What does 3 year old Pemmican Taste like - Pemmican Q&A
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- čas přidán 17. 06. 2022
- Today we are answering questions related to Pemmican and doing a taste test on Pemmican that's over 3 years old!!
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Here are our Original Pemmican Videos:
Hi Tech Pemmican with fruits: • Making Pemmican - The ...
Low tech Pemmican without fruits: • How to make Low Tech P...
Here are the questions we answered:
0:47 Can you use different meats to make Pemmican?
1:23 Does Pemmican Contain Fruit?
2:14 Does the addition of fruit reduce the shelf life of Pemmican?
3:10 How do you store pemmican once it's finished?
3:30 Do you need $10,000 worth of equipment to make Pemmican?
4:21 Can we use different fats in Pemmican?
5:57 Did we use music from the RimWorld Soundtrack?
7:48 Can you add nuts or vegetable to pemmican?
8:43 What is the nutritional value of pemmican?
9:54 What does Pemmican Taste like?
You can find the recipe for both versions here: twoguysandacooler.com/pemmican...
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Eric
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Traditionally pemmican would have been stored with a coating of tallow all around the pemmican that would be scraped off when it was used. Similar to how lard was used to pack pork in barrels.
Thats crazy!
I would agree people need to stop "over explaining"
Here is MORE to add to your tidbit of info.
Pemmican was originally stored in the stomach or intestines of animals. Indians shaped it into small round cakes. The Hudson’s Bay Company specified that it be stored in 45-kg. green bison skin bags called “parfleches,” sealed with tallow. As the parfleches dried they shrank, in effect vacuum-sealing themselves. They would keep for years. During the fur trade, it was reckoned that pemmican was nutritionally worth four times its weight in meat. Hudson’s Bay Company pemmican consisted of 50% dried meat and 50% fat/marrow.
About 4-5 years ago local meat guy at the farmers market experimented himself at making pemmican and used me as a taster because my fine beef palate being an Argentine 😂
I still have a few bags in my refrigerator of different ones. I tell you what, the one made with walnuts did not last because how delicious it was and that would have lasted a long time.
Of the ones I still have some blueberry stands out.
They are all made with beef / tallow.
Thanks, thanks, thanks for this video.!!
Can't wait for when you test the 50yr old pieces!
I followed your recipe pretty closely last weekend, except I used a mixed fruit blend of blueberries, cherries, and cranberries, not just the blueberries. Also, I added honey to the mixture before adding the tallow. Turned out great. Going to set one or two bars off to the side, try one in five years, the other in ten.
Rimworld player here :D It's definitely what got me watching your video originally, haha!
Honey would be a good sweetner and also keep the shelf life quite long as honey doesn't go off
Another great video, Eric...well done!!
I love these types of experiments!
Me too!!! Thanks for joining us on the premier!
Well this was interesting!
Watched the first video and just had to follow up with this one.
Thanks 👍🏽
Thanks so much for all your hard work
Wow this is amazing!!! Really a good thing to know, thank you. 🌟
Very very cool, thank you i have been making pemmican out of my biltong dust and it is the best! I have also made the simple version, and it is a very good boost of flavour for your pot dishes, thanks a lot!!
So cool! Definitely interested in making this sometime 👍
Thank you!! A very informative program. All my questions were answered. Lovely music! I'm going to make some!!
Erich from New Zealand
Using it as an addition to soup or broth was brilliant!!! Thank you sir! 🙏
Excellent video. Thanks for sharing.
I wish I could taste it before committing to making a batch. Great video and thanks for taking the time to share your experiences and knowledge!
Man up and make it happen! Its worth it.
I would suggest starting off making small batches, in it's most simple format till you get the mixture right. then taste that to find out what you like, and from there experiment till you find a mixture you like. an example I like it for it's self life so I keep it very basic and only add in some salt to flavor and an increase in self life.
definately going to be a long timer on this channel in the future! thank you✅
Yo Dog You are Awesome
Never learned so much since watching your movies !!!!!!!!!
Thanks for answerin these questions...i lear alot
Great Video!
I really hope you don't die.... Brilliant presentation and informative. Semper Fi.
Great video thank you
My 2 cents is shelf life is waaaaaayyyy more important than flavor….if you are making pemmican, survival is what’s on your mind.
Nowadays anyone making this isn't 'surviving', they're making it to take on hiking and climbing trips.
Shelf life isn't so critical.
Thank you!
A buddy of mine just gave me about 10 lbs of Moose meat (he borrowed my grinder to process it), if you don't know, Moose is supper lean so I've always figured it would be good to dry out to make Pemmican, been thinking of using some and drying it out in my smoker for a bit of extra flavor and preservation. I'll let you know if I do and how it turns out.
Excellent
Here's a question regarding packaging of pemmican: Having the necessary equipment to vacuum-bag pemmican is key. But even the plastic bags may not be available much longer if our governments follow through with their plan to ban them. And in a SHTF scenario say goodbye to electricity and the vacuum baggers too. How did the natives package pemmican to keep air and insects out? And What alternative packaging/storing methods would work once bugged out?
Here's a quick read on the subject. www.meatsandsausages.com/hams-other-meats/pemmican
use freeze drier and vacuum blender and you can use it for 25 years including fruits
what is a vacuum blender?
Im aussie i would love to attempt this with a good kangaroo roast
Y'all wild you really eat kangaroo
I was thinking the same thing. I just don't know how much fat you'll find on one. I love the kangaroo sausage you can get in Coles.
@@hillbillymechanics1728 It's tasty.
@@rodgerramjet3991 it's too earthy tasting tbh
@@BroadwayRonMexico What's strange about kangaroo is that even a burger from kangaroo mince is tough. I still like the taste.
hello, great video. i wonder what the addition of miso would do being a fermented good.
Or even Natto?!
Thanks for allá your work Erick!!!, It has a lot of grest value!!!!
For dried meat they percent of proteín it's 64% aprox. Si if yoy have 100gr of dried meat yo have 64gr of proteín
Again thanks You!!!
Hey mate , great video , about to make my first batch of pemmican.
Stephen from Australia 🦘
tkzz for sharing,.,.peace
Hahaha, that is definitely a weird nutritional info calculation. It sounds like the recipe for a black hole, since the weight of the nutrients added together add up to be more than the 100g you started with. :D
Hi Eric, I made a comment bomb to your original video recently. I hope my comments were all constructive. I have read about pemmican in an old book about the original trappers, as well as other sources
I've always wanted to make it, and thanks to your videos, soon will. .
The French were encouraged to come, and to take Indian wives, pursue the fur trade. This French/ Indian community became the Metis' tribe. There is one story.
The King of England claimed the Hudson Bay, and all waterways emptying into the Bay, be it a narrow rill. The Metis' were the source for pemmican , and they traded with all the trappers, the fur trade was the, "gold rush," of the era, specifically beaver. The Hudson Bay, Company was the sole Licensee with the Crown to trap animals for fur.
The Hudson Bay, Company decreed that the Metis' trade exclusively with them. The Metis' then quit trading with the British, and they agreed to allow the Metis' to trade with all the trappers. There was a definite competition, the British claiming exclusivity, and no doubt enforced that militarily.
Sounds English Legit
i really want to try pemmican now🙂
That's a true MRE right there. Hoorah.
I wish I could try it
In Canada the indigenous used mainly bison and any berries they find. I have not read anywhere where they did not use berries
I would think that chemically, the tallow would prevent the sugars from allowing spoilage by preventing air exposure.
What about adding something like spirulina powder for added nutritional content?
lol. it surprised me to hear you talk about rim world. yes that is why i am here
I don't know about in the states, but where I am, a rimmer is something very different indeed
Oh Snap!!! In that case, you don't want to hear what the profession is called when you earn money playing RimWord 😅
@@2guysandacooler well now I’m curious 😂 by the way I love your videos, thanks! 🤘
I added a block of hardtack to the pemmican and vacuum sealed it about 3years ago the pemmican is fine and the hardtack is still fresh just try not to break a tooth 🦷 on the hardtack.
I use it in soup's the hardtack sofens when broken up in the soup and thinking the soup good stuff.
Can you please do a demo vid of making it with one of the other fats like coconut oil etc? This vid was very helpful otherwise. :D
Caught! Rimworld it is!
I'm gonna add Instant Coffee and Dry Dark Chocolate powder..... with Allulose powder.
How do you store it if you can’t vacuum seal it?
question, could we get a pemmican use video? you know some recipes, old and new?
I used a smoker to dry the meat and it came out amazing. When you first bite into Pemmican you can taste the tallow but as it melts it's like someone let out a smoke grenade. out comes an amazing flavor. Goes great with my Keto diet, unfortunately none of my Pemmican will last more than a month :)
Goji berries are a great choice
Would certian spices lower the shelf life
Here’s a question for you Eric somewhat related to this I have a freeze dryer they say absolutely do not freeze dry anything with a heavy fat contact because fats will go rancid so my question is in permmican you use beef tallow or other types of fat but does not go rancid so what is the difference between freeze drying and being able to make permmican with that
The tallow has been fully rendered(no tissue or water) and the meat and fruit also fully dried. It still will not usually last as long as freeze dried food(25 years or more). Another issue with fatty foods in the freeze dryer is that the fat can by mixed with water, and some of the water might not be fully taken out. Thus the risk of going rancid.
my thoughts exactly😁
@@phyrewillow6463 thank you very much I appreciate it that all makes perfect sense
I wonder if one of those blocks of pemmican would make for a great "field" grade soup by just dropping it into a coffee cup and adding boiling water...
Can you add garlic or dried onion to mix
So if you had good tallow and powdered lean dehydrated beef, the addition of salt (for flavor) would not hurt the shelf life of the pemmican?
some say that it makes the pemmican hygroscopic but I don 't agree. With the addition of rendered tallow there's no space for moisture to get absorbed. So it shouldn't affect the shelf life.. Think salami or prosciutto (both are salt cured and are shelf stable products)
I believe there’s also smoked salts available for those of us without smokers.
I thought salt would extend the shelf life and inhibit bacteria .. salted dried cod etc
@@lindamorgan2678 that’s what I would think too
Coconut oil or coconut butter is only shelf stable 6 months maximum and can be as short as 6 months when used with other ingredients. Shelf stable coconut butter unopened has a shelf stable time of 2 years, opened 6 months to1 year depending on how cool the cool dark place is. I would not recommend using it to make pemmican.
I think you can use honey for added sweetness, as it supposedly has no shelf life.
Can you use pemmican the way it was meant to be used? In a foraged stew like some sort of nutritious bullion cube
yep (check out my low tech pemmican video)
My question is if you add honey, would that add to the shelf life stability
unpasterized/raw honey has a shelf life that does not have a date. Thousand years maybe, they have found it in Egyptian tombs.The pasteurized honey is garbage most of the enzymes and healthy benefits have been heated up and destroyed
@@lindamorgan2678 that's what I was thinking about using, getting that sweet taste instead of berries, that way once I vacuum pack it out will have a good shelf stable life
Honey supposedly lasts hundreds of years if properly stored.
Your shelflife will not go down adding fruit, as long as you use dried fruit. Sugar isnt really an issue as long as there is no water present. No microorganism will multiply in a non humid environment
Question, I think I asked this on the other video, but never saw an answer. Can you use commercially dried fruit products such as ocean spray cranberries in the pemican? Is there an additional process? I don't have a dehydrator and would likely put the meat in my smoker. Thanks.
technically yes. They are coated with a waxy layer. You can boil them for a few minutes then dehydrate them further to use in this recipe..
@@2guysandacooler Thank you for the reply. I'll check it out.
@@2guysandacooler I'm working on a video on emergency food planning. May I link your Biltong and Pemmican videos on the description?
I received an Excalibur Dehydrator for Xmas. Excited to try some of the recipes.
what about coating the pemmican in cheese wax for storage and transport.
if the jar has a smell, doesn't that mean that the packaging was not air-tight?
You said adding fruit lowers shelf life. That was with dehydrated fruit. What about if you used freeze dried fruit. Would it still lower shelf life? Would it lower it less?
How long would it last with honey?
I’ve heard people say that foods with more than 10% fat should not have oxygen absorbers put in them. Is that true?
That first song is one that a lot of CZcamsrs including Mark Rober use ;~)
interesting.
Can we add black pepper or spices to pemmican without re
ducing the shelf life?
Instead of fruit can you just use nuts, almond meal etc?
Can I store it under water (no bag) ?
Ok so I gotta know, if we mix
Beef,
Elk,
Vinison,
Chicken,
Duck,
Lamb.
How many of those have a fat that will match the beef talo well enough to be used in combination? Yes I'm going mad scientist on this, I want to make a pimiken that tells gyro that is is generic lol. No insult ment, I love gyro.
elk, venison, lamb
Was watching while playing rimworld and was like "hmm I wonder what Pemmicans like in real life" then you mentioned Rimworld was like woah.
👍
Would it be ok to use soy sauce on the meat and marinade overnight before dehydration?
sure
Also, what would happen or would it even be bennificial to freeze dry the completed product???
I think a freeze-dried version would have an even longer shelf life. I plan on doing that as an experiment to see what happens.
What I was wondering, what about honey? it has been shown to be edible, when stored air tightly enough, for thousands of years. But I am not thinking about mixing meat with the honey, but the fruits, nuts and etc. The properties of the honey prevent microorganisms from growing in it, so if one were to make fruit pemmican, with honey instead of tallow, how would it taste and how long could it last?
i dont think honey would taste well with pemmican.
animal based saturated fat do last a very long time anyway as its the most stable of all fats. its also got nutrients in it that prevent or keep at bay fat oxidation/rancidity. stuff like vitamin A retinol and vitamin D. the protein and fat from the meat also have sodium, selenium, zinc and copper which if concentrated(such as through drying when making pemmican), help preserve the meat longer.
on the otherhand, honey can also preserve the pemmican. might be a better alternative to fruit. honey has toxins in it that kiII microbes. its carb content is also incredibly high and give microbes glycative damage and dehydration. depending on the amount you use, the honey might prevent microbes from proliferating and growing everywhere on the food. with that said, i think the pemmican would taste gross.... the honey will also negatively impact the nutrient content
will it work with turkey?
Could you use chicken powder and tallow to make a chicken varient
Shout out to Mt Olive pickles!
Do you have an opinion on using ground beef to make pemmican?
don't. it is high in un-rendered fat which will go rancid.
Its fine
What if you added honey instead of fruit for sweetness? Honey doesn't spoil.
There is a commercial on CZcams using some of the footage from this or the original video. It’s a weird old guy with a long beard selling survival or prepper info.
How is salmonella not a concern if chicken is used? Thanks! I've made pemican once before years ago. No fruit. Pretty bland but was a fun experience. Thought some dry spices like garlic salt and pepper would be interesting.
Because remember the meat is totally dehydrated so it's basically cooking it
I made one recently like that! Weighed the dry beef powder and added 2% salt, 2% pepper, 2% garlic powder, and 5% fine onion flake. Delicious and works fabulously in noodle dishes and stews. Tasty by itself as well.
@@giladfriedman3553 drying is not cooking
i doubt salmonella would survive the dry conditions. also, when you dry the meat you also concentrate stuff like sodium, zinc and copper which would kiII the salmonella. with that said, if youre concerned with salmonella, you can just cook the meat first
With my question about using mixed fats I meen Wich ones will act like the talo and allow it to stay firm at room temp? Plus any farther wisdom you care to share ;~)
That was my answer. All the animals that I mentioned will have fats that solidify at room temp
@@2guysandacooler ty ty ty your awesome!!!!!!!!!
@@2guysandacooler if I'm crazy for this thought blame it on I'm a noob and forgive my ignorance, King Salmon pimiken with Duck fat as a fish n fowl surf n turf varient.
Consider the nutritional values as representing the PERCENTAGE of said substance in the FINAL product. The percentages are not allowed to add up to more than 100%, and so the weights cannot add up to more that 100g.
Your implication is that the nutritional values decrease as the meat loses moisture. I don't think that's true
@@2guysandacooler You got it wrong. I suggest that you consult with a friend that knows math.
@@jonathanjacobson7012 so I'm guessing your good at math by your arrogant remark. Here's your challenge. Go to any nutrient calculator and figure out the nutrients for 10 pounds of raw beef and 2 pound of beef tallow. That's the baseline ingredients and nutrients. After we are finished dehydrating the new weight will be 2 pounds of meat (dried) and 2 pounds of beef tallow. Since the nutrient value doesn't change the original nutrient value should remain the same. With this in mind what is the caloric value of a 100g bar
can you make Pemmican with store bought jerky?
yes, you might have to dry it out a bit more (you want it cracker dry) but yes...
What if I used honey instead of fruit?
so does it need to be vacuum sealed?
your choice but if you vac seal it it will last longer and won't grow mold
Every recipe Ive come across stresses you use raw meat that is dried out completely. Yet, unless you use a freeze dryer, or throw the raw meat directly into a dehydrator, its all still being cooked to dry it out. Albeit, low and slow, correct? So, would it be wrong to boil the fat off hamburger and then put it into a dehydrator. My understanding being you don't want to start with a high fat meat, but add the right type of fat to a very lean meat.
Since honey doesn't really go bad, wouldn't adding it not diminish the shelf life of the Pemmican?
I would think so..
@@2guysandacooler Thx, I just found your channel and I'm already 10 videos deep. What ratio of grams of honey to Pemmican mix to you think would be good (estimated range)?
@@mrushing76 Cool!!! As for honey, it really just depends on how sweet you want the finished product. I would start with 5% or 10% of the weight of the meat (start at the lower one). Let it dry then taste it. If you don't like it you can always place the pemmican in an oven to melt the tallows and add more honey...
Might be best to store both separately, since they have long shelf lives by themselves, then add together before eating.
How much salt would you used in the pemmican????????
When I make pemmican, I will add spice to the rendered fat, extract the spice into the tallow.
👍♥️✌️
It was interesting to watch your response to eating pemmican that you made three year's earlier. Fact that the camera went to fade told the story Lol.
I'm retired Army and it was like watching someone's response to eating what's known as a C-ration. Which during the 1970's I managed to eat on numerous times field training exercises Lol.
Great video but stay away from trying to teach survival skills 😜
CWO SHOOK US Army Retired Infantry NCO and later Warrant Officer...
😂😂😂 This is just the tip of the iceberg. Stick around, you'll really be blown away!!
what about bacon grease?
You could but it's really too soft. Won't be good at room temp
Mine is a greasy and fragile too much tallow? I didn’t use 1-1 had less tallow by weight than meat. No fruit.
if it's fragile then there's not enough tallow. No matter how you make it though it's going to be greasy
@@2guysandacooler thank you for getting back to me so I should’ve use all the tallow I had weighed out that was equal weight to the meat. Do you think this will hurt the storage life?
yes rimworld brought me here
Powdered fruit. Would that be better. Freeze dried fruit.