How to make Low Tech Pemmican - Survival food that lasts over 25 years

Today we are making a low tech version of pemmican. This recipe has only 2 ingredients, beef and rendered suet. When made properly this version of pemmican has a huge shelf life and can possibly last over 25 years.
You can find a printable version of this recipe here: twoguysandacooler.com/pemmican...
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[@shihankoji]

We use bear fat and a bit of salt or mix in fruit to make ours. I am First Nations, we also boil the meat and dry beside open fire. The meat is more tender when boiled and will grind to a finer powder. The bear fat is our medicine, the plains also have natural salts which was used in the process. You can use this process with fish as well.. Hai Hai from Treaty 6 Nehiyawak Nation

[@JJeongji]

thank you for sharing.

[@MS-zb5fr]

Thank you for sharing! I would love to hear more about First Nations' techniques for doing things! So interesting to learn from that knowledge!

[@hubrisnaut]

Hi!, I first learned it could be made with deer meat, fat and bunchberries. I think the salt factor is underrecognized.

[@chrisfx4212]

Does the fruit shorten the shelf life?

[@yellowsquare5998]

@@chrisfx4212 most likely

[@zach2455]

Im glad because I feel Randy is bringing me a toxic fallout soon so this will come in very handy. Thanks!

[@MirissStargazer]

I hope you have a table to eat

[@MrAbel00]

It might be a guy with a knife as well

[@Freezo90967]

lol

[@PavlikoSan]

Don't forget the volcanic winter

[@hansenliu2000]

Rimworld recommendations got you too, huh.

[@yichong777]

I wouldn't have clicked this if not for Rimworld, this has been informative and the soup looks really good!

[@Ghostx357]

same here, i got my pemmican production up for caravans, and now youtube is recomending me this

[@MasterOfManyMuffins]

I knew it. Thats why it was recommended to me

[@MissYellowCat]

omg same

[@ysirtk6949]

Fucking Rimworld. lmao Me too I was actually thinking, "Where the fuck have I heard Pemmican before??"

[@solyatude5134]

Same

[@tmanwsoldtworld]

imagine how confused the author is with all the Rimworld references

[@3D1ofakind]

I had no clue what rimworld was before this video but it was pretty easy to figure out, looks like a fun game :D

[@yannick4895]

@@3D1ofakind it is! It has a good base game, both DLCs are worth their 16€. And the game has great mods taking it to a whole new level.

[@ltcuddles685]

I'm pretty sure the outro music is from rimworld, I think he knows exactly what he's doing.

[@tmanwsoldtworld]

@@3D1ofakind if you like getting malaria because you ate Kimmel without gloves, then yes

[@tmanwsoldtworld]

@@ltcuddles685 it does sound like it

[@dionea97]

Next: How to harvest organs using only herbal medicines and a poor quality bed.

[@iniki3291]

Ah yes, good to see a partner for warcrimes

[@leviboom0932]

Don't forget feeding your prisoners their tribesmen

[@dionea97]

@@leviboom0932 or making some classy human leather ladies hats.

[@_DMNO_]

Can't wait to play RimWorld. Just recently started learning about the community and I absolutely love it.

[@rauminen4167]

@@leviboom0932 Yes, yeees, but why do they always eat the head first?

[@HomeworldChanal]

I love how even the backround music is rimworldish

[@ub3rfr3nzy94]

My screen was in standby mode and I came back to my pc, so I heard the music before the screen came back on and I had forgotten what I was watching. Thought I misclicked on a rimworld video lol.

[@mattmurphy1065]

Reminds me more of farcry 5

[@Elburion]

I'm trying to make Pemmican but a herd hasn't passed by my tundra colony for a while.

[@natalie6811]

What, have you not been raided in a while?

[@Elburion]

@@natalie6811 Our ideology thinks cannibalism is abhorrent

[@rauminen4167]

@@Elburion So? If it's the question of being sad or being dead.... just wall in the doors so they don't wander where they shouldn't

[@whtwolfgames7983]

Time to use the colony cat instead

[@Elburion]

@@whtwolfgames7983 no, not Mr. Mittins...

[@ryanm6004]

Finally, my colonists will be able to survive the journey to that medieval tech level village a dozen tiles away to do some trading. Now where did Muffalo 1 go? He'd make a great pack animal to send with them.

[@unmuzzledamerican3067]

I know right?! Time to put my Thrumbo's to good use. Damn things have been eating my colony dry ever since I went and made them my house pets and they have a good amount of meat on their bones! Decembary is coming and it's been a while since I've had a good toxic fallout and an EMI mech cluster nearby....so you know they're both coming....Pheobe is lulling me into a false sense of confidence, I just know it...Then BAM! She will hit me all at once. In all seriousness binging on that game the last few weeks keeps reminding me I need to actually make some IRL just in case.

[@Yuxs]

@@unmuzzledamerican3067 whats that game tho?

[@julienlalonde2877]

@@Yuxs rimworld

[@rauminen4167]

@@unmuzzledamerican3067 Ahh, pfft, I scoff at Phoebe, Cass is the wife material long term. But love? I only love Randy! He. Is. Insane.

[@RyanZehm]

Pemmican sustained both men and sled dogs (when sled dog wasn't on the menu) for the first humans who reached the South Pole (Amundsen, Scott, Byrd, etc)

[@thisisahumanlol8255]

SUStained 😳😳😳😳😳

[@justinskiunfall9235]

@@thisisahumanlol8255 bro 5 months later and you respond with sus

[@johnl2445]

Hudson Bay Company ran on Pemmican. They made it from Bison and Saskatoon berries on an industrial scale in Manitoba. It was wrapped in Bison hide, 50 pound bundles. Someone found one of these bundles 150 years after it was lost. Amazingly it was still edible. Truly amazing stuff.

[@annak804]

Very amazing

[@nonyabidness5708]

I just want to know... who tested that?! 🤔 😶

[@johnl2445]

@@nonyabidness5708 Brave Soul whoever it was.

[@nonyabidness5708]

@@johnl2445 No joke! Lol... perhaps they had some activated charcoal standing by.

[@MustangSallyB1atch]

@Nonya Bidness probably Steve1989MRE, dude will eat anything from any time. He ate civil war hard tack from the 1860s, 150 year old pemmican is right up his alley.

[@svenkrisenberg6684]

With a lot of these tutorial channels, they usually just do it the easy way with all the fancy tools and such, I appreciate you doing both the modern as well as doing it the actual way

[@AnoNymous-2013]

Well. I watched the that kind of version in this channel, before watching this video.

[@2guysandacooler]

This Pemmican has a shelf life of over 25 years when stored in an air tight container in a cool dark place. The nutritional value for 16oz of this pemmican is 3528 calories, 256g protein, 270g fat. If you add fruit or nuts the shelf life gets drastically reduced. Here is a printable recipe: twoguysandacooler.com/pemmican-the-ultimate-survival-food/

[@devinm.6149]

How long do you think it would last, in the event it was left out?

[@2guysandacooler]

@@devinm.6149 20+ years

[@dagmarratatosk5997]

Could you tell me an example of an air tight container, low tech, not with a vaccuum sealer? Because I fear even tallow gets rancid before 20 jears are gone, even in a cool dark earthen cellar. I learnded abaut preservation of food for some jears, everey region has its own techniches because of teir ressources. Most did it to come over the winter or some hard time. So the shelf store was abaout one jear. Not more. Exept the asian fermentation. Whatever, your video is a great inspiration. Thanks from Germany.

[@michaelchitwood389]

Dried, crushed juniper berries and a bit of salt makes a great addition to game pemican.

[@Eledaraumar]

@@2guysandacooler Macros are slightly off, but close enough. 270g fat x 9 cal per g = 2430, 256g protein x 4 cal per g = 1024. 1024 + 2430 = 3454 calories. I'm sure some of the actual caloric content escaped during the process too.

[@Demogarose]

Adding salt to the recipe would theoretically increase the shelf life even further, as well as adding flavor. Could also probably get away with any number of powdered, shelf-stable spices.

[@hoveringgoat8061]

makes sense to keep it pretty neutral since hes mostly cooking with it. If I was going to eat it straight id probably season the shit out of it.

[@ShacolateClown]

i thought adding salt is important. ( not to much ofcourse ) but ive read having not enough salt intake causes you to hallucinate after a while.

[@doroparker1702]

Another youtuber said that salt would add moisture to the pemmikan and it will go bad then. Take your salt in a bag and keep it separate.

[@alfredtaylor1076]

Salt is like sugar. It's only a preservative when there's ALOT of it in the recipe. Seasoning it with salt isn't the same as curing it with salt. In fact, the fat in this recipe is used in the same way. If you don't add enough, the food spoils.

[@annak804]

@@ShacolateClown bring salt separate unless you want salt soup

[@matthewg4956]

You know, I truly wish I had this recipe when I was backpacking. Weight to protein levels puts me ahead of the game straight off. Tin cup & a bit of water make for a nice pick me up. Great job guys!

[@Wildwestwrangler]

Also have a high fat level which you'll need working yourself like that

[@annak804]

And if you add in wild forage foods a full meal

[@DoctorTooploop]

"heck we're not even gonna use electricity".....video ends

[@rofree2470]

Right??? 🤣😂😅😆

[@Defx10]

Most underrated comment ever.

[@foxywhitetip7387]

🤣🤣🤣

[@kralmeco3967]

I just clicked this video because of Rimworld and lo and behold! I'm so far from being the only one. And even the music that is used in the video is giving the atmosphere of Rimworld, I'm loving it!

[@LtCaveman]

I started making pemmican IRL because of Rimworld and now I'm learning how to do it better than before!

[@bscorvin]

It’s nice to know my device is listening to me while I mutter insanely to myself while playing rimworld.

[@manjichromagnon5480]

Reject modernity

[@ryanm6004]

Gotta love the use of rimworld music

[@NachtFaenger]

That's not Rimworld's music though.

[@Maddog3060]

Saw this pop up in my recommendations, came for the RimWorld memes in the comments. Was not disappointed. Also find it useful to know how to make pemmican; might need that skill soon.

[@-weaponized6493]

That nutrition breakdown almost made me pemmican myself. Ty for this video.

[@captainwinters6909]

Idk who you are, but you’re a wonderful person!

[@FromSaultoPaul]

I have made some Pemmican but I used 80% meat, 10 % fruit and 10% nuts. I picked the most nutritious fruit and nut. It made an awesome flavor. This is my breakfast: 70 Servings Calories per serving 144 Mix all 3 ingredients Calories 2 c Dates 1,004 2 c Walnuts 1,042 1 c Flax seed 774 Mix these ingredients with 1 c Honey 1,030 2 c Coconut Oil 3,758 3 c Raw Oatmeal 1,017 4 c Pemmican 1,464 The Pemmican is a very rough Cal. estimate Total 10,089 Pemmican 80% Dried Jerky 10% Dried Fruit 10% Nuts I make them in a 1 inch tube 7 inches long...... 1 inch per day for breakfast at 6 AM and dinner at 6 PM. That small piece gives me everything I need for 12 hrs. That is 70 days of breakfasts

[@itstime2bnice]

This sounds delicious! How long does it keep?

[@stayfree6115]

No fat?

[@mister-canada367]

I'm assuming that the coconut oil is the fat in this recipe.@@stayfree6115

[@christopherfisher128]

I have been making and enjoying pemmican for almost 30 years and this video is the closest to the truly traditional way of making it, that I have seen in a very long list of videos. The only difference is the inclusion of dried berries that a lot of the northern tribes & Inuit used. dried Blueberries are esp good IMO. It adds a lot of nutrition and much need "Balance" to this travel/survival food. The extremely dense high fat, high protein content makes it unsuitable as a full time meal replacement, and it is really easy to get tired of it quickly. (By quickly I mean single meal source for a 150 mile trek.) That being said, it is an excellent way to have high energy, high nutrition food on hand for any issues or just enjoyment. The "primitive" long term storage, was done by completely sealing portions in another layer of tallow and then that was sealed into a container (My experience has been thin hide pouches) which are then also sealed & placed in containers or jars, and buried, or placed in a cave away from the environment and critters. Fun fact: Archeologists uncovered stashes of pemmican dated to 150 years in the past that were still edible. So if stored away from air & moisture this does make a near perfect survival food. That soup recipe is going right into my pack as it is an easy on-trail meal to make, and would go a long way to adding much needed variety. Thanks for the video!

[@annak804]

Add in a book on wild foraging edibles and boom you can find great addons as you walk

[@AndrewWilson1991]

Would honey act as a good preservative replacer for tallow or animal fat?

[@christopherfisher128]

@@AndrewWilson1991 I don't think so. The fat is there for a couple of reasons. 1 is the calories & nutrition it provides as fat is the single greatest source of high calorie survival food. 2 the preservative qualities from RENDERED fat is because it melts in to the meat & seals out moisture & air. Non-rendered fats WILL go rancid so people need to make sure to keep that in mind.

[@AndrewWilson1991]

@@christopherfisher128 thanks for the info! I'm looking at starting my own batch of pemmican so that's good to know

[@christopherfisher128]

@@AndrewWilson1991 No problem, glad to help anyone relearn the traditional ways. The down side to honey is that it's water soluble & melty rations are No Bueno ;)

[@anthonygaydotcom]

Salt is a natural preservative. Definitely use it for added storage time.

[@MaloneMantooth]

25 years isn't long enough? Lol

[@implausibleimpossiblehypot4006]

@@MaloneMantooth well pemmican has to be stored correctly even still. Molds man a thick salt and fat coating on the pemmican makes for a great packing food if your into that stuff. Anyways just cut off the coating and you got good pemmican and use the coating for soup if it’s not gone gross

[@rosswitte]

I appreciate that you not only did this but did it with no technology. Thank you.

[@PrintBasicLogic]

Wow you're making pemmican? What seed do you use for this rimworld

[@joeshmoe5612]

Ideology is out now!!

[@ar9907]

It's better than that "food" called nutrient paste at least

[@Vitamin-187]

Can we use human meat with this? Asking for a friend.

[@SolSister10596]

@@Vitamin-187 as long as you can get it dry as a bone, you can use any meat

[@ThexXxXxOLOxXxXx]

LOL you guys are my tribe xD

[@manatoa1]

I hadn't thought of pemmican as a bouillon cube like thing. I imagine you could fry it up with some flour to make a roux. Could be pretty handy.

[@dreamer097]

throw in a potato... baby you gotta stew goin'

[@kwjames87]

Make a type of cream chipped beef or sausage gravy ("SOS") out of it...would probably be really good.

[@GrahamTodd-ca]

The gravy is a great idea. Pemmican and dried fruit biscuits and you've got biscuits and gravy ... and enough energy to build a log cabin.

[@shinysidedown9090]

The voyagers, in the fur trade, dined on "Roux Ba Boo", flour, water & buffalo pemmican. Ummm!

[@annak804]

@@GrahamTodd-ca yup

[@TheItchyDani3l]

Salt is also a preservative for meats, so I think adding the salt is another low tech way to make it more palatable and also longer lasting

[@DaDaDo661]

Usually pemmican in the western provinces of Canada has salt and dried berries in it

[@johnathancorgan3994]

Outstanding, just outstanding. Thanks for doing it the "proper" way.

[@benc8747]

@Death To Normality this a joke right

[@bear1050]

@Death To Normality Up yours, d-bag

[@LyubomirLalovMulti]

hi everyone ,if anyone else wants to learn about pemmican vs packaged survival meal try Proutklarton Helping Firestarter Plan (do a search on google )? It is an awesome one of a kind guide for learning how to get by in a disaster and create your own survival food without the normal expense. Ive heard some unbelievable things about it and my m8 got great success with it.

[@sergiom5907]

@@LyubomirLalovMulti I googled Proutklarton and it looks like a poorly designed marketing scam

[@CrowBag]

@@benc8747 he is right though, there is a proper way and a historical way.

[@Slasher2344]

This is a food that is mentioned in The Lost Ways survival book. Highly recommend to all survivalists.

[@Mpatient1]

it's using the "modern way" video this guy produced in the ads I was seeing today lol

[@theThinkerator]

as for longevity, a local farmer NE of Batoche found some pemmican in his field near some trees and a spring, just north of the river. This stuff was buried in the ground about 1.5ft and was found during some land breaking. It was wrapped in a stomach and all sealed with fat This stuff was probably well over 100 years old, and as fresh and edible as the day it was made!

[@AceDreamer]

"how to cook with pemmican" Rimworld bois: "wooo baby this is what i've been waiting for!" "using pemmican on your food will act almost like a foodcube" Kenshi bois: "you had my curiosity but now you have my attention"

[@lastfirst5863]

Erection*

[@stefanm.734]

I was kind of wondering why a cooking video was showing up in my recommended, considering I almost exclusively watch gaming content. Reading the comments, I think I've figured it out. Good video by the way. Might actually try this out some time.

[@willykanos1044]

What you are making when you dry and then shred the beef is what in Mexico is called ;Machaca'. Very traditional and very common.

[@pretzelbomb6105]

Comments like this are my favorite part of recipe videos. Seeing how different cultures collide in recipes is always a fun read!

[@mateuszt6498]

Honestly? If I had to eat just Pemmican for 25 years, I think I'd just let myself die. I am always in awe of the knowledge and creativity these types of videos show, so was glad to watch it.

[@ShacolateClown]

you say that now. untill your instincts kick in

[@myrhev]

Love the video. You guys should do some low tech collabs with James Townsend.

[@wolffang489]

Next level move would be to use the meat from making portable soup to make the pemmican I think. If it can't be dried or it's the wrong cut then it would still be a good way to preserve more parts of the animal.

[@Little_Bitz]

In a survival situation you can even add hardtack if you've prepped that as well and do not have or want to waste the other items at that moment.

[@dzikijohnny]

One thing to add a traditional preservation to it is to dip it in the fat to act as a coating.

[@JefeInquisidorGOW]

That soup looks really good, I'm now subscribed!

[@blessedandbiwithahintofmagic]

I'm a writer of a survival story, and I really appreciate your video - I needed to get an idea what my characters could be eating on the journey, and what they have the ability to make while traveling the lands. I'm really happy to have this knowledge, this is reaaaaally useful to me; thank you so much!

[@dansharpe2364]

I am two years late but I really appreciate how you show the pemmican being used as "stew base" with available vegetables and herbs. So often wesee it portrayed simply as a survival food, gnawed on by gaunt faced men in buckskins or furs. We know it was used like this but I have always thought that the more common use would be in conjunction with whatever vegetables and herbscould be found on the trail.

[@tomkelly8827]

Here in Ontario Canada, from what I gather pemmican was tallow, meat and blueberries, wild strawberries, blackberries, raspberries depending on the season. Salt would certainly be a welcome addition. The pemmican was stored in birchbark containers sewn together with spruce roots and sealed with spruce pitch mixed with bear fat. I always thought it was more of a tripping type of food then a staple dish. I could be wrong though. It is really good for it's nutrient density for sure!

[@counturblessings1179]

Appreciate the video everyone has these elaborate expensive setup for making this but never wanted to go to their roots

[@SDKsa1]

This channel is one of the channels that is just pure fun learning.

[@deankittelson2798]

Glad I clicked. I've watched a bunch of videos and this was the first one that mentioned pounding the meat. Makes perfect sense. Thanks for the tip.

[@SeganHealthHacker]

Thanks a bunch, dude. I just loved the Pemmican recipe.

[@OldNavajoTricks]

Lay the breezeblocks down if you use that method, how it is shown blocks the air and I think you will see faster and better results whilst still retaining the insect barrier.

[@lemmingmclemmington1156]

if the bricks are flat they dont have air flow through the holes and are worse for blocking the air... (edit: not worse i meant better at blocking the air)

[@OldNavajoTricks]

@@lemmingmclemmington1156 if you lay the breezeblocks down properly they will have airflow through like a windtunnel. Two at the rear, holes oriented towards you, then one each side with solid faces to the 'inside' of the box you are making. You can then put another two in front like before. Makes a little throughfare for the flow to travel through, don't forget your mesh though :-) 👍

[@jebster9706]

I just did pemmican...5 pounds of meat, soaked in a 3% brine solution (2 tbls sea salt to 1 qt water), dried down to about 1.5 pounds, then ground, added about 2 ounces of powdered blueberries, then the tallow. It turned out great. Got 8 sealed (Food Saver) packs, 2 bars each, about 5 ounces each package.

[@barbaralukehart8140]

Thank you!

[@gasrat]

Great video. Looks delicious! Can't wait to try this myself.

[@mdbryan9525]

It was the summer before I started high school that I worked at REI in Seattle. They sold “Pemmican “ in a can the size of a can of Vienna sausages. It was really really good and I had one every day for lunch and that would carry me until dinner, 6 hours later. I would love to have the recipe for that pemmican. It had berries meat and nuts ( I think). It was a perfect meal all by itself.

[@Ferrinflame]

Used to live outside of Seattle and that REI was the go-to for all our boy scout gear (Woo! Troop 676!) Wonder if we ran into each other, were you there around the 2000s?

[@mdbryan9525]

@@Ferrinflame no. I’m way way older than that.

[@ethanallred2543]

Very good job with this video! Also, that soup at the end looked very delicious. You could probably make a business selling the pemmican (the "modern" type would probably sell better but I think you could sell this too). It's currently 11:45 PM so if that isn't a great idea, that's probably why.

[@whirledpeas1182]

I add dried fruit, lots of spices, and salt. Tastes great

[@fyodordochievsky4376]

This is amazing and invaluable information. Thank you.

[@valuepurposemission7517]

outstanding .... always learn the trade before the tricks of the trade :) now this was a very informative vid. great job :)

[@yayo2160]

7:04 -3 Ate without a table Minor break risk

[@cleaman77]

Points at Geneva convention.... Thats a war crime.

[@firefliflihi5719]

Thank you! I shared your video! Appreciate you taking the time to share your knowledge

[@h.ar.2937]

Well he wasn’t joking when he said low tech 😂😂

[@HighWarlordJC]

I'll be honest, with that corrugated roof, I'm surprised bugs didn't get in; net or not.

[@jimbojones8208]

Too hot

[@krixpop]

Wow ! I will be making this this Summer . Thank You !

[@marianh9812]

I just love the taste of pemican! It is so satisfying.

[@Sheppart92]

Looks interesting, but hard to realize at least here in Germany ^^ We dont have Hot Days like in some American Parts, its often very Humid, and making a Camp Fire is often rather hard to impossible ( my father for example could only make a Fire in a Barrel) ^^ But if it lasts so long, it could be worth to consider, since almost every House here in Germany has a Basement, and even in Hot Summer Days it rather Cool in most Basements so it can be stored without Problems ^^

[@billmafturack8189]

Drying the meat in an oven is a great alternative for you 👍✌️

[@carlbowman3366]

Add salt and honey the pen mix an taste better plus helps it stay good longer

[@vicentepallamare2608]

I wonder about honey as well. Salt is a no brainer... How about honey tho?

[@421jrs]

Honey is naturally antimicrobial so I'd think it would be a great addition. Unless the moisture would cause an issue.

[@circleofowls]

That soup looks fantastic...

[@LL-pw1cd]

Always have made mine the same, with the exception of adding dried blueberries, which was how I was taught.

[@deanladd3025]

great job , i think if ya turned your blocks side ways the holes would alow more air and vent , :) , not bein critical just an observation .or just thought of this , what about exchanging talo for ghee ? the dish looks and sounds great man !

[@kylebell7879]

Starting at 7:08 in your video, what was that acoustic western song? Looking for good western acoustic music to play :)

[@ZaneEckols]

Tumbleweed Town by River Run Dry :)

[@Allentox]

Best old school video that I've seen.

[@PeeterViljamaa]

Love it! I usually make pemmican out of the tribals that attack me every now and again.

[@joeupyours9708]

I'm making pemmican for the first time as I'm writing this comment. I got suet at a local slaughter house, rendered 6 pounds and got 6 cups liquid. I formed it in 9X9 roasting pans. I got the eye round at a local deli where I had the guy slice it as thin as lunch meat figuring it will dry evenly and faster being so thin. We'll see how that goes. I'm debating a couple of things in my head though. Should I add dry fruit that I've heard adds great flavor if it shortens shelf life? Should I add salt and does that effect shelf life although I'd think it wouldn't? Maybe I'll try 2 or 3 small batch recipes to experiment for flavor.

[@tiecoonracoon3630]

I’d love to hear how it all went, i’d assume if you’re making it for survival it’s better not to add much else but if you’re making it to eat then i’d go right ahead

[@joeupyours9708]

@@tiecoonracoon3630 I came from a big family growing up, sometimes food was scarce. The best thing I've ever eaten in my life was a can of baked beans. That's probably why pemmican got my attention. The smaller batches worked out well. 1. with blueberry 2. with cranberry, banana and apricot 3. banana, mango and a touch of crystalized ginger 4. plain and another plain with salt Those with fruit I figure I'll use in stew or soup sooner rather than later. I tasted all of them and liked the plain best, it had a nice beefy flavor and that's enough for me. My wife and son tried them... they lack my enthusiasm.

[@monetaryjack1705]

Perfect "carnivore" diet food... Think i'd add a good sea salt before vacuum sealing as a "prepper" food. Although maybe adds a lot of flavour but wonder what all the rest of the stuff removes in terms of plant "anti-nutrients"? Gotta try making some of this once I've bought a vacuum sealer! I'd also be curious as to whether liver could be used??

[@la912]

Oh yeah

[@littlepotato2741]

You don't need a vacuum sealer. Just shape the pemmican to fit into a wide mouth canning jar. Put it in the canning jar and screw the lid on. Sure, there will be a little bit of air in there, but you will have an air-tight seal that won't let fresh oxygen in to speed the decay. Use the smaller jars so you naturally have "serving sizes" built into the jar. As long as you keep them in cool and dark place, you will get the long life out of them.

[@gmflash88]

@@littlepotato2741 you could even take it a step further and just pour a little more tallow on top before closing the jar to act as a barrier. I remember a friend of my grandmothers that used to put wax on top of her canned strawberry preserves she made. Same concept really.

[@firefliflihi5719]

Soup looks amazing 🤩

[@KiltLeo]

My mouth is watering from just watching.

[@Exoticathemuse]

Hi sir! I have a question regarding the process! So essentially, during the drying process, you're dryng it out to get rid of the moisture. After pounding the meat paper thin, would one be able to put a light coating of salt on each piece, then set out to dry in the sun? I thought that the salt may help draw out moisture (kind of like the curing process) and also provide a little flavor to the final product once mixed with tallow. Would this be ok to do or would that have a negative effect on this recipe?

[@2guysandacooler]

I think that's a great idea. Adding the salt to the beef before drying would help dry and cure it as well as give it a little flavor. Because you add it before the drying process I don't believe it would have any negative effect on the shelf life

[@Exoticathemuse]

@@2guysandacooler My last question! So is this room temperature shelf stable? I know if I put it in the freezer it will definitely last longer but how long would it last in a controlled room temperature?

[@Goldenhawk583]

@@Exoticathemuse keep it dark and oxygen free, it should do fine for a long time even in room temperature. Remember, it was used as travel food, weeks and weeks in a backpack...

[@granmabern5283]

Chrystalline Myers if you salt your beef then you cannot eat the pemmican as a survival food until you boil the salt back out of it.

[@telendar_]

If you instead used chicken breasts does it still preserve as well?

[@ShaikhMaaz.]

I think it works great with beef or mutton

[@gregiles908]

Awesome, thanks!

[@siouxsiesiouxwilson7247]

Think I'm in Love with you and your cooking x

[@religionisatragedy8537]

7:11 why such an intense stare? 😂👍

[@TheGeenat]

🤣🤣

[@pigeonman1134]

Reminds me of Charlie's protein balls from "It's Always Sunny In Philadelphia"

[@voidkid420]

It would go well with some Fight Milk or a refreshing Wolf Cola.

[@multi_misa72]

Yup, awesome, thank you.

[@ATSucks1]

I enjoyed the heck out of this how to vid and shared it with my old lady who is the better cook between us two. IT LOOKS DELCIOUS

[@greenspiraldragon]

"So, your going to want to pound your meat." LOL

[@monas.6839]

That’s what she said

[@la912]

To beat your meat?

[@dylanarmstrong3880]

Lmao! I was literally looking for someone to comment this!

[@Aziy22]

pemmican sounds like a great replacement for whey powder protein or raw eggs, just have a quarter pound peice of pemmican before your workout and youll look better than arnold in no time

[@hoveringgoat8061]

hell why not just mix in some whey?

[@ridenm7748]

There's too much fat in it. Whey is a thing because it's lean and inexpensive.

[@la912]

This is a pretty darn good video. Thanks

[@hudson8865]

Thank you very much.

[@SteampunkJunk1e]

7:18 awkwardly stares at camera while flaps meat flappers

[@auraroldan1420]

Just a thought, what if you dehydrate the onions, tomatoes, garlic, and a bit of salt. Mix it with the meet and fat! That way you only need water! 🤔

[@imover9999]

It would drastically reduce the shelf life. If you were only after a quick, lazy way to make soup, I guess that would work, but the shelf life would only be as long as the vegetables last. Perhaps 1 - 6 months if I were to guess.

[@zeekeno823]

There is a method shown by Townsends to make a more portable semi-instant soup.

[@LadyToni7777]

Thank you.

[@vigztube]

Nice! That soup looks good.

[@noelhutchins7366]

I was under the impression that recipe also included dried fruits, nuts, mushrooms, herbs and salt to complete dietary necessity: berries and sage and pine nuts or whatever wild harvest gets dried and pounded into smithereens like the meat and mixed with rendered fat, press under weight to make it dense and impervious, then dusted with ash for storage.

[@keeganmoonshine7183]

European influence is what led to berries being added (because they already liked fruit puddings/deserts) but there is absolutely no nutritional necessity for sugar/berries in the human diet. Pemmican is a lot healthier with just these two ingredients and some salt.

[@robertmalis4493]

Hey Eric is there other things you can add to pemmican I believe a while back I saw a recipe using like blueberries but could you add like salt and stuff to it

[@2guysandacooler]

Sure. The more you add though the lower the shelf life becomes. It just all depends on what you are looking for.

[@robertmalis4493]

@@2guysandacooler thank you Eric

[@Sanguinius0420]

@@2guysandacooler i mean salt would only extend the shelf life. Traditional pemmican does have berries in it.

[@manatoa1]

@@Sanguinius0420 it's possible that salt would reduce the shelf life because it's hygroscopic. Old ship's biscuit recipes are clear that you should not add salt because it attracts moisture and causes the biscuits to spoil.

[@porlae]

man that looks amazing

[@vincentluca4417]

Great content...Thank You...

[@darkranger116]

mmmmm, a whole under ground shelter rack of pickled vegetables, dried chips and spiced pemmican bricks. i cant wait to have my own farm.

[@Totherphoenix]

low expectations

[@darkranger116]

take it up with your mother, she's the one providing the recipes

[@Sanguinius0420]

aren't berries also supposed to be in it?

[@Sanguinius0420]

good job still.

[@2guysandacooler]

It depends on who you ask. Pemmican with often made with or without the addition of fruit. We made a different pemmican video where we added fruit and salt to the recipe and I personally found that version tastier!! kzbin.info/www/bejne/g3bPfn2pfrVkj5I

[@Noa819]

@@2guysandacooler all of my indigenous family and friends make it with choke cherries

[@ChrisBensler]

Yes it should have berries, otherwise it's just dried meat. The natives do that too, they just don't process it into pemmican. They just store it as dried meat chips. At least up here in Canada. They use the meat chips for rehydrating in meals or just to eat plain, dipped in lard/butter like chips and dip.

[@Sanguinius0420]

@@ChrisBensler (Michael Scotts voice) THANK YOU *slams table*

[@michael-hf7tn]

Great channel, thanks.

[@beebob1279]

You were referenced by another channel. I like it so far so I subscribed. I'll be checking out your other videos over the next few days

[@2guysandacooler]

Very cool. What channel gave us a shout out?

[@eddahughes1145]

Thank you for that, I have to try iy

[@PIGROLLER1]

Well done

[@arminarbor1484]

Good video, thank you

[@richardgomez1151]

Wow so cool!

[@kauefr]

Great content.