1:15 3 days is fine but for longer term storage you want to trim the fat that you've left on those meat pieces because this fat will go rancid and ruin the batch. The rendered tallow is shelf stable but the fat attached to those meat pieces is not
Yup im looking forward to making pemmican too. Sounds like an amazing solution to long lasting high density food needs. I been researching how othhers make it and hope to make my own soon. Great video and sure to have helped a heap of people seek proper human diet food source. Walk on beef eaters.
Just making some pemican now to have in the backpack, at work what have ya. I am currently hyper carnivore vs 100% carni. SO I am putting in a small amount of dehydrated/ground blueberries grown here on my property for some added flavor. This apparently is good. I will add a vid. Pemican with bear fat is apparently amazing. I am hunting bear this year with hopes for that.
Hypercarnivore makes the most sense hey. I can imagine berries and other things making pemmican far more palatable too. Bear fat is outside my access 🤣but I have been eating camel hump recently. I am subbed, looking forward to your content bro.
@@GutGains bear fat tastes like really high-quality pork fat but cleaner and less porky if that makes any sense ... it is what traditionally high-quality pemican was made although you can use moose tallow but nowhere near as good
I love the idea of pemmican for long term storage. But if you are carnivore and you are fat adapted -- and since the trip might be 3 or 4 days, why not take dried meat with ought added fat? You'll access a little bodyfat instead. I'm looking for a solution for a long distance event. 1) walking for 24 hours, or 2) hiking for 3 - 7 days, carrying everything, I'm taking protein only. Is jerky the solution?
The lean protein in theory gets converted to glucose and spikes you out of ketosis but while hiking your body might use up any glucose. That’s why the keto diet isn’t a lean protein diet. Just don’t expect to feel your best without dietary fat if you’re truly fat adapted and not new to keto. If you’re new your body is still very glucose based and can use the glucose from the lean protein after conversion by your liver. Might be enough glucose to kick you out of ketosis and feel like trash especially if eaten at night.
Trying to figure out how to stay carnivore while elk hunting. Guess I will make a crap load of this stuff. Little worried about 80 degree days in New mexxico. That and cougars and bears smelling it. Guess I will put it in zip locks in a scent proof bag. Maybe string it up in trees at night.
A 1:1 ratio comes out rather wet but perfect for colder weather. How did you calculate that as 3:2? As a side note, tallow is cooked by definition. If you dry the meat at a temperature above around 100F it's also cooked, but any less takes like two or three days to get dry enough. I used to live off this stuff, it's probably my favorite food. I just don't find it filling and I don't get tired of it, so I'm not planning to start making it again any time soon unless I need to get fat for some reason. I would tear up a good pound of it in one sitting, and that's like 2,600 calories. I know Daphne says nightshades are poisonous, but I also used to make it with powdered chiles, which was amazing.
The butcher sells ground suet per 500g so I ended up going with 1kg and about 2.5kg of lean. I worked it out to be about 2500 calories per day on my trip. The processed products were 383g tallow 685g jerky. I wasn't overly concerned with the ratio but will definitely up the fat next time. 1:1 weight makes sense. That's really interesting about the cooking temp. I had mine on 68C which is about 154F. So for both the lean and fat have been cooked, moisture lost, much of the nutrients gone. The macros would be in tact so survival is fine until you try to live off it for 6 months and get scurvy haha. Nice man, maybe it's useful to bulk up. The first time I made this I felt the same way then this batch that I needed to live off for 3 days wasn't as appetising. The first batch almost reminded me of a desert with that texture. I really like tallow, I render it frequently now and eat it daily. Saving me a lot of money and keeping me energised. I would really like to play with some recipes too, not sure what else I tolerate though.
@@GutGains Ok I misunderstood and thought you said it was twice as much fat as meat, that makes a lot more sense. I'm to fat to be thinking about bulking, but if and when I get back to lifting regularly I might have to get back into pemmican. I subscribe to snake diet guy's general prescription, so once I got my goal weight I'm probably going to experiment with his protein-based carb loading thing he's on right now. I may whip up a batch of this 3:2 recipe you did, to that end. I used to get the prerendered tallow from US Wellness, but I'm gonna try doing my own. The classic flavored recipe just adds a bit of dried berries, but I've never tried that. Some people add honey I think, which sounds gross. I feel like any combo of spices that makes sense in other dishes would be good in pemmican as long as you dialed in the right quantity. You could do oregano and garlic for an Italian version, ras al hanouk for a Moroccan theme, nutmeg and cinnamon for a pumpkin spice pemmican. The possibilities are truly endless, but yeah if you don't know what didn't agree with you the plain version is probably best.
yes, you can traditionally no more than 20% by weight and even a small amount of salt and even onion and or garlic powder .. if made with flour fine meat and fruit powder and at a 50/50 ratio it can last up to 20 years and some first nations elders have said that when they were growing up here in the Canadian north that they have eaten and liked some pemican that was over 50 years old .. just need the meat to be flour fine powder and the fat be as clarified as possible and of course, stored in as dry and stable container as possible
amazing. I never thought of blending dry meat and then mixing w/ fat. Really solves the problem of travelling while on carnivore
Dude, that's genius! Heck, I might even try this for days when I am so bugged down with work that I can't cram in the time to go get fresh meat.
1:15 3 days is fine but for longer term storage you want to trim the fat that you've left on those meat pieces because this fat will go rancid and ruin the batch. The rendered tallow is shelf stable but the fat attached to those meat pieces is not
add the plain pemmican into a food vacuum flask with hot water and a stock cube, let it stew for about 15-20 minutes.
makes a decent stew
just checking if other carnis opting for the pemmican trail meal :)
I needed this!
Great idea, looked delicious. Beautiful views, thanks. 👍😁
Yup im looking forward to making pemmican too. Sounds like an amazing solution to long lasting high density food needs. I been researching how othhers make it and hope to make my own soon. Great video and sure to have helped a heap of people seek proper human diet food source. Walk on beef eaters.
Yes ! Ride in the blender boys , carnivore style !
This was exactly what I was looking for. Thank you!
Seems like a bit of work, but if that is all you ate for 3 days, not bad. At the end of the video were you wearing a kilt? 😀
It's a flanny 😏
The proper ratio of meat to fat is 50-50. Yours is is ungodly dry! It's the fat covering the meat that preserves it.
Going to go hiking this spring I'll have to make this for the hike.
Really awesome video man! I wonder if it could be made into a bar?
Certainly. Mine ended up as clumps in ziplocks.
Great video. Thank you.
this is great. i mixed it at 80% fat and the rendered it to about 70%. then reused the extra fat. 10 + years all carnivore. 65 yo. 6'2" 195#.
Hey! Pemican taste horrible. have you figuered out any tips on making it taste better?
Cool! Do you put any water with the suet when rendering?
I don't but I know some people recommend it. Have had no issue without.
I will try it without water next time, then... Thanks! @@GutGains
@@CarnevalOne zero water works fine.
Just making some pemican now to have in the backpack, at work what have ya. I am currently hyper carnivore vs 100% carni. SO I am putting in a small amount of dehydrated/ground blueberries grown here on my property for some added flavor. This apparently is good. I will add a vid. Pemican with bear fat is apparently amazing. I am hunting bear this year with hopes for that.
Hypercarnivore makes the most sense hey. I can imagine berries and other things making pemmican far more palatable too. Bear fat is outside my access 🤣but I have been eating camel hump recently.
I am subbed, looking forward to your content bro.
@@GutGains bear fat tastes like really high-quality pork fat but cleaner and less porky if that makes any sense ... it is what traditionally high-quality pemican was made although you can use moose tallow but nowhere near as good
I love the idea of pemmican for long term storage. But if you are carnivore and you are fat adapted -- and since the trip might be 3 or 4 days, why not take dried meat with ought added fat? You'll access a little bodyfat instead.
I'm looking for a solution for a long distance event. 1) walking for 24 hours, or 2) hiking for 3 - 7 days, carrying everything,
I'm taking protein only.
Is jerky the solution?
The lean protein in theory gets converted to glucose and spikes you out of ketosis but while hiking your body might use up any glucose. That’s why the keto diet isn’t a lean protein diet. Just don’t expect to feel your best without dietary fat if you’re truly fat adapted and not new to keto. If you’re new your body is still very glucose based and can use the glucose from the lean protein after conversion by your liver. Might be enough glucose to kick you out of ketosis and feel like trash especially if eaten at night.
Trying to figure out how to stay carnivore while elk hunting. Guess I will make a crap load of this stuff. Little worried about 80 degree days in New mexxico. That and cougars and bears smelling it. Guess I will put it in zip locks in a scent proof bag. Maybe string it up in trees at night.
Thats the beauty of Pemican, it does not need to be refrigerated
A 1:1 ratio comes out rather wet but perfect for colder weather. How did you calculate that as 3:2?
As a side note, tallow is cooked by definition. If you dry the meat at a temperature above around 100F it's also cooked, but any less takes like two or three days to get dry enough.
I used to live off this stuff, it's probably my favorite food. I just don't find it filling and I don't get tired of it, so I'm not planning to start making it again any time soon unless I need to get fat for some reason. I would tear up a good pound of it in one sitting, and that's like 2,600 calories.
I know Daphne says nightshades are poisonous, but I also used to make it with powdered chiles, which was amazing.
Just realized you meant no cooking on the trail, my bad.
The butcher sells ground suet per 500g so I ended up going with 1kg and about 2.5kg of lean. I worked it out to be about 2500 calories per day on my trip. The processed products were 383g tallow 685g jerky. I wasn't overly concerned with the ratio but will definitely up the fat next time. 1:1 weight makes sense.
That's really interesting about the cooking temp. I had mine on 68C which is about 154F. So for both the lean and fat have been cooked, moisture lost, much of the nutrients gone. The macros would be in tact so survival is fine until you try to live off it for 6 months and get scurvy haha.
Nice man, maybe it's useful to bulk up. The first time I made this I felt the same way then this batch that I needed to live off for 3 days wasn't as appetising. The first batch almost reminded me of a desert with that texture. I really like tallow, I render it frequently now and eat it daily. Saving me a lot of money and keeping me energised.
I would really like to play with some recipes too, not sure what else I tolerate though.
@@GutGains Ok I misunderstood and thought you said it was twice as much fat as meat, that makes a lot more sense.
I'm to fat to be thinking about bulking, but if and when I get back to lifting regularly I might have to get back into pemmican.
I subscribe to snake diet guy's general prescription, so once I got my goal weight I'm probably going to experiment with his protein-based carb loading thing he's on right now. I may whip up a batch of this 3:2 recipe you did, to that end.
I used to get the prerendered tallow from US Wellness, but I'm gonna try doing my own.
The classic flavored recipe just adds a bit of dried berries, but I've never tried that. Some people add honey I think, which sounds gross. I feel like any combo of spices that makes sense in other dishes would be good in pemmican as long as you dialed in the right quantity. You could do oregano and garlic for an Italian version, ras al hanouk for a Moroccan theme, nutmeg and cinnamon for a pumpkin spice pemmican. The possibilities are truly endless, but yeah if you don't know what didn't agree with you the plain version is probably best.
Could you combine collagen and rendered fat? Just skip the dehydrator?
Good question haha. I'm not sure how well it would digest.
yea. 70% fat 30% protein
as high as 79% fat 29%protein
Can you add dehydrated fruit to this?
yes, you can traditionally no more than 20% by weight and even a small amount of salt and even onion and or garlic powder .. if made with flour fine meat and fruit powder and at a 50/50 ratio it can last up to 20 years and some first nations elders have said that when they were growing up here in the Canadian north that they have eaten and liked some pemican that was over 50 years old .. just need the meat to be flour fine powder and the fat be as clarified as possible and of course, stored in as dry and stable container as possible
@@davidens8204 Hi! When you say it needs to be stored in a dry and stable container, can it be stored in vacuum sealed plastic?
@@bugladyoutdoors1637 yes .. that will work the only thing better would be something like resealable Tupperware
hotmail? bruh it's 2019 get a real email service
Imagine gatekeeping email services... I hope you've become a better person.