My screen was in standby mode and I came back to my pc, so I heard the music before the screen came back on and I had forgotten what I was watching. Thought I misclicked on a rimworld video lol.
Finally, my colonists will be able to survive the journey to that medieval tech level village a dozen tiles away to do some trading. Now where did Muffalo 1 go? He'd make a great pack animal to send with them.
I know right?! Time to put my Thrumbo's to good use. Damn things have been eating my colony dry ever since I went and made them my house pets and they have a good amount of meat on their bones! Decembary is coming and it's been a while since I've had a good toxic fallout and an EMI mech cluster nearby....so you know they're both coming....Pheobe is lulling me into a false sense of confidence, I just know it...Then BAM! She will hit me all at once. In all seriousness binging on that game the last few weeks keeps reminding me I need to actually make some IRL just in case.
Pemmican sustained both men and sled dogs (when sled dog wasn't on the menu) for the first humans who reached the South Pole (Amundsen, Scott, Byrd, etc)
Hudson Bay Company ran on Pemmican. They made it from Bison and Saskatoon berries on an industrial scale in Manitoba. It was wrapped in Bison hide, 50 pound bundles. Someone found one of these bundles 150 years after it was lost. Amazingly it was still edible. Truly amazing stuff.
@Nonya Bidness probably Steve1989MRE, dude will eat anything from any time. He ate civil war hard tack from the 1860s, 150 year old pemmican is right up his alley.
With a lot of these tutorial channels, they usually just do it the easy way with all the fancy tools and such, I appreciate you doing both the modern as well as doing it the actual way
I am two years late but I really appreciate how you show the pemmican being used as "stew base" with available vegetables and herbs. So often wesee it portrayed simply as a survival food, gnawed on by gaunt faced men in buckskins or furs. We know it was used like this but I have always thought that the more common use would be in conjunction with whatever vegetables and herbscould be found on the trail.
I use a smoker made from a metal trash can. It works great. Gives it a nice flavor, too. I marinate the meat first (soy, Worcestershire, and maple syrup) so I don’t need to add salt or seasoning later. I don’t cut the meat nearly as thin as shown here, but a smoker dries the meat pretty fast. Maybe 8 hours. I use a blender to grind the meat to a powder. A mortar and pestle is a little too old school for me. I add ground almonds and cranberries. Beef tallow works better than lard. Ask a butcher for beef fat. It’s very cheap. It’s easy to render into tallow. And if you find you don’t like it then birds and raccoons go nuts over this stuff.
This Pemmican has a shelf life of over 25 years when stored in an air tight container in a cool dark place. The nutritional value for 16oz of this pemmican is 3528 calories, 256g protein, 270g fat. If you add fruit or nuts the shelf life gets drastically reduced. Here is a printable recipe: twoguysandacooler.com/pemmican-the-ultimate-survival-food/
Could you tell me an example of an air tight container, low tech, not with a vaccuum sealer? Because I fear even tallow gets rancid before 20 jears are gone, even in a cool dark earthen cellar. I learnded abaut preservation of food for some jears, everey region has its own techniches because of teir ressources. Most did it to come over the winter or some hard time. So the shelf store was abaout one jear. Not more. Exept the asian fermentation. Whatever, your video is a great inspiration. Thanks from Germany.
@@2guysandacooler Macros are slightly off, but close enough. 270g fat x 9 cal per g = 2430, 256g protein x 4 cal per g = 1024. 1024 + 2430 = 3454 calories. I'm sure some of the actual caloric content escaped during the process too.
You know, I truly wish I had this recipe when I was backpacking. Weight to protein levels puts me ahead of the game straight off. Tin cup & a bit of water make for a nice pick me up. Great job guys!
Adding salt to the recipe would theoretically increase the shelf life even further, as well as adding flavor. Could also probably get away with any number of powdered, shelf-stable spices.
Salt is like sugar. It's only a preservative when there's ALOT of it in the recipe. Seasoning it with salt isn't the same as curing it with salt. In fact, the fat in this recipe is used in the same way. If you don't add enough, the food spoils.
as for longevity, a local farmer NE of Batoche found some pemmican in his field near some trees and a spring, just north of the river. This stuff was buried in the ground about 1.5ft and was found during some land breaking. It was wrapped in a stomach and all sealed with fat This stuff was probably well over 100 years old, and as fresh and edible as the day it was made!
I have been making and enjoying pemmican for almost 30 years and this video is the closest to the truly traditional way of making it, that I have seen in a very long list of videos. The only difference is the inclusion of dried berries that a lot of the northern tribes & Inuit used. dried Blueberries are esp good IMO. It adds a lot of nutrition and much need "Balance" to this travel/survival food. The extremely dense high fat, high protein content makes it unsuitable as a full time meal replacement, and it is really easy to get tired of it quickly. (By quickly I mean single meal source for a 150 mile trek.) That being said, it is an excellent way to have high energy, high nutrition food on hand for any issues or just enjoyment. The "primitive" long term storage, was done by completely sealing portions in another layer of tallow and then that was sealed into a container (My experience has been thin hide pouches) which are then also sealed & placed in containers or jars, and buried, or placed in a cave away from the environment and critters. Fun fact: Archeologists uncovered stashes of pemmican dated to 150 years in the past that were still edible. So if stored away from air & moisture this does make a near perfect survival food. That soup recipe is going right into my pack as it is an easy on-trail meal to make, and would go a long way to adding much needed variety. Thanks for the video!
@@Drew.DrivesYT I don't think so. The fat is there for a couple of reasons. 1 is the calories & nutrition it provides as fat is the single greatest source of high calorie survival food. 2 the preservative qualities from RENDERED fat is because it melts in to the meat & seals out moisture & air. Non-rendered fats WILL go rancid so people need to make sure to keep that in mind.
@@Drew.DrivesYT No problem, glad to help anyone relearn the traditional ways. The down side to honey is that it's water soluble & melty rations are No Bueno ;)
I just clicked this video because of Rimworld and lo and behold! I'm so far from being the only one. And even the music that is used in the video is giving the atmosphere of Rimworld, I'm loving it!
Powdering the meat is not necessary nor desirable. Not only does it increase processing time, but it significantly increases oxidation of the nutrients of the meat. Some version of a sausage grind is more than adequate. The rendered fat (all moisture removed) is what preserves the desiccated meat and adds fat soluble nutrients. Bacon drippings are a great addition. Do not filter the fat after you have rendered it. Native American pemmican is not bland, blandness is due to the modernization of the process. Also, putting blocks around the meat defeats the purpose of drying the meat quickly. Warm (not hot -- destroys nutrients), dry, airflow is the key.
@@mad__dogger Don't have a video. It is on my todo list for this fall. It boils down to drying, desiccating the meat with little heat but good airflow. Some smoldering coals well underneath adds flavor and airflow. Gently rendering the fat separates the water from the fat, especially after cooling into pure fat and meat broth. Combine the 2, allowing the ground desiccated meat to become completely saturated with the rendered fat to soften it and protect it from oxygen and moisture. Keep it simple. Remove all moisture. Do not cook the meat. Combine approximately 50/50 until your preferred consistency, and allow to cool. Best done in the fall when animals have fattened up for the winter and frost has removed most of the annoying flies.
LOL. @Mad Dogger. I did the exact same thing. When to his channel only to find that there was no content.😂😂🤣🤣. I love keyboard warriors!! Hey Mad Dogger, want to make a bet? I got $50 bucks that says this guy doesn't post a video on how to make Pemmican this fall😅
I have made some Pemmican but I used 80% meat, 10 % fruit and 10% nuts. I picked the most nutritious fruit and nut. It made an awesome flavor. This is my breakfast: 70 Servings Calories per serving 144 Mix all 3 ingredients Calories 2 c Dates 1,004 2 c Walnuts 1,042 1 c Flax seed 774 Mix these ingredients with 1 c Honey 1,030 2 c Coconut Oil 3,758 3 c Raw Oatmeal 1,017 4 c Pemmican 1,464 The Pemmican is a very rough Cal. estimate Total 10,089 Pemmican 80% Dried Jerky 10% Dried Fruit 10% Nuts I make them in a 1 inch tube 7 inches long...... 1 inch per day for breakfast at 6 AM and dinner at 6 PM. That small piece gives me everything I need for 12 hrs. That is 70 days of breakfasts
Thanks for this great video. Can’t remember what the Native Americans called it…Rubabu (?) and some other word(?). This is why I like the idea of making Pemmican because, even though you can eat it the way it is (bland🤨😬), it’s better when made into a stew or soup.😃👍🇺🇸
I was kind of wondering why a cooking video was showing up in my recommended, considering I almost exclusively watch gaming content. Reading the comments, I think I've figured it out. Good video by the way. Might actually try this out some time.
I'm a writer of a survival story, and I really appreciate your video - I needed to get an idea what my characters could be eating on the journey, and what they have the ability to make while traveling the lands. I'm really happy to have this knowledge, this is reaaaaally useful to me; thank you so much!
"how to cook with pemmican" Rimworld bois: "wooo baby this is what i've been waiting for!" "using pemmican on your food will act almost like a foodcube" Kenshi bois: "you had my curiosity but now you have my attention"
4:43 *Flashback* Rational Preps: “If you’re ever going to try to make pemmican using your ar 15 stock, score yourself another wannabe point.” Me: “HOW DID YOU GET IN MY HOUSE!?”
@@MaloneMantooth well pemmican has to be stored correctly even still. Molds man a thick salt and fat coating on the pemmican makes for a great packing food if your into that stuff. Anyways just cut off the coating and you got good pemmican and use the coating for soup if it’s not gone gross
Saw this pop up in my recommendations, came for the RimWorld memes in the comments. Was not disappointed. Also find it useful to know how to make pemmican; might need that skill soon.
Next level move would be to use the meat from making portable soup to make the pemmican I think. If it can't be dried or it's the wrong cut then it would still be a good way to preserve more parts of the animal.
I just did pemmican...5 pounds of meat, soaked in a 3% brine solution (2 tbls sea salt to 1 qt water), dried down to about 1.5 pounds, then ground, added about 2 ounces of powdered blueberries, then the tallow. It turned out great. Got 8 sealed (Food Saver) packs, 2 bars each, about 5 ounces each package.
Honestly? If I had to eat just Pemmican for 25 years, I think I'd just let myself die. I am always in awe of the knowledge and creativity these types of videos show, so was glad to watch it.
If you make hardtack when you make your pemmican you can add hardtack to and it works as thickener in soups stews with the pemmican Hard tack and pemmican go great together as emergency shelf stable food
Lay the breezeblocks down if you use that method, how it is shown blocks the air and I think you will see faster and better results whilst still retaining the insect barrier.
if the bricks are flat they dont have air flow through the holes and are worse for blocking the air... (edit: not worse i meant better at blocking the air)
@@lemmingmclemmington1156 if you lay the breezeblocks down properly they will have airflow through like a windtunnel. Two at the rear, holes oriented towards you, then one each side with solid faces to the 'inside' of the box you are making. You can then put another two in front like before. Makes a little throughfare for the flow to travel through, don't forget your mesh though :-) 👍
I have two friends - who are carnivores like I am, eating only meat and fat and no plants - who ate nothing but pemmican they made for an entire year and they were just fine and dandy in terms of health. One of them is a competitive weight-lifter. This is a great recipe. Only one comment about it , don't use pork or pork fat, as it will go rancid fairly quickly.
Very good job with this video! Also, that soup at the end looked very delicious. You could probably make a business selling the pemmican (the "modern" type would probably sell better but I think you could sell this too). It's currently 11:45 PM so if that isn't a great idea, that's probably why.
Here in Ontario Canada, from what I gather pemmican was tallow, meat and blueberries, wild strawberries, blackberries, raspberries depending on the season. Salt would certainly be a welcome addition. The pemmican was stored in birchbark containers sewn together with spruce roots and sealed with spruce pitch mixed with bear fat. I always thought it was more of a tripping type of food then a staple dish. I could be wrong though. It is really good for it's nutrient density for sure!
hi everyone ,if anyone else wants to learn about pemmican vs packaged survival meal try Proutklarton Helping Firestarter Plan (do a search on google )? It is an awesome one of a kind guide for learning how to get by in a disaster and create your own survival food without the normal expense. Ive heard some unbelievable things about it and my m8 got great success with it.
It was the summer before I started high school that I worked at REI in Seattle. They sold “Pemmican “ in a can the size of a can of Vienna sausages. It was really really good and I had one every day for lunch and that would carry me until dinner, 6 hours later. I would love to have the recipe for that pemmican. It had berries meat and nuts ( I think). It was a perfect meal all by itself.
Used to live outside of Seattle and that REI was the go-to for all our boy scout gear (Woo! Troop 676!) Wonder if we ran into each other, were you there around the 2000s?
Looks interesting, but hard to realize at least here in Germany ^^ We dont have Hot Days like in some American Parts, its often very Humid, and making a Camp Fire is often rather hard to impossible ( my father for example could only make a Fire in a Barrel) ^^ But if it lasts so long, it could be worth to consider, since almost every House here in Germany has a Basement, and even in Hot Summer Days it rather Cool in most Basements so it can be stored without Problems ^^
Hi sir! I have a question regarding the process! So essentially, during the drying process, you're dryng it out to get rid of the moisture. After pounding the meat paper thin, would one be able to put a light coating of salt on each piece, then set out to dry in the sun? I thought that the salt may help draw out moisture (kind of like the curing process) and also provide a little flavor to the final product once mixed with tallow. Would this be ok to do or would that have a negative effect on this recipe?
I think that's a great idea. Adding the salt to the beef before drying would help dry and cure it as well as give it a little flavor. Because you add it before the drying process I don't believe it would have any negative effect on the shelf life
@@2guysandacooler My last question! So is this room temperature shelf stable? I know if I put it in the freezer it will definitely last longer but how long would it last in a controlled room temperature?
@@Exoticathemuse keep it dark and oxygen free, it should do fine for a long time even in room temperature. Remember, it was used as travel food, weeks and weeks in a backpack...
When you say air tight storage? Would putting these inside a Mylar bag with an oxygen packet and sealed shut inside a 5 gal bucket be good enough for +25 yr storage ??
I'm making pemmican for the first time as I'm writing this comment. I got suet at a local slaughter house, rendered 6 pounds and got 6 cups liquid. I formed it in 9X9 roasting pans. I got the eye round at a local deli where I had the guy slice it as thin as lunch meat figuring it will dry evenly and faster being so thin. We'll see how that goes. I'm debating a couple of things in my head though. Should I add dry fruit that I've heard adds great flavor if it shortens shelf life? Should I add salt and does that effect shelf life although I'd think it wouldn't? Maybe I'll try 2 or 3 small batch recipes to experiment for flavor.
I’d love to hear how it all went, i’d assume if you’re making it for survival it’s better not to add much else but if you’re making it to eat then i’d go right ahead
@@tiecoonracoon3630 I came from a big family growing up, sometimes food was scarce. The best thing I've ever eaten in my life was a can of baked beans. That's probably why pemmican got my attention. The smaller batches worked out well. 1. with blueberry 2. with cranberry, banana and apricot 3. banana, mango and a touch of crystalized ginger 4. plain and another plain with salt Those with fruit I figure I'll use in stew or soup sooner rather than later. I tasted all of them and liked the plain best, it had a nice beefy flavor and that's enough for me. My wife and son tried them... they lack my enthusiasm.
I'm glad I'm learning about this because I've actually had to throw meat away that over dried in my dehydrator, when I was making beef jerky, it was sad because I prepared that meat for days and thought I ruined it and pitched it because it was too hard. I see now, all the obvious things I could have done, but this would have been #1 cool, I haven't made any since and this has been probably 16 years ago
great job , i think if ya turned your blocks side ways the holes would alow more air and vent , :) , not bein critical just an observation .or just thought of this , what about exchanging talo for ghee ? the dish looks and sounds great man !
Ok, this is how pemmican should be made. I'm not against using the vitamin blender; that just makes sense. This is the twentieth century. However in your first video about pemmican my biggest objection was the large amount of fruit powder used. Typically the it is said the Indians may have used small amounts of dried berry's. But the version you made today was perfectly traditional. Thanks for video.
I would add some salt, some dries berries, and a bit of honey sugar or maple sugar. In a survival situation I think it would help with the nutrients a body needs. Maybe also make it with just some salt if ever cooking with it. Just my choice. Great video.
Always smoke dry my meat and like to put huckleberries and/or thimbleberries in mine. Sometimes I substitute bear fat for the beef suet if needed. Don't know how long it can remain safe to eat, but it still tastes fine and is edible after years. - PS, also always add salt to what I make. The berries help give flavor and seem to cut thru some of the tallow mouth.
Perfect "carnivore" diet food... Think i'd add a good sea salt before vacuum sealing as a "prepper" food. Although maybe adds a lot of flavour but wonder what all the rest of the stuff removes in terms of plant "anti-nutrients"? Gotta try making some of this once I've bought a vacuum sealer! I'd also be curious as to whether liver could be used??
You don't need a vacuum sealer. Just shape the pemmican to fit into a wide mouth canning jar. Put it in the canning jar and screw the lid on. Sure, there will be a little bit of air in there, but you will have an air-tight seal that won't let fresh oxygen in to speed the decay. Use the smaller jars so you naturally have "serving sizes" built into the jar. As long as you keep them in cool and dark place, you will get the long life out of them.
@@littlepotato2741 you could even take it a step further and just pour a little more tallow on top before closing the jar to act as a barrier. I remember a friend of my grandmothers that used to put wax on top of her canned strawberry preserves she made. Same concept really.
I thought this was a Canadian video until I saw the tropical trees lol Wish I'd found this video at the start of the summer when we were clocking 40 degrees celsius fairly regularly.
It depends on who you ask. Pemmican with often made with or without the addition of fruit. We made a different pemmican video where we added fruit and salt to the recipe and I personally found that version tastier!! ruclips.net/video/MElMJsIP1Y0/видео.html
Yes it should have berries, otherwise it's just dried meat. The natives do that too, they just don't process it into pemmican. They just store it as dried meat chips. At least up here in Canada. They use the meat chips for rehydrating in meals or just to eat plain, dipped in lard/butter like chips and dip.
Interesting video -- thanks for this ... I do like the idea of adding some additional ingredients to the pemmican recipe -- such as some form of salt (which might even help with it's shelf life?). Ideally I'm thinking rubbing some pink salt and/or soy sauce into the meat, before drying/smoking. Maybe you could add some smoked paprika, garlic powder, tomato powder or even mushroom powder? (I get that eliminating moisture before adding the fat is key).
Hey Eric is there other things you can add to pemmican I believe a while back I saw a recipe using like blueberries but could you add like salt and stuff to it
@@Sanguinius0420 it's possible that salt would reduce the shelf life because it's hygroscopic. Old ship's biscuit recipes are clear that you should not add salt because it attracts moisture and causes the biscuits to spoil.
pemmican sounds like a great replacement for whey powder protein or raw eggs, just have a quarter pound peice of pemmican before your workout and youll look better than arnold in no time
It would drastically reduce the shelf life. If you were only after a quick, lazy way to make soup, I guess that would work, but the shelf life would only be as long as the vegetables last. Perhaps 1 - 6 months if I were to guess.
Traditional premmican would or could also have nuts, seeds or dried berries / fruit in it aswell, basically anything you could easily get your hands on forging outside that would keep for just as long.
@@cevisuals iirc anything like that does reduce the shelf life, but in the case of things like nuts it's normally not appreciable, especially if you expect to eat it within a year or two of making it.
I was under the impression that recipe also included dried fruits, nuts, mushrooms, herbs and salt to complete dietary necessity: berries and sage and pine nuts or whatever wild harvest gets dried and pounded into smithereens like the meat and mixed with rendered fat, press under weight to make it dense and impervious, then dusted with ash for storage.
European influence is what led to berries being added (because they already liked fruit puddings/deserts) but there is absolutely no nutritional necessity for sugar/berries in the human diet. Pemmican is a lot healthier with just these two ingredients and some salt.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Im glad because I feel Randy is bringing me a toxic fallout soon so this will come in very handy. Thanks!
I hope you have a table to eat
It might be a guy with a knife as well
lol
Don't forget the volcanic winter
Rimworld recommendations got you too, huh.
I wouldn't have clicked this if not for Rimworld, this has been informative and the soup looks really good!
same here, i got my pemmican production up for caravans, and now youtube is recomending me this
I knew it. Thats why it was recommended to me
omg same
Fucking Rimworld. lmao Me too I was actually thinking, "Where the fuck have I heard Pemmican before??"
Same
I love how even the backround music is rimworldish
My screen was in standby mode and I came back to my pc, so I heard the music before the screen came back on and I had forgotten what I was watching. Thought I misclicked on a rimworld video lol.
Reminds me more of farcry 5
imagine how confused the author is with all the Rimworld references
I had no clue what rimworld was before this video but it was pretty easy to figure out, looks like a fun game :D
@@3D1ofakind it is!
It has a good base game, both DLCs are worth their 16€. And the game has great mods taking it to a whole new level.
I'm pretty sure the outro music is from rimworld, I think he knows exactly what he's doing.
@@3D1ofakind if you like getting malaria because you ate Kimmel without gloves, then yes
@@ltcuddles685 it does sound like it
Next: How to harvest organs using only herbal medicines and a poor quality bed.
Ah yes, good to see a partner for warcrimes
Don't forget feeding your prisoners their tribesmen
@@leviboom0932 or making some classy human leather ladies hats.
Can't wait to play RimWorld. Just recently started learning about the community and I absolutely love it.
@@leviboom0932 Yes, yeees, but why do they always eat the head first?
Finally, my colonists will be able to survive the journey to that medieval tech level village a dozen tiles away to do some trading. Now where did Muffalo 1 go? He'd make a great pack animal to send with them.
I know right?! Time to put my Thrumbo's to good use. Damn things have been eating my colony dry ever since I went and made them my house pets and they have a good amount of meat on their bones! Decembary is coming and it's been a while since I've had a good toxic fallout and an EMI mech cluster nearby....so you know they're both coming....Pheobe is lulling me into a false sense of confidence, I just know it...Then BAM! She will hit me all at once.
In all seriousness binging on that game the last few weeks keeps reminding me I need to actually make some IRL just in case.
@@unmuzzledamerican3067 whats that game tho?
@@Yuxs rimworld
@@unmuzzledamerican3067 Ahh, pfft, I scoff at Phoebe, Cass is the wife material long term. But love? I only love Randy! He. Is. Insane.
Pemmican sustained both men and sled dogs (when sled dog wasn't on the menu) for the first humans who reached the South Pole (Amundsen, Scott, Byrd, etc)
SUStained 😳😳😳😳😳
@@thisisahumanlol8255 bro 5 months later and you respond with sus
Hudson Bay Company ran on Pemmican. They made it from Bison and Saskatoon berries on an industrial scale in Manitoba. It was wrapped in Bison hide, 50 pound bundles. Someone found one of these bundles 150 years after it was lost. Amazingly it was still edible.
Truly amazing stuff.
Very amazing
I just want to know... who tested that?! 🤔 😶
@@nonyabidness5708 Brave Soul whoever it was.
@@johnl2445 No joke! Lol... perhaps they had some activated charcoal standing by.
@Nonya Bidness probably Steve1989MRE, dude will eat anything from any time. He ate civil war hard tack from the 1860s, 150 year old pemmican is right up his alley.
With a lot of these tutorial channels, they usually just do it the easy way with all the fancy tools and such, I appreciate you doing both the modern as well as doing it the actual way
Well. I watched the that kind of version in this channel, before watching this video.
I am two years late but I really appreciate how you show the pemmican being used as "stew base" with available vegetables and herbs. So often wesee it portrayed simply as a survival food, gnawed on by gaunt faced men in buckskins or furs. We know it was used like this but I have always thought that the more common use would be in conjunction with whatever vegetables and herbscould be found on the trail.
I'm trying to make Pemmican but a herd hasn't passed by my tundra colony for a while.
What, have you not been raided in a while?
@@natalie6811 Our ideology thinks cannibalism is abhorrent
@@Elburion So? If it's the question of being sad or being dead.... just wall in the doors so they don't wander where they shouldn't
Time to use the colony cat instead
@@whtwolfgames7983 no, not Mr. Mittins...
I use a smoker made from a metal trash can. It works great. Gives it a nice flavor, too. I marinate the meat first (soy, Worcestershire, and maple syrup) so I don’t need to add salt or seasoning later. I don’t cut the meat nearly as thin as shown here, but a smoker dries the meat pretty fast. Maybe 8 hours. I use a blender to grind the meat to a powder. A mortar and pestle is a little too old school for me. I add ground almonds and cranberries. Beef tallow works better than lard. Ask a butcher for beef fat. It’s very cheap. It’s easy to render into tallow.
And if you find you don’t like it then birds and raccoons go nuts over this stuff.
This Pemmican has a shelf life of over 25 years when stored in an air tight container in a cool dark place. The nutritional value for 16oz of this pemmican is 3528 calories, 256g protein, 270g fat.
If you add fruit or nuts the shelf life gets drastically reduced. Here is a printable recipe: twoguysandacooler.com/pemmican-the-ultimate-survival-food/
How long do you think it would last, in the event it was left out?
@@devinm.6149 20+ years
Could you tell me an example of an air tight container, low tech, not with a vaccuum sealer? Because I fear even tallow gets rancid before 20 jears are gone, even in a cool dark earthen cellar. I learnded abaut preservation of food for some jears, everey region has its own techniches because of teir ressources. Most did it to come over the winter or some hard time. So the shelf store was abaout one jear. Not more. Exept the asian fermentation. Whatever, your video is a great inspiration. Thanks from Germany.
Dried, crushed juniper berries and a bit of salt makes a great addition to game pemican.
@@2guysandacooler Macros are slightly off, but close enough. 270g fat x 9 cal per g = 2430, 256g protein x 4 cal per g = 1024. 1024 + 2430 = 3454 calories. I'm sure some of the actual caloric content escaped during the process too.
I appreciate that you not only did this but did it with no technology. Thank you.
You know, I truly wish I had this recipe when I was backpacking. Weight to protein levels puts me ahead of the game straight off. Tin cup & a bit of water make for a nice pick me up. Great job guys!
Also have a high fat level which you'll need working yourself like that
And if you add in wild forage foods a full meal
Adding salt to the recipe would theoretically increase the shelf life even further, as well as adding flavor. Could also probably get away with any number of powdered, shelf-stable spices.
makes sense to keep it pretty neutral since hes mostly cooking with it. If I was going to eat it straight id probably season the shit out of it.
i thought adding salt is important. ( not to much ofcourse ) but ive read having not enough salt intake causes you to hallucinate after a while.
Another youtuber said that salt would add moisture to the pemmikan and it will go bad then.
Take your salt in a bag and keep it separate.
Salt is like sugar. It's only a preservative when there's ALOT of it in the recipe. Seasoning it with salt isn't the same as curing it with salt.
In fact, the fat in this recipe is used in the same way. If you don't add enough, the food spoils.
@@ShacolateClown bring salt separate unless you want salt soup
as for longevity, a local farmer NE of Batoche found some pemmican in his field near some trees and a spring, just north of the river.
This stuff was buried in the ground about 1.5ft and was found during some land breaking.
It was wrapped in a stomach and all sealed with fat
This stuff was probably well over 100 years old, and as fresh and edible as the day it was made!
I have been making and enjoying pemmican for almost 30 years and this video is the closest to the truly traditional way of making it, that I have seen in a very long list of videos.
The only difference is the inclusion of dried berries that a lot of the northern tribes & Inuit used. dried Blueberries are esp good IMO. It adds a lot of nutrition and much need "Balance" to this travel/survival food. The extremely dense high fat, high protein content makes it unsuitable as a full time meal replacement, and it is really easy to get tired of it quickly. (By quickly I mean single meal source for a 150 mile trek.)
That being said, it is an excellent way to have high energy, high nutrition food on hand for any issues or just enjoyment. The "primitive" long term storage, was done by completely sealing portions in another layer of tallow and then that was sealed into a container (My experience has been thin hide pouches) which are then also sealed & placed in containers or jars, and buried, or placed in a cave away from the environment and critters.
Fun fact: Archeologists uncovered stashes of pemmican dated to 150 years in the past that were still edible. So if stored away from air & moisture this does make a near perfect survival food.
That soup recipe is going right into my pack as it is an easy on-trail meal to make, and would go a long way to adding much needed variety.
Thanks for the video!
Add in a book on wild foraging edibles and boom you can find great addons as you walk
Would honey act as a good preservative replacer for tallow or animal fat?
@@Drew.DrivesYT I don't think so. The fat is there for a couple of reasons. 1 is the calories & nutrition it provides as fat is the single greatest source of high calorie survival food. 2 the preservative qualities from RENDERED fat is because it melts in to the meat & seals out moisture & air. Non-rendered fats WILL go rancid so people need to make sure to keep that in mind.
@@christopherfisher128 thanks for the info! I'm looking at starting my own batch of pemmican so that's good to know
@@Drew.DrivesYT No problem, glad to help anyone relearn the traditional ways. The down side to honey is that it's water soluble & melty rations are No Bueno ;)
I just clicked this video because of Rimworld and lo and behold! I'm so far from being the only one. And even the music that is used in the video is giving the atmosphere of Rimworld, I'm loving it!
I started making pemmican IRL because of Rimworld and now I'm learning how to do it better than before!
Powdering the meat is not necessary nor desirable. Not only does it increase processing time, but it significantly increases oxidation of the nutrients of the meat. Some version of a sausage grind is more than adequate. The rendered fat (all moisture removed) is what preserves the desiccated meat and adds fat soluble nutrients. Bacon drippings are a great addition. Do not filter the fat after you have rendered it. Native American pemmican is not bland, blandness is due to the modernization of the process.
Also, putting blocks around the meat defeats the purpose of drying the meat quickly. Warm (not hot -- destroys nutrients), dry, airflow is the key.
I went to your channel to see how you make it and I didn't see anything. Is it privated?
@@mad__dogger Don't have a video. It is on my todo list for this fall.
It boils down to drying, desiccating the meat with little heat but good airflow. Some smoldering coals well underneath adds flavor and airflow.
Gently rendering the fat separates the water from the fat, especially after cooling into pure fat and meat broth.
Combine the 2, allowing the ground desiccated meat to become completely saturated with the rendered fat to soften it and protect it from oxygen and moisture.
Keep it simple. Remove all moisture. Do not cook the meat. Combine approximately 50/50 until your preferred consistency, and allow to cool.
Best done in the fall when animals have fattened up for the winter and frost has removed most of the annoying flies.
LOL. @Mad Dogger. I did the exact same thing. When to his channel only to find that there was no content.😂😂🤣🤣. I love keyboard warriors!! Hey Mad Dogger, want to make a bet? I got $50 bucks that says this guy doesn't post a video on how to make Pemmican this fall😅
@@2guysandacooler seems like a one sided bet 🤣 I'll save my money
Salt is also a preservative for meats, so I think adding the salt is another low tech way to make it more palatable and also longer lasting
Usually pemmican in the western provinces of Canada has salt and dried berries in it
One thing to add a traditional preservation to it is to dip it in the fat to act as a coating.
I have made some Pemmican but I used 80% meat, 10 % fruit and 10% nuts. I picked the most nutritious fruit and nut. It made an awesome flavor. This is my breakfast:
70 Servings Calories per serving 144
Mix all 3 ingredients Calories
2 c Dates 1,004
2 c Walnuts 1,042
1 c Flax seed 774
Mix these ingredients with
1 c Honey 1,030
2 c Coconut Oil 3,758
3 c Raw Oatmeal 1,017
4 c Pemmican 1,464
The Pemmican is a very rough Cal. estimate
Total 10,089
Pemmican
80% Dried Jerky
10% Dried Fruit
10% Nuts
I make them in a 1 inch tube 7 inches long...... 1 inch per day for breakfast at 6 AM and dinner at 6 PM. That small piece gives me everything I need for 12 hrs. That is 70 days of breakfasts
This sounds delicious! How long does it keep?
No fat?
I'm assuming that the coconut oil is the fat in this recipe.@@stayfree6115
Thanks for this great video. Can’t remember what the Native Americans called it…Rubabu (?) and some other word(?). This is why I like the idea of making Pemmican because, even though you can eat it the way it is (bland🤨😬), it’s better when made into a stew or soup.😃👍🇺🇸
I hadn't thought of pemmican as a bouillon cube like thing. I imagine you could fry it up with some flour to make a roux. Could be pretty handy.
throw in a potato... baby you gotta stew goin'
Make a type of cream chipped beef or sausage gravy ("SOS") out of it...would probably be really good.
The gravy is a great idea. Pemmican and dried fruit biscuits and you've got biscuits and gravy ... and enough energy to build a log cabin.
The voyagers, in the fur trade, dined on "Roux Ba Boo", flour, water & buffalo pemmican. Ummm!
@@GrahamTodd-ca yup
Wow you're making pemmican? What seed do you use for this rimworld
Ideology is out now!!
It's better than that "food" called nutrient paste at least
Can we use human meat with this? Asking for a friend.
@@VitaminMaxer187 as long as you can get it dry as a bone, you can use any meat
LOL you guys are my tribe xD
I was kind of wondering why a cooking video was showing up in my recommended, considering I almost exclusively watch gaming content. Reading the comments, I think I've figured it out.
Good video by the way. Might actually try this out some time.
I'm a writer of a survival story, and I really appreciate your video - I needed to get an idea what my characters could be eating on the journey, and what they have the ability to make while traveling the lands. I'm really happy to have this knowledge, this is reaaaaally useful to me; thank you so much!
"how to cook with pemmican"
Rimworld bois: "wooo baby this is what i've been waiting for!"
"using pemmican on your food will act almost like a foodcube"
Kenshi bois: "you had my curiosity but now you have my attention"
Erection*
4:43 *Flashback*
Rational Preps: “If you’re ever going to try to make pemmican using your ar 15 stock, score yourself another wannabe point.”
Me: “HOW DID YOU GET IN MY HOUSE!?”
That nutrition breakdown almost made me pemmican myself.
Ty for this video.
Idk who you are, but you’re a wonderful person!
This is a food that is mentioned in The Lost Ways survival book. Highly recommend to all survivalists.
it's using the "modern way" video this guy produced in the ads I was seeing today lol
Salt is a natural preservative. Definitely use it for added storage time.
25 years isn't long enough? Lol
@@MaloneMantooth well pemmican has to be stored correctly even still. Molds man a thick salt and fat coating on the pemmican makes for a great packing food if your into that stuff. Anyways just cut off the coating and you got good pemmican and use the coating for soup if it’s not gone gross
I've just watched 5 videos on how to make pemmecan. Congratulations mate! You have excellent communication and presentation skills xx
In a survival situation you can even add hardtack if you've prepped that as well and do not have or want to waste the other items at that moment.
I add dried fruit, lots of spices, and salt. Tastes great
Saw this pop up in my recommendations, came for the RimWorld memes in the comments. Was not disappointed. Also find it useful to know how to make pemmican; might need that skill soon.
Glad I clicked. I've watched a bunch of videos and this was the first one that mentioned pounding the meat. Makes perfect sense. Thanks for the tip.
Gotta love the use of rimworld music
That's not Rimworld's music though.
You were referenced by another channel. I like it so far so I subscribed. I'll be checking out your other videos over the next few days
Very cool. What channel gave us a shout out?
Love the video. You guys should do some low tech collabs with James Townsend.
Next level move would be to use the meat from making portable soup to make the pemmican I think. If it can't be dried or it's the wrong cut then it would still be a good way to preserve more parts of the animal.
I just did pemmican...5 pounds of meat, soaked in a 3% brine solution (2 tbls sea salt to 1 qt water), dried down to about 1.5 pounds, then ground, added about 2 ounces of powdered blueberries, then the tallow. It turned out great. Got 8 sealed (Food Saver) packs, 2 bars each, about 5 ounces each package.
Thank you!
Honestly? If I had to eat just Pemmican for 25 years, I think I'd just let myself die. I am always in awe of the knowledge and creativity these types of videos show, so was glad to watch it.
you say that now. untill your instincts kick in
If you make hardtack when you make your pemmican you can add hardtack to and it works as thickener in soups stews with the pemmican
Hard tack and pemmican go great together as emergency shelf stable food
Lay the breezeblocks down if you use that method, how it is shown blocks the air and I think you will see faster and better results whilst still retaining the insect barrier.
if the bricks are flat they dont have air flow through the holes and are worse for blocking the air... (edit: not worse i meant better at blocking the air)
@@lemmingmclemmington1156 if you lay the breezeblocks down properly they will have airflow through like a windtunnel.
Two at the rear, holes oriented towards you, then one each side with solid faces to the 'inside' of the box you are making.
You can then put another two in front like before.
Makes a little throughfare for the flow to travel through, don't forget your mesh though :-) 👍
I have two friends - who are carnivores like I am, eating only meat and fat and no plants - who ate nothing but pemmican they made for an entire year and they were just fine and dandy in terms of health. One of them is a competitive weight-lifter.
This is a great recipe. Only one comment about it , don't use pork or pork fat, as it will go rancid fairly quickly.
Very good job with this video! Also, that soup at the end looked very delicious. You could probably make a business selling the pemmican (the "modern" type would probably sell better but I think you could sell this too). It's currently 11:45 PM so if that isn't a great idea, that's probably why.
"heck we're not even gonna use electricity".....video ends
Right??? 🤣😂😅😆
Most underrated comment ever.
🤣🤣🤣
Here in Ontario Canada, from what I gather pemmican was tallow, meat and blueberries, wild strawberries, blackberries, raspberries depending on the season. Salt would certainly be a welcome addition. The pemmican was stored in birchbark containers sewn together with spruce roots and sealed with spruce pitch mixed with bear fat. I always thought it was more of a tripping type of food then a staple dish. I could be wrong though. It is really good for it's nutrient density for sure!
Outstanding, just outstanding. Thanks for doing it the "proper" way.
@Death To Normality this a joke right
@Death To Normality Up yours, d-bag
hi everyone ,if anyone else wants to learn about pemmican vs packaged survival meal try Proutklarton Helping Firestarter Plan (do a search on google )?
It is an awesome one of a kind guide for learning how to get by in a disaster and create your own survival food without the normal expense. Ive heard some unbelievable things about it and my m8 got great success with it.
@@LyubomirLalovMulti I googled Proutklarton and it looks like a poorly designed marketing scam
@@benc8747 he is right though, there is a proper way and a historical way.
It’s nice to know my device is listening to me while I mutter insanely to myself while playing rimworld.
Reject modernity
Always have made mine the same, with the exception of adding dried blueberries, which was how I was taught.
It was the summer before I started high school that I worked at REI in Seattle. They sold “Pemmican “ in a can the size of a can of Vienna sausages. It was really really good and I had one every day for lunch and that would carry me until dinner, 6 hours later. I would love to have the recipe for that pemmican. It had berries meat and nuts ( I think). It was a perfect meal all by itself.
Used to live outside of Seattle and that REI was the go-to for all our boy scout gear (Woo! Troop 676!) Wonder if we ran into each other, were you there around the 2000s?
@@Ferrinflame no. I’m way way older than that.
What you are making when you dry and then shred the beef is what in Mexico is called ;Machaca'.
Very traditional and very common.
Comments like this are my favorite part of recipe videos. Seeing how different cultures collide in recipes is always a fun read!
That soup looks really good, I'm now subscribed!
This channel is one of the channels that is just pure fun learning.
Looks interesting, but hard to realize at least here in Germany ^^
We dont have Hot Days like in some American Parts, its often very Humid, and making a Camp Fire is often rather hard to impossible ( my father for example could only make a Fire in a Barrel) ^^ But if it lasts so long, it could be worth to consider, since almost every House here in Germany has a Basement, and even in Hot Summer Days it rather Cool in most Basements so it can be stored without Problems ^^
Drying the meat in an oven is a great alternative for you 👍✌️
I'd like to add ground nuts and most recipes I've seen use dried fruit. I think apricot and/or cherry would be good.
Appreciate the video everyone has these elaborate expensive setup for making this but never wanted to go to their roots
outstanding .... always learn the trade before the tricks of the trade :) now this was a very informative vid. great job :)
Best old school video that I've seen.
Hi sir! I have a question regarding the process! So essentially, during the drying process, you're dryng it out to get rid of the moisture. After pounding the meat paper thin, would one be able to put a light coating of salt on each piece, then set out to dry in the sun? I thought that the salt may help draw out moisture (kind of like the curing process) and also provide a little flavor to the final product once mixed with tallow. Would this be ok to do or would that have a negative effect on this recipe?
I think that's a great idea. Adding the salt to the beef before drying would help dry and cure it as well as give it a little flavor. Because you add it before the drying process I don't believe it would have any negative effect on the shelf life
@@2guysandacooler My last question! So is this room temperature shelf stable? I know if I put it in the freezer it will definitely last longer but how long would it last in a controlled room temperature?
@@Exoticathemuse keep it dark and oxygen free, it should do fine for a long time even in room temperature. Remember, it was used as travel food, weeks and weeks in a backpack...
Chrystalline Myers if you salt your beef then you cannot eat the pemmican as a survival food until you boil the salt back out of it.
even that music at the end remenber me of rimwolrd
Starting at 7:08 in your video, what was that acoustic western song? Looking for good western acoustic music to play :)
Tumbleweed Town by River Run Dry :)
I enjoyed the heck out of this how to vid and shared it with my old lady who is the better cook between us two. IT LOOKS DELCIOUS
Add salt and honey the pen mix an taste better plus helps it stay good longer
I wonder about honey as well. Salt is a no brainer... How about honey tho?
Honey is naturally antimicrobial so I'd think it would be a great addition. Unless the moisture would cause an issue.
When you say air tight storage? Would putting these inside a Mylar bag with an oxygen packet and sealed shut inside a 5 gal bucket be good enough for +25 yr storage ??
yes
I'm making pemmican for the first time as I'm writing this comment. I got suet at a local slaughter house, rendered 6 pounds and got 6 cups liquid. I formed it in 9X9 roasting pans. I got the eye round at a local deli where I had the guy slice it as thin as lunch meat figuring it will dry evenly and faster being so thin. We'll see how that goes. I'm debating a couple of things in my head though. Should I add dry fruit that I've heard adds great flavor if it shortens shelf life? Should I add salt and does that effect shelf life although I'd think it wouldn't? Maybe I'll try 2 or 3 small batch recipes to experiment for flavor.
I’d love to hear how it all went, i’d assume if you’re making it for survival it’s better not to add much else but if you’re making it to eat then i’d go right ahead
@@tiecoonracoon3630
I came from a big family growing up, sometimes food was scarce. The best thing I've ever eaten in my life was a can of baked beans. That's probably why pemmican got my attention.
The smaller batches worked out well.
1. with blueberry
2. with cranberry, banana and apricot
3. banana, mango and a touch of
crystalized ginger
4. plain and another plain with salt
Those with fruit I figure I'll use in stew or soup sooner rather than later.
I tasted all of them and liked the plain best, it had a nice beefy flavor and that's enough for me.
My wife and son tried them... they lack my enthusiasm.
I'm glad I'm learning about this because I've actually had to throw meat away that over dried in my dehydrator, when I was making beef jerky, it was sad because I prepared that meat for days and thought I ruined it and pitched it because it was too hard. I see now, all the obvious things I could have done, but this would have been #1 cool, I haven't made any since and this has been probably 16 years ago
Thanks a bunch, dude. I just loved the Pemmican recipe.
Can you use 96% lean ground beef or 90% lean ground bison? Thinking it would be quicker and easier to spread out paper thin and to fully dry out.
great job , i think if ya turned your blocks side ways the holes would alow more air and vent , :) , not bein critical just an observation .or just thought of this , what about exchanging talo for ghee ?
the dish looks and sounds great man !
Ok, this is how pemmican should be made. I'm not against using the vitamin blender; that just makes sense. This is the twentieth century. However in your first video about pemmican my biggest objection was the large amount of fruit powder used. Typically the it is said the Indians may have used small amounts of dried berry's. But the version you made today was perfectly traditional. Thanks for video.
If you instead used chicken breasts does it still preserve as well?
I think it works great with beef or mutton
I would add some salt, some dries berries, and a bit of honey sugar or maple sugar. In a survival situation I think it would help with the nutrients a body needs. Maybe also make it with just some salt if ever cooking with it. Just my choice. Great video.
Well he wasn’t joking when he said low tech 😂😂
Always smoke dry my meat and like to put huckleberries and/or thimbleberries in mine. Sometimes I substitute bear fat for the beef suet if needed. Don't know how long it can remain safe to eat, but it still tastes fine and is edible after years. - PS, also always add salt to what I make. The berries help give flavor and seem to cut thru some of the tallow mouth.
Perfect "carnivore" diet food... Think i'd add a good sea salt before vacuum sealing as a "prepper" food. Although maybe adds a lot of flavour but wonder what all the rest of the stuff removes in terms of plant "anti-nutrients"? Gotta try making some of this once I've bought a vacuum sealer! I'd also be curious as to whether liver could be used??
Oh yeah
You don't need a vacuum sealer. Just shape the pemmican to fit into a wide mouth canning jar. Put it in the canning jar and screw the lid on. Sure, there will be a little bit of air in there, but you will have an air-tight seal that won't let fresh oxygen in to speed the decay.
Use the smaller jars so you naturally have "serving sizes" built into the jar. As long as you keep them in cool and dark place, you will get the long life out of them.
@@littlepotato2741 you could even take it a step further and just pour a little more tallow on top before closing the jar to act as a barrier. I remember a friend of my grandmothers that used to put wax on top of her canned strawberry preserves she made. Same concept really.
Lembas. Waybread in the common tongue. Elven trail food. Very sustaining and first nationish.
7:04 -3 Ate without a table
Minor break risk
Points at Geneva convention.... Thats a war crime.
Is it possible to know where to buy that wood mallet? I tried flattening meat with a metal mallet style tenderizer and cannot get the same results.
Here's a start: amzn.to/3ZgiaiR
I'll be honest, with that corrugated roof, I'm surprised bugs didn't get in; net or not.
Too hot
Love it! I usually make pemmican out of the tribals that attack me every now and again.
7:11 why such an intense stare? 😂👍
🤣🤣
I thought this was a Canadian video until I saw the tropical trees lol Wish I'd found this video at the start of the summer when we were clocking 40 degrees celsius fairly regularly.
aren't berries also supposed to be in it?
good job still.
It depends on who you ask. Pemmican with often made with or without the addition of fruit. We made a different pemmican video where we added fruit and salt to the recipe and I personally found that version tastier!! ruclips.net/video/MElMJsIP1Y0/видео.html
@@2guysandacooler all of my indigenous family and friends make it with choke cherries
Yes it should have berries, otherwise it's just dried meat. The natives do that too, they just don't process it into pemmican. They just store it as dried meat chips. At least up here in Canada. They use the meat chips for rehydrating in meals or just to eat plain, dipped in lard/butter like chips and dip.
@@ChrisBensler (Michael Scotts voice) THANK YOU
*slams table*
Interesting video -- thanks for this ... I do like the idea of adding some additional ingredients to the pemmican recipe -- such as some form of salt (which might even help with it's shelf life?). Ideally I'm thinking rubbing some pink salt and/or soy sauce into the meat, before drying/smoking. Maybe you could add some smoked paprika, garlic powder, tomato powder or even mushroom powder? (I get that eliminating moisture before adding the fat is key).
I understand to NEVER NEVER NEVER use any type of marinade to pemmican!
Hey Eric is there other things you can add to pemmican I believe a while back I saw a recipe using like blueberries but could you add like salt and stuff to it
Sure. The more you add though the lower the shelf life becomes. It just all depends on what you are looking for.
@@2guysandacooler thank you Eric
@@2guysandacooler i mean salt would only extend the shelf life. Traditional pemmican does have berries in it.
@@Sanguinius0420 it's possible that salt would reduce the shelf life because it's hygroscopic. Old ship's biscuit recipes are clear that you should not add salt because it attracts moisture and causes the biscuits to spoil.
Thank you! I shared your video! Appreciate you taking the time to share your knowledge
"So, your going to want to pound your meat." LOL
That’s what she said
To beat your meat?
Lmao! I was literally looking for someone to comment this!
My mouth is watering from just watching.
7:18 awkwardly stares at camera while flaps meat flappers
I just love the taste of pemican! It is so satisfying.
pemmican sounds like a great replacement for whey powder protein or raw eggs, just have a quarter pound peice of pemmican before your workout and youll look better than arnold in no time
hell why not just mix in some whey?
There's too much fat in it. Whey is a thing because it's lean and inexpensive.
is it possible for chicken making pemican? i like your video.
sure. That would be interesting
Just a thought, what if you dehydrate the onions, tomatoes, garlic, and a bit of salt. Mix it with the meet and fat! That way you only need water! 🤔
It would drastically reduce the shelf life. If you were only after a quick, lazy way to make soup, I guess that would work, but the shelf life would only be as long as the vegetables last. Perhaps 1 - 6 months if I were to guess.
There is a method shown by Townsends to make a more portable semi-instant soup.
That soup looks fantastic...
Reminds me of Charlie's protein balls from "It's Always Sunny In Philadelphia"
It would go well with some Fight Milk or a refreshing Wolf Cola.
Traditional premmican would or could also have nuts, seeds or dried berries / fruit in it aswell, basically anything you could easily get your hands on forging outside that would keep for just as long.
my concern with adding nuts is the oils in the nuts going rancid if stored for extended periods - I could be wrong though
@@cevisuals iirc anything like that does reduce the shelf life, but in the case of things like nuts it's normally not appreciable, especially if you expect to eat it within a year or two of making it.
I was under the impression that recipe also included dried fruits, nuts, mushrooms, herbs and salt to complete dietary necessity: berries and sage and pine nuts or whatever wild harvest gets dried and pounded into smithereens like the meat and mixed with rendered fat, press under weight to make it dense and impervious, then dusted with ash for storage.
European influence is what led to berries being added (because they already liked fruit puddings/deserts) but there is absolutely no nutritional necessity for sugar/berries in the human diet. Pemmican is a lot healthier with just these two ingredients and some salt.