Making Pemmican – The Ultimate Survival Food

https://www.youtube.com/watch?v=MElMJsIP1Y0

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Hey everybody we're talking about pemmican today why is pemmican so important
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why is pemmican that's the question i'll tell you why because it's amazing it's the ultimate survival food
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simply because it packs a lot of calories it doesn't need to be refrigerated
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and it doesn't weigh a whole lot pemmican is a food item that has a heavy concentration
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of protein and fat with an extraordinarily long shelf life pemmican was a staple in the native american
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culture as they used this pemmican to sustain themselves during the winter months when
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food was scarce there's a lot of different ways to make pemmican and depending on who makes it
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the recipe may change slightly in today's video i'm going to show you how to make pemmic
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from beginning to end we're going to take you through all the steps and you're going to see how easy it is
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to make this style of food preparation is not common to us and i think it's incredibly important to share
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food preservation techniques as you never know when you're going to need it let's make pemmican
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today we're going to be breaking down the making of pemmican uh into three components the first one
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is going to be dried fruit i'm going to be using blueberries bananas cranberries and apricots this is totally
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optional as it's not necessary to make pemmican the second ingredient is meat powder now
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this is necessary it's the base for your pemmican and i'm going to show you how
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to make meat powder and then the third and final ingredient is going to be
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beef tallow you can't use lard for this recipe it's too soft it has a lower melting point
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and it just doesn't give you the right texture so let's start off by making some tallow we're going to
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render some b fat and here's what i did now i can't go to the supermarket and buy
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already rendered b-fat in the form of tallow so i've got to go to my butcher ask him for some hard fat and what we're
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going to do is we're going to cut that up into small pieces and you can either place this
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in a food processor or i actually ran it through my grinder with the kidney plate on just to kind of
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break it up a little bit and fed it into what's going to be the basin of a crock pot now
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with a little bit of water added on low and i'm just going to go ahead and cover it
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this particular crock pot is going to run for a couple of hours and it's going to begin to slowly start to
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render that beef fat and what's going to be left over is going to be my tallow but i want to
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strain it a couple of times just to get any food particles or any of the fat particles out of it so i'm going
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to run it through a strainer once i get that mostly strained i'm going to have
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a fairly clean liquid and then i'm going to run that one more time through a cheesecloth and at this point
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i've now got my rendered b fat this is going to be the tallow for our project and all i'm going to do is
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i'm going to place this in the refrigerator in a mold so you can use whatever mold you want
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i lined it with some cling film so that it can pop out pretty easy and this is what it's going to look like
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just a couple of hours later it actually hardens up very very fast and we're just going to pop that out of this
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and cut it up into little chunks so that we can get the beef tallow element of our recipe
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out of the way the next thing we want to do is uh cut our meat now using a round steak you know maybe the
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top round the bottom round is a good cut to use primarily because it's very lean you don't want a
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fatty cut for this particular project i'm gonna go ahead and slice it against the grain
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and then once i'm finished slicing it i'm gonna cut those slices into three quarter
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inch strips if you do have a fatty cut try to trim off as much fat as possible what you want
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is a hundred percent lean uh for pemmican we're gonna go ahead and put that into a bin and then begin the
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process of drying it now you could use your oven your dehydrator
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i'm actually gonna put this in my smoker because traditional pemmican was made over
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like a campfire and you had a really nice smoky element going on so we're going to use some
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pecan wood and some apple wood combination we're going to be cranking up the
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bella's cold smoke generator by smoking it because this thing will smoke for easily
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10 hours and that's about how long i want to deliver just a nice steady flow of smoke
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to this particular beef now once i get my smoker up and running i'm going to crank it down just a little bit and then
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i'm going to make sure that my settings are right in this case the first hour is going to
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cook at 200 degrees fahrenheit the next 12 hours are gonna cook at 165 and what i'm looking for is for my beef
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to be completely dried crispy i should be able to break it really easy with my hand
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if it's pliable then it needs to cook even longer and so this is what our very very very dried beef looks like
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you can see right here i can just bust right into it no problem so now it's time to make the meat powder now you
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could use a mortar and pestle in this case i'm going to be using my vitamix because i know this thing is
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going to pulverize that meat and i'm going to stick all that meat in there fill it up and go ahead and
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crank on the vitamix until it's 100 fluffy meat powder [Music]
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now that our meat powder is done let's focus on the fruit we need to turn the fruit into a
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fruit powder so i'm going to dehydrate blueberries i've got you know apricots bananas cranberries
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i'm going to dehydrate all of that there's the end product and we're going to go ahead and do the exact same thing
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with all the fruit i'm going to first weigh my fruit so that i can add the right amount to the meat
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and then i'm going to go ahead and take all of that and just place it directly into my vitamix and let the vitamix do
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the work if you don't get it chopped up entirely into a powder with the fruit
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that's completely okay having some small fruit pieces in your pemmican actually provides a favorable texture so that's
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not that big a deal so as you can see right here i've got like 99 of it into a powder but
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there are some small pieces and i'm going to leave it just like that because i think it's going to be cool
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inside the pemmican now that we have our meat and fruit powders made we're just going to go ahead and combine the two so
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i'm going to take my meat powder and we're going to combine that with the fruit powder
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and just mix that well to combine as soon as we have that mixed well we're going to add another optional ingredient
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i'm going to add salt i'm going to add 1.5 salt by the weight of the fruit and the
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meat powder and that's just going to enhance the flavor a little bit make it more palatable
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and we're also going to make sure that we mix this well so that everything gets very well incorporated at this point we
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need to figure out how to bind all of this together and that's where the beef tallow comes in so let's go ahead
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and weigh out our beef tallow what i want to do is i want to put just enough beef tallow so that it holds
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together but it's not too oily and that's really the objective here if i don't put enough
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it's going to be crumbly if i put too much it's going to be too greasy and so we're just going to melt
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that on a double boiler go ahead and slowly start to add that to our powders and salt and then just
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mix that well once again to combine and what's going to happen here
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is the fruit powder and the meat powder are gonna act like a sponge and they're just gonna soak
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up that liquid beef tallow and because beef tallow already is a little waxy and it hardens very well at room temperature
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it's gonna bind everything together so what we're gonna do is we're just gonna form this
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into a little bitty mold i'm gonna pop it in the fridge for no longer than just a couple of hours it
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doesn't take long for this thing to harden up and then we're gonna go ahead and cut it
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taste it and i'll let you know what i think [Music]
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this is what our pemmican looks like now that it's done we could store this in a vacuum seal bag
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outside a refrigeration it didn't take very long we made five pounds of it in roughly about 18 hours and most of
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that happened overnight while it was dehydrating let's see what it tastes like
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it smells amazing beefy smoky you get the different smells coming from the fruits the
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apricot and the bananas not so much the blueberry one of the biggest complaints that i hear people
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say when it comes to pemmican is that it's incredibly dry that it's incredibly tasteless it's very hard to
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eat and so we're gonna see if we were able to overcome those problems
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with this particular recipe the secret to making good pemmican is no moisture you're basically
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replacing the moisture with the tallow and that's what gives it such a long shelf life
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and makes it shelf stable so here we go pemmican [Music]
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hmm wow it's definitely smoky which adds a nice little touch but it's not overly
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smoked the salt gives it a really nice sort of enhanced flavor i could see where if you
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didn't add salt it'd be a little bland the fruit makes a huge difference i mean you get a lot of sweetness
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coming from the blueberries and coming from you know the bananas and the apricots that tallow really
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binds those ingredients together forms it into a very easy way so you can eat it it doesn't crumble in your hand
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and and i thought that it came out amazing it tastes incredible like now granted it is
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survival food so i probably wouldn't reach for this if i was hungry and i wanted like a late
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night snack but for something to have that has an enormous shelf life
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what a cool food item that doesn't weigh a lot packs a ton of calories and it actually
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tastes really great it's got a great texture too i wasn't expecting it
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and i think that that's the difference between using lard which is a lot softer has a much lower melting point and
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tallow which is a little more waxy very smooth coats the mouth
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goes down really really easy and is incredibly delicious pemmican um

Source : Youtube