Hilarious to see Eric containing himself when Ariel says "Eric never disappoints in the meat department". Great sense of humour guys.

@richdunn9774

2 жыл бұрын

I came here to make the same comment. Lol. He’ll probably be using that line for a while. 😂

@Niccampbell629

2 жыл бұрын

I was laughing to myself about that one, too. 😂😂😂

@petesmith13

2 жыл бұрын

@@john.c yes I don't think Ariel intended on that but Eric's held back laugh is what made it more funny

@AmorrSummerstorm

2 жыл бұрын

Heh

@nancycowan6109

2 жыл бұрын

Naughty and so cute. Love it.

For Native Americans, pemmican was an essential and most effective way to preserve meat for winter months. During the cold months traveling for Indians was most of the time impossible and they did it only if it was necessary. During such voyages in winter, they just eat raw pemmican just like you did but in the comfort of winter camp, they preferred to make hot dishes out of it. The most popular was a kind of hot stew, pemmican boiled with water with some available vegetables, like wild onions and anything they could find. I have tried it and is quite good with lot of onions and some potatoes and of course some spices. If you boil for long enough it will thicken or if you do not want to cook for too long you can just add a little bit of flour. Also it can be fried with onions and potatoes and is also good.

@Userxyz-z2d

2 жыл бұрын

Very interesting! Altho my kids are card carrying Indians, they did not grow up on the Rez.

@sharleah2279

2 жыл бұрын

This was so interesting learning something new. From the other side of the world New Zealand. Thank you

@greenecrayon

2 жыл бұрын

Very cool

@maggsh4137

2 жыл бұрын

Thanks, that was very interesting. I love learning about the cultures of past and present.

@reddyman6915

2 жыл бұрын

Very interesting to learn that 👍 I have heard of pemmican before , but never seen how it was made !

"Eric doesn't disappoint in the meat department"; coming from your wife and cooking partner that's a huge compliment! Love you guys! (Good job not cracking up at that moment... :D )

Pemmican is something I've been wanting to try.. I'm a yakama native from wa state.. My family and I do a lot of hunting, fishing and all that fun stuff.. you guys spirits lift mine up.. thank you

I've had a horrible day (bills and a kitchen accident!) and seeing you guys is just what i needed! xx

@lisaclark361

2 жыл бұрын

I hope the rest of your day and evening go much better

Pemmican goes all the way back to native heritage. The fat to meat & berry ratio is 1:1 by weight, rather than volume.

@Userxyz-z2d

2 жыл бұрын

That makes sense

@hxhdfjifzirstc894

2 жыл бұрын

Now that you say that, I wonder how Indians would weigh food. I guess they would simply put fat in one hand and meat in the other hand, until they weighed the same.

Eric , you are becoming the Heston Blumenthal of Alaskan cooking . You Sir have some talent . Keep it up brother . Thankyou for sharing your thoughts and experiences . Wonderful program.

@Userxyz-z2d

2 жыл бұрын

Are you from SoCal?

@robertlemoine3500

2 жыл бұрын

@@Userxyz-z2d no from Alberta

Damn Eric your moose jerky looks amazing! My grandma would make pemmican with venison and some organ meat along with the tallow and berries. It's funny to see Eric try not to laugh too much when Arielle said "Eric never disappoints in the meat department", LMAO!! Great video!!

@jenniferhoaglin566

2 жыл бұрын

😂 I caught that also....lol.

@staceyhazelett2397

2 жыл бұрын

😆😍

@matthewgross6958

2 жыл бұрын

I caught that as well! 🤣

@markbrown6236

2 жыл бұрын

That was funny.

I love your smoker. It is the perfect example of making the most out of what you already have.

"Eric never disappoints in the meat department" lol

@Pharphette

2 жыл бұрын

🤭

@jeepv8pwr1

2 жыл бұрын

🤔🤘

@FirstOfTheMagi

2 жыл бұрын

I feel like he thought the same thing when he chuckled lol

@Userxyz-z2d

2 жыл бұрын

I thot the same thing 😳🤣😄😂

@jasonbeedon9867

2 жыл бұрын

That was hilarious. They did too I think…but kept their composure.

I kinda love that you guys don't follow a strict upload schedule, so it's always a pleasant surprise when a new video is up.

You guys should seriously consider making a cookbook! With canning, preserving, wild foraging and baking 😋😄

@ourcrazylife2952

Жыл бұрын

YES!!! And a calendar! I would buy both!

I love how adventurous y'all are when it comes to your food. I find it quite interesting and informative.

Anybody that wants a killer marinade for jerky: 3/4cup brown sugar, 1/4 cup sea salt, 1 cup soy sauce, 1 cup apple juice (or better yet 1 frozen can of apple juice concentrate), (optional but do use vinegar either way) 1 cup red wine vinegar (or better yet substitute apple cider vinegar and use Cabernet Sauvignon), 1/4 tsp onion powder (or 1/4 cup chopped fresh onions), 1/4 tsp garlic powder (or 1-3 cloves minced fresh garlic), and pepper to taste. Most commercial jerkies have soy sauce, brown sugar, apple juice, vinegar, salt, and pepper (and seasonings that vary). Check the label of the ones you like and play with amounts. Been using variations of this recipe for 40 years for moose, beef, deer etc... never found better.

@Userxyz-z2d

2 жыл бұрын

Thanks for this!

@matthewgross6958

2 жыл бұрын

Going to try it! 👍🏻

@jasonh.8362

2 жыл бұрын

How long do you recommend letting it marinate?

@SaneAsylum

2 жыл бұрын

@@jasonh.8362 Overnight. You can pat it dry before smoking/cooking if you want a more mild flavor or leave it stronger (like jerky).

@jasonh.8362

2 жыл бұрын

@@SaneAsylum thanks for tha speedy reply! Writing down your recipe right now!

Wow, pemmican is interesting. You probably could have just put it all back in the blender and added more salt, tallow, and honey, and then reshaped it. It seems pretty easy to work with. I am glad you showed how you store it. Thanks for another great video you two.

@canamrider7195

2 жыл бұрын

I was thinking the same. At least take a bag and try and add some more flavor and remove the crumbliness of the current creation.

@jamieclark7945

2 жыл бұрын

I was also thinking adding a sweetener in there of some sort, like honey or that cowboy candy syrup sounds like it would be good.

@bryans6539

2 жыл бұрын

It’s not really supposed to taste good. It’s original intent by the NAamerican was a pure survival food. Fast protein and fat on the go. It’s not really something you wanna eat during a normal day.

The way I was taught to make pemmican was to use *much* more fat, and to form it into little patties about the size of a silver dollar before it sets. Also, we pounded our meat to break up the fibers instead of using a blender (interesting idea, I wonder how it affected the texture)

Not coming from the US, I’ve always wondered how jerky was made, thank you for explaining the process so well. Where I live, in South Africa we also produce something similar by spicing and air drying meat, usually beef or game meat. It is also delicious.

@ChrisEmmink

2 жыл бұрын

Is that called biltong?

@basildavidson4597

2 жыл бұрын

Yes, sorry, I should have included that.

@Userxyz-z2d

2 жыл бұрын

Very interesting!!

@anthonyrstrawbridge

2 жыл бұрын

Meng gelyke dele blesbok springbok met bietjie koedoes

@moniquenicholson9292

2 жыл бұрын

@@anthonyrstrawbridge ek sukkel met koedoe,net te wild vir my al lê ek dit in karringmelk

Awesome recipe with the pemmican. Always wanted to give that a try. You guys make me happy with your description of it..."like beef jerky chewed up in your mouth" and "it's like the stuff on the bottom of a pan". I really want to make it now. It looks so GOOD!!

When I was a young kid during WWII all the men in my family worked at the local shipyard and I remember them bringing me merchant ship lifeboat survival rations. The 2 things I remember most from the ration tins are the “fishing kits”, rolls of malted milk tablets and small tins of pemmican. I don’t remember all the ingredients in the pemmican but do recall nuts, raisins and meat. But am sure there were others I don’t recall. However, I would expect oatmeal and sugar in some form would add greatly to bulk, palatability and energy. Nice video!😊

"Eric never disappoints in the meat dept" YES my mind went there!!! LOL the Pemmican looked amazing & i could almost smell the jerky smoking!!! thanks for sharing & be safe

@MyKeeP81

2 жыл бұрын

Lol yup

As always love your videos. Hope you are safe and sound from the flooding up there. Definitely need more tallow in the pemmican cause it's not supposed to crumble. My Ancestors survived off of it with dried berries and pumpkin in it. Delicious eaten straight or made in to a soup. Take care and have a blessed day. ❤️🍀 Blessings, Teresa

You guys like projects! 😜 you need to make a second wire rack and a stand that allows you to slide the racks in and out. That way you can load them outside standing up and not break your back and get a face full of smoke!!

I sincerely thank you guys for your videos. They are a pleasure to watch.

@SimpleLivingAlaska

2 жыл бұрын

And thank you for watching :)

Oatmeal with sausage or beef crumbled in is my favorite morning meal; savory rather than sweet and great for pre-workout. Good job on all the work to store up some jerky and pemmican!

I used to live in Mexico and learned how to make dried meat, jerky and as for pemmican my dad used to make it for hunting as a soup or as is. He used to season his pemmican with garlic and oregano, he made sweet and spicy slices and he used whatever fruit he had on hand. As for me I used the dried and jerky meat for meals, I would used either in a cooked salsa and once the meat plumps up shred it and eat with tortillas (corn or flour), rolls, on rice, in beans it works with everything! Enjoy and until next time, much love to you both.

@hxhdfjifzirstc894

2 жыл бұрын

Did you ever have the dehydrated meat called Machaca? I think that's what it's called. It looks like hair, but when you eat it, it turns back into shredded meat. It's pretty good.

We used to make pemmican for camping trips in the early '60's. We always made them into small balls. Didn't have a blender in those days and I remember mincing raw meat (venison and beef) with a knife and mixing with lard, raisins and dried berries (sometimes a little honey) and then forming small balls. These we smoked. I still make jerky every year (venison) for the past 45 years. I either smoke or dehydrate it. The only problem is you have to remember that it's a hunk of meat....can't eat too much of it! Enjoy your adventures. BrendaLou of Deerwood Farms in rural Jordan, Minnesota

I should learn to watch your videos after I have eaten. Now I am hungry. I wish KZread had smell chanels because I wanted to smell that jerky smoking so badly. Nice to hear that Eric never disappoints in the meat department. Both my husband and I have now experienced nose douching with scotch when that comment came out. Lol. You two are hilarious. Great video.

Yes jerky! I love how y’all make it, it would make a ton being sold!

Looks great! Cheap eggs hit 4.50 18 pack, Gas 3.98 gal (Wichita Kansas)

@ruthiemay423

2 жыл бұрын

Snohomish County, north of Seattle: Gas $4.79 at Costco.

I love when Spring arrives and the two of you can start planting. You have a lot of work ahead of you. But I am truly amazed by all that the two of you accomplish.

I had never heard of pemmican until watching Jim & Ted Baird. It was nice to see how you make it & preserve it. The jerky looked good. Interesting. Thank you for sharing

My grandfather made something similar to this in Poland , but he used teaspoons to form small bites instead of loaf pan

@hxhdfjifzirstc894

2 жыл бұрын

Ah, yes... meat bon bons.

You taught me something new!! I’ve never heard of pemmican and I think it is quite the superfood!! You two always impress with your intelligence and resourcefulness! Thank you, as always, for a thoughtful, and inspiring video!🥰

Thank you so much for sharing how you made pemmican. My husband and I are following a low-carb/Carnivore diet to ameliorate/reverse metabolic diseases in our retirement. This is a perfect “road food” option for us as we also want to live more frugally, too. Your channel provides a wealth of information.

i love the “clean up” of saying Eric never fails in the meat department 🤣🤣 so funny 😅🤣🤣

Thank you for the recipes and tutorials. People have asked me before, when I have taken a dish, "How did you slice so fine, thin, nicely?" Answer is "A SHARP KNIFE!" God Bless and stay safe.

Missed this episode before and finally watched it tonight with the pup and a nice fire going. I’m a huge frontier and cowboy cooking hobbyist so I love to see everyone’s pemmican recipe. Such an amazing staple and that clearly settled the west and alaska. Nice simple smoker! Clearly you are the “The Master Jerker”. Carry on!!

That's the kind of thing that is always great to stash in your snow machines and/or your six wheel vehicle in case you ever get stuck out there and it takes a few days to either get yourselves out or be found. High energy, nutrient dense food to keep you warm and strong.

I love the idea of home made jerky. I call the "mop" more elegant term - applicator, hehe. Awesome film.

no matter what I'm doing when I get your notification I JUST HAVE TO STOP AN SIT DOWN 😂 cause I can't wait an don't want to miss a second of the video 😂 always makes my day!!! all though I'm old enough to be your grandma I think to myself WHAT'S MY ALASKAN KIDDO'S UP TO TODAY😂😂you two are an array of sunshine on a cloudy day.. BLESSINGS 💖

@kathymcmc

2 жыл бұрын

Yes, several of us are older enough to be their grandparents. I find their videos so adventuresome & knowledgeable. My fav is Ariel gardening. She has so many obstacles, but that woman can grow anything.

Looks delicious - Smloking Moose Jerky & Pemmican!!!! My favorite method of maintaining a sustainable pantry and stockpiling items long term for the whole family and the family dog is what I consider to be the most practical, utilizing every type of food storage methods and technology available, both old and new. . Except for the fruits and vegetables that get canned, I keep perishable items like meat, poultry, fish, fruit, vegetables and dairy products in the refrigerator on a short term basis until I'm ready to use them for a big family meal - and for even longer term sustainable storage, two large separate freezers - one labeled DOMESTIC and the other INTERNATIONAL , which can each store a half side of beef with plenty of room left over for homemade ice cream etc. Right now I've got a side and a half of domestic Black Angus in DOMESTIC - bought on the hoof at the State Fair last summer,. There's a half side of Wagyu Kobe I had imported from Japan in INTERNATIONAL. and some kippers I brought home from my last trip to the UK> I'm considering upgrading to a walk-in freezer at some point.in the near future which will hold it all - , if my plans to open a bed and breakfast come to fruition. Sometimes, however a nice round of cheese can do well for quite awhile on a pantry shelf at room temperature without refrigeration - and doesn't mind even if it has to stand there alone.😁 Store bought canned goods get shelves.in the large pantry closet - several for canned meat like corned beef hash, spam and sandwich spread and another for canned vegetables Bread, rolls, grains, homemade pasta, cereals and the like are stored in special humidity controlled bins I order from Amazon Prime - which usually get delivered to my doorstep about an hour after I order them. . Stuff from the family garden and orchard, like onions, bell peppers, tomatoes, cauliflower, cucumber, pumpkins, carrots, corn celery,, potatoes and yams, cherries, blueberries and strawberries get canned in Mason Jars and stored in the cool, root cellar of this wonderful rambling former farmhouse (circa 1867) I share with my extended blended family and several rambunctious dogs raised on table scraps from the some of the finest food from a plethora of sources both commercial and home based. . There's even a special separate "summer kitchen" which I converted to store butter and ice cream churns, pots, pans, utensils, extra storage containers, foil, bags, cutlery, and other meal related accoutrement. Out back in the woods, just beyond the big pile of wood I maintain all year, (for use in an antique woodstove I keep on hand, in case the power goes out) there's even an old rusting vintage still where my great grandfather made some of the finest corn whiskey for miles. Next to it is the rusting hulk of the Ford Model A he used to transport that powerful hootch by the light of the moon on soft summer nights to his eager customers in a tri-county area. Further into this verdant forest of mostly sycamore, oak, pine and scrub, runs a cool stream into which I occasionally cast a rod or net to catch some Brook Trout, Bluntnose Shiners, or whatever takes the bait (just earthworms for the most part). And yes, hunting season means wild turkey, deer, and even an occasional wild boar. Next week, I'm planning on filing for a permit to 3-D print a smokehouse in order to be able to create gourmet artisan handcrafted, beef, bacon, turkey, and beef stick jerky, which interested local merchants can private label for other people to share with their families and their family dogs. Unfortunately, i had to break the bad news to my free range hens today that due to expected egg shortages regretfully numbered are their days of laying a couple of eggs and then basically taking the rest of the day off with ranging privileges' within the parameters of a few very nice rural acres - parts of which are rich with fat grubworms. There's even a short dirt road between the main barn and the farmhouse which they're free to cross to get to the other side as often as they'd like. My rooster Ben overheard me and he ain't too happy either, knowing full well that due to oncoming egg shortages, he'll be "workin' overtime to make sure there's plenty of eggs for me an the family. 😊😊 Commented on Making a Delicious Homegrown Soup From

This guy knows what's up. This is life. Living in beautiful Alaska and enjoying moose meat and this jerky looks perfect. I love it. This is the life I dream of. Leave vancover this day race is not what I call living. Exsistance pay to pay sucks. I would rather survive season to season up north like this. This is freedom up there. Thank you for sharing your life and your Alaska tips and know how .

So happy to see a video today! Thanks!

The two of make this life style so interesting and doable for anyone that is willing to put it in the work. A life that appears the two of you were born to live. Thank you so much for sharing these details about your life and this awesome adventure. Amazing!🤩

I remember making venison and local beef pemmican with my great-grandma when I was very small. She dried the meat, berries herself in the sun, sandwiched between two homemade screens and rendered the beef tallow herself. ❤️

people pay thousands for smokers! and yours is amazing! love it!!

I always love watching both of you making different kinds of delicious foods.

Love your channel, adnetures, pups, animals and cooking!! So much to learn! Thanks for sharing!🤗😆

Your sister’s tie dye tee shirt looks great. I love mine.

The blend of food and adventure is why I love this channel, and of course that I learn things…😊

It's been over 35 years since I've had Moose Meat. The Moose Jerky looks great! I've never had pemmican before. I'm sure I'd like if I had the chance to try it! Thanks for another interesting video.

Mmmm! Drooling here!! I've had Saskatoon berry and bison pemmican....best thing I've ever eaten! You guys rock!!! 👍😎🇨🇦🐾🐾

Thank you so much for the upload I just love you all channel . Keep them coming

Love your Vlogs! Thank You for making them and showing them to us! I know it's a lot of work. It is appreciated.

Yay cooking with you guys!!😍😍 I’m fully addicted to being in my garden now and the fish are calling my name!!

Yay! Made my day! New video!

These past days have been a sequence of trying Health problems, running to oculist doctor and dentist. Seeing you two, Bow and Bandit and hearing a rooster crowing has been a joy! As you know I love you two, your videos, films and music you select… now I’m relieved, I can keep watching your videos which I always look forward for new ones… Sorry, this food you have so laboriously prepared doesn’t appeal to me. However I admire the heritage of our American India’s, they knew how to survive winters. Love ya both and all you accomplish there in “my Alaska”😘❤️🙏

I always learn something watching you guys. Thanks for continuing to post.

Wonderful material as usual. I cannot wait for your garden episodes.

The "Maestro" at work! Wow! Just great. So cool to see the details of this process. Thank you.

I was so happy for a nice relaxing 23 minute video. Next thing I knew I was already at 23 minutes 😭

I am totally salivating thinking about that jerky.

Love your cooking shows and really scrutinizing what your food tastes like. Great job and great comments from the YT family.

Watching from Puerto Rico 🇵🇷 and ya got me wanted to move to Alaska! Love the channel ❤

I've never tried it, but all this stuff y'all make with moose meat looks so delicious.

This is the life I want to live... minus the extreme cold you got in Alaska 🥶. Love watching this channel! You guys are awesome! ❤

My mouth waters every single time I watch your videos!

I've been making jerky for 15+ years, and have never tempted to try Pemmican. I do have several jars of Bear Tallow that I have had for several years now. Might be a good use to put it in some Pemmican.

I loved everything about your shows you two put out , I enjoy everything rather its hu OOR fishing and gardening. Thanks for sharing all of your videos

I think the Townsends use pemmican mixed in with their recipes, like you said in oatmeal, or in cornmeal and soups. (as part of a meal, not just snacks)

@ladyofthemasque

2 жыл бұрын

They did! If I remember correctly, they used some of it to make a ragout, sort of a pan-fried hash, to which they added vegetables, seasonings, and broken up bits of ship's biscuit / hardtack for carbs.

What a treat when I open up KZread and oh! you’ve shared a new video with us. It’s especially nice on a Friday evening.

Big happy dog is waiting for the good stuff!!! Cheers from the great state of Arkansas!!

Very cool, you two rock! Always have so much fun and knowledge to share 👌🦋

Love jerky!! Had some buffalo last week. Very good! Thanks for the video.

Moose jerky looks so good.Yum. Loved the video. You two NEVER disappoint in teaching.

Awesome 👏

I was so happy to see a new video! That jerky looked so good- never afraid to try new things like the pemican😊 the ultimate power bar💪

Great video, guys!

Hi from Syracuse NY everyone thank you for sharing different parts of your different adventures

I believe pemmican was meant to be more of a survival food.. meant to keep you alive and moving via proteins then an enjoyable treat. None the less it was a good lesson on how to make it.

I love your videos. I’ll never tire of them. I’ll never miss a single one. I stalk your channel just waiting for a post. Amazing videos!

Love jerky… sadly I can’t make my own right now but I do plan to hopefully start making some in the future…also I’ve never tried moose meat before… looks so good 😊👍

Pemican..original native American traveling food..awesome hiking food!!

I really enjoyed watching the both of you grow and knowledge at the same time you've helped me grow

Looks so good omg 😻

💕 thanks for another lovely episode

Thank you guys so much for sharing ❤️ and it all look definitely delicious

I am appreciative of all the new and unique recipes you make to share. Another awesome video- and super cute tie dye shirt Ariel!

@dorothyallen3614

2 жыл бұрын

I believe that Eric’s sister does the Tie dyed shirts, they’re one of Eric’s favorite shirts, he shared

I was looking so forward in seeing this video! My husband sat and watched it with me! I know this was tremendous work but oh how wonderful to have so much canned salmon! I love your channel. Ty for sharing!

Can’t wait to watch you guys harvest spruce tips and I can’t wait to harvest them also. Great video been checking in on your channel waiting for a new video thank you so much for sharing with us

LOL...”Eric in the meat department “! 🤣😂🤣. The jerky does look outstanding! Hugs to you both! ❤️🥰

Thanks for sharing! Great looking jerky!

Eric, love watching you cook. My mouth waters. I know everything you cook is so delicious. Ariel is so lucky.

I love making moose jerky. The whole house always smelt so good. I did it in a dehydrator in the basement!

Incredible, love to see it, appreciated

You two looked very in love during the taste test. Thank you for another great video❤

Thanks for showing how to make pemmican. Love the jerky recipe!

Erik never disappoints in the meat department 🔥

Love it

I love seeing all the interesting things you two find to do or try - I remember reading about pemmican in the Swiss Family Robinson, and what you made looked so much better than what was described! lol I also love that food you put by months ago gets to come out for new recipes and techniques in cooking :)