How To Make Pemmican - The Favorite Portable Meat of Survivalists and Adventurers

[@cloudsofcalm5231]

"Would you go out and be a blessing to someone else today?" What a beautiful thing to say!

[@jaspergunnar1439]

Pro tip: watch series on flixzone. Been using it for watching a lot of movies lately.

[@ladyofthemasque]

Just a quick cautionary note: the fat being skimmed off the boiled meat is NOT the kind of fat you want to use for pemmican. It is muscle tissue fat, and will go rancid after a while, even after rendering. The fat that is used to make shelf-stable tallow is called leaf fat, kidney fat, and/or organ fat. You have to ask a butcher specifically for this kind of fat (go ahead and use all three names), and make it clear you do NOT want any muscle fat, if you want to render your own tallow at home--most grocery store butchers will not have this kind of fat, though an actual butcher should. Only the fat found in the abdominal cavity of ruminants (beef, deer, bison) can be rendered with slow-cooking methods into shelf-stable tallow that can last decades. The reason is that muscle fat is meant to move with the actions of the muscles next to it, and thus has a lower melting point. It also has more water and different nutrients & trace minerals, since it's right there to supply that long-sustaining energy to the muscles. Kidney fat is not required to be flexible, does not have the exact same chemical profile, and can be kept shelf-stable at higher temperatures than soft muscle fat. It's designed to be burned at a different rate & for different needs than muscle fat. It also sits in the core of the body, enveloped in a higher body temperature than near the extremities/outer surface. So be careful which fats you end up using.

[@scottdc2105]

Also you dont cook the meat, you dehydrate it raw to maintain the nutrients and dont over heat the tallow, donald porta shows the true way to make pemmican.

[@cgraham1968]

is this fat also called “suet”?

[@ohger1]

Is the tallow sold pre-made organ fat or is it muscle fat?

[@Happy2Run4Me]

I made mine with rendered tallow from grass fed suet. It worked perfectly. You’re right about the rendered tallow from ground muscle meat. It does not hold up to long term storage at all as I kept learning from the mold I would get on my rendered muscle meat fat and I tried rendering with a wet/ salted slow cook method as well as dry methods and chilling and it still went bad quickly. Suet is the way to go for sure!

[@theredflannelchannel7820]

Thank you

[@cherylbishop7657]

This is the right time to learn how to make this. Thank you. We are still doing the Wednesday's corporat fast ( 1day 1meal) breakfast, lunch or dinner, fasting & prayer for Israel, America and your Country if not here. With covid- and possible food shortages coming we need GOD'S HELP. GOD Bless from Christmas Valley Oregon

[@Edge1775]

What a special Gem you are, a very rare woman indeed. all of the recipes are such a lost art. God Bless and keep up the great work.

[@PREPSTEADERS]

Thank you, Edge 150. God bless you too!

[@GodWasAnAlien]

Lol. The eyes, got a very unique captivating quality, very radiant and expressive. I actually had to back the video up at one point because I realized I hadn't been paying attention to anything other than those eyes. Felt kind of silly actually, like she put a spell on me through the TV or something.

[@charlesdunn700]

Thank you for your time for showing us some of the old lost ways keep up the good work again thank you

[@dn2ze]

Edge 150 it’s pretty much alive in Canada. Plus indigenous people don’t really use salt nor spices...mostly just fat, dry meat and berries. You can make fish pemmican too...

[@tantaluss68]

I thought it was only me but I'm sitting here thinking how do you meet a women like her

[@klynch7329]

Thank you! God bless you as you've blessed others.

[@teresaroman3348]

Krista, I remembered watching this when it was new, I came back to it because my now teenage son wants to be more prepared and is working on his GOOD bag. Thank you for all you do and have done. May God bless you. Love and hugs.

[@Prairie7777]

I was searching for information to make survival food of different types and found your channel here. Very informative and JUST what I was looking for. Then, at the end, you started to share scripture and the love of God. It doesn't get any better than that. Not only are you beautiful on the outside, you're even more beautiful on the inside, where it REALLY counts. It's great to find a sister in Christ with your qualities. I found a new favorite channel on KZbin to watch. Thank you. Yeah, i subscribed and clicked a thumbs up, for sure. Maybe I will be blessed by the Lord to find someone such as yourself to accompany me to Alaska to do mission work to the natives there! Don't know but just wanted to say you're appreciated and do keep up the great work of sharing our Lord with those who don't know Him yet!

[@bootsarmstrong8421]

Wow. You're hubby's lucky to have someone like you😁. I've been interested in food storage for a long time but I've never heard of these items until now. Learning a lot. Thank you.

[@skylovecraft2491]

My husband and I absolutely love u. You are so adorable...you need to have your own show!! You are by far my favorite youtuber!!😘

[@PREPSTEADERS]

Thank you, Crystal! That is very sweet! :)

[@elizabethward9136]

Isn't she, not only adorable, but she's so helpful with all her information...why has no one helped her get all this in a book.

[@thinkforyourselfjohn3163]

I so much agree with you she is precious.

[@luggiosthart575]

Elizabeth Ward pp

[@strydom4]

I absolutely love how you present your content: I come away blessed every time. I did not get what that was on the plate to your right? Thank you for reading the Scriptures.

[@patrickbodine6010]

Hardtack. A "bread" that is shelf-stable. She has a video on how to make it.😊

[@crazytexan7532]

What many people don't realize is that if things go really bad one of the most important things that a person needs is knowledge, so few people really know anything anymore everyone just googles well if Google goes away people are going to be lost, thank you so very much for imparting knowledge in such a clear, concise, and pleasant way. I've seen other videos on similar topics and could not even watch a whole video because thier delivery was so horrible. Thank you for such great videos.

[@ryanlemons7831]

Hello Christa, I just wanted to say how much I enjoy watching your videos and learning from them! You do such a great job! I especially enjoy how you ended this video and many others I’ve seen with “now go be a blessing to someone today”. It’s really nice. Also I enjoy you sharing scripture with us, it means a lot :) Thank you!

[@larrywhitbeck5280]

A great video and one I will try with Venison for the meat. I think I remember you doing a video that included some type of "pellet- dehydrated towel" what was that? Add water and have a "wet wipe". Looking for them. Larry

[@bushpushersdaughter]

I've watched your videos' for a couple of years. I am ashamed to say when you would come to the video conclusion I would click away. One day I was cooking and just listening to you so did not click away 'at the end' and heard you recite a passage from the Bible and tell us to "Go Spread the Word.!" I am working my way back through your videos to listen to the Most Important REAL end to the videos'. I so appreciate you and this channel! Sending Blessings to All!

[@skinpro2000]

Pretty cool, great idea to have some in your car for any emergencies, I would put oregano, garlic powder and cloves all dried up and made into powder maybe even some turmeric, it will be a great medicinal food for whenever you are under the weather.

[@PREPSTEADERS]

skinpro2000, the video that goes with this on making the bone broth "Portable Soup" might interest you. That is generally where I add those spices, and boy it that a comforting soup when I am under the weather. It goes great too with adding the pemmican.

[@JP-nr1ty]

Another awesome video. We will be giving these a try shortly. Gotta luv the way you end with a scripture verse. When I was young I was constantly sick and in the hospital. Then my Grandma wrote my name above Psalm 91 in her Bible and I never went back to the hospital sense then. God is good ;)

[@FromSaultoPaul]

I am making some out of beef, walnut, almonds, dates, cranberries, and tallow. I am putting it in an edible sausage casing then sealing the sticks in a Seal-O-Meal one pound packages. I have 30 lbs. or so made up. I enjoyed the video and I agree. God has blessed us with so much and we need to use it as the Bible teaches us to do.

[@kadyscout]

Great job 👏 love the way you teach. I’m a 60 yr old grandpa man. Lol learnin tons. My kiddos will love these ideas. Thank you. Following all 👍🫡

[@davincent98]

I'm planning to walk from my house in Vegas to my sister's house in Kentucky across two full time zones plus a few extra miles. Learning about pemmican is one of the best things I've done.

[@dlighted8861]

Thank you I am not a prepper per sé but enjoy being capable. You have an endearing manner and make light of kitchen work.😊

[@MarysNest]

Hi Christa, Thanks so much for showing how to make the pemmican. I had learned about this many years ago in the Nourishing Traditions cookbook by Sally Fallon but I have never made it. You have inspired me to give it a try. And I was thinking that sealing this in a foodsaver bag would keep it really fresh and safe from insects. I saw your video on making hardtack...another great inspiration!! And I am looking forward to your portable soup. I saw a recipe for portable soup over at Jenny McGruther’s website “Nourished Kitchen”, but like the pemmican, just never got around to making it. I am anxious to see how you make it. Your videos are so inspiring. Thank you for sharing your wonderful knowledge!! Love, Mary ❤️😘❤️

[@msstort]

Mary, you're the reason I found Crista's site. I appreciate both of you and am learning a ton of great information. Now, on to the kitchen! God bless you both for your giving hearts.

[@judyr7582]

Thank you for this video and for your spirit and for sharing God’s bounty and His precious word. I always leave feeling warm and loved. May God bless you and your family each day in Jesus name. Amen

[@jonathanwhite4256]

Thanks for the walk through on the recipe. Very helpful! And thanks for the scripture also! May God keep you in the palm of His hand.

[@WeAreStrongwithJesus]

That scripture is a great reminder in a time like this, with the pandemic which we are up against in the world! 🙏🏻

[@innyen19d]

I just found you today. Youre awesome Sister!!! Ty for your labor in Him. Pray for me as im severely struggling in the area.

[@no5x937]

This Bostonian never knew Poke (sp?) Salad was an actual green used in salads. I remember that song "Poke Salad Annie, gator's got your grannie, chaw chaw..." Great videos on survival foods. And thanks for the scripture. I've been away from the Lord since last Easter and not very happy. Your prayers would be much appreciated. God Bless you.

[@lizmbrad]

This is such a gift you have emparted on not only me but all the others that come across your video. God Bless

[@debradominguez5861]

That's pretty cool, I think it would be a great idea to make some and keep on hand in your pantry. Only in case of emergencies life an Earth quake or tornado or even a fire. Make an emergency box of food you can grab to take with you.

[@PREPSTEADERS]

I like your idea of a pre-made emergency box of food, Debra!

[@Lulusnotreadyforthis]

This channel is amazing. I just found it this morning and I've subscribed now. You are such a natural hostess and the tips and recipes are fantastic.

[@josephbasinger2977]

What a precious lady.

[@mustwereallydothis]

I'm a bit confused. I kept starting the video over thinking I missed something but it still seems to jump from choosing a cut of meat and putting it into the slow cooker to it being done boiling. What is it boiled in? Is that why there is a box of beef broth on the counter? And how much liquid should I use? Should I cover the meat completely or just ad a cup or two and let the meat steam?

[@ancient_t]

My husband was looking for the meat recipe and found this channel, it was Yehovah, thank you YeHoVaH bless you.

[@lionofgod5843]

Thank you. That was the scripture I needed to hear this morning.

[@swdw973]

The traditional berries are serviceberries, also called saskatoon berries. If you live in zone 2-5 and have alkaline soil, these are also a great blueberry replacement. The wild berries have little taste. Cultivars developed by the university of Saskatchewan are best. Honeyberryusa and a couple other places sell them in the US . The best tasting ones are Smoky, Lee 3 and Lee 8. Smoky suckers profusely, so one or 2 bushes will grow into a a large supply of berries. BTW, they'll also grow in altitudes as high as 10,000 ft

[@PREPSTEADERS]

Sam, that is so interesting! Thank you for sharing this information with us!

[@Imightberiding]

Right on. Thanks for sharing your knowledge with the rest of us. Cheers

[@teestjulian]

I wish I had a friend nearby, like you. You seem like a sweet child of God. Thank you for all the lessons.

[@matthewsmith2432]

I'm learning so much from your channel. Thank you for all that you are showing us how to do. But so rare that just watching you makes us want to be nicer people. "Would you go out and be a blessing to someone else today"... You, are our blessing. I have a beautiful lady in my life, when she is eighty she will be even more beautiful, because she will be even more her. You are the same, I can see you at eighty captivating us with post on how to do whatever. I hope you are still posting on the media of the day in around 20 or 30 years, giving us tips and advice. There will always be something new for us to learn and something old we didn't know. Thank you

[@garycalcote1227]

I just discovered you on KZbin yesterday and watched and enjoyed several great video shares so far; if I may Express myself, you have a comforting and soothing voice. Thank you for the video shares, looking forward to watching more of them. Gary

[@laimaz6340]

Thank you for your lovely presentation of a lost art. The light in your soul, put there by our Creator ...makes your love for Him so evident. May God continue to bless you ♥️

[@ByDesign333]

Godliness & spiritual maturity are 2 things you exude...and pemmican store is about the best prepper food i have heard of... Glad to be subed to your channel...many commenters can see your resolve to labor for God's Kingdom. 🌷👆

[@Old52Guy]

Thank you for this. The last pemmican I made was horrible. Not even the bears would eat it when I left it out on a stump. This looks like a much better recipe with much better directions.

[@patrickd2013]

I am so happy I ran across your channel! I was cruising pickling vids, because I have so many things from my garden that I want to pickle. However, I also have Mule Deer venison in the freezer that I need to do something with. I have always been fascinated with the prospect of making Pemmican, so now you've given me a new process by which to make shelf stable food for my family. Thank you ever so much for sharing your knowledge and skills!

[@karlwelin7932]

I think I just found a new favorite channel.!!

[@jamestriplett790]

You are So Sweet! Your husband is Very fortunate. Thank you for reading the scriptures. Blessings

[@michaeljohnson7907]

there r so many great comments already all i can say is thank u and may the lord b with u

[@PREPSTEADERS]

Thank you, Michael! God bless you too!

[@robertastidham4546]

Roberta thank you for your knowledge, bless you for your reading from Isaih

[@shirleylake7738]

You are highly knowledgeable and a wonderful teacher.Thank you so much.

[@frejoliejo]

Indeed, what a inspiring woman. Gonna try making my own and see how it turns out.

[@lindyswanson1]

How dry are the berries? Should I use pre-packaged dried fruit? Should I dry pre-packaged fruit further? Should I use freeze-dried fruit?

[@dcmurray6466]

Great Video! Yes, it is that easy to make and the simpler you make it, the better it is. Love and prayers from Queensland, Australia.

[@Happy2Run4Me]

I don’t add berries to mine but I do add dried herbs like Italian seasoning blend, ground up fine. I especially enjoyed the kind I made with dried liver (about a 2:1 ratio of beef to liver). Wow the flavor was amazing! 10 out of 10. I couldn’t taste the liver, it just intensified the flavor of the meat.

[@henryanderson7606]

Thanx so much for giving this recipe....I can make it and take it with me on long hikes!

[@rachelkivarkis1801]

God bless u for all ur guidance. Thank u, and u really took me in time, to when my mom preserved the meat for winter. 🙏❤️👍☘️🤟👏✝️🌟☮️🔯

[@queenvictoriaii6772]

Pemmican is all prepped and ready for hurricane season (or whatever else)! Thank you much for your video.

[@marthebassaki7932]

I am a congolese woman trop Congo-Brazzaville. I speech french but I like your vidéo and your personnality. thank you for the bible texte at the enf your vidéo. God bless you.

[@osieg]

What a wonderful video. I plan on trying this recipe. God bless you too. ❤

[@l.g.n.8385]

Awesome thanks for the sharing wonderful information. Can you use Crisco instead of tallow?

[@Neonravekid]

Am I the only person who could fall asleep listening to her voice? It's seriously so relaxing. Lol.

[@Linnea2264meetspenelopie]

I love your videos! You have such a great talking personality and get me so excited about life and doing things :)

[@PREPSTEADERS]

Oh good! I am so glad, Linnea! :)

[@HomesteadAlabama]

Wounderful video. Thank you may the father shine on you and keep you

[@djblackcoat]

was pleasantly surprised to hear the word of god in this video. was not expecting that. But thank you sister for sharing the Gospel.

[@tanyavaupel6168]

You really are an absolute delight. Thank you so much for sharing all the things that you are, that is one of my favorite verses.

[@TheOneeyedclay]

Thanks for putting this video up ! ! This is the easiest Pemmican recipe I've seen. Going to try it this weekend. Thank You Again ! !

[@PREPSTEADERS]

That is great, Jerry! I hope it goes great for you!

[@timothylongmore7325]

Great recipe. I've heard nuts will reduce the shelf life as they will go rancid after a while. This stuff when made right will last 20- 30years or more! I'd have to be real hungry , but yeah , amazing stuff. Some people comment on this subject , yuck sounds nasty , dried meat and fat then they have a big piece of greasy grain fed pieces of beef or pork and say "yum" great flavour. Inuits eat raw blubber as a treat. My son says , fat don't make you fat , sugar makes you fat. I won't comment on your great beauty but your inner beauty is stunning.

[@marlorodo]

Wow you are my new hero! Thank God for you!

[@Eyes2C.]

You’re such a blessing! Thank you for all you’re doing! God Bless you sister

[@RS-sv5my]

Love your channel...God Bless you and your family❤️

[@yoopermann7942]

the instructions i was taught on how to do this was that you use the leanest meat available, dry over a smoky fire or in a oven,, grind or pound into a powder, then mix with equal amount of tallow,, no salt needed as the tallow would preserve the meat,, if you added berries or any thing else it wouldnt last as long,, this was used for long trips,, or extra lean times/ starving times when game or other foods were not available, this is the way i been doing it for the last 40 years.. just adding my say ,, no disrespect meant,, great video

[@mikewatters9906]

I don’t comment often. But you ma’am, are awesome. Great tutorial and so awesome to hear the scripture at the end. Keep it up! Thumbs up and subscribed!!

[@speedi2you]

You are very easy to watch. Thank you

[@rayinzunza1359]

Hard to find a real women this beautiful who knows how to cook and believes in God. I pray for a women like you to have someday.

[@treasuretreereynolds1764]

Ray Inzunza - Pray on it. Heavenly Father will listen to you. 💜

[@doloresreynolds8145]

Ray Inzunza You will be praying your whole life away. You do not "have a woman". You meet someone and develop a relationship, which requires balance (internal balance and relationship balance).

[@mspiiipierce1324]

Ray, she might not be married in the making of this video. No wedding ring or cheat line on her finger .. most likely she taken tho :-(

[@grandprime9026]

Dude, stay single, learn the art of survival, cooking, and everything you would expect a woman to contribute to your life. Stop expecting "stuff:, or "people" in your life, to make you feel whole. If you cannot live happy alone, you will never be happy with someone else near you 24/7.

[@mafp22w]

I have one....may God bless you as well.

[@thelighthousefjcproduction5597]

Thank you for sharing this recipe but also His word. God bless you

[@richardschmidt2430]

Thank you for this video-we really appreciate this info., and scripture! :) Always a blessing to others, awesome! Rich & Dawn in MN

[@TheAndyp1234]

What a great show! Loved it. Great to see a video on pemmican.

[@PREPSTEADERS]

Thank you! I am so glad!

[@treasuretreereynolds1764]

Thank you so much for these invaluable recipes. I’ve been watching your videos for a while but never got around to making them. With everything going on in the world right now, well, I wish I had. May Heavenly Father Bless you and everyone watching these videos. Keep safe.💜

[@bayareaaz2454]

I love how you explain how to make, and your voice is soothing. DEFIANTLY subscribing!!

[@PREPSTEADERS]

Thank you, Arizona Cheesecake! :)

[@Thomes-Maisling]

Damn you Arizona Cheesecake; I forbade you from subscribing. You have defied me?

[@jerryjohnson4013]

You are so very good at what you do. Thank you.

[@mrsh8177]

I just stumbled upon your wonderful channel a couple days ago and am making this pemmican today. I made my own beef tallow. Took two days to render, then I strained and chilled it to separate the gelatin. I ended up with a pure white grease. I hope that's right. My question is how do you store your pemmican bars? Seal-a-meal? glass jar? Thank you so much. I love your show. Love your cleanliness. Can't wait to watch all of them. The last few minutes are my very favorite.

[@newbievloggerandphotograph2438]

Thanks. Love your personality. I am going to make some pemmican and hard tack... just because.

[@Al-fl1gq]

Thanks for posting. I actually get beef tallow fro free from a butcher at a nearby store. I use it making sausage from wild boar, or venison.

[@PREPSTEADERS]

Oh, wow! That would be nice. It can be pricey a lot of places.

[@rainbeeson6800]

I have wanted for years to make sence of the disjointed information that fill my bookshelves. I may know a plants name or what it can be used for but how to prepare it for consumption whether for food or medicine has somehow escaped me. Thanks so much for making sence out of a plethra of collected information. Now I can use it for the good of all involved. Thanks Poppa God for this yeilded vessel of honor. Again I say thanks.

[@MsMeangreenbean]

Do you slice the beef before putting in the crockpot? Do u add anything in crockpot other than beef and salt? Is it cooked on low or high for 8 hours? Thanks!

[@allicianpeters3595]

Love the bible verse at the end! Thank you sister!!

[@btchhopperou812]

OK... I want to know who has the time machine and convinced this eclectic beauty to get in and fast-forward give or take a century LOL. Miss, you are TRULY a lost treasure... although the strangest part to me is I see no ring on your finger? Certainly, you must be one of the best-kept secrets around, aside from your youtube appearances. Such a joy to listen to and watch- absolutely captivating! Keep up the stellar work...

[@diannaharrison5931]

Thank you for taking the mystery out of making this and making it doable for me! I have wanted to try making it for a while but was put off. I will do it now. Much blessings to you!

[@colleenkaralee2280]

The local boutique pet store sells pemmican - dehydrated "human grade" pellets for dogs. Tastes great.

[@lawsonone6015]

Was just craving and so ordered some pemican and then wondered,"Shouldn't I be able to make this?" Thank you for your video!

[@johnny7mos]

Just a fantastic video on how to make pimmican

[@LorisRVLife]

I don't understand.. After you cut them, are you done? Do you bake them? Love ur show, thanks for sharing, Lo :)

[@MRFLESHSTORM]

never NEVER add any kind of nut in any form, nuts will go rancid and shorting life span. my grandfather was from the MIC-MAC nation taught many ways of life in the wild.

[@rainbeeson6800]

Teach us what you know, please.

[@billscow]

Pemmican is "the ultimate survival food" ONLY IN IT'S TRUE ORIGINAL FORM OF MEAT AND FAT ONLY !! NO BERRIES, NUTS OR GRAINS! EVER!! JUST MEAT AND FAT ONLY! Carbohydrates are FERMENTABLE, fats and protein are more stable. Adding fermentable carbohydrates makes the pemmican biochemically unstable and causes it to quickly rot and spoil and is a White Man idea that destroys the utility, longevity, nutrition and purpose of pemmican as an extended survival food. From Vilhalmer Steffanson's book "THE FAT OF THE LAND" page 279 highsteaks.com/the-fat-of-the-land-not-by-bread-alone-vilhjalmur-stefansson.pdf "The attack of the adulterators upon the pure travel ration was more serious than has thus far been indicated. For pemmican had a great merit other than portability in being the most preservable of foods. It is the true pemmican, made exclusively of dried lean and rendered fat, concerning which we have testimony that it was as good after twenty or thirty years as the day it was made. Pemmicans which had dried berries in them did not keep well, in comparison. The "modern" pemmicans that contain ground-up bacon, shredded coconut, butter, pea meal, and the like, spoil quickly. They cannot be used on long summer journeys, unless canned. So there we have the attack on pemmican revealed. By progressively adding more and more fruit, by adding sugar or flour, to make the food more nearly European style, the Europeans tended to increase the bulk and weight, which meant decreasing the advantage that pemmican has over other foods in being lighter and more compact for a given energy value. A so-called pemmican that contains raisins, shredded coconut, pea meal, sugar, and the like, is no longer very light or very compact in proportion to energy value, and ceases to have the true pemmican's great advantage over other food. The first step, then, that led to the Second Pemmican War, the struggle of 1942-45 for the overthrow of pemmican as a dominant condensed ration, was taken by the first European, whoever and wherever he was, who told the first Indian that pemmican would be "better" if it had more fruit in it."

[@gdbynoe]

Before the days of freeze dried foods you are absolutely correct. However, freeze drying a berry removes over 99% of its moisture while retaining 95%+ of its nutrition. Also makes it shelf stable for 30 years and feather light. So cooking the meat then freeze drying it and the berries, then powdering them, also makes a better, longer lasting pemmican than dehydrated products.

[@lindyswanson1]

How much liquid did you use with the meat in the crock pot?

[@robinconkel-hannan6629]

The old recipes I've seen call for dried meat, not cooked.. Also I've heard that berries shorten the shelflife of pemican.. The recipes I've seen call only for dried meat and tallow, not as tasty but lasts forever if not contaminated.. The flavors of some spices intensify as the age.. At least she uses the broth for pocket soup.. She is a lovely woman with many good ideas and much good advice..

[@PREPSTEADERS]

You are right that many of the original recipes had raw meet that was dried over a slow campfire. That just has a bit too much risk for me to promote, though I would do it certainly if I had to! Berries were very common, but some have far less sugar than others. Blueberries work great because they have a lot less sugar in them. Thank you for sharing, Robin! I'll bet yours is wonderful!

[@robinconkel-hannan6629]

@@PREPSTEADERS Thank you for your answer.. I think the first pemican was from sundried meat.. Indians have been making it for centuries longer.. You have one of the best channels on KZbin..

[@ivancorts6966]

You can melt the tallow first, it makes easier the mixing after.

[@user-ld2ee2bw2b]

Geeze you hade teared up on that scripture. Thank you. Off Grid with our Lord and Savior Jesus Christ. God Bless you and thank you Sister.

[@PREPSTEADERS]

Thank you, 7 3. God bless you today and in the days ahead!

[@nanonood2261]

Thank you for this valuable knowledged you shared! God bless you!

[@bonniehayes5481]

How do you store your pemmican? I realize they are shelf stable, but what do you keep them in? Thank you. PS- appreciate your scriptures at the end of your videos!

[@jaxmom9043]

How much salt to boiling the meat?

[@annmarie4794]

How do you store the pemmican? Thank you for sharing the Word. That was so encouraging which we need in these times.

[@jamesmcgarity614]

First time I watched your show and I did enjoyed it, Thanks

[@ericgrinnellsr.832]

First time viewer. Thanks for the info and the scripture. Growing up my dad called that fat used in pemmican suet and said it came from the kidney of the animal. I've never made it. I've made my own venison jerky and also canned it. I've just never gotten around to pemmican yet. Thx for the inspiration.

[@Angel283]

Just curious would honey indeed shorten the shelf life as it is on it's own good forever?

[@ng3069]

I wish I had a portion of your knowledge. Great reminder from Isaiah!

[@PREPSTEADERS]

Novella, I am sure there is plenty you could teach me! Don't underestimate yourself. Thank you for your comments! :)