Pemmican the Greatest Survival Food

[@bonniepwtf]

I love these videos with a history lesson included. Always so interesting to me. Puppers & pemican, a great combo.❤

[@CowboyKentRollins]

Glad you enjoyed it

[@mlee7037]

Me too!!

[@julianmeek2156]

@@CowboyKentRollins Really love your videos, not least these historical ones. Greetings and prayers for you and Mrs Rollins from Wales.

[@robroy1967]

I would love to see some more content in the same vein as this. Very interesting stuff.

[@CowboyKentRollins]

@julianmeek2156 thanks so much

[@buzzfeed7410]

Hi Kent, love your channel. My tribe, the Turtle Mountain Band of Chippewa, originally from Pembina, North Dakota, made Pemmican. The recipe was bison and cranberries. Cranberries has a natural preservative. You really can't use any other type of berry because it won't keep. We traded over 100 tons of Pemmican a year to the North West Company, Hudson Bay Company, trappers and new settlers from the town of Selkirk, Canada and around the region who would have perished without my tribe. We also fought the Pemmican wars and won. Overnight the buffalo disappeared. Some think it may have been a pandemic, others think it was the US government to eliminate a food source of a potential enemy. Anyway, thank you for shining a spotlight on a food I like to think my people invented.

[@rite2beararms]

Important history! Thanks for this. The rules are a little different up here, aren't they? Winters get long and harsh sometimes and it's gonna get "real" if the power ever goes out.

[@newfreenayshaun6651]

Thanks for sharing. Buy more guns.

[@les3449]

@@newfreenayshaun6651 just ammo for the ones you have.

[@bobm7275]

You sir have no idea how much a 100 tons is or the fact that to do this you would need to start with 2 or even 300 tons of meat.🤠

[@buzzfeed7410]

@@bobm7275 not my figures. Historical records, thank you very much.

[@2WOLFS]

My great grandmother made this every fall and kept it in a cloth flour sack hanging in the kitchen. She would on occasion give us a piece every once in a while till spring. Then she would start gathering wild berries and any sweet potatoes she had left over and dry them. For several months she would calmly gathered berries some she dried some she canned. Buy early fall she had her meat, dry berries and sweet potatoes. She would then work to make her penny she called it. What she always said "it's in case we don't have enough winter meat" it was absolutely delicious with the sweet potato added it made the berries sweeter to. My great grandmother was Indian and she grew up having it along with her favorite flour sack cloth she used for so many thing. She maded her young children clothes out of the cloth. She could take anything and find a use for it. Knew her plant medicine to. I had this wonderful woman in my life till I was almost 19 years old what a blessing for all my cousins and I.

[@aaronjaben7913]

very cool

[@gnordt]

What keeps the tallow from becoming rancid?

[@rainman6080]

@@gnordteventually ALL fats will go bad. The easiest way to keep long term is to cool them down. Heat is the enemy. Same with air. Make your pemmican and vacuum seal single portions to store in a root cellar or under your house in a sealed plastic tote if you have a crawl space and it will keep for years. Learn how to make a country ham with salt. Or to make meat blends like hard salami that ferment and use lactic acid to preserve it. They keep for years with zero refrigeration needed. Learn to use smoke to preserve meat. There are many ways to get by without a refrigerator people just forgot how from the advent of “technology.” Use the technology in your hand now to learn rather than watch some ignorant people making a short about nothing useful.

[@brendarueda8460]

I love this my dad was Choctaw and they made pemican too but I think my grandmother may have used elderberries, you you can not eat elder berries off the bush but if you cook them you can make jelly or use them in pictures. Because of this if they cooked what ever chemical out of it as they were most likely as a small blue berry , with they chemicals gone and added to the meat it would have also been a medicinal thing too , they talked about adding nuts such as black walnuts and or chenkipin nuts but the nuts got crushed like the meat. In THIER case it could have been wild hog and that is maybe where the fat came in, hog fat has salt but no doubt it kept, everyone has by now THIER own recipes, for some reason I'm thinking peppers would be good or barbecue sauce and dried it. I tried some jerky with some teriyaki sauce and smoked it. Was thinking top you could do this with your cheap hamburger but got to drive it out good , I did that too and shaped them into finger sized pieces for my grandchildren, did some Chicken too, they eat it all up in a day, I had it put in 1 gallon plastic baggies and was going to see how long they would last , but somewhere after three months of waiting they found them like they were hidden chocolate chip cookies and they were gone.

[@katherineganley7806]

So blessed in your life you are.

[@davidfromtexas9681]

My grandmother told me about this. She grew up in the Great Depression and she would tell me they lived off this, would mix it up with potatoes and carrots they grew on their farm and made a lot of stew with it. Probably saved their lives.

[@CowboyKentRollins]

Tough people they were

[@garrybradshaw9227]

This is good to know may need it one day.Blessins to you Shannon and the pups

[@dave-d-grunt]

My daughter in law has made stews and soups while camping from jerky. Came out good.

[@saltwaterinmyveins]

I had depression era Grandparents and sure miss ‘em! One older gentleman told us he ate fried oysters and biscuits ( sounds delicious) for weeks.

[@funktron2021]

My grandparents would live off lard sandwiches for long periods. Just bread and lard.

[@HOTRODMONZA]

I lived next DOOR to a NORA SHACKLETON She was 94 Years old when I moved that was 10 years ago ! She told me many times that her Uncle was the Antarctic explorer! She lived alone I did my best to help her along till I moved what a GREAT LADY ! She made enough to keep her house by Sewing Clothes for People ! This was in Denver Colorado so if you know of her let me know !

[@ramonpizarro]

Wow, I've lived in Denver and the suburbs around all my life, never knew

[@aeanderson8491]

That's really cool!

[@martykitson3442]

in the old days it wasn't so much about how good it tasted as how well it kept you alive, we got it so easy 🤠👍👍

[@HennryHammerhead]

No no, taste was absolutely still a factor. Otherwise they wouldn't have bothered with the aditional fruits most of the time.

[@theemeraldfox7779]

That's why a lot of people won't make it

[@southerninterloper4107]

We'll need stuff like this before too much longer. The Democrats are going to make sure we're all too poor to afford food and those who don't know about survival food like this....won't.

[@martykitson3442]

@@southerninterloper4107 I'm afraid so

[@longrider42]

You just said a mouthful. Jim Bridger called it "Food for the Starving Time" mid winter when game was hard to come by. And you at Pemmican, too stay alive, till something better came along.

[@CC-mb8fi]

Hi Kent From one old outdoorsman to another, i found that by boiling your raw fat in water it renders off without burning or overheating. All you do after you have boiled it for a good while is to turn off the oven and let it cool. Voilá, perfect cake of white rendered fat floating on top of the water!!! Lift it off, scrap underside of any meat fragments, dry underside on a kitchen towel and you have got yourself a class act of the cleanest most beautiful cake of fat. Water of course for them hungry doggies or save it for stews or soups to add a delicious flavour. The meat at the bottom then refried to make them cracklings. Mmmm mmmm Too easy

[@matthewpeterson3329]

Great advice. This same process works great when cooking beans and ham hocks. There's bound to be some fat, and letting your pot sit overnight in the fridge after it's done cooking leaves an easily skimmed layer of fat.

[@jeanettenejadi1777]

It called wet method.

[@brad2548]

Sir. Are you referring to boiling in an oven or on top the stove in a pot of water ? First you talk about boiling then turning the oven off. 🤔😖 may I ask ou to clarify the process you use again please. 🤠 Thank you

[@CC-mb8fi]

@brad2548 the issue is not the heat source. If on a stove top, turn it off and let it cool. Propane/lpg/lng can be left over the burner that is off. An electric stove top with a solid heating plate will keep the pot hot for far longer, so its easier to move it aside to cool, or leave it on the switched off plate overnight to continue boiling and cooling slowly, as long as there is enought water in the pot In a campfire, its advisable to remove from the fire heat source and set it aside to cool, other wise you can boil it dry and risk loss of everything, including the pot. Hope that helps.

[@ksmith8793]

I do this with my instant when cooking fatty meat, pork, chicken etc. I freeze the fat separate from the broth and add fat if needed to soups, stews or roasts if it's too lean.

[@samdavparsley8266]

I’m a veteran and it is always my pleasure to have served and give respect for those that in their own personal way regard our great nation above all else. I enjoy the videos and your great knowledge and sharing. Thank you 👍

[@kdranchaz3240]

What a great shoutout to those who came before us! Well done!

[@jeromethiel4323]

Most people i meet seem to think that people in history were a lot dumber than we are today. That is simply not the case. They just didn't have the accumulated knowledge that we have today. The fact that drying food, pickling, potting, and other methods of food preservation were discovered and used world wide argues otherwise. These techniques were discovered the world over, and used the world over. The simple fact that you could take meat and fat, both things that didn't keep particularly well, and make a survival food that would keep for months at a time, yeah. Add in berries for the vitamin C (and others) you had to have, and you have a survival food that works.

[@divemonkeys]

The thing is the people back then would laugh at the survival ability of 99% of the people now. We lose electricity and most of the 'civilized' world will be ded in a month because food preservation is dwindling practice and too much of the food we have will spoil before it can be eaten.

[@jeromethiel4323]

@@divemonkeys Indeed. When the Covid deal started, it was funny to see the stores bereft of toilet paper and fresh food. Mean while, the canned and dry food isles were FULL of food. Made me laugh. I don't need toilet paper, i have a shower if i need to wash my butt. I don't need fresh food, i have canned and frozen. Plus, i live in a hurricane prone area, so i always have canned food i can eat cold or hot (in case of the inevitable loss of power). And i could probably go a month on just the stored food i have on hand which doesn't require refrigeration. Water, especially in a hurricane, isn't an issue, it's raining BUCKETS! LOL!

[@sauravbasu8805]

Some years ago, in a KZbin comment, someone from Norway described how he in his childhood had seen adults preserving cabbages in large sealed cans underwater in summer , in the nearby lake, to be used in winter. I think the lack of oxygen and cold water helped in preservation.

[@harpintn]

@@sauravbasu8805 I think that most cultures have their version of sourkraut. One of my cousins married a S Korean woman. Their version was stored in a clay crock and buried to store it in the summer.

[@jeromethiel4323]

@@sauravbasu8805 Yep. That's why you see oxygen absorbers in a lot of preserved foods today. Helps the food keep longer and taste better.

[@danisbell9746]

Wow, my family sold pemmican bars at our health food store in the 70’s, Kansas. True American Kent, love your passion, you’re a true American

[@CowboyKentRollins]

Thank so much

[@torianholt2752]

I’ve tried “authentic” pemmican at Fort Bridger, Wyoming once, made from dried powdered bison, tallow, and serviceberries, I love it! It was preserved in rawhide parcels that were often stored in places natives or trappers planned to be in the future, Cache Valley Utah was named after all the pemmican caches that were found there.

[@johnbrereton6823]

Shannon's brutally honest but remained kind. Love it.

[@BradleyBellwether-oy2qi]

Yeah, I think she was being very kind, considering that I knew it would taste pretty bad when I saw how dark the fat was and how it was hot enough to fry the meat. You really shouldn't have any meat and the fat should come only from around the organs. It should also be rendered extremely slow. Starting it in a small amount of cold water, then barely simmered until the water is all evaporated and the tallow, or suet is clear and sets up to a light milky white when cooled. Also, you don't know how long that fat sat on the butchers counter (or at what temp) and fat starts stinking pretty quick. Especially when there's meat still attached to it. Lol

[@mattjessup8376]

When do the loyal skinny dogs get their treat. I thought that’s why you put aside those jerky strips.

[@Su-Jo]

Kids are brutely honest, lol

[@ratrodramblin]

My wife has been thinking of making this. I shared the vid. May our Father bless you and everyone watching.

[@OSKSNAKE]

This is a survival food. I dont think your American diet heart would be able to handle it, let alone your taste buds, its not good. God bless just looking out for a brother since Pemmican got popular in TikTok and KZbin, everyones and their wife has been asking me for tallow for pemmican and complain when I ask how it was. It always goes straight to the trash.

[@synaesthesia888]

​@@OSKSNAKE you are such a hater lol

[@OSKSNAKE]

@synaesthesia888 I take that as a compliment lol :,)

[@ratrodramblin]

@@OSKSNAKE I never even noticed you commented. Personally I've went carnivore/keto diet and eat nothing but fat and salt and never felt more better in my life. So I think my American heart will do just fine. Especially when SHTF.

[@norme2681]

I have some friends that live way off the grid in Alaska and they keep a 3 0r 4 year supply of this for the winter. They have a recipe they call "Root Cellar Stew" using Pemmican and what you have stored for winter. If you are looking out at 5ft of snow in a warm 50F cabin it's darn good.

[@jeromethiel4323]

Indeed. Hunger is the best seasoning! ^-^ Been hungry enough to eat rancid meat before, and it's not a pleasant way to live. But you do what you have to. It was bear meat that my father shot as the bear was climbing up the tree to kill him. That was a hard winter. But the bear was dead, and you eat what you have available. Greasy, gamey, nasty meat, but it kept the family alive. And it wasn't all that great after a few days, thus the rancid part.

[@sauravbasu8805]

​@@jeromethiel4323Interesting indeed. Where was your family cabin when the incident happened ? Did you live in a really desolate area ? I would love to know some of the background story, if you are willing to share.

[@jeromethiel4323]

@@sauravbasu8805 It was a ranch up in the mountains of eastern Montana. My father got treed by a bear when he was out hunting. Managed to kill it eventually, and then had to drag that bear carcass back to the house. I was raised that you don't waste food. It had been a hard winter, which was why the bear was out during the winter, and my GOD that meat was gamey and tough. Ended up going rancid, but it was meat. We had canned vegetables from the garden, and potatoes, but you need protein in your diet. So we ate that nasty, gamey, rancid meat. It was that or go hungry. and it you decided to go hungry, the meat just got worse. Best to eat as much as you could.

[@168Diplomat]

@@jeromethiel4323 bear like duck and raccoon all need par boiled before you really cook them to get all or at least most of that oil out. As to rancid meat at military sere school they taught us that if you boil something long enough it will make it safe. They took a opossum that was killed on Monday let it hang in 80deg weather and made soup on Friday that everyone had to eat a bowl of to pass the course. I will only ever eat opossum if I am going to starve.

[@jeromethiel4323]

@@168Diplomat Well, my mother didn't know that! LOL!

[@jvleasure]

From a history teacher... Keep the history coming. Making pemmican is on my to-do list for life.

[@sandraa.lelacheur3001]

Cowboy Kent Rollins, We love and appreciate you and your wife. God Bless 🙏🇺🇸🙏

[@Lisa_Isom]

God bless you, Cowboy Kent ✝️💜 You are a blessing to all of us! I'm so glad I discovered your channel!

[@CowboyKentRollins]

Thanks for watching and God bless you

[@dusty1498]

I met a old farmer who told me that when he was a boy in the 1940s his father was bulldozing bush with a Cat and these white powdered balls about the size of a basketball started to appear in the spill dirt . They stopped to investigate and it was a old cache of Native Buffalo Pemmican. He said the burnt some of it and it still had a fatty meaty smell to it.

[@2500hdx]

That's really cool

[@MandyDrew-hg7zf]

Thanks for sharing! That’s very encouraging!

[@Moonlia8314]

I made this about two years ago, I added some raw honey and walnuts. It works when there is no other food. Thank you for sharing your cooking knowledge with us. So grateful for you Ken and Shan!!! ❤💯🙏

[@degen83]

Walnuts and honey would make this better.

[@jeromethiel4323]

Oh, honey is excellent, as it is also an anti-bacterial. So calories and helps prevent spoilage. And the nuts, excellent source of key nutrients and fats. But i'd still include the berries if at all available, for the vitamins. Nobody want's to suffer scurvy. It is awful, and can be fatal.

[@Moonlia8314]

@jeromethiel4323 Oh yep I put dried cranberries and raisins in too. I used bacon grease from the bacon I put into it and jerky as well.

[@dave-d-grunt]

A relative of mine suggested some honey.

[@christow7989]

I started experimenting with making jerky last month. So I can make pemmican. But also so I have a good simple jerky. All I do is a salt brine for 24 hours, then dehydrator for 12 hours. My goal is to have the meat taste as natural as possible.

[@StirlingLighthouse]

I make mine exactly like this but I skip the berries and use dried mushrooms. I find that that really boosts the flavour. Thank you both 🙏 ❤

[@CowboyKentRollins]

Sounds great!

[@oleroy4749]

Does it work any dehydrated vegetables? Corn or peppers?

[@ml.5377]

Good day. Can you add herbs and spices?

[@Blackadder153]

@@oleroy4749 Dried Peppers absolutely, dried Corn can crack a Tooth.

[@andrewhammill6148]

Probably the 12th pemmican making video I have seen, but the most honest at the end. Happy to have if ya need - Don't want to eat on purpose - HA. Loved the Reagan quote.

[@janp7660]

Some company has started making carnivore bars. Very expensive. Sounds like pemmican though I have not tried them due to cost. Very popular in the carnivore diet community though.

[@Chase_Crawford]

I'm literally about to try those carnivore bars this week. Will probably use the bars for traveling and make pemican for an emergency food to keep the cost down of stocking up on those pricey bars!

[@jerryhammack1318]

God bless you Kent ! Love and respect for you and Shannon and the puppers! From a disabled veteran who appreciates what you do! Thank you and God bless you all ! Have a wonderful weekend and keep up the education of our nations past and what service members have sacrificed for! Thank you again sir for the respect that you have for thosr that have sacrificed so that you are able to do what you do! Jerry Hammack former member of the United States Army and Navy!

[@lynneedwards3208]

I'd heard of pemmican of course but never knew how to make it, so thank you! I have fermented a lot of veggies in preparation for an emergency and now I can add this meat supplement to my food storage! ❤🇺🇲

[@CowboyKentRollins]

Hope you enjoy

[@StuckInNy]

I just started fermenting foods. I started with kefir last fall. I'm now making sour krout. The kefir is amazing! I was able to go off one of my 2 blood pressure meds since I've been drinking it.

[@lynneedwards3208]

@@StuckInNy I'm not familiar with that. I have fermented cabbage, carrots, red onions, peppers and cucumbers. Growing my own Idaho and sweet potatoes, tomatoes and green onions, jalapenos too.

[@YourSoulFriend253]

Kefir is amazing. Such a great health option those who are intolerant of lactose ​@@StuckInNy

[@medievalknight2004]

When I was in grade 3 or 4 in northern Alberta, one of the teachers who was native Canadian, either Cree or Dene, brought some pemmican to school. It was in a rawhide bag, about the size of a cantaloupe. She said that as her ancestors moved from winter grounds to summer grounds and back and forth they would bury the bags along the way so that they had supplies where ever they went. She didn't open the bag, but did mention that it was still edible, and quite old. This was in mid 1960s . A wonderful community we lived in then.

[@longhorn7809]

Great story

[@michaelhrivnak1719]

I envy you! I wish I could experience meeting people like your teacher, today. Just reading your story made me feel good! At almost 66 years old, there's little I hear today that make's me feel that way. Thank you!

[@disgruntleddude6105]

Ah, bars of soup. I have a feeling we're all going to need to do things like this before long. Keep up the good work, Mr. Rollins. You're a good man and I respect you a great deal. God bless.

[@CowboyKentRollins]

And God bless you as well

[@harpintn]

The Hover stew recipe may be considered to be a gourmet feast.

[@steveh4962]

This was probably one of the most down to earth videos I have seen in quite sometime. Mentioning the history of this, along with references to both "The Endurance" and Reagan's quote made my day.

[@CowboyKentRollins]

So glad you enjoyed

[@frankgonzales2462]

Hard times are here,our land of plenty and freedom is at a extremely high risk!!!!? Thanks to our incompetent government,who would of ever thought it go down hill!! Kent and Shannon thanks for lesson on survival food please continue with other types of such foods!!. God bless!!🙏🙏

[@michelleadams5609]

Lol, it's always been hard. The lord Jesus Christ promised it would be. My family grew up as migrant workers, large families, now they are teachers, pilots and lawyers. Get off youtube, and make your way on this world.

[@GlobnarTheGreen]

Corporate owned government, our economy is based on make-believe. Aka scam

[@GlobnarTheGreen]

@@michelleadams5609youtube is a library, why would you tell people to stop learning?

[@puddles5666]

I’d love to see more of these preservation / preparation videos. Keep up the good work!

[@CowboyKentRollins]

You got it!

[@charlenewilliams8131]

Me also👍🙏

[@kellogg2185]

I made some for the first time last June, turned out great. I rendered the tallow from beef hard fat, and ground up my venison the same way. In addition to the dried blueberries and cranberries, I added apricots, as well as a bit of salt and some honey. Pressed it into a pan about 1" thick, and cut it into 6 oz. blocks, then vacuum sealed them. Flavor was like a good granola bar, but a meaty one, haha. I've kept one to test longevity a few years down the road as well.

[@cid911100]

In Northern Mexico, traditional dried meat is cooked with eggs+tomato+onion+chili or better known as 'pico de gallo', fat+dried meat+pico de gallo in a flour tortilla =burrito. GREETINGS, a hug KENT.

[@TundieRice]

Never heard of pico de gallo with eggs, very interesting!

[@CowboyKentRollins]

Thank you my friend sounds good

[@stevemullins2377]

I'm 52yrs and type 1 diabetic. Pemmican can help maintain your blood sugar in a hard days work. Like myself doing plumbing and exquvation for a living. I make it simulator to what you did and it tastes decent.

[@user-yr1cw2jd2m]

Well done Sir Kent. My ancestors (Cherokee) made pemmican. I hope your video gives my generation (I am 25) more of this beautiful knowledge!

[@earlshaner4441]

Good afternoon from Syracuse NY everyone thank you for sharing your adventures in cooking

[@CowboyKentRollins]

Howdy Earl hope your well my friend

[@earlshaner4441]

I'm doing good thank you for asking my friend outstanding video

[@Creaserunner]

GREw up there and now live in Oregon. Thought experiment that I was reincarnated and died on Oregon trail -I made it:)

[@wayneclu91]

This is a new one on me my kin folks came from Oklahoma, Missouri, Texas, Arkansas during the Depression I knew about SOS, Potted meat, Spam, & of course jerky, Rabbit Stew. Thanks Cowboy Kent Some youngens today do not know how bless they are to live here in the good old USA

[@vincevoland7056]

I make this religiously. I eat it every day for lunch at work. It's small, I don't have to buy ice.... packed full of calories. Love it!

[@ThiccRick-st2te]

What do you use to make it?

[@FRanger92]

That cant be good for you. It's supposed to be for emergencies...

[@maskcollector6949]

Lol why wouldn’t it be good for you just because it’s useful as a trail food or emergency food? It’s high protein high fat Aka basically it’s Keto diet.

[@FRanger92]

@@maskcollector6949 I mean, if your in ketosis it's probably fine. But most people aren't, the extra fat and cholesterol EVERY DAY FOR LUNCH does not sound healthy.. Does it to you?

[@maskcollector6949]

​@@FRanger92 Healthy cholesterol is fine, it just depends on the person. Most people don't eat enough healthy fats, which the brain needs. And it's technically low carb (brain also needs some carbs tho). I don't see it as a huge health risk at least, personally. But it's not like there's any consensus view on a healthiest diet. We all grew up with the bullshit food pyramid, and we all know that was wrong now. So I think there's a lot left to learn still about what the body needs, etc. I figure you would have bowel movement issues if this was all you ate cause of the fat content, but if you had enough fiber I think you'd be alright. I tend to stay close to ketosis in general, so it just depends who it's for. I don't think there's a one size fits all diet, etc. Rather than bear or bison fat one could use coconut oil, I know that's common. There's vegan versions of this people have been working on for a long time, too. A lot of versions of it. I think everyone should just listen to their own bodies and figure it out for themselves basically. A lot of people in positions of authority don't really know a lot in my experience, but I'm not a nutritionist. I just study anatomy/adjacent career.

[@jamiehamilton9820]

Love this type of stuff you cover keep making these videos Ken

[@CowboyKentRollins]

Thanks, will do!

[@dwaynewladyka577]

I have had pemmican before. I got it from Cree Native vendors at a food stall, at a food festival, in Edmonton, Alberta, Canada. The Cree are Canada's largest native tribe. They go from British Columbia, to Newfoundland and Labrador. I've even heard about pemmican that farmers found in their fields, in Saskatchewan, that was really old and it was still edible. Pemmican is a very nutritious food. You should do a collaboration with Jon Townsend on other historical dishes. Cheers, Kent and Shannon! ✌️

[@CowboyKentRollins]

Thanks and he is good people for sure

[@jodyserner1229]

Tasting History with Max Miller also does another excellent video on Pemmican and Rubaboo Stew!

[@dwaynewladyka577]

​@@jodyserner1229I saw that too. You are correct. Cheers!

[@terfalicious]

@@jodyserner1229 I watch him too (and Jean Pierre). Will have to check out his pemmican vid.... Thx!

[@Davincion1]

I make my own tallow for frying and candle/soap making. You can put the strained batch into a bowl and into the fridge. Let it cool and scrape the sediment from the bottom, put back into the pot, heat, and repeat. This will take the debris and purify the tallow which will make it more and more tasteless and pure white color.

[@CowboyKentRollins]

Great tip!

[@vaughnmilburn6966]

Cowboy, you forgot the salt. The salt not only makes it taste good but also kills any bacteria. I actually add spg "salt pepper garlic" to the meat before i dry it. It dries faster also. My last batch was made with taco seasoning, and it is very good. I take pemmican in my pack when i hunt. Thanks cowboy!

[@markclay8605]

I have long been wondering why spices couldn't be added and that is why I like how you think. Would it be rude or inappropriate to ask if you would share your recipe with me?

[@vaughnmilburn6966]

@markclay8605 Not at all inappropriate. I dont really have any exact recipes; however, i will tell you that you can flavor your pemmican with any seasonings you desire, even fresh seasonings, as long as you season your meat before the drying process! Drying your meat completely is the most important part of the process. The meat needs to be brittle like a cracker! If you can bend the meat without it snapping, it has way too much moisture, and it can spoil. You can add we dried seasonings after the meat has drie, but my preference is to season before drying! Finally, I like to add my seasonings, then dry brine them in the refrigerator, open air just like dry brine a steak before grilling! The sky is the limit! Flavor as you like! You want Italian, go Italian! Just experiment! Add fruit, nuts, etc. All is good! The key is that everything i very dry! I freeze dry much of my fruit and berry's! I am going to freeze dry my meat next time as an experiment. Be creative! Pemmican does not have to be boring. Good luck, my friend, and happy experimenting.

[@markclay8605]

@@vaughnmilburn6966 I was wondering if freeze drying would add a dimension to it. I'm looking forward to trying different ideas now. I'm thinking about the idea of using pemmican as a way of preserving a type of meat sauce indefinitely...ie Italian, Mexican, etc. I might even experiment with chicken and turkey now that I understand the basic premise behind it. Thanks again!

[@stevenhatfield9358]

Thanks Kent and Shannon. I have been looking for a pemmican recipe and you pop up with a good one! God bless you all! 👍😀

[@CowboyKentRollins]

And God bless you

[@jakecarter9920]

Thank you cowboy. I know a lot of people don't want to admit it, but the truth is for all the wonderful things we have been blessed with today there are still no promises hard times can't come again. And knowing how to make the things that got our grandparents and great grandparents through could be the difference in making it our own selves. I'm starting to garden and can lot more and now I think I'm going to start making this too. God willing, there won't be another Great Depression, but even if there isn't, there's something to be said about knowing there's good wholesome food on our tables.

[@CowboyKentRollins]

Thanks Jake and God bless you

[@JagoHazzard]

I think your history episodes are my favourites.

[@CowboyKentRollins]

Thank you for taking time to watch

[@rainbowkitten8990]

These videos are so interesting to me! It’s like a mini history lesson. Love from the UK 🇬🇧

[@bobschneider293]

Hi Mr. Rollins this is Bob again. You know back when I suggested you do video on Pemican. I had no idea that you would actually do it. Not only the recipe of it, but the history of it too you know how they say history has a tendency to repeat itself. It’s real good to know the past so we can prepare for the future. Thank you for this video and may God bless you.

[@andrewsheppard9084]

I love to make this for hunting season. Very lightweight and energy dense. No refrigeration needed either. It tastes like milkbones in my opinion but still good enough to eat. I add salt to mine when I make it and it works great. I make mine in muffin tins and they are roughly 800 calories per mold. So I am able to carry 3200 calories in a sandwich bag and is compact. I could easily bring twice that amount if needed.

[@CowboyKentRollins]

Comes in handy it does

[@Mopartoolman]

I remember a comic strip called ‘Tumbleweeds’ from long ago. It was about Cowboys and Indians, and there was one Indian that had a booth where he sold ‘pemmican burgers’. At the time I did not know what pemmican was, so I looked it up. So, I’ve heard about it for a while now, but I’ve never tried making it. I think I will give it a try!

[@martykitson3442]

I haven't seen a tumbleweeds in years always loved em👍

[@jeffalbrecht4560]

Me too

[@PilotTed]

I first learned how to make this through Townsends, and tbh, I never expected it here. I'm glad to see you cover this amazing innovation of the natives. It made the western exploration possible.

[@CthonicSoulChicken]

Kent over here, being my most favorite, wholesome content creator. Up there with John Townsends.

[@harryg8810]

i think this was my first of yours i watched and again i am watching having watched your other videos in between. Sir u are a rare gem in internet

[@mmgtl]

I understand icebox, my kids make fun all the time 😮. But they always come to dad to fix stuff😊

[@CowboyKentRollins]

I hear you

[@terfalicious]

tinfoil

[@jprevard]

Shannon!! She graces us with her presence. More of that please, we love behind the scenes!

[@kathleenhannigan2487]

I have loved this since Simple Living Alaska taught us. And I love that you can use products that are natural for your area. Love Foraging! Especially for making salads. 🙂

[@tonywalkingstick8883]

Thank you, Kent Rollins for sharing, teaching, and posting such a great video, and honoring my people: Indigenous Native American ( American Indians). You are much appreciated. The Anigiduwah (Eastern Band Cherokee in NC.) Used Huckleberry, Backberry, and Strawberries as well as many others from late spring till late fall. I still like to make and eat pelican. God bless your channel cooking, and puppies. Sincerely, Tony Walkingstick

[@rebeccaheidi]

I just finished another batch today, been eating Pemmican for the last 2 months. Cherry is my favorite

[@CowboyKentRollins]

I bet that is good

[@whackadim2250]

First time I'm seeing Shannon. I'm 65 and my girl is 29. She loves me and I love her despite our age difference.

[@MrHevyshevy]

I’m 50 and mine is 29. Although we were born just a few years apart.

[@streamingvideo6654]

A great survival food indeed. Looks awesome! Thanks for sharing! God Bless to all 🙏

[@CowboyKentRollins]

Our pleasure! and God bless you

[@Chris-yg5vh]

I made some outa moose and cranberry this last year. Still got quite a bit left. I use it in soups and stews. It’s amazing

[@theeddorian]

At the main library at University of California, Berkeley, there are old diaries written by people traveling in wagon trains to California. One memorable entry mentions trading with Utes near the Great Salt Lake for "pemmican." They complain that there are too many grasshopper legs and wings in pemmican. The Utes of the area would walk the shores of the lake and harvest pickled/brined/salted grasshoppers or locusts that were washed ashore after landing in the lake and being pickled. These are described as creating drifts of preserved insects along the line where the wave action washed and could be scooped up in baskets. They were harvested, and mixed into pemmican-like food. Grasshoppers were a common staple among the indians of the Great Basin, and the fact casts an interesting light on the "Miracle of the gulls," since where the Mormons saw a disaster, the native people would have seen storable food.

[@user-gv7gs9xc1v]

Kent we live on my grandparents ranch that was purchased in the 1920s and they and six sons survived on this during the depression. I still make her recipe for the winter months and heavy snows. Love to you two and the puppies.

[@CowboyKentRollins]

Thanks so much we appreciate you watching

[@flipflopping]

Kent, I was hoping you were going to cover this. Thank you so much. I am headed home from work and I will watch your video in its entirety.

[@CowboyKentRollins]

Hope you enjoy

[@ironrose888]

This is a great lesson in history and survival. We don’t know what is ahead for us but I’m hearing that we will have some very hard times ahead. This pemmican is definitely a good survival food. 😊

[@EricZeigler-dx1qw]

Cure the beef with number one curing salt and a 1.8% by volume canning salt. Then do the dehydrating over smoke. That stuff can taste awesome!

[@mandragore4006]

I'm French, I just discovered your Chanel, and I love how you share History and traditional cooking; definitively interesting ! thank you !

[@Vuohipukki]

Man I would love to travel to the US solely to shake hands with this man, I love your videos.

[@CowboyKentRollins]

Would be my honor

[@thebeardedone1225]

Pemican is great for us old timers that have become somewhat toothless in our later years. Twenty years ago I would've just stopped at jerky, but situations change. Thanks for the video my friend.

[@PipeAndHammer]

When I was a kid, my grandpa would dry meat for so long it'd crack like a cracker, that was our meal for years. Gas station beef jerky was a weird discovery for me (teen years) because it was chewy and nasty to me because my grandpa raised us kids off of cheap dried meat lol

[@toomuch2do470]

I really love “cracker” type jerky, so does my daughter. My husband thinks we are weird. Lol

[@PipeAndHammer]

@@toomuch2do470 it's great on cold nights! It's awesome

[@PipeAndHammer]

@@toomuch2do470 my husband thinks the same lol he doesn't get it

[@xordoom8467]

Outstanding... Thank you for showing us this process.

[@CowboyKentRollins]

Glad you enjoyed it!

[@RetroRobbin59]

Thank you for this survival recipe. I’d love to see more videos just like this. A simple recipe with a little history behind it. Keep up the good work and God bless.

[@CowboyKentRollins]

And God bless you as well

[@sarahlynn7894]

Playing the Oregon Trail in the 80's as a kid taught me what pemmican was!

[@brandonscott2851]

I've been wanting to try and make this for a while now and I think your video just told me I need to

[@CowboyKentRollins]

Hope you enjoy

[@WilliamHoush]

Nice lessson for everyone. As a US Navy veteran I appreciate you and your lovely pack. I especially appreciate your obvious love for your dogs. Much respect kind Sir! I enjoyed your instruction and have no doubts I would be able to replicate it. Thank you for sharing your traditional knowledge. Lastly I am glad you are doing this Much respect.

[@nickp.2432]

This video was long over due. Well done. Old ways are the right way..

[@yvettedouglass4642]

I absolutely love this channel. Great job as always, Cowboy Kent; Shan, all of the beloved Doggos…y’all rock!

[@fallenangelwi25]

I've dreamed of making this, and you just made it so much more approachable. Thank you so much!!!

[@CowboyKentRollins]

Our pleasure

[@tommyjoestallings855]

Great show, always enjoy it. You and your wife created something really special ❤

[@426superbee4]

Sunday. I took one of the toughest cut of roast and made Steaks 🥩🥩 It was called a Angus London Broil ROUND. My word 🙄🙄 that thing was tough. If making steaks out of it? YOU GOT TO GET IT TENDER! So i took a fork AND POKE IT TO DEATH both side. Then Making sure it was tender i put it in a heavy baking soda brine over night. TOOK IT OUT Risen it off real good. Pat dry, pour butter all over it, salt and pepper. Let it rest while i got the onion peels ready and the fire going CAUSE YOU DON'T WANT TO GRILL THAT SUCKER TO LONG. Or you be using for boot sole replacement. 30 min smoking 30 min flame broil THAT IT > OFF IN THE HOUSE IT WENT > TO REST It was so tender. it just about melted in my mouth. WOW EXCELLENT. 👌👌

[@CowboyKentRollins]

Sounds good

[@426superbee4]

@@CowboyKentRollins Its making some nice breakfast steaks 🥩🥩 out of the London Broil IT IS YUMMY 👌👌

[@janp7660]

We should probably all learn to make pemmican and hard tack just in case. Thanks for this great tutorial!

[@FSportJess]

One of the best channels on you tube so much knowledge that’s great to know in these crazy times we’re living in. Plus interesting and fun to watch

[@CAMWaite1]

“The car went by.” R.R. 😂😂😂😂😂😂😂😂😂👍👍👍👍👍

[@donttuga9310]

I've eaten Pemmican as well as Akutaq (Alaskan Ice-Cream), and both are great survival foods. Glad to see you feature this amazing food on your channel!

[@hollish196]

The Townsends also have a great video on the history of pemmican. Thanks for this one! Different audiences want to know about history of our country's foods. And you just make it all come to life! Of course the Taste Testers do keep you on track every day.

[@CowboyKentRollins]

Yep they have the hard jobs

[@ladyjess3957]

🙏❤️🙌thank you for recipe and for your salute to us veterans. this recipe is a blessing considering all thats happening..i will be making it immediately!! hugs from jessie in texas

[@brianbenson3669]

Cool to learn more about pemmican. I knew they used to add saskatoon berries and other wild berries for some flavour, but I doubt they ever added the coffee "cherries" shown at 1:10 of the video. 🤣

[@peterreily1490]

Cowboy Kent’s country kitchen sounds like a place I’d want to stop and eat. Rotating menu. Bring what ya got, use what ya brought restaurant. Imagine a Cracker Barrel but way better. Mr Kent my family and I are always traveling to see each other and I tell ya what I’d love to get a cowboy Kent meal while on the I75 trail. Even an okie burger diner.

[@SuLaDean]

The receipe has 3-4 lbs of tallow for 4 lbs meat but the video Ken said 8oz tallow and he was using 2lbs of meat-which is correct?

[@pinerider19]

I have been wanting to try making this, for a backwoods hiking trip.

[@TheRealCHIMShady]

A true rimworld classic

[@markhicks9864]

mr kent, i got my original seasoning and the medium chutney yesterday and made chicken with the original on it and it was very good. tried the chutney and it was amazing, made me want to do a happy dance. i know now what everybody is getting for christmas, lol. thank you.

[@StuckInNy]

I turned 18 in February of 1980. Proud to say I voted for Ronald Regan.

[@dabunny2409]

What good did that do exactly? 😂

[@AppalachianPatriot]

@@dabunny2409Way more than voting for Carter, Clinton, Obama or Biden.

[@StuckInNy]

@@AppalachianPatriot Exactly. Never voted for those folks, that's for sure!

[@AppalachianPatriot]

@@StuckInNy I learned at an early age when I experienced Carter. Reagan was night and day difference. It takes several years of Republicans to fix a Democrat ran country. Republicans aren’t perfect but they are definitely the lesser of both evils.

[@mandovapehater6988]

Howdy! I was born in Febenary 1980!

[@anthonyfreeman3165]

I can't thank you enough for teaching everyone to make such great and hearty food that lasts longer than you can imagine! You make Me proud to be American 🇺🇸

[@monsterenergyaxe]

Wait what?....... Wife 26 and husband 66? Followed this channel for years and wtf happened.

[@user-ph5nx8hj3u]

When you have money you have a lot more options 😂

[@oleroy4749]

It’s all about the pemmican

[@WARLock1228]

No way she’s 26. Definitely 40 or older.

[@ironbrutesrage]

Not sure how true that is lol i hope not I'm 23 and my grandparents are just now turning 60

[@CaptnScott]

Shannon gone?

[@johnlennon8653]

Used to go on week long canoe trips with a friend in the late ‘70s-early’80s. Always had homemade jerky and pemmican to make soups and stews. Roasted and ground acorns into meal/ flour for biscuits, whatever else we could find edible in the spring. Squirrel and rabbit were on the menu also, usually with steamed bulrush shoots. Sometimes duck or goose eggs.

[@anthonyhenson2663]

Good sir !! You are an absolute GENT. Thank you SO much, and blessings to you and yours.

[@TenThumbsProductions]

This one was extra special. Thank you.

[@NOISlights]

You know as a 40 year old man I can say thank you for teaching me so much thru your videos from making coffee to seasoning cast iron and how to correctly cook with em and now I’m learning to make pemmican love it.

[@kennethmorris9611]

Love your tribute to our vets! As a veteran myself, your videos bring me joy and laughter as well as education in how to prepare food. Used to MRE's

[@earl-tf4qc]

Thank you sir! I'm an outdoorsman and have been for over 20 years. It's amazing, at my age and growing up in Southern Appalachia that I didn't hear of this until a year or two ago. The saddest part is that I am someone who likes to be prepared for anything, up to and including death (meeting and being right with the Lord Jesus) itself. We have lost so many things to time, in a short period of time. A day will come in this country that everything people put their security in, will be worthless. People who think themselves to be "good" but unprepared, will do terrible things out of desperation because they won't know what else to do. Just this video alone, with prayer and effort, will help many. May God bless you and your family and keep you safe in troubled times. Take care my brother. Subscribed! 👍

[@Michael-nf2go]

I’m going to make a big batch, I’m on the carnivore diet and this is perfect for me when I’m on the go, and a good way to save money on meal prep. Thank you sir. 👍🏻

[@CowboyKentRollins]

Hope you enjoy

[@hoagiefresh32]

Cowboy Kent! Thanks for all you do! All of my Dad's family is native to Seymour, TX in Baylor County. My dad was born and raised in Bomarton, TX until 10 years old, and then the family moved into town (Seymour) where my dad lived until he met my mother in College. My grandparents still live in Seymour, and much of the family does as well. I spent majority of my childhood in Baylor County visiting family and learning all about the farming, ranching, and cowboy lifestyle and culture. That includes cooking with my grandparents, aunts, uncles, and cousins as well. You channel is a breath of fresh air! The internet is full of garbage these days, but your channel is a Blessing to each and every one who has ever had the opportunity to view your cooking and cowboy content. Your content also connects me to that region of Texas, and provides a sentimental value to my life, and the respect I have for you and your channel. Sending you and your family continued Love and Support. Maybe one of these days, we will cross paths. It would be an honor to shake your hand! Be safe, Be good, and keep on spreading Truth and Love! The World, the USA, and Texas are all thankful and Blessed to know who you are, what you are about, and what you do! With Love and Utmost Respect, H A Hostas- Seymour, Baylor County, Texas Jeremiah 29:11 Psalm 119:105 John 3:16 Ephesians 6:10 Numbers 6:24-26