so other folks can see it when they watch the video. thanks
Building a rabbit breeding setup rn, probably the cheapest way to raise meat and takes up little space and time, my plan is to make rabbit pemmican with beef tallow as you can’t live off of just rabbit meat cause it’s to lean but because it’s so lean and so high protein it’s sooo optimal for pemmican
I love this idea. As a fellow carnivore I think that for the intense Backcountry needs a variation with just blueberries added would still be a good idea due to the high density of antioxidants in the blueberries. May help with muscle cramps from hiking and packing out!!
You are hands down one of my favorite guys to watch on UA-cam. Thank you for all of the great no bullshit content and for sharing all of your hard earned knowledge on backcountry hunting. I appreciate you man👍
I've been starting to dehydrate my own meals and I remembered pemmican was a thing like a month ago and was debating trying to make some. Glad to see someone else going down the same process and wanting to get away from crappy processed foods
I follow you for hunting tips, but seeing you with the family brought a real smile to my face and warmed my heart. Thank you for sharing your experiences with us. Peace
A couple of suggestions that might improve your next batch. First, once you have the right amount of fat in the powder vacuum pack it real quick to get the liquid fat to impregnate the powder and it will hold together better once you cool it into bars. Secondly if you know the weight you want for calories per package just measure it into the bags and skip the cooling and cutting step from bowl to bag with some wax paper between the bag and the pemican to keep it from sticking (also wax paper makes great fire starter in the woods). Third, a courser grind than powder would help bars hold together better I would think. Forth anyone doing a a lot of physical exercise needs plenty of salt, especially people on a carnivor diet. So I would probably shoot for higher than 1.6% salt as then the plain wouldn't be as bland since salt is a flavor enhancer and you need it anyways. Maybe try adding things like bakers finishing salt on the top of the when it is cooling, or your favorite meat seasonings to liven it up some. Side note if its hot where your hunting and the bag of pemican is melted just put the vacume packed bag in the nearest creek for a little while and it will harden right up. Either way, wish you the best keep after it bud.
Aww! dad let them sneak some! few kids today even know where that stuff comes from and can even begin to fend for themselves. Onion and garlic powder are good binders they actually can harden up like a rock.
Happy I found this video. I over dried my smoked jerky 😢. Since I only used dry spices and liquid aminos for the marinade (no sugar), I believe it will be safe to use for permission. I have homemade tallow put up, so i just needed to pull some blueberries from the freezer to dehydrate. (I put the frozen berries into the blender to rough chop, they dehydrate faster) Tomorrow, I'll put it all together 👍 Thank you from, NOT that Karen
As always great stuff! Here are some books that keep me sane eating regular food while I'm hunting/hiking: "the well-fed backpacker", " backpackers recipe book", "backpackers budget food", and "freezer bag cooking". Listed by preference. If I had to get one it'd be "the well fed backpacker"
I’ve wondered about this since I was a kid reading David Thompson frontier books about fur trappers. Super interesting I’ll have to try making some myself. By the way your kids are awesome and the beard is on point. Thanks for the content bud 👍
I make mine with sun dried acorn. Not so much smoked meat but super dried meat (venison or beef). At the mixing stage I add dried crushed bits of acorn into mix, once in the pan I add a thin layer of ground acorn powder to the top and press it by hand. Not sure how you'd like the acorn flavor, most folks find it bitter. My Apache upbringing I love it, its a favorite among the natives in the SW.
@@CliffGray processing consists of simply sun drying the acorn. After a week or so loosely grind the nuts in a hand meat grinder with the mill loosely adjusted to crack the shells. You could either pick the nuts or winnow the hulls. To further process the nuts into powder, let dry a few more days and grind with mill adjusted tighter. I'm not familiar with the Acorn species in your area but in Az Gambels oak is preferred. Other acorn species may need to be leached of the tannins. Roasted Pine nuts could be another option.
@@deweywesley6262 wow acorns is pretty hardcore w the tannic acid. I wish I could try that. I put some crushed walnuts in mine but always interested how you guys made it way back - old school!
@@bobbykolachi3185 thats why Gambels oak acorn is preferred. No need to process to remove tannins. Other species the nuts needs to be leached with water.
@@deweywesley6262 Thanks! This is awesome information. I've seen how the Paiutes use to process Pinyon nuts... sounds similar. Appreciate you sharing. Thanks.
I’ve been eating carnivore for just over a month and I’ve never felt better . I do eat some greens but no fruit or starches . I’ll definitely have some pemican in my elk pack that fall. I think I’ll use elk round roasts for the protein . Nice and lean
My second attempt at making pemmican worked well. Both my wife and I liked the pemmican with just meat, salt, and crushed pepper and tallow, and pemmican with meat, salt, berries, nuts and tallow. I have packaged some of both version in vacuum packed bags like you did. I will test it during scouting season and may use more of it (a 3rd batch) during hunting season. Thanks.
Great video Cliff! Beautiful fruit orchard you have..very jealous! That pemmican must be full of energy, cause you really turned up your volume in that last segment...holy shit my earphones work well...lol. 😂
After watching a bunch of videos about jerky and pemmican, I decided to give it a try. After cutting 4.5 lbs. of top round beef into thin slices, I made the mistake (or at least a variation from what you do) of putting my slices of beef into a container in a salt brine (2.5 cups of salt in 3 quarts of water) and putting that container into my refrigerator for about 35 hours (while I dealt with other stuff). Then I pulled the container of beef slices out of my refrigerator out and put one half of the beef slices into my smoker and the other half into my dehydrator to dry it. The jerky is now good and dry. I now know that you go straight from slicing the beef to putting it into a smoker to start the drying process (without adding salt or going through any brining process). I have a few questions: 1.) Did anything I described above make the dried jerky I made unsafe? 2.) Should I keep going and convert the dried jerky to powder and then mix in tallow and form that into pemmican, or should I just trash the ~1.5 lbs. of dried beef jerky I made (from 4.5lbs of meat) and start over? (I know that next time I should just follow a provided recipe.)
I just found this. Thank you so much! I want to hike the AT and have been doing carnivore/keto for a month. How to make food for the trail? I appreciate your work so much.
4:45 if you pop it in the freezer for a little while it will firm it up and help slice it more consistently. I love this option. I'm on a similar diet and refuse to eat the dehydrated meals. I end up eating a lot of nuts and seeds as well as the bone broth powder between extended fasts (I have the fat stores to do this)
Thanks for the tip! Historically, I also eat a lot of nuts. The issue I run into with them is I get tired of them unless they are flavored... when they are flavored I run into the fact I'm back in the world of all sorts of odd ingredients, seed oils, soy, etc... Mac nuts have been my go to. Not always the easiest to find.
Love the details on this one. I made mine real similar. To make mine more palatable, I got some of Justin’s maple almond butter off Amazon, he is in Boulder. Squeeze packs to put on top like with your butter deal. Plus that adds 200 more calories. Question: how many calories you figure for elk hunting a day?
It varies a bit for me based on activity… and if I’m carrying a day pack or if I’m lugging a big pack around. It’s usually between 3k-3.8k for me. I generally will still lose some weight, but I just don’t have the appetite and my digestion can’t tolerate more. I weigh about 160. Hope that helps.
Hey mate love the no bs content. quick tip saying “guys” a lot becomes irritating and presenters are trained to address the viewer directly so it feels more personal. Keep up the great work cant wait to make my own pemican
Dude, I really appreciate this video... I've been wanting to make pemmican for a while when I read the indians did it with buffalo and stayed perfectly health on the plains. I could never find a good video/ recipe on how to actually make it though.... you think making this with deer/elk/antelope etc.. would be as good as beef? I'm gonna try this for my backcountry hunt in a few weeks!
For sure. It would be just as good with game meat. The meat gets pulverized anyways, so as long as it is lean and dry after smoking/dehydrating, its going to be all about the same. Getting the amount of fat you need from game animals is going to be tough. Only real option there is Fall bears. Good luck man! thanks
The spicy version is the best. Add a little honey. Some folks, including myself, like to eat the pemmican but rehydrating it a little in hot water… eat it like a soup. The spicy version is awesome that way!
Fellow carnivore here. Do you think a freeze dryer would work as well as a dehydrator or smoker? I just know that even more moisture is pulled with a freeze dryer but I worry about moisture from the air doing funny things to the end product.
Could you add something like super greens powder or some of these complete meal powder mixtures (maybe chocolate flavored) in and retain the long shelf life and make it more palatable for kids taste buds ... ??? And what if you used crystalized honey instead ?
Glad I found this video (earned a SUB!) on time. My stomach was messed up on a short scouting trip eating dehydrated packs. Ordering the tallow tonight from your link. How much of a batch will that make??
Hey Cliff, I’m definitely going to make some of this! Looks like the perfect calorie-dense clean eating backcountry snack I’ve always wanted (too bad “clif bars” is already taken) My question is, would beef heart be good meat to use for this? I’ve got 2 and a bunch of liver from steers we raised last summer.
Yes. It works well. Same deal on the fat, a whole lot less of it on game meat, but you still have to get it all off. On elk/deer you can also get away with using shoulder cuts, in addition to rounds.
I render my own tallow. There's usually a good bit of meat in it and it seems to give a good roast beef flavor to the tallow. I'm going to try a batch using the smoker like you did. It could end up not lasting until I go hunting. If you really want something good make donuts using bear grease. You will founder on them lol.
Love this! I bought some pre packaged pemmican and it was gross. This stuff looks great! I don’t have a smoker but I assume I could do the meat in a dehydrator?
Just about to start making pemmican so thank you for your video. I have been trying to come up with a vegan (pescaterian) version for my kid, but the calorie content is not there for anything like tallow brings to the table. Coconut Oil is the only thing almost thick enough, but way down on the calories. And I was considering Salmon which tasted good and has healthy fats but still way low on calories. Any suggestions?
I started carnivore 10 months ago and want more travel food options. I raise Coturnix quail for meat & eggs. Can I make pemmican with 50/50 smoked quail (dehydrated & powdered) & beef tallow?
Take a guess what elements meat, fat and berries are made of? The most abundant amino acid in beef (in decreasing order) was glutamic acid, aspartic acid, lysine, leucine, cysteine, arginine, glycine and phenylalanine.
Still not sure why you said not to use Lard. It sits on the shelf and doesn't go bad, why wouldn't it be shelf stable for this too? Plus it is much easier to find at a store.
I apologize, the vocabulary I used was incorrect. I always have used the term “lard” for non rendered fat. The actual definition of lard is rendered pork fat. So you are correct that it should work… only issue I see is if the melting point for the pork tallow “lard” is lower than bear/beef tallow. If that the case, the finished product might end up mushy over varying temperature
With that inner muscle fat you need to trim that out do not leave it in the meat that way it come out right and The other things you add may not make last for years salt is one of these items but if you are going to eat it with in the year add what ever you want it may last a month or two or more .good eating
We grind 90% of our game meat because my kids eat it more readily that way… burgers, tacos, etc… the stuff left over is steak cuts….. couldn’t bare to super dry and powderize that for pemmican 👍
@@CliffGray yeah, I forget about kids, mines grown and gone... I really appreciate you actually teaching folks how tondo things, instead of just spouting off... you really rock. Thank you..
@@CliffGray Have you heard of Townsend's youtube Channel? He does a lot of cooking from the 1700s and reacting and has some legit travel food like ships biscuits, pemmican and salted pork etc. His Long Hunter episodes are really interesting too.
Freeze dried everything lol. Lightens it up , n can do just bout anything homemade. Expensive but it's for a great cause, having stomach issues 7 miles or more in blowssss
Honestly you cannot compare one type of clover honey to another because it depends on the location of all of those bees and the location of those flowers so that's not fair you shouldn't even bother to put that in there. I know a little bit about honey. I sell it at the farmers market I know quite a bit more than a lot of people so that was not good for you to criticize store-bought honey versus your brothers. However I will warn you if you put honey in the refrigerator and it doesn't get hard throw it out because it's probably some cheap crap from China
Awesome! I've been making pemmican for years but you have a lot of great options and add-in ingredients here. Plus, it's great to see you getting yer kids involved! Looking forward to yer next couple of rounds about high calorie-protein foods and getting into the weeds on nutritional values and what-not. great content on yer channel, brother!
Thanks! glad you enjoyed the video. I have a few food related ones coming out soon.
Last week I taught a class at a primitive skills gathering. We made pemmican in the field. I figured out something interesting from talking to a native Alaskan who was there. That is, there’s a difference between survival pemmican and trail pemmican. If you’re trying to save it for years in your emergency food cache, everything, including the fruit needs to be dehydrated to a bone-dry state before you mix in your tallow. But, if you are going out for an extended camp in a few weeks or even a couple of months from now you can get away with a very slight moisture content in your meat and in your dehydrated fruit. We used blueberries. You can also use Saskatoon berries or Black Hawthorne, or whatever is around if you’re in the field. By leaving just a smidge of moisture in your trail pemmican you are bringing out some flavor that doesn’t really shine through in your survival pemmican. I brought some to the class that I made about three years ago. It was in perfect condition, for the stuff we made in the class we used blueberries and Fresh-Jax habanero pepper. It was all kinds of delicious!
@@josephanthony2865 this is a great tip. makes a ton of sense. I will try it. I pinned this tip up top so other folks can see it when they watch the video. thanks
Came here to say that ❤
Building a rabbit breeding setup rn, probably the cheapest way to raise meat and takes up little space and time, my plan is to make rabbit pemmican with beef tallow as you can’t live off of just rabbit meat cause it’s to lean but because it’s so lean and so high protein it’s sooo optimal for pemmican
How has that been working out for you?
I love this idea. As a fellow carnivore I think that for the intense Backcountry needs a variation with just blueberries added would still be a good idea due to the high density of antioxidants in the blueberries. May help with muscle cramps from hiking and packing out!!
👍
You are hands down one of my favorite guys to watch on UA-cam. Thank you for all of the great no bullshit content and for sharing all of your hard earned knowledge on backcountry hunting. I appreciate you man👍
Thanks! I'm glad it's helpful. Thanks for the support.
I've been starting to dehydrate my own meals and I remembered pemmican was a thing like a month ago and was debating trying to make some. Glad to see someone else going down the same process and wanting to get away from crappy processed foods
I follow you for hunting tips, but seeing you with the family brought a real smile to my face and warmed my heart.
Thank you for sharing your experiences with us. Peace
thanks man!
Loved the UA-cam short with Cliff's mom tasting his pemikin. Thanks for the video and recipe.
Bwhaha, yeah she is not a huge fan! haha, I'll convince her at some point!
A couple of suggestions that might improve your next batch. First, once you have the right amount of fat in the powder vacuum pack it real quick to get the liquid fat to impregnate the powder and it will hold together better once you cool it into bars. Secondly if you know the weight you want for calories per package just measure it into the bags and skip the cooling and cutting step from bowl to bag with some wax paper between the bag and the pemican to keep it from sticking (also wax paper makes great fire starter in the woods). Third, a courser grind than powder would help bars hold together better I would think. Forth anyone doing a a lot of physical exercise needs plenty of salt, especially people on a carnivor diet. So I would probably shoot for higher than 1.6% salt as then the plain wouldn't be as bland since salt is a flavor enhancer and you need it anyways. Maybe try adding things like bakers finishing salt on the top of the when it is cooling, or your favorite meat seasonings to liven it up some. Side note if its hot where your hunting and the bag of pemican is melted just put the vacume packed bag in the nearest creek for a little while and it will harden right up. Either way, wish you the best keep after it bud.
great tips! thanks. I'll implement a bunch of this
Aww! dad let them sneak some! few kids today even know where that stuff comes from and can even begin to fend for themselves. Onion and garlic powder are good binders they actually can harden up like a rock.
👍
Really enjoyed the video. That hive box was super nice too! Thanks Cliff. 🙂
Thanks Dan. Glad you enjoyed it. Those hives make life easy!
Happy I found this video.
I over dried my smoked jerky 😢. Since I only used dry spices and liquid aminos for the marinade (no sugar), I believe it will be safe to use for permission. I have homemade tallow put up, so i just needed to pull some blueberries from the freezer to dehydrate.
(I put the frozen berries into the blender to rough chop, they dehydrate faster)
Tomorrow, I'll put it all together 👍 Thank you from, NOT that Karen
Great idea about blending blueberries before dehydrating. Mine are on hour 10! Next time for sure.
Great video. I've got to make some of this stuff. The inclusion of your kids was excellent. Kids are the best! Fun family project.
thanks Karl. Appreciate it.
Thank you so much for all you share! You have helped me in so many ways!! Family is the best!! I will deff make these this coming fall!!
of course Darrin. glad the videos have been helpful
As always great stuff! Here are some books that keep me sane eating regular food while I'm hunting/hiking: "the well-fed backpacker", " backpackers recipe book", "backpackers budget food", and "freezer bag cooking". Listed by preference. If I had to get one it'd be "the well fed backpacker"
Really appreciate it man! I’ll check them out 👍
I’ve wondered about this since I was a kid reading David Thompson frontier books about fur trappers. Super interesting I’ll have to try making some myself. By the way your kids are awesome and the beard is on point. Thanks for the content bud 👍
Thanks man, really appreciate it!
As an Oregonian I Love seeing that tillamook cheese!
Love seeing the family interaction. ❤
I make mine with sun dried acorn. Not so much smoked meat but super dried meat (venison or beef). At the mixing stage I add dried crushed bits of acorn into mix, once in the pan I add a thin layer of ground acorn powder to the top and press it by hand.
Not sure how you'd like the acorn flavor, most folks find it bitter. My Apache upbringing I love it, its a favorite among the natives in the SW.
Man that sounds cool. Is the acorn cooked/processed in any way before you use it? Thanks for sharing, sounds cool.
@@CliffGray processing consists of simply sun drying the acorn. After a week or so loosely grind the nuts in a hand meat grinder with the mill loosely adjusted to crack the shells. You could either pick the nuts or winnow the hulls. To further process the nuts into powder, let dry a few more days and grind with mill adjusted tighter.
I'm not familiar with the Acorn species in your area but in Az Gambels oak is preferred. Other acorn species may need to be leached of the tannins.
Roasted Pine nuts could be another option.
@@deweywesley6262 wow acorns is pretty hardcore w the tannic acid. I wish I could try that. I put some crushed walnuts in mine but always interested how you guys made it way back - old school!
@@bobbykolachi3185 thats why Gambels oak acorn is preferred. No need to process to remove tannins. Other species the nuts needs to be leached with water.
@@deweywesley6262 Thanks! This is awesome information. I've seen how the Paiutes use to process Pinyon nuts... sounds similar. Appreciate you sharing. Thanks.
I’ve been eating carnivore for just over a month and I’ve never felt better . I do eat some greens but no fruit or starches . I’ll definitely have some pemican in my elk pack that fall. I think I’ll use elk round roasts for the protein . Nice and lean
This is a lot of great information! A well thought out video. thanks for sharing.
For sure. glad it was useful
That honey harvest is cool!!! We pulled the combs and did the centrifuge… love some fresh honey
Yeah those Flow Hives are pretty cool. Honey/bees are super interesting to me… I could dive deep in that hobby! Too much fun stuff to get into, haha!
I’ve got two elk in the freezer this season . Time to try eating like this for a year
Awesome video bro. Going to share with my other outdoor buddies.
Thank you!
My second attempt at making pemmican worked well. Both my wife and I liked the pemmican with just meat, salt, and crushed pepper and tallow, and pemmican with meat, salt, berries, nuts and tallow. I have packaged some of both version in vacuum packed bags like you did. I will test it during scouting season and may use more of it (a 3rd batch) during hunting season. Thanks.
I'm going to put some ground up flaxseed in it and see how that works. I like the dry fruit and honey idea.
Great video Cliff! Beautiful fruit orchard you have..very jealous! That pemmican must be full of energy, cause you really turned up your volume in that last segment...holy shit my earphones work well...lol. 😂
hahaha, good to know. I'll work on the audio editing! thanks man
Awesome video! Really enjoyed this one. Thanks for sharing the recipes, looking into smokers right now.
Awesome man! glad you liked it.
I need to try this. Thanks for sharing!
Let me know how it goes. It's growing on me, in terms of the taste.
After watching a bunch of videos about jerky and pemmican, I decided to give it a try. After cutting 4.5 lbs. of top round beef into thin slices, I made the mistake (or at least a variation from what you do) of putting my slices of beef into a container in a salt brine (2.5 cups of salt in 3 quarts of water) and putting that container into my refrigerator for about 35 hours (while I dealt with other stuff). Then I pulled the container of beef slices out of my refrigerator out and put one half of the beef slices into my smoker and the other half into my dehydrator to dry it. The jerky is now good and dry. I now know that you go straight from slicing the beef to putting it into a smoker to start the drying process (without adding salt or going through any brining process). I have a few questions: 1.) Did anything I described above make the dried jerky I made unsafe? 2.) Should I keep going and convert the dried jerky to powder and then mix in tallow and form that into pemmican, or should I just trash the ~1.5 lbs. of dried beef jerky I made (from 4.5lbs of meat) and start over? (I know that next time I should just follow a provided recipe.)
I just found this. Thank you so much! I want to hike the AT and have been doing carnivore/keto for a month. How to make food for the trail? I appreciate your work so much.
4:45 if you pop it in the freezer for a little while it will firm it up and help slice it more consistently.
I love this option. I'm on a similar diet and refuse to eat the dehydrated meals. I end up eating a lot of nuts and seeds as well as the bone broth powder between extended fasts (I have the fat stores to do this)
Thanks for the tip!
Historically, I also eat a lot of nuts. The issue I run into with them is I get tired of them unless they are flavored... when they are flavored I run into the fact I'm back in the world of all sorts of odd ingredients, seed oils, soy, etc... Mac nuts have been my go to. Not always the easiest to find.
Awesome!
Love the details on this one. I made mine real similar. To make mine more palatable, I got some of Justin’s maple almond butter off Amazon, he is in Boulder. Squeeze packs to put on top like with your butter deal. Plus that adds 200 more calories.
Question: how many calories you figure for elk hunting a day?
It varies a bit for me based on activity… and if I’m carrying a day pack or if I’m lugging a big pack around. It’s usually between 3k-3.8k for me. I generally will still lose some weight, but I just don’t have the appetite and my digestion can’t tolerate more. I weigh about 160. Hope that helps.
Hey mate love the no bs content. quick tip saying “guys” a lot becomes irritating and presenters are trained to address the viewer directly so it feels more personal. Keep up the great work cant wait to make my own pemican
Appreciate the feedback. I notice this habit while I am editing.... even annoy myself! I'll work on it. Appreciate the support. Thanks
Dude, I really appreciate this video... I've been wanting to make pemmican for a while when I read the indians did it with buffalo and stayed perfectly health on the plains. I could never find a good video/ recipe on how to actually make it though.... you think making this with deer/elk/antelope etc.. would be as good as beef? I'm gonna try this for my backcountry hunt in a few weeks!
For sure. It would be just as good with game meat. The meat gets pulverized anyways, so as long as it is lean and dry after smoking/dehydrating, its going to be all about the same. Getting the amount of fat you need from game animals is going to be tough. Only real option there is Fall bears. Good luck man! thanks
It's on my list to make. I like the spicy twist.
The spicy version is the best. Add a little honey.
Some folks, including myself, like to eat the pemmican but rehydrating it a little in hot water… eat it like a soup. The spicy version is awesome that way!
Fellow carnivore here. Do you think a freeze dryer would work as well as a dehydrator or smoker? I just know that even more moisture is pulled with a freeze dryer but I worry about moisture from the air doing funny things to the end product.
honestly not sure.
Cliff thank you buddy, I am going to make a batch for moose season. God bless
Of course man! Moose pemmican sounds good. Good luck this Fall.
Could you add something like super greens powder or some of these complete meal powder mixtures (maybe chocolate flavored) in and retain the long shelf life and make it more palatable for kids taste buds ... ??? And what if you used crystalized honey instead ?
And what if All ingredients were freeze dried .... man this stuff would last forever.
Glad I found this video (earned a SUB!) on time. My stomach was messed up on a short scouting trip eating dehydrated packs. Ordering the tallow tonight from your link. How much of a batch will that make??
You are going to end up with a batch that is 2-2.5x the weight of the tallow. 👍
Wow, what a great farm! Cute kids as well.
Berry seeds hold water! Juice the berries and dehydrate the juice and add that to the pemican.
If our kids get anything from you I hope it’s those dance moves at minute 32. 🔥🔥
Yeah they are pretty sweet… learned them from their mom
I get the beginning but citric acid is like lemon juice lol
Hey Cliff, I’m definitely going to make some of this! Looks like the perfect calorie-dense clean eating backcountry snack I’ve always wanted (too bad “clif bars” is already taken)
My question is, would beef heart be good meat to use for this? I’ve got 2 and a bunch of liver from steers we raised last summer.
Have you tried it replacing beef with venison? Elk round? I'm curious how'd it turn out.
I'm sure it'd work great. A lot leaner than beef
Yes. It works well. Same deal on the fat, a whole lot less of it on game meat, but you still have to get it all off. On elk/deer you can also get away with using shoulder cuts, in addition to rounds.
I render my own tallow. There's usually a good bit of meat in it and it seems to give a good roast beef flavor to the tallow. I'm going to try a batch using the smoker like you did. It could end up not lasting until I go hunting. If you really want something good make donuts using bear grease. You will founder on them lol.
Ha! Bear fat donuts sound pretty good!
Love this! I bought some pre packaged pemmican and it was gross. This stuff looks great! I don’t have a smoker but I assume I could do the meat in a dehydrator?
Yeah for sure. You just have to get the meat really dry… much more so than even jerky.
Can you re-hydrate this easily for a camp stew sort of warmer?
Is it possible to use bear oil instead of beef tallow?
As long as it is rendered, it will work
I'm gonna make some with some of the huckleberries that I foraged. My fiance and I collected a couple of gallons of huckleberries.😊
Just about to start making pemmican so thank you for your video. I have been trying to come up with a vegan (pescaterian) version for my kid, but the calorie content is not there for anything like tallow brings to the table. Coconut Oil is the only thing almost thick enough, but way down on the calories. And I was considering Salmon which tasted good and has healthy fats but still way low on calories. Any suggestions?
How much fruit powder to meet powder. What is ratio
You can do it to taste. I ended up preferring 20-30% fruit by weight
Would freeze drying work? Should be the same? Could smoke some flavor into the meat and liver first. I have a freeze dryer but no dehydrator
Honestly couldn’t tell you for sure… I assume if it pulls the moisture out, you would be fine.
I started carnivore 10 months ago and want more travel food options. I raise Coturnix quail for meat & eggs. Can I make pemmican with 50/50 smoked quail (dehydrated & powdered) & beef tallow?
Where did you get your talo
Can I get the recipe with lb and oz not % please
Let us know, how it works out there on the trail.
I've got a more recent video that gives you a field review! thanks!
What about deer tallow and prickly pear? Trying to keep it all natural with what I can provide, and that’s about it lol.
Take a guess what elements meat, fat and berries are made of? The most abundant amino acid in beef (in decreasing order) was glutamic acid, aspartic acid, lysine, leucine, cysteine, arginine, glycine and phenylalanine.
bwhahaha, well I guess I just like getting them from the real thing.
Should I try this with elk?
The intro had me busting up laughing
good to hear! bwhwhahah
Still not sure why you said not to use Lard. It sits on the shelf and doesn't go bad, why wouldn't it be shelf stable for this too? Plus it is much easier to find at a store.
I apologize, the vocabulary I used was incorrect. I always have used the term “lard” for non rendered fat. The actual definition of lard is rendered pork fat. So you are correct that it should work… only issue I see is if the melting point for the pork tallow “lard” is lower than bear/beef tallow. If that the case, the finished product might end up mushy over varying temperature
Using a slow cooker is great for rendering tallow. Amd safer
Please do a bee hive and processing vidio especally explaning to the kids b activity they Are amazing amazing
I guess yiu could put any dried fruits or vegetables. With extra lean meat.
I am a BUSHCRAFTER ! . . . . I do a lot of hunting & trap. Of small game. ( PRIMARILY ) WOULD RACCOON FAT WORK AS WILL !
Its best to use lamb meat because of its hot temperment.
So you want it kinda like. carnivore chips or crisps. Crunchy not like beef jerky.
Wild Zora has some decent meals if you’re paleo. It’s not carnivore though
Silicon dioxide is sand. Albumin is egg white.
The egg white deal - I’m an idiot
The sand deal - I’m good not eating sand
👍
@@CliffGray I am too. How about some sawdust? Because of you read a label and see "cellulose", then guess what? Keep up the good fight, bro. o7
@@dailyqwikbytes ha!
Thanks 👊
🍻
just dehydrate the meals you love at home and... walah
With that inner muscle fat you need to trim that out do not leave it in the meat that way it come out right and The other things you add may not make last for years salt is one of these items but if you are going to eat it with in the year add what ever you want it may last a month or two or more .good eating
An outfitter/ guide using beef..........why, do tell
We grind 90% of our game meat because my kids eat it more readily that way… burgers, tacos, etc… the stuff left over is steak cuts….. couldn’t bare to super dry and powderize that for pemmican 👍
@@CliffGray yeah, I forget about kids, mines grown and gone... I really appreciate you actually teaching folks how tondo things, instead of just spouting off... you really rock. Thank you..
@@jeffreybateham9527 for sure. thanks for the support man!
I'll be doing Archery 2tags in 410 montana.. good luck this season
pepper will go bad in a year - no salt no pepper lasts forever (add spices later)
It tastes like crap. But mix it in some water and veggies in a pan/pot and make soup/stew
Sick of the lab food 🤮, have to make all my own back country food.
What type of stuff do you make? Still researching additional things that can be made at home with whole foods, if possible. Thanks
@@CliffGray Have you heard of Townsend's youtube Channel? He does a lot of cooking from the 1700s and reacting and has some legit travel food like ships biscuits, pemmican and salted pork etc. His Long Hunter episodes are really interesting too.
Freeze dried everything lol. Lightens it up , n can do just bout anything homemade. Expensive but it's for a great cause, having stomach issues 7 miles or more in blowssss
@@ColoradoStreaming I'll check it out. Thanks
Honestly you cannot compare one type of clover honey to another because it depends on the location of all of those bees and the location of those flowers so that's not fair you shouldn't even bother to put that in there. I know a little bit about honey. I sell it at the farmers market I know quite a bit more than a lot of people so that was not good for you to criticize store-bought honey versus your brothers. However I will warn you if you put honey in the refrigerator and it doesn't get hard throw it out because it's probably some cheap crap from China
Yeah imagine adding thiamine to food smh
Bwhaha I’d rather just get it from whole ingredients, not a lab concoction, 🤷🏻♂️
You eat bears? Might as well eat dogs!
if I was hungry enough I probably would
sawdust?
THIS CANNOT BE CALLED PEMICAN
The yelling was a turn off.
"Egg Albumen! is literally just egg white!
Gotta pick faster than lil guy can eat 😊
Haha! Yeah it’s a challenge