making pemmican, storing and review

Pemmican is a Native American food that is extremely nutritious, compact, easy to make and long storage life. A complete meal in itself. Let me review the entire process.
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[@kimcurtis423]

Pemmican that was verified to be over 100 years old has been found that was still palatable and still had a great deal of nutrtional velaue! Thanks for the video!

[@donaldporta]

Thanks for the info

[@OccultOracle]

Amazing!

[@sasquatchrosefarts]

​@@donaldporta friend, your jar shelves are highly susceptible to earth quake.

[@eileenklinghagen3087]

So 100 years ago they didn't have the air locks and moisture absorbers. What did they do?

[@rickdeckard1075]

@@donaldporta enjoyed seeing that blender and sieve, i have the same models inherited from my mother

[@CET675]

been watching at least 10 you tube videos and this is the most detailed and very well articulated

[@donaldporta]

thank you very much!

[@gabrielblakeproductions8537]

Same

[@randomsaltyperson1148]

100!!!!

[@richarddennison2550]

I agree you nailed it.

[@branni6538]

This is perhaps the best pemmican instructional out there. Thanx.

[@donaldporta]

Glad you think so!

[@RavenOrJustRave]

Very trueeee

[@karensnyman7279]

Absolutely!!

[@conniead5206]

Third pemmican video and first good one. In the first one the person used an expensive smoker and digital gadgets. He had a butcher he could get the white fat from but it had meat in it and did the major process for turning into clear liquid fat then let it set. Basically not something the average person can do just because they don’t have what he has. Second was someone who had never made it who supposedly got the recipe from a First Nations cookbook. The sliced meat, similar to the first, was dried in an oven at 200 degrees. Tossed it in a food processor, as the recipe said, and it did not work out. So put it in a blender. The first person said not to use lard for long term storage, The recipe used lard. She added pulverized dried blueberries. Then sugar. Don’t know if recipe called for a sweetener. She said she was going to use honey but then remembered the honeybee was not native to the Americas. I have no idea. But I know they did not have processed cane sugar. I stopped at that point. You explain the why’s of things and it makes sense. Many of us are aware that a lot of cultures did not and do not dry their meat over heat. Raw honey, I gather, is anti-bacterial but sticky and has moisture in it. The pemmican would stick to other pieces of pemmican. Most cultures had some kind of native fruit. That would be the sweetener if they wanted one. Now that I know beef tallow can be bought I don’t have to give up on the idea of trying this. We were already planning on getting a dehydrator, though not as nice as yours. Daughter has a Food Saver but I don’t know if it has the canning attachment. We can make a small batch to see if we like it at any rate. If we do and her gizmo doesn’t have the canning attachment we can look into that. I thank you very much.

[@esztertoth321]

Wow I'm amazed. As if you wrote down my thoughts exactly. I think we even watched the same two videos before this one! 😄 Super informative video Donald, thank you! I hope to have a food stash like you have some day. Maybe will stard with your pemmican.

[@donaldporta]

great--- more people need to be prepping

[@donaldporta]

thank you

[@geoffreylevens9045]

A note on scurvy: Vit C and glucose have very similar shape and compete for binding sites on cells. So if eating very low to no carb (like pemmican) your need for vitamin C is dramatically reduced. And there is some in the meat if, as you suggest, you dry a low temp.

[@DrAskildsen]

Thats false. And no there is no scientific evidence for your claim on scurvy on a low carb diet, that's the propaganda and misinformation.

[@DrAskildsen]

Taurine is drained when your dry meat. That is something you should investigate.

[@Plasmastorm73_n5evv]

This is why Native Americans used chokecherries and other wild berries in their pemmican.

[@romar1581]

Thank you for your excellent tutorial. I believe the only ways pemmican could spoil is either rot through moisture and the tallow becoming rancid through oxygen contact. Your way of preparation and storing prevents both. Yes, you can sustain yourself with pemmican alone, you would probably wish you wouldn't need to. It can be eaten without further preparation, but it is advantageous to use it in cooking. Great for soups and stews, especially in cold weather when a warm meal brings comfort and warmth. The one downside of pemmican is its lack of dietary fiber, MRE - meal refusing to exit comes to mind.

[@sweaterdoll]

Absolutely wonderful presentation! Thank you so much. As someone who has failed miserably at modern garden-centered homesteading and returned to my preferred foraging/neolithic/medieval/mountain people historical mixture of methods of living along with more than 40 years of making my own plant medicines, I am so happy to watch this. The only thing I would add is regarding the nutrient "deficits" people might be worried about. While there may come a day when people eat only pemmican, it is unlikely that anyone ever ONLY ate pemmican long term. Vitamins A, C, calcium and most minerals and many other vitamins are simply packed into easily gathered greens like stinging nettle and dandelion which were also dried for later use. It is very likely that travelers eating pemmican also enjoyed local fruits, berries, nuts, and wild or dried greens along with their pemmican which was often broken into a pot of water with some of those other things added to make a stew.

[@rvwanderlust]

I love how you are chowing down on your food. Tells me it tastes good! I want to try this and hardtack. Thank you brother!

[@donaldporta]

Any time!

[@KB-ym7fk]

Made me hungry too!

[@Anarxur]

Highly instructional and lots of good info but I have difficulty following along with people who talk while chewing. Still gets a thumbs up and sub tho

[@adammiller541]

I promise, you do not want to try hardtack. 😅 you will die from a lack of calories in 3-6 weeks, however you will die from a lack of vitamins in 10-14 months. Hardtack can keep you alive if you have NO other form of calories but it is not enjoyable! Additionally. If you have any dental issues, hardtack can destroy less than perfect teeth. If you are looking for the experience without pain & thousands of dollars in dental work... a flour tortilla in the oven at its lowest setting for 2-3 hours is a perfect representation of hardtack. It can (& should) be added to water but you can usually eat it as is without hurting yourself.

[@michaellacy847]

It keeps because of the fat rendered out of the tallow coats eat grain of dried meat. As a hint you can store fresh meat in lard almost indefinitely you just drop it in a jar and port the melted lard into the jar about 1/4 of the jar drop the meat in and pour the rest of the lard to cover the meat then seal up the jar and store until needed (the lard adds a pleasant flavor to the meat as well.

[@michaelservetus914]

The best video on this! Low temperature dehydration, grass-fed tallow, no added junk like sugar or fruit, a bit lighter on the tallow to dried meat ratio. This creates the perfect food. Good job, Donald.

[@donaldporta]

Glad it was helpful!

[@tiffanymanger3502]

THANK YOU SO MUCH for this extremely informative video on making and storing pemmican! I'm new to preparing long-term storage food, and also don't do plastic - EVER. Many videos for preparing and storing food include the use of plastic film, bags, or containers in the process, so I'm EXTREMELY appreciative that you have shown me a way to make pemmican without plastic. I also appreciate how much additional information you provide, such as the weight of the pemmican "cupcakes" you make and what the caloric estimate of each one is. I've subscribed to your channel and will be watching your videos FIRST!

[@donaldporta]

Thank you so much for your support, both with your positive comments and your subscription to the channel!

[@civlengr68]

THE best pemmican video I have watched so far. Very good information. The ideal consistency of the tallow/meat reminds me of wet coffee grounds. It would be interesting to know the weight of each 2000kcal bar for backpacking. Seems like 7 or so bars wouldn’t weigh much and minimal cooking equipment.

[@donaldporta]

Glad you enjoyed it!

[@rebeccahutcheson599]

Damn! I cannot wait to get started. Will be headed to Alaska. Hopefully soon a lot of people come to camp and fish. This would be a great thing to make and possibly sell. Awesome video. Awesome presentation. Thank you so much.👊💖

[@devildogsbushcraft7898]

finally...someone who knows how to make pemmican . Beautiful. Love it. Hoorah!

[@donaldporta]

thank you!

[@sonorasenora5911]

Thank you Donald...will come watch again taking notes, you're so patient and thorough...Boise, idaho

[@donaldporta]

thank you

[@BlueMoonShelly]

Thank You again Sir for another superb tutorial. Your videos are intructional, easy to follow and delightful to listen to and watch. You share timeless treasurers for us all. ☮🌻

[@donaldporta]

So nice of you

[@KenCoppola]

Great video! Very informative. I'm looking forward to making some pemican.

[@donaldporta]

Good luck!

[@towarzyszbolo3677]

i can thank you for this video. you are very smart, talk sense, elegantly, clear message. cheers!

[@donaldporta]

I appreciate that!

[@geoffreylevens9045]

Great instructions! I have to make this. One alternative to the oxygen absorbers is to put a chunk of dry ice in each jar, about the size of a single die (think Las Vegas) and place the lid on but do not seal yet. When the dry ice sublimes, CO2 is heavier than O2 so the most of the oxygen will be forced out leaving CO2 in its place. Then use the sealer as you did. I've done this with other, much more sensitive things and they kept a very long time.

[@kimbucha1]

This was the most thorough instructional video on making pemmican I have seen THANK YOU

[@charlesmunson3232]

Excellent. Best video I've seen on this. I make a lot for backpacking. Thanks for sharing your knowledge.

[@vannemocilac274]

I used to be able to buy kidney fat from grassfed beef and render my own tallow. But now they dont sell it to me anymore. So i buy it on line. I used a grinder with fine plates and made my powder but i think i should have stopped often since it got warm. I also grind chokecherries fresh, form into patties with a burger press (1/4 cup) and dehydrate them. They grind best frozen whole. Peanut butter and butter did not work but the tallow did. Thanks for posting this! PS 6 of us made drums from my rawhides from our deer harvest last Christmas. Then i sent two more drum kits out to people. Then i gave away three more drum kits and two whole hides. Im getting good at rawhide and would like to try leather making again. I tried it in my teens and it was awful!

[@donaldporta]

good luck this time with the leather this time

[@stevenleach9522]

Superb video & presentation! The information you've revealed has bolstered my desire to give it a go. Thank You!

[@donaldporta]

Go for it!

[@swampbiologist]

Very well laid out, I had to subscribe! Thanks

[@donaldporta]

Awesome, thank you!

[@elisabethwilleminavaneveld5731]

Hi and cheers so much for sharing this video. I live in Australia and I think that it is of the utmost importance to learn how our Indigenous peoples from all countries source food and to keep a conection with them. They know how to hunt, find water etc and where to find food in the remotest of places. We as human beings need to never lose that connection or the resources available to us all as long as we learn how to look for it. Yes supermarkets have their place for those of us that haven't got a clue as to how to hunt or forage for food that is provided for us naturaly - I am one of them. The earth is filled with food - we just need to know how to find it. Blessings to you and your family. Keep safe where you are and once again thanks for sharing your knowledge of food preservation with us all. Lizzy from Aus. 👍🦘🐨🧡😊

[@donaldporta]

you are welcome!

[@00penguin]

Great video. Most other videos don't talk about not passing the 120 threshold

[@donmartin9489]

I like your blender, I had one of those and it gave me many years of service. One day I got married and my wife wanted a new one, I asked why do we need a new one when tha Oster works just fine?? Is weird that suddenly that Oster was broken and we had to buy a new one. I'll need to conjure Simon Templar from the grave for help. Cheers.

[@gregoryhorwitz7373]

I agree with the others. This is the only video one needs to make pemmican. Thanks so much.

[@Platlin]

Out of all the videos I've watched on making pemican, yours has been the most informative. Thank you very much.

[@donaldporta]

You are so welcome!

[@trinabenyi8791]

Thank you very much for sharing this knowledge and wisdom. I had never heard of Pemmican before. I will definitely try this, once I have a place to store it!

[@donaldporta]

Glad it was helpful!

[@StrawberryQwik]

Very nice tutorial, valuable nutritional info, and great storage tips. Thank you so much.

[@kelseyward2791]

Thank you so much for this wonderful video. My husband is currently on a keto/carnivore diet. I’m going to make this for him as a meal replacement when he is hiking. Keep up the amazing tips, love the channel!! So informative.

[@donaldporta]

You are so welcome!

[@adammiller541]

Do not follow this recipe unless it will be consumed within 1-3 months. There is some very dangerous information in this video & having diarrhea while hiking can be deadly !!!

[@douglasmckinley-sr1507]

@@adammiller541 can you elaborate on your comment and itemize where and why some of the information is “very dangerous?” Would not use this method with store bought beef (and risk e-coli), but if you are doing your own butchering what are the “very dangerous” things you are referring to? Thanks.

[@DeadlyVenomToad]

My family had that blender. Its an Oster. It lasted 45 years. I wish we still had it.

[@trumpetplayer6397]

I love this video. Contains as much info, as the pemmican contains food value. Clear and concise info. Awesome survival food.

[@donaldporta]

Glad you enjoyed it!

[@sharonsalinas1563]

Thank you for this video! Very thorough and not rushed. Great info. Thank you for making and posting it.

[@donaldporta]

Glad you enjoyed it!

[@vlarralv]

Best, most informative video, thank you sir!

[@donaldporta]

So nice of you

[@garyharmon1155]

Thank you, my friend, very informative.

[@donaldporta]

Glad you enjoyed it

[@dougkitts40]

Cram a paper towel in the jar top first, before you vacuum seal it. That will help keep the dust from getting under the lid, and breaking the seal. Also you may consider using a ring on top, after you seal it.

[@donaldporta]

Great tip!

[@danajeda1]

Thank you. I don't like to mix sugar (berries) with fat and protein. Do you know if it works to mix dried tomatoes, onion, garlic, or other dried vegies ?

[@donaldporta]

as long as it is well dried. the more you mix the shorter the shelf life. although still very long

[@letamorgan6819]

Best conscice video on how to make pemmican

[@amandagramstad2506]

Thank you for such a well made video. You provide so many specific details that are helpful! The percentages (5% berries, 45% tallo, 50% meat), use raw meat thinly sliced, partially freeze meat before cutting thin slices, dry meat at under 120’ or less, all meat should crumble or break if not, it is not dry enough, and more! These are just the the ones coming to mind. Can you explain what nutrients we lose if the meat is “cooked”?

[@donaldporta]

Glad you enjoyed it! cooked meat will eliminate B6 and C. but not much different other than that. If you consume any vegetables in your diet, those losses will be insignificant. The raw dried meat in pemmican is why the early employers never got scurvy--- the vitamin C is still present in the meat.

[@rodneybenefield8970]

Thank you. Best I have seen

[@donaldporta]

Wow, thanks!

[@AwesomeMetalBands]

Great recipe this actually looks delicious and loads of protein. I've only just discovered this today from the UK and never heard of this. Great learning about historical food :) Thanks 🙏

[@donaldporta]

Hope you enjoy

[@AnnBaileyThunderlungs]

I’ve made this a few times now, and your recipe is the best ❤️ I add some salt too, for flavour and to assist preservation as well.

[@donaldporta]

Sounds great!

[@adammiller541]

Salt will NOT help in preservation. It will spoil your pemmican MUCH faster. The exact opposite of what you are trying to achieve

[@adammiller541]

Add salt/ spices before consumption NOT in the manufacturing process

[@AnnBaileyThunderlungs]

@@adammiller541 tell me more! I’ve read several places where it aids preservation. But I’m open to learn why this is incorrect. Thanks!

[@davidjohnston5436]

@@AnnBaileyThunderlungs Salt attracts moisture.

[@amymyers7713]

The best video yet, by far.

[@AR-fh2uh]

This is the best pemmican video I have seen thus far. Thanks for sharing and explaining the processes so well.

[@MaN-pw1bn]

LOL...I just learned a new use for my food saver - jar vacuum seal...smh TY Don!

[@theHoff1974]

Excellent video! Thorough, informative, and relevant.

[@donaldporta]

Much appreciated!

[@dianegiammarino2857]

The most thorough video I have seen. So many leave out the details about such important things such as proper dehydrating temperature. Thanks

[@donaldporta]

Glad you enjoyed it!

[@ladyhawk6999]

I am a hunter and I am looking forward to adding this to my stores. I also pick wild June berries , I think since both come from the same wild , it would be a great combination. Our venison is not gamey at all! Different region I imagine.

[@donaldporta]

Sounds great!

[@byronw8861]

I'd definitely agree the flavor of venison is dependent upon what the deer has been grazing on.

[@judiedwards2697]

Many blessings my friend

[@donaldporta]

same to you my friend!

[@JG-do6eb]

Always good to support your local butcher/ ranches...I get my beautiful kidney / leaf fat for $2.50 a lb..

[@michelleahrens3359]

Thankyou for your knowledge and sharing your experience with us....good life 😊

[@donaldporta]

you are welcome!

[@banjobear4820]

This is the best pemmican video I have found. Ty!

[@donaldporta]

Wow, thank you!

[@traciedevine7292]

Thank you for sharing this it was very interesting ,I love learning new to me ,but old ways .

[@benwilliams8742]

Thank you for taking all the time and effort to share your expertise, Donald! Excellent, and best vid I've found anywhere. I ran right out and bought a nice dehydrator and will start my first batch tonight! Question: Do you have any idea of the number of protien grams/oz of dried meat? Raw meat is generally thought to yield 7g of protein per oz. so how does that translate to dried meat 'powder?" Also, is there a way to calculate the carb grams/oz of the various dried fruits? I am going for a specific ratio of protein grams to carb grams (at least 3:1) in my finished pemmican bars - so is there any wisdom you can impart along those lines?

[@donaldporta]

when you dry the meat--- weigh it first and then weigh it when dried. This will give you the amount of protein that is in the dried meat. also do the same with the fruit that you dry--- you will only be removing the moisture and not affecting the protein or carbs.

[@benwilliams8742]

@@donaldporta Yes I took your advice - Basically I found that dehydration removes almost exactly 67% of the weight of the meat, and working through the math, found that 20.4g of dried meat yields a 15g serving of protein. (1:1.36g ratio) Thanks!

[@RonayeTanner]

I have to say that I’ve been experimenting using different spices and different berries! Honestly…I believe I’ve created something MARKETABLE!!! It’s quite delicious. Only 3rd batch ever made!

[@donaldporta]

Sounds great!

[@robgilbert4556]

This is by far the best recipe and advice I’ve seen. Making it now and these were my mistakes using venison. 1 bought enough 12 lbs and tallow and there is some loss in weight and the oven is best way to control temp as he recommends . Rendering takes a long time . 2 know how much weight you have in meat you have. Thought I had a lot of weight in meat and really didn’t . 3. Work In small batches and know how much space you have. I thawed all my meat and sliced and then realized I didn’t have space for dehydrator . Some had to sit in fridge a couple of days. 4. I can’t confirm but have heard 5 lb reduces down to about 1 lb dehydrated . It has been fun but it is labor intensive imho. But I learned more in this video than any I watched and watched a lot, ddint want to poison family or myself. I did read much above 220 for render cooks out some nutrients. Awesome video

[@donaldporta]

thanks for the review!

[@minacapella8319]

I love that you even get into labeling tips. I'm sure some people can use that advice.

[@minacapella8319]

Also the concerns about it not getting exactly the right amount of every last nutrient: these people do know it's a survival food right...? You aren't supposed to eat nothing but pemmican for the rest of your life. You keep around it for survival through travel and winter months... it's there to keep you functional and healthy enough to get to the point you can get back to your normal diet once the ground thaws or you get where you have to go.

[@donaldporta]

Glad it was helpful!

[@minacapella8319]

Sometimes the extra details and little things can make a huge difference, to just the right person!

[@donnyzarra]

Absolutely the best video I have seen on the subject so far. Great work.

[@donaldporta]

Wow, thanks!

[@hannahalexander7005]

Make as much pemmican as you can heads up we got vets saying their will b food shortage And hide a stash where you and only you know where it is Seeds of vegs if can Thanks good process

[@danielperatinos89]

Thank you Donald. Hope you're doing well. Melbourne, Australia.

[@donaldporta]

All good, thanks for asking!

[@danielperatinos89]

@@donaldporta I'm going to try making pemmican using kangaroo meat.

[@kayla-sl4sc]

Best pemican video I have seen. Awesome

[@donaldporta]

Glad you liked it!

[@amandagramstad2506]

Recently, I learned that pine needles contain a high level of vit c and is good for making tea. Would you consider doing a video re this subject?

[@allycatspreparedlife5313]

Fantastic video

[@donaldporta]

Thanks! 😃

[@vikkirountoit497]

Came for the pemmican lesson. Stayed for more. You've made some awesome videos!

[@wraithspawn]

Thank you for the very descriptive and thorough explanation. I have survival food that I want to add this to. The survival food that last 25 years has no meat protein. I have been wondering how I could get meat protein if I ever needed to use the survival food. Can’t wait to make this. Thanks again

[@donaldporta]

Glad it was helpful!

[@MH3GL]

Do you know what storage methods were used by natives and early settlers - as Ziploc bags and vacuum sealed jars were not available (at least to my knowledge)? Thanks for taking the time to educate us!!

[@donaldporta]

it was carries in a pouch of leather.

[@Madskills-hw2ox]

Imagine; That was the last of the potatoes??? “SONOFABITCH” Great show my friend

[@donaldporta]

thank you!

[@wes8246]

Great video, very informative and wise! I'm learning to make pemmican and have watched several videos on YT. Yours is my favorite. Appreciate you making this. Cheers

[@donaldporta]

Glad it was helpful!

[@iceburgandy8351]

Good instructiones!

[@theresaconley5930]

Thank you for your video. I appreciate the accuracy of your recipe and how you prepared it. Pemmican can also be cooked with other ingredients when they are available and there's an opportunity to do it. It would make the basis for a rich gravy, stew, or cooked with corn meal, etc. It's good to learn how to do this preservation method. Thank you.

[@donaldporta]

Thanks for the tips!

[@kathleendavis2008]

Ty for a detailed video!!

[@donaldporta]

Glad it was helpful!

[@juanleandrosantillan4439]

Thank you sir for such a detailed and lovely video!

[@coreyzant4000]

Great vid, really informative. We have a ton of ground beef, but it's kinda fatty, I would guess 75% lean. Do you think it could be used?

[@civlengr68]

I don’t think so. The drying of the lean meat to jerky is to remove water. The rendering of the fat to make tallow is to remove water. Ground beef has a lot of water and because it’s mixed in, it would be labor intensive to try it.

[@janmariolle]

Thank you! I as looking for a reliable recipe. I can’t wait to try this out!

[@jethrob258]

I'm wondering if beaver or coyote would work. Also I've been seeing to use beef kidney suet because tallow is softer and could go rancid? Not sure just doing my homework

[@commissaryarrick]

Any rendered fat should work so long as the meat is properly dried

[@joannemcclure1513]

Going to have to try this. I finally found a video that gives approximate proportions of each ingredient. Now all I need to do is get the hose for my food saver to vacuum seal my jars. A word to the wise, Food Saver tubes break easily & it takes an act of God to find replacements. If you find some, get at least 2 so you'll still have one when the 1st one breaks. Great video tho.

[@donaldporta]

Glad it was helpful!

[@thecookiechannel7083]

Great video. Best pemmican video!

[@donaldporta]

Glad you enjoyed it!

[@iSoundpro]

Thank you Donald!

[@onemorething100]

With the way things are going in this god forsaken world, These instructions will prove very valuable. Thanks for this.

[@donaldporta]

You're very welcome

[@jerryh9475]

Enjoyed your video, one of the better ones I’ve watched on pemmican. I’m gonna give this a 1st time making👍🇺🇸

[@stevegraves8416]

Best video on pemmican! Will try this on an upcoming backpacking trip. I’ve been carnivore for a year and don’t want to go back to carbs and processed food bars while hiking.

[@donaldporta]

Glad it was helpful!

[@sharakirkby2744]

Excellent and thank you

[@donaldporta]

Most welcome

[@spacedmanspiff1543]

Great I fo ! Thanks. I am going to use some of your idea if the canning jar for long term storage.

[@donaldporta]

Wonderful!

[@SweetVelvetBuds]

Thank you for a great, informative video. Will definitely try it. I can see you had your day’s ratio of calories while talking to us. 😊

[@rig7102]

Well done, Sir! Excellent and informative video.

[@donaldporta]

Thank you kindly!

[@Kjuneholmes]

super helpful demonstration and info on what to do & buy! thank you!

[@donaldporta]

Glad it was helpful!

[@PIGROLLER1]

Great job, best Pemmican explanation and very informative

[@donaldporta]

Glad you enjoyed it!

[@mike_hunt_fish_trap]

I do mine with salt it pulls moisture out anyway, but to each his own but like eating cardboard

[@louisianalapin7569]

This was really great, thank you so much for taking the time to make this video, it really was helpful and a nice watch! I can't wait to make my own. I'm not sure if you read or respond to comments but I was wondering if you knew if I'd be able to make it out of domestic rabbit meat? We raise meat rabbits and it's already so lean. I know it's traditionally made from red meat but is there any reason why I cannot make it out of white meat such as rabbit? Thanks!!

[@charissetenewitz1008]

If they forage their own food/green vegetation, I would say yes, but would not be as nutritious as true grass fed animal(ie: omega3s and other nutrients such as calcium etc). If you feed them rabbit food/pellets and they are kept in cages, I would say no-as far as nutrition is concerned…Also, naturally there is not enough fat so you will still have to use the beef tallow.

[@louisianalapin7569]

@@charissetenewitz1008 It wasn't a question of whether or not I could use tallow, the fact that rabbit was so lean was a positive because you want to use a lean cut of meat and add the tallow. It's the same argument of using rabbit versus beef when it comes to what they are being fed. You can get feedlot beef for this just like you can get pelleted fed rabbits. You can get grass-fed beef just like you can get forge fed rabbits. So this isn't a question of what they are eating or aren't eating, this is a question as to why you wouldn't use rabbit as a meat source versus beef as a meat source.

[@thomasflickinger1949]

Like your shirt. Great info on pemmican. Thanks.

[@donaldporta]

Thanks for watching!

[@richardcranium8408]

Well done with a lot of information for a new beginner (me). Thanks. It can also be taken onboard a boat for night watch.

[@donaldporta]

Absolutely!

[@granmabern5283]

Great kitchen skills, Thankyou

[@donaldporta]

So nice of you

[@jillebeling8237]

Qs: 1 why not add salt? 2 wouldn't the berries shorten shelf life? 3 any recipes? 4 how much water to rehydrate 5 since tallow is made from cooking the meat, how much shorter life span if you did cook the meat?

[@donaldporta]

salt was never in native foods--- their salt substitute was the white powder ash from the fire, added sparingly, berries does shorten it's shelf life, but it was dried and improve the flavor. this was either eaten as is on the trail, or was added to a soup. cooking the meat reduces the nutrients and then still has to be dried, cannot have any moisture in the pemmican at all.

[@jakeschmell]

That was awesome. Thank you.

[@donaldporta]

Glad you enjoyed it!

[@KenCoppola]

Great video, very informative. How long did you leave it in the molds before placing them in the jars?

[@donaldporta]

next day

[@ThanksAgain]

Very good presentation and nutrition al considerations. I'm trying it with adjunct oils and spices.

[@donaldporta]

Sounds great!

[@ucfj]

Excellent, very informative. Thank you

[@donaldporta]

Glad you enjoyed it!

[@Eternalcloudwanderer]

Great video!

[@donaldporta]

Glad you enjoyed it