What I learned About PEMMICAN After Eating It For 7 Days Straight
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- čas přidán 19. 02. 2023
- My thoughts on pemmican after eating it as my primary source of calories over a seven day wilderness elk hunt. I carried it while backpack hunting and day hunting.
I also include a way to prepare pemmican that will make it more appetizing to folks in cold weather, or if you dislike the "tallowy" texture that cold pemmican has.
Checkout my full pemmican-making video here:
• Pemmican - The ULTIMAT...
#pemmican #prepper #homesteading #hunting #elkhunting #muledeerhunting #backpackhunting #adventure #selfreliance #pursuitwithcliff
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What I've learned about Pemmican is that it's not meant to be gourmet food... it's meant for survival/sustenance if needed. I made a batch and although the consistency is more fatty, knowing that my keto lifestyle overall fits perfectly with pemmican means that I can continue burning ketones for fuel without missing a beat.
agree! nice name btw
Garlic.
What?:
traditional pemican was mixed in stews and used as a meat additive to stews and skillet stirfries Fat is already in it so you just throw it on the pan with the rest of your ingredients such as hard tack, rice (or other grains) potatoes, carrots or any other stuff you have on hand. Sometimes a stew was made with just pemmican, hard tack, water, and sometimes even coffee... 2 recipes that were common in the west was a stew of Pemmican, water, flour and if they could be secured wild onions or preserved potatoes this was called "rubaboo" Another one called "rechaud" is pan frying it with onions and potatoes... but It was very rarely eaten by itself cold.
Rubaboo is so good
Also is rubaboo a metis word? Ive heard it stems from french and indigenous language
Thanks for that. very informative
That’s what I’ve learned about it as well. Adding it to hot water and other ingredients makes it more palatable and it helps hydrate you.💪👍
I totally agree. This is almost how I usually eat my pemmican - I only add more water and a few crumbled hard-tack to make a sort of thin stew. I live in Scandinavia and usually use pemmican/hard-tack on backpacking hunting trips in autumn/winter. Bringing other groceries is too much hassle, I just use pemmican/hard-tack and homemade trail mix.
For sure. It’s good stuff
As a Lakota Man I LOVE pemmican.
As someone on a near full carnivore lifestyle, discovering Pemmican is going to be a game changer for me while on long sailing trips. Great channel guys. Greetings from New Zealand.
greetings! thanks for the comment
Hows that going for you? (I got onto carnivore about 3.5months ago myself)
Pemmican was carried by travelers in packs and on horses, for weeks if not months at a time. Melting and softening really shouldn't happen at these temperatures. I believe you may be using the wrong beef fat for your pemmican. the common beef fats will soften and melt at 75 to 85 deg. If you use the traditional hard organ fats (kidney/liver fats) the melting points are 115 to 125deg. This is the traditional fats used for pemmican. A good pemmican bar should remain solid even at 100deg. This is why they remain safe to eat even after a year or more of general storage. Of course, finding this kind of fat is a bit difficult, I had to go to a local grass-fed beef supplier and custom order a batch. Hope this helps.
Mm, I read about pemmican and how the original version of it was with the softer fats because it really only had to last through the winter (in dry storage) and the short periods of time when you are moving around and a lower melting point (easier to make). So the long shelf life pemmican wasn't created until after with only the organ fats but that wasn't as pleasant to the palate and it was only until that was created that they mixed both to get a 3-20 year shelf life and better taste/texture. Both kinds of fats with pemmican are true to history and are all safe to eat, one just might last a decade or a lifetime more.
@@damianwilson391 thats disgusting you are disguting to eat that. what went wrong with you? is it fixable ?
@@jimimased1894 man people are having a hard time reading my comments. I've never eaten pemmican, I said I read about it
@@jimimased1894I'd eat it. Any of you saying you wouldn't are probably kidding yourself because in the right situation you will do whatever you need to to survive. Not to mention the fact that a good many of us might not even be here if it wasn't for this food. It was used by sea voyagers as well.
Bullshit
I make pemmican and keep cakes of it at my office, so if I need food I can make a quick soup. I keep powdered heavy cream there too, and Redmond’s seasoning salt. Just put the pemmican in a cup, add some heavy cream powder, hot water. Stir and let it soften for a few minutes and add seasoning salt to taste. Quick easy nutrition between patients. Tastes great, too.
If you pack in a bunch of, say, Mountain House freeze dried meals along with your pemmican packs you can just add the pemmican to a bag of Chili Mac for example. Just stir it in crumbled up when you add the hot water to the Chili Mac and the pemmican and the beef tallow will supercharge the Chili Mac with protein, fats, and calories and it will taste much better eating it that way
Look up Reaux Aboo. Cook pemmican with flour. When the flour turns brown then add potatoes and water. You can add other vegetables too. It thickens up to stew and is delicious with a unique flavor. It came from Canada and was the favorite way to eat pemmican.
I’m gonna have to give this a try. I like this style of video too. Keep up the good work Cliff!
thanks!
Some observations: When going 'low carb' such as that, your body can take several days to adjust if it's not already accustomed to it. That may mean low energy for a while. 2. If your body is not used to more fat in your diet it can produce looser stools or even diarrhea until you get used to it or adjust the amount of fat you are eating. Too little fat with mostly protein is the opposite, creating very hard dry stool, possible constipation. It can take a bit to find the balance or just let your body get used to it before jumping in.
LOL "stool" always seems a funny way of saying shit.
Great video man! Love that lil' tip about making up some pemmican soup... definitely gonna be trying that one out for sure 👍
thanks man! let me know how you like it
@@CliffGray Absolutely! And I definitely will man 👍
Pemmican wasn't eaten year round by Native Americans.
It was a survival food intended to keep the tribe from starving to death if no large game animals such as buffalo, elk, moose, deer, antelope, mountain goats, mountain sheep, black bears, or grizzly bears could be found to be successfully hunted.
No tribe, regardless of how small, could be sustained through a long harsh winter by subsisting solely upon small game animals such as fish, frogs, turtles, waterfowl, upland game birds, rabbits, squirrels, etc. The amount of physical energy required to be expended in calories to hunt small game constantly in order to fend off starvation; almost always exceeds the total amount of caloric energy that such small animals, fish, and birds represent.
The other thing that pemmican represents, and this is something that *ALL PREPPERS* should keep in mind, is that the long-term stability of the properly rendered tallow in pemmican is *ABSOLUTELY ESSENTIAL* for overall human health, but *MOST ESPECIALLY TO WARD OFF CONSTIPATION.* Every single cell in the human body requires a steady supply of quality fat in order to function properly.
If you take dehydrated onions , garlic and some hardtack you can make a really nice meal of it.
Try throw some 2 min noodles in with it. Leave out the flavour pacs coz that beefy flavour is enough.
I carry some in my bike travel packs when im out for a few days.
Gives a nice quick meal on the road or trail.
can carry more than a weeks worth of food in about a bread loaf size pack.
Just add water :))
They taste alright, and even good if im consuming them properly. When my body is telling me it needs nutrition, pemmican tastes great and my body is happy.
Love pemmican. I mix in some duck fat with the tallow.
I just made my second attempt at pemmican this past weekend. The first had too much fat. This batch I used 16oz dried meat to 9oz of tallow and 2 top kosher salt. LOVE the taste....little crumbly though. I want to use pemmican for backpacking and kayaking, so appreciate the tip on adding heat and water. Ty
good deal! yeah getting the texture right is a little time consuming
My idea to keep portions of it was gonna be to clean out a dipcan really well and use that to make super dense pucks. And I mean compress the shredded meat a ton before saturating it. Then slight pressure after pouring the fat so it still soaks pretty good
Well, this was recommended to me and I must say, I learned a lot about pemmican so thank you for that. Showing the ingredients on the screen was a great touch as I honestly had no idea exactly what was in it. Looks good to me, great energy food and no real preparation required.
Glad you enjoyed it! Thanks!
Have you considered adding salt to it? consuming proteins and fat without carbs causes your body to release most of it's water so you need to increase your water input. With added water intake you need more electrolytes. Adding salt to the pemmican would make it "you only need water" food. :) Just a thought, thanks for the great video!
Pretty sure salt would actually mess up the way this stays preserved and break things down in a bad way
The fact that your mother doesn't like bacon tells me all I needed to know!
Now to take a crack at making homemade pemmican!
an additional idea is to bring hardtack with it and put it in to your stew/soup
I am so down for some squeeze pouch pemmican! ....Along with some sort of nutrient bomb bonebroth concentrated paste that's individually packaged and easy to use in the woods
already have my first customer! thanks man
traditonally the indians only used tallow and dried meat. But later, as they traded pemmican with the white man, they added berries for taste. You can also use bone marrow in your pemmican. But I urge you to use grass fed, grass finished beef. Or use only the meat and fat from your hunts.
I have heard of folks using moose marrow with great success. Sounds awesome
@Cliff Gray Yes, as a matter of fact, the Indians used marrow and tallow when making special occasions pemmican.
Looks the way it comes out
Beef tallow, in wintertime in the cold, will keep good for 7 to 10 days after it's opened. If you bring a single pound of Beef Tallow it's got roughly 4,500 to 5,000 calories. You can use it to fry up anything in a pan or just stir some into the pot to pump up whatever your making and it's perfectly good for at least a week or more in the woods.
Beef tallow is shelf stable for up to a year if in a sealed container. Pemmican can last for 3-5 years easily.
If I recall correctly polar explorers referred to this (pemmican and hot water soup) as "hoosh".
i looked it up. You're right!
great idea.ill be sure to try it the hot water method, I liked the flavor but i found hard to swallow once it chewed so a sip of water helped. never weighted my bars i probably brought enough for 2 weeks haha it was like 5lbs.
let me know how you like it! thanks
Dude I’ve been making my own jerky and I’ve been thinking about making my own pemmican for backpacking
I replaced all my rice in my body building bulking food prep and i gained a little bit of waist volume and also my hammer got longer. I had been wondering since I first started lifting why I was shorter than my grandfather and brothers and my little scroller wasn't bulking despite how much I fed him. With this pemmican recipe, after 6-7 months, I was swinging a hammer. 4 inch seam ranger panties are actually no longer functional for PT. I've got snakes while I train and it's all due to pemmican. Would recommend!
You need the right kind of tallow use kidney fat tallow it will set up harder and can last up to around 20 years or longer.
Great video Cliff! I made Pemican about 20 years ago while experimenting with backcountry hunting foods for the exact same reason. Unfortunately I wasn't able to stomach it and ended up tossing it disappointingly. I came upon your video and thought it might be worth another try and I had this idea while watching your video. What if a person takes the berries and honey along with some apple juice and uses a food processor to make fruit leather in the dehydrator but over dehydrates it until it turns into hard crackle and then its blended into a powder and then added to the pemican recipe?! Either that or I think you need to add the honey with the rendered/melted tallow for better consistency. great video! Are you still using it on your hunts?
Clif, thanks, this is helpful. I am sitting here watching this and thinking about efficiency. Pemican is cool but so much time. You can try this - take rendered fat, drop in the berries, let the moisture boil out add spices or cocoa if you want while it's hot. Separately.... Make spiced biltong in a box with a vented cover........ Then for your trip you have biltong and the berry lard mix. Separate. Bite 1 and the other. feel like it's less than half the energy to produce vs what you have done here ......
thanks! i'll give it a try
I don't think it'll be as easy to eat or as versatile. Pemmican is made from beef floss, dried AND pounded red meat. It soaks up the fat much more completely and is easier to use in stews skillets and mixes. Yes its usually blended instead of pounded today.
Where do you live man? That background is beautiful
I am in Canada and we have some cold days in the bush . I think the hot water trick would be soul food when out snow shoe
For sure! Give it a try.
The Carnivore Bar is Pemmican
I like it in the soup form. I go ahead and top off the boiling water. Then add some hard tack. Or just saltines. A bit heartier in my opinion.
I used 4x the recommended amount of dried blueberries, never tasted them for a second. I compare mine to a ground up piece of unflavored, unspiced beef jerky that's a tad greasy due to the tallow. Nothing to write home about but in an emergency I'll take it over nothing. It really does give you almost instant long lasting energy, no doubt.
I agree on the energy front 👍
Bring some packs of flour tortillas along to go with the pemmican/tallow supercharged freeze dried meals and you've got balanced meals that taste good and are just loaded with calories
That’s what I was wondering about: making a broth out of it and mixing with noodles, instant potatoes etc.
yeah that will work!
I make earbswerst with bacon and pea flour, I eat it the same way with hot water. Hits the spot when it’s cold.
Nice! Sounds good
I made some pemmican out of some venison outside loin. I could easily see myself surviving on it if I had to. It's very filling.
Pemmican pops!!!! Thats a great idea lol 😂
I wonder if you can mix this with Hardtack? I wonder if the fat will cause the flour to rot. Well, you can always have them together, if not mixed up.
We still love Mom's! Fat and calories will keep you well!
For sure! 👍
I used to like bacon bars, but I haven’t seen them for decades. They were in a small red and white package. Cardboard on the outside. Just meat.
id like to find some of those!
Wanna go super caveman? I use the rendered marrow fat from my smoked elk bones! Sure it's waxy but the smoke gives it flavor, and add salt and seasonings. Super gratifying to make with meat and fat that I've killed! Also doesn't melt as easily. But I don't use berries; I make granola for my carbs.
👍sounds good man. I wouldn’t think I could get enough fat from the marrow. I’ll have to give it a try!
Between this and hard tac you have a full meal from the beef stew and bread
Add hardtack to the pemmican and you have a complete meal just try not to break a tooth eating the hardtack good stuff yummy God Bless
What kind of fat did you render out for it? I haven't made pemmican, but I buy and render beef suet for my cooking fat and it's very tasty! Has a nutty, savory flavor. However, when I rendered out random beef scraps I got from the butcher, they tasted awful. I just watched your pemmican tutorial and the red pepper is a great idea! Adding the honey to it as well.. MMMM
Suet (kidney fat) is the best for Pemmican. If you use any other it will be too soft/melt in your hand.
Not sure what ratio you used but my pemmican is actually too dry, even in 60-70 degree temps. I made mine with barely enough tallow too hold it together. I made a note that next season I’m increasing the % of tallow slightly. Sounds like you might be on the high end of tallow ratio , I’m low end. Mine isn’t greasy or slimy, but gotta drink water when eating mine. Bought some off the res and it was perfect but then again they got a little more experience than me! !.
Same. Native American made pemmican can't be beat!
I gotcha. When I mix mine, I put just enough tallow so it’s all saturated and there is just a slight tallow film on the outside when it cools down. Works pretty good 👍
I added kale powder and blueberries to mine, i thought it was delicious lol
The Metis here in Canada ate what is called Rubaboom essentially what you made there as a soup +they would add flour to make a thicker stew or maybe a roux before cooking. They would also add foraged vegetables with one account recalling wild onions being used. I'm not sure how making a roux would work with a jetboil but it definitely makes it more substantial.
How did you feel the performance was for Afield nutrition ? Did you feel good Smooth energy levels?
Thanks,
I eat a high protein/fat diet at home, so that is probably part of the reason it works well for me. I did not feel any energy level volatility. I typically get massive energy swings when switching to a carb heavy typical backpacking diet (mtn house, various bars, etc…)
I seriously need to invest in a good smoker. I've a home freeze dryer, why don't I have a smoker?! I think my wife's onboard with the idea, though I'm not sure where we'll put it. Backyard farming on a less then a 1/4 acre lot, makes for some outdoor tetris.
for sure. i use mine a bunch
I wonder if you could substitute rendered bear fat for beef. Never eaten bear so don't know how it would taste.
Dude lifes in Skyrim. Looks realy cool!
European asking - what accent can I hear here? I noticed it at multiple hunting/survival channels here on CZcams. Thanks
Pemmican pops!!!!
Haha! Someone is going to steal my idea and become the next Elon Musk 😜
@CliffGray don't worry I'll give you some royalties 😂
Some smashed up top ramen noodles or a scoop of minute rice would go great with the pemmican broth.
For sure!
Why don't people add honey? Honeys for a decade or more and it couldn't hurt the flavor right? Especially with a berry heavy recipe for some stiffness, maybe some nutmeg idk I'm thinking about whipping up my own batch now 😅
You can also warm it up in your pocket.
I wonder if instant coffee or tea could be added for flavor/caffeine.
I like trail mix
Pemmican pops dude I would buy it
Give your mom a break, you caught her off guard bringing up the food of her childhood that she had to live on while grandpa fixed the wagon wheel while fighting dysentery. Those are some seriously traumatic memories!
🤦♂️ha!
one simple fact of survival... animals don't season their food. they eat for fuel. this is meant to keep you alive and when you are actively starving to death, you will eat anything that's edible.
I seen it made 1 to 1, tallow to meat weight for cold areas & 1 to 2, tallow to meat weight for hotter areas?
Does a bear shit in the woods? No, that's just Cliff after eating pemmican for a week. lol. Pemmican is definitely good used as an add for stews in a survival situation.
Wow, is the guy in the blue flannel related to Charles Manson? Spitting image!
Bro. I miss my PT cap. I think it's buried somewhere in a box.
Pour that heated pemmican over some rice would be amazing.
I've made it with coconut oil vs tallow and it was a tastier imo.
I’m weird. I LOVE pemmican. It’s really good with Serviceberries and Currants.
I’m digging it too! A tart berry like a currant would probably work well 👍 I’ll try it. Thanks
@@CliffGray my boss did some salmon pemmican that was amazing… this year I’m going to throw in a few more wild berries and see if Elderberry and maybe some Chokecherry might be good too.
@@TheModernDayMountainMan that sounds good! did he do the same process - dry the salmon way out and grind it up?
@@CliffGray yessir! Came out really nicely too!
US Wellness Meats sells real Pemmican on their website if you don't feel like making it.. They say its 100% Grass-fed & Pasture Raised..
I’ll check it out 👍
Some perspective... You are CHOOSINGto eat this, with heavily cultivated taste buds. Years ago, humans didn't have a tenth of the food items available. In a survival situation, where stored food becomes necessary, the taste, texture, etc cetra will be mute, and likely enjoyable even. If this can be enjoyed while options are available, sounds like it will prove fantastic when it's upgraded to necessary. I intend to start making this as a cost cutting effort during these food price increases to hopefully avoid the pain of spikes.
agreed! but i have really gotten where I enjoy it.
That's a great point
You mentioned the variation with the dried blueberries as being 30% fat, 30% meat and 40% dried fruit…..are you saying this ratio is by weight or measure
my but that watch cap looks familiar
🍻
Cheers 👍
I can see making a soup but eating it plain is just savage.
Rhett and Link - kids... Oof!😀
Hahaha. Don’t sugar coat it mom! Dang haha
HA!
@@CliffGray 🤣🤣🤣🤣
add some flower some potatos corn and you got a stew
My wife has real fat phobia. She panics if I dont drain the ground beef enough and a little bit of fat ends up in the pasta sauce. She can eat chocolate and candy all day but fat is yucky gross. The funny thing is she started ordering prepackaged keto foods and doesnt read the ingredients. Loves them. I think this fellas mom has a similar mental block to my wife.
Cliff, I can't help but wonder about your fiber intake and hard stools?
No issues man!
@@CliffGray Either too little or too much fiber could be a pain in the *ss but glad that's not the case for you.
Fiber is absolutely not necessary in the human diet. I havent had fiber in a year and a half now and have better craps than ever before.
fiber creates hard stools, meat and enough fat does not. Too much fat will make loose stools. Fibers are not needed for humans, and it is the first thing you are told to avoid if you go to a doctor with colon issues.
@@Goldenhawk583 Thank you! Fiber can cause serious issues...
I think if you consume the standard fatAss American diet then fiber may help bulldoze that sludge through you, but if you eat no processed crap then fiber is never needed.
I hope you understand calories are a concept and nothing you eat, because calories is heat and the body dossent use heat and it's not a thermodynamic system like many belive. Combining sugars from plants like fruits, vegetables or seeds is not smart because it blocks the nutrition in the cells and liver, and you create AGE's that make you age faster and many other downstream effects like Randal cycles activation and inflammation. For it to be healthy you should only combined grassfed meat and fat, and maybe salt nothing more, then they can store for 25-30 years if its sealed and kept dark and cold.
The Randle Cycle - B Kay Feb 2023 czcams.com/video/v_pEDhDhcuI/video.htmlsi=dqnfcnSL-ymWSvuP
Human Nutrition Science 101: Lecture # 03 - Calories In, Calories Out. czcams.com/video/qrNS_NnL10A/video.htmlsi=DQsrHhL6ydao30Pl
Human Nutrition Science 101 - Lecture #02 : "Calories". czcams.com/video/YI-2ibsvLbs/video.htmlsi=dmiJQ2GfIMV7kz4S
If you warm the pemmican why not add a busted up piece of hard tack to it, add liquid to taste.
that would work. I just don't eat carbohydrates. but for folks on other diets, that would work great.
Package pemmican like string cheese!… peel the seal.
I like it! that would work well
Make a "plain" pemmican, then add raw/baking cocoa powder and a sweetener. No need to add fat since the tallow will more than cover that part. Then you basically can use it to make a hot chocolate.
I know it sounds weird and the balance of chocolate and umami will most definitely lean too heavily in the umami side, but this is one of those uncommon combinations that can work. Tbf, probably not in this case because of the ratios, but it could be worth it to try. Even with a small piece of plain pemmican as a test next time you make it. Maybe some ground dried chilis too to make more of a Mexican style hot chocolate. A few more spices, and you are pretty close to a very, very rich mole sauce.
Umammi?
You mean savoury, right?
I am Carnivore...
But I laugh so much every time I hear your mum...
Just brilliant.......taste like $&#@
Bacon pemmican with blue berries or saskatoon berries
👍sounds good
Is this palatable without the berries? I have to make it without the berries as I can't have any sugar in my diet. I've lived on 100% Carnivore Diet for 13 months and doing great and lost 46lbs without ever being hungry. I live in a city in a small apartment. What's a cheap way I can dehydrate the meat? Also, can you make this from 93% lean grass-fed beef hamburger? Is tallow and lard the same thing? I want to bike/camp for a month and live on this 100%. Living on this 7 days, now much of it did you eat per day? Were you exerting yourself a lot every day, meaning burning a lot of calories like I'll be doing biking? Is there a cheap drier for the meat?
Lard is from a hog. Tallow usually comes from beef. Pork fat I doubt is saturated enough to do this. Beef, elk, deer, lamb, buffalo would work I think. I suspect you could dry the meat in your oven at very low heat.
@@bobanderson6656Hi Bob! Thanks very much for taking the time to reply! I know you are not supposed to have regular fat in the pemmican or it spoils. I had to cook the hamburger in a covered frying pan. There's for some reason a lot of water in the hamburger and some fat as it is 93%. I poured off the fat and crumbled the lumps of meat into a consistency like very coarse sand. I put it about 1/4 inch thick on cookie sheets for six hours which seemed to work. it seems half the size and very light and sounds like sand when I pour it into the blender. It's very high speed and creates a very fine powder. I add "Epic" brand beef tallow but wonder if that's the problem as all my pemmican is very fragile and can barely hold it together enough to take a bite. When I'm forming the lumps of pemmican I'm doing as instructed, where it's like bread dough consistency. I wonder if it's the tallow as at room temp the tallow is about like the consistency of mayonnaise, not solid. Does that mean the Epic brand is not refined enough to use in pemmican? It's very expensive at $14 for an 11oz jar. I even wonder if I'm saving much moneyas the 93% hamburger is $5.59/lb, however I can't have other additives, only meat with my no carb no sugar diet. What can I do to make my pemmican be firm like I see in the videos where they break it off like chocolate bar consistency? I am going on a 2,000 mile bike/camping journey and wonder if the pemmican is so fragile and powdery if it will attract humidity and mold set in and it goes rancid. I want to live on Pemmican and also create my own dehydrated eggs. Can I scramble eggs and put on cookie sheets and dry in low setting in my oven like I did with the meat and create dried egg powder? On my journey I would add it to the pemmican by boiling water with my little camp stove. I'm hoping to stay zero carbs and zero sugar. Any advice is much appreciated!!
You had me at the howdeeZ
ha!
A hungry person would love it. I am not making a joke here.
original pemmican has to be made with grass fed, grass finished beef, or its not nutritionally complete. Grain fed cows aren't right.
Im with her I don't eat bacon either preferably i wouldn't eat any cut of pig tbh
Now ask a starving person what he thinks.......loves it!!!!!!
yeah chili powder for me, just make some chilli out of it
Fat does not store long term, how does this have such a long shelf life?
It’s not fat, it’s rendered tallow