Pemmican How To
HTML-код
- Опубликовано: 18 окт 2024
- www.selfrelianc...
Please Visit my Amazon Influencer page and my web site to see most of the gear I recommend and use
www.amazon.com...
Check us out on Instagram at- / pathfindersurvival
We have a large Discussion Group for Learning on FB at- / 178558438998777
Check us out on FB at-
/ woodlandbushcraft
/ pathfinderschoolllc
/ vikingbushcraft
For a full media kit or further questions contact me direct at
pathfindersurvival@gmail.com
![GEEK TIMË [OFFICIAL AUDIO]](http://i.ytimg.com/vi/ry-6RvkH880/mqdefault.jpg)
The new multi fuel stove and bottle seen in this video is final pre production prototype and will be available 2g 2022
I liked the wrapping .. gives you tinder to use after you enjoy the pemmican
Chef's tip - Line your mold with wax paper to make it easier to get out.
A small word of caution. If you are wanting the pemmican to be shelf stable for long periods then use only DRIED berry's and fruit. It you are going to enjoy within a couple weeks then fresh berry's and nuts are ok. --- Fresh fruit contains sugar and nuts contain oil. Both detrimental to LONG term storage. I am 77 years old and have been making this stuff since I was 13 years old. Grandma was a real pioneer and relied on this stuff to feed her family when weather was bad.
Dave Canterbury is my favorite survivalist instructor. I love his non nonsense approach to everything
Dave way back when Mammoths roamed the open steppe when I was a child we made pemmican with dried local berries and pecans. We melted our tallow in a pot and then laddled melted tallow in as we mixed the dried ground ingredients. We rolled it into a snake then cut that into 4 to 5 inch bars then wrapped them pretty much like you did.
That's a lot of mammoth pemican.
@@nolan412 I had 6 brothers 2 sisters over 200 cousins parents. Aunts Uncles and grandparents in my tribe as well as the other families.
Would love to see you keep a bar until like june/july 2022 and do a second video on how it held up and what it tastes like.
I always like seeing the "old skills" videos
*_"Oh, man."_* - Dave's reply after putting anything in his mouth. _Nothing against pemmican... Just an observation from watching years of his videos._
Miss ole rufus.. he always got the first bowl
good to see you getting back to the pre-industrial classics!
For a mold, I think I've finally found use for the mini ice cube trays. They are for making 3/8-ish cubes because some people are to lazy to crush ice for cocktails. Pemmican bits the size of bullion cubes.
As someone who eats as much meat as I do, I'm really not sure how I don't know about Pemmican! I will be 100% be making this!!! Thank you Dave.
I am so excited for my bushcraft class in 2022 hearing what you guys did got me pumped up. Awesome video Dave I learned a ton!
Did I miss something?
Love watching and learning new things from you Dave.
Good lesson. It's always been a mystery to me how pemmican was made. Now I know. Thank you.
This has been on my to-do list for a long time. Mouth watering already. A 1000 bars a day and you got a product line.
I've got a dehydrator and have made jerky in the past. Now that I've seen your video making pemmican bars will be my next step. Thanks!
Just subscribed and saw this. Pretty ironic as I've been wanting to make pemmican for months. You simplified it and gave me the motivation to get after it. Thanks Dave! Great video!
I never knew there was a difference between tallow and lard.
Every day's a school day. Thanks.
Thanks Dave. Look up the Townsends suet video on RUclips if you want a great explanation between Suet/tallow and regular muscle fat.
Thank you so much for doing this video. I have watched a few videos on how to make this and it just seemed to involved and the video made it look harder then needed. You broke it down and showed a simple way to do it. Easy enough for even me to understand. You rule Dave!
“Can you make jerky?”
“I can’t but pemmican.” 😆
This is awesome! Thank you for sharing. Was waiting for the difference between the tallow and/or lard and why it shouldn't be used. Love and blessings from Ontario Canada!
Thanks for sharing, clearly the simplest demonstration of pemmican! I literally ordered the beef tallow online while watching your video. Just made a big batch of deer jerky last week from a recent harvest.
Thanks again. Pemmican on the way.
Thank you for your recipe David. Best one so far. I'll trying it out
Great video Dave. Anyone should be able to follow your directions and have a good trail food. Thanks for sharing
Thank you so much. I really like what you are teaching guys like me. This is so important to learn. Your a true boss. Love the video and I hope to keep seeing you in the future
Great things to know about in these times.
Thank you for sharing!
Stay safe and have fun!
fantastic, learning lots from these kinds of videos. Thank you Dave🙏🏻 🇨🇦
Thanks for the recipe and instructions, Dave! One of the easiest ways I’ve seen to make it.
This is a nice surprise, I was planning on making Pemmican & this video shows up! Great!
_I remember reading about pemmican but seeing it and how it's made has given me a better idea of what it is._
Thanks dave. I've been looking for ways to add shelf-life to meat. protip:i cut a small hole below the zip on each side when i don't want moisture in a ziplock. Alternatively, paper bag.
Great. I'm on it. Getting a dehydrator next week. Another good recipe vid.
When I was a boy my dad told me about pemmican him and his father found back in the 1940's wrapped in deer hide at the base of a tree they were removing on the farm, he had no idea how long it was there for but said it was still good when they opened it up. A few years ago I made my own batch of beef & beef berries and greens I dried and ground everything used the tallow I made and I tell you what, I lived off that primarily with some carbs added on with each portion I ate for three days, I felt full and had energy every day. I didn't need much to maintain my energy levels either. Great long term food source that can be made in many different ways meeting our different tastes and nutrition requirements. Good video Dave, I always look forward to your content
Dear Dave, I hope this note finds you well and happy. As always my friend, thanks for another great video! Kindest regards and best wishes to you and yours, Merry Christmas, Pink.
One way would be to weigh your ingredients, just pemmican was a
1 to 1ratio with the Tallow. With other ingredients I think you may do the same. Thanks for a very good video for a camping and survival food 👍
Great content David! I'll be vacuum packing mine for long term storage. Thank you sir!!!
I have never heard of Pemmican . Thanks for sharing your knowledge . On how to make eatible bars . To take with you . On hiking trips are hurting trips . Are winter survival . Have a great day .
Great video Dave. When you stop for a snack and a brew, that paper is a perfect fire starter.
Thanks for sharing Dave. I'll have to swipe the woman's dehydrator for a period of time to try this out
Great demonstration on making Pemmican, it look great Dave Canterbury,deer, apple's and walnuts is a great combination.,Hard Tac next,Dave.
YES THANK YOU! I wanted or hoped you or Kelly would do a pemakin recipe!!
Really neat video. Very enjoyable. I think the Indians dried the components and then pounded them into powder with rocks. I can show you "bowls" in ledges and boulders here that were using for things like that. (New Hampshire and Maine, USA) A Ninja or other food processor would really save labor.
We have the same in the Angeles Forest.. there are holes in the rocks where they ground down nuts and stuff
wow, there were indians there then? not even close to india.
It's not pemmican but Far North Bushcraft and Survival has a video where they make Trail bars out of Honey , PB , Oats , raisins and shredded coconut . I've made it and it's very good .
Thank you for sharing this Dave. I've wanted to do it, but have never been in a position to be able to go hunting and get the meat. I don't have to now that you mention it. I can get everything off of Amazon.
On a brighter note, we just moved to the (more) free United States. I was finally able to get my family out of California. Hunting may be in the works in the next few years. I'm seriously looking forward to that.
THANK YOU for everything you're doing, for us and our families. Never think you're not making a difference. Great video.
And the butcher paper and twine will be a great fire starter.
Love it! Thank you for the step-by-step!
Love your informative videos. Please keep them coming.
This was a fun ride
Great job brother
if you add just a little bit of salt it helps with preservation and helps bring out more flavor in the frute and meat powder making it less bland.
Very cool David! Love this stuff
Sharp knife! Great instructor. Thanks.
I’m excited to try this
Great video. Read a story years ago in a mag about making "field expedient pemmican" (my words) 1 pound cooked hamburger, 1 cup peanut butter, 1 cup blueberries, and a handful of walnuts. Knead and mix in a zip lock plastic bag. Grab and go! Instant energy on the go. It supposedly tasted pretty good, but the texture was "different". I believe it was meant to be consumed the same day. Unlike real pemmican!
Have a very Merry Christmas Dave you and your Family.
Buffalo tallow rendered by me. Buffalo jerky made by me( I bought both wasn't cheap) mixed with blueberries I dried and salt and cayenne pepper. Turned out good.
Correction I rendered suet not tallow
Hi Dave, like what you taught us on Survival program. I have been looking for this recipe for years, this will keep you alive acourding to my grandfather, I'm 74. Thank you for this and every thing you share..!!!!!
Thanks, Dave! Next up for black powder camp: Pemmican!
I also make pemmican, love that new stove setup…didn’t see this stove setup in the store….
CONGRATULATIONS !!! GREAT VIDEO !!!
Great Dave i love this how to videos. Greetings from Sweden
i never knew this existed, thank you so much for your knowledge to help others in the outdoors
Definitely saving this video. Thanks for showing exactly how to do this.
We have no idea what pemmican was until we saw your "cooking show".! Now knowing that it has been around as long and as old as Corporal Corner, us old dogs can still be taught a thing or two..!! we probably has something similar but call it something else but nevertheless definitely learned something new. So reckon there will be more Pathfinder Cooking Show in 2022? It has to be good to be competitive with Corporal's recipe..!! Thank you for sharing. Stay safe folks. Have a great Christmas & safe New Year to you, your family and all affiliates. Greetings from Australia.
Very helpful video thanks Dave. I have a project for the weekend lol.
Deer hunting pack must have. Always grab me a couple bars when I head out for a morning or afternoon hunt.
This is super cool! What is the oldest Pemmican you have ever eaten since it has such a long shelf life.
I’ve had some that was okay after 8 years
Thanks Dave! Definitely going to try this. Maybe then I won’t eat so many Cliff Bars! 😄 Where did you get that awesome looking pack basket? I want one!
I have heard this name floating around for awhile now, and wondered how it was made. Should have figured it was a simple recipe from a simpler time. That looks amazing! Thank you for finally putting this elusive blast from the past into my mental quiver. Any idea how many calories each one of those bars would be, or how many a day would keep you going if that's all you had? I've made sea biscuits before, and now really want to try this!
Cool video!
I have used that PF skillet every day for the last two years and its still as solid as the day I got it.
Great video tutorial. I'd like to try it myself one day. I'm curious, though, why lard shouldn't be used. Does it go rancid faster, or something?
The only pemmican I've ever had is the processed stuff that came in the chewing tobacco tin from the store. I will be making this for hunting trips.
What everybody leaves out about pemmican is that it was very much a soup or stew starter or base. You would forage anything you could find along the trail, mushrooms, onions, herbs, roots, etc and make a stew with pemmican as the base. It was only eaten plain when there was just nothing to make with it.
Awesome video Dave
It should be pionted out that nut's with thier oils will shorten the shelf life, nut oils go rancid.
I believe Dave said they were dried nuts but I’m not sure if that means they are free of oil. Perhaps roasted nuts could be used.
Even dry roasted peanuts develop a very bitter smell and flavour if not eaten within a certain date so I agree. Wonder if the tallow somehow preserves the nuts and keeps them from oxidizing.....
This was nice to see. I will be teaching my kids how to make this
You can use a little wet tallow to grease the mold and it will not stick :)
Good idea i was also thinking maybe a silicone mold of some kind
I was gonna mention that too
but then there is none to scrape off and eat.
thanks Dave very helpful as always. will it mold in humid enviornments
great video, thanks for sharing! Do you add any salt or sugar? Both of those have preservative properties even beyond the drying aspect, might help with the flavor some too
Heck yeah👍now this is why I subscribe years ago thanx Dave Happy Holidays to you&yours
This was very to the point&easy
I’ll have to give some of this for gift&my pantry as well
Thanx agien man👍🤠👍
Thanks David,,, Outstanding and Simple,,,!!!! Blessings to Y’all,,,,!!!!! Joshua
Speaking of Hudson Bay, PKS needs to debut their own Hudson Bay knife, to compete with Condor's. I like the Condor, but prefer 1095 as it seems to take a better edge than the 1075.
I'm a Condor fan too
Thank you Dave great recipe
I like this video on how to make pemmican. Seems pretty easy and I like your choice of adding walnuts. Have you ever tried using black walnuts in pemmican Dave ? I will give your recipe a try, looks like a good one.
Dave try that exact same recipe but add powdered jalapeno to it it is awesome gives a little bit of a bite a little bit of a kick but not nothing that's going to cook you
Dave can you tell me a little bit about how tallow is made in the field thanks
Great video! Thanks for taking the time to teach & share! Out of curiosity, any estimation of caloric values by weight or volume?
Great video as always! Quick question: Why the tallow instead of lard? I'm new to learning about both and just curious.
Learn something every video. Thanks Dave.
This recipe looks great, I'll have to try it out at home, thanks! 👍
I work in a butcher's shop. You can call a local shop and ask if they can save you some beef fat. Usually it's cheap.
Looks yummy. I wonder of you can do the same with biltong?
Oh sure, release the video while I'm at work! Maybe the boss won't notice...
Dave
Happy New Year. In making the pemmican,, a brittle jerky is made. Now with the jerky, in making pemmican, can one add spices to the jerky? As an example: salt, pepper, chili, maybe soy or teriyaki, and or brown sugar. And instead of making standard jerky and in use of making pemmican would these additions reduce shelf life. I noticed you added apples and they have natural sugars within them. Thanks for considering my question.
Love the content. Comment & a question: A rule of thumb is to use equal volume of tallow to dry components. Does anyone know the nutruitional value of pemmican? I've always wondered. Calories, fat, etc. How much to survive 1 day, etc.
It's supposed to have all you need nutrition wise. Thats why you want to use tallow/kidney fat. It's healthier
Hey Dave. Do you ever do any mushroom hunting? Morels are popping in my area of Ohio. It would be cool if you are into mushroom hunting if you could make a video on tips of hunting and identifying edible on the land. Like where to look for mushrooms.
Thanks for the video bro I’ve been wanting to learn how to make this.
thank you Mr. Canterbury
Old school food ... the best there is!