Crisco and beef jerky sandwiches for everyone! I had looked into pemmican before but never realized how simple it is to make. For me it's definitely a survival food not something that would palatable but it would provide a LOT of calories in a small package.

My grandmother, a Sioux from Montana, told me when I was a youngster that when they made pemmican when she was growing up, they added chokecherries to it.

I use 3 strips of bacon with 1 pound of dry roasted meat and a package of cherry craisins. I do cook the bacon but not to "crispy". I also run mine through an old fashioned hand crank meat grinder.

Hi sir! All your nowledge is amazing and so important! Thank you so much for all this years! Congrats from Chile 🇨🇱

Love all your vids Dave, another way to clean dishes in the woods is to take em to the creek and just use wet sand, it will clean all the grease and everything out really fast, I use this method everytime I'm in the woods, no need for soap or anything, keep up the good work!

Your videos are always great! Keep em coming. Thanks.

Typical jerky is not sufficiently dried to be used as a long term storage pemmican. The remaining moisture will cause rancidity in a relatively short time.

These are answers and demonstrations of things you always wanted to know about and actually see done. Thanks!

Your videos are some of the best I've seen!

What a great series. Thank you for making it.

Per the primal blueprint and paleo philosophies of nutrition, pemmican should make for a wonderfully nutritious food. Deer fat has higher amounts of omega 3's than your store bought meats and the meat provides various nutrients and minerals.

For best results you want the meat dry and pounded/ground into a powder, mixed with dry fruit also powdered, you can add nuts but they will be the first thing to go rancid in the mix and bring down the shelf life to only months for the mix.

Add raisins,pine nuts, brandy and sugar then fry it in a dough shell and you got New Mexico empanadas.

Cool video! The British Commandos in WW2 used this as rations for speed marches.

@wildernessoutfitters a local historain figgured the reason why it was burried there is so if someone really needed food or they were in the area they could have food. Either way it was something really cool to be found! Not to mention in that same area they found hammer stones, arrow heads, scrappers just a whole bunch of cool artifacts.

i live in a hot environment and ive never had a problem with it going rancid, mine has kept for months. i just store it in a cotton cloth or waxed paper

Thanks guys this video is very useful. I don't think I would use the Black powder videos but the vids on corn biscuits pemmican trapping trout lines shelter building fire making skinning & butchering game are very useful. Hope to see you guys if you ever make it to Northeastern Oregon. Thanks again for the knowledge. Joe R

Ive made some before when i was younger, but we added in suger and berries, my ancestors before me made it that way, its actually really good

Not Dave, but I've used bacon grease with that ground up jerky you get in the stores & it seems to work. Might have added too much oil, but the idea's the same. Not sure, but can't think of why it would keep as long. This is from a while ago, but maybe that answers your question (if you haven't found the answer, already).

yet again another great video from dave and his crew thanks again.

Pine Cones make great pot scrubbers.

Rancidity can be caused by water splitting fatty acid chains from the glycerides, by oxygen when the double bonds of an unsaturated fatty acid react chemically with oxygen and finally by the enzymes of bacteria breaking down the structure of the fats. As heat and light causes the fat/oil/tallow to go rancid, rendering at low temperatures, and storing in a cool, dry, dark, air tight environment will prolong its usable life. Rendering doesn't make it rancid proof. It's just one way to help.

Dave you are the best this and the vids are super awesome they make me want to live in the woods away from society....good work brother ; ) =

Pemmican was more of a winter type staple. The most important thing it carries is fat. When you go through the winter, animals lose their fat layers and a human needs that to survive. If you don't get enough fat, you can actually starve. That's why you can't live only on rabbits. No fat...look up "rabbit starvation".

Fantastic tips!!! Thank You.

Nice tip on doing dishes at the end. Thanks

It sure seems a lot of people have ears, but can not hear, and they missed the main point of rendering to get Tallow ?

More good information. Thanks for sharing it with us.

glad you guys made this vid. can you use lard in place of tallow? have been wanting to make some pemican at home to use when i go out

I guess it would make it a more nutritious food if berries was added to it. That would probably give the Longhunter extra vitamins. I would love to see you all harvesting and cooking or preparing cattails. I am really interested in them.

dave you can put the jerk in your bread mixter a long with some nuts and if at the right time of year berrys like you said but mixing it with your dough and baking it gives you a long lasting food.

@MrTaurus000 Ever heard Google? Pemmican: A paste of dried and pounded meat mixed with melted fat and other ingredients, originally made by North American Indians and later adapted by Arctic explorers The same thing Dave explained during the video.

Great video guys... I hope tallow tastes good. Thanks for all your hard work.

it will keep for years and normally it is stored in glass or earthen wear jars with then lid left loose enough for it to breath. what it is stored in is not as important as where it is stored you want to be sure it is a dry place it will mold long before it rots. think of a can of cisco or a brick of lard or jerky thy all will last basically forever as long as thy don't get moldy. you will get stick from ingesting the mold long before you get food poisoning.

NIce greasy meat turd. Great stuff guys. I can't express, still, how good it is to see you back on YT Dave. I hope things are going well for you and your family. Merry Christmas.

Thanks guys for another enjoyable and informative video.

Well done video, much appreciated.

@wildernessoutfitters dave thanks for everything you do....

indians used worms, small dried fish, grasshoppers whatever meat for pemican mostly & grass seed, dried roots, cattails roots ect. they didn't grind up jerky often ... thats the i-dont-wanna-eat-bugs alternative lol. You're right about the berries n whatnot. Their Pemmican is horrible tasting crap. What you don't want to eat now because you have better, preserved in fat, but it keeps you alive & you don't have to mess around. Reminds me of mom's leftovers "casserole" to stretch the food budget.

another good vid. I have never made the Pimmecan before watching this video, but I haved used the homemade pot scrubber out in the bush many time's

always great information!!!

Very useful info.. I gotta do it someday.. Thank you.

Great recipe cant wait to make it

Very good series, very interesting, thanks.

Awesome work guys. Keep it up

tallow is rendered fat or lard, can be used for making soap ,lotion for dry skin, lots of things. Another good one guys keep it up

I love y'all's videos. Can't wait to see the "cajun flavored" hush puppies!

@debonairedragon it will keep for years and normally it is stored in glass or earthen wear jars with then lid left loose enough for it to breath. what it is stored in is not as important as where it is stored you want to be sure it is a dry place it will mold long before it rots. think of a can of cisco or a brick of lard or jerky thy all will last basically forever as long as thy don't get moldy. you will get stick from ingesting the mold long before you get food poisoning.

A follow up video for the tallow would be awesome. :)

holy crap portable meat balls THANK U GOD FORE THIS WONDERFUL INVENTION

I wonder how this would be if you put a small ball of it into the middle of your hush puppies before frying?

Awesome, thanks for sharing!

Jeremy are you going to show us your travel-lite kit ?

@thaiguysabu Is it NHAM your talking about? Uncooked fermented semi dry lean pork and pork skin with cooked rice, garlic and priki niu/bird chilis. Fermented 3-5 days.

wouldnt it be easier to just put mettwurst in your bag. it also tastes a hell of a lot better and has a better protien ratio

there is not fat in jerky, only risk of it going rancid would be if water got in, and lard is rendered down so there no cellular matter to spoil it

Dave, enjoy the videos. In SW Texas now, but was farm raised in Brown Cty, OH, from KY hill stock. Miss playing in those hardwoods. A question. Could you used the fat rendered off bacon to make the pemmican and if so would it keep as well in a cotton wrap as does the type you are making? Thanks from another grey beard.

Well done, in parts of Asia we stillborn like that... well not we but I been there and lived that, bet the mix is different.

There's nothing yuck about good pemmican and the scrubber is a neat idea. Thanks guys

If you make it you gotta eat some of it. Great video. Keep em coming!

God bless from Canada eh great video

PLEASE READ?! I was read somewhere that archeologists found a sack made out of a rabbit stomach that contained Pemmican and was supposed to be really old but the pemmican was still good. Can you show how to make a pouch using the rabbit stomach? Thanks!

Nice tip! just one ? How long do you have before it goes bad and can't be eaten ?

Can you store tallow till you have enough for whatever you want to do?

definitely a good skill to remember

Would leaving it in the smoke help preserve or flavor the pemmican?

@markshmily Tallow doesn't have a taste, and leaves a thick layer on your tongue. The flavor itself comes from whatever you mash down and add to the mixture.

Whats the Jacket that Jerremy is werein in this and other videos. Ive looked everywere for one like it and cannot find what it is? Also great on the cooking videos. Im gonna have to do some on what I like to eat. We need more cooking videos. Thanks for the great work. And by the way I love my SS pack cup and bottle. I made bread in the cup once. Have to do a video on that some day

you guys are just a wealth of information

Kinda a city slicker question but whats the best way to get grease off your hands out in the woods without soap. No in terms of a survival situation but just in general. I had the same thought on the rabbit cleaning video.

Awesome vid! I saw another video where the author made pemican with peanut butter instead of tallow. Ever heard of this? Any thoughts?

just wondered if you had a video about how to make pemmican :D if you add berries or nuts you have dehydrate them as well before mixing it all up, don´t you?

Wildman's meatball

Hey Dave love your videos and Dual Survival. How about something on drying meat, making jerky out of different critters and drying fish? You know, for when you run out of nachos? ; p

I wonder if I can did the jerky powder stuff in the hush puppy mix and then boil it...yum....:)

@blackwolf979 dried powdered meat (often fish) mixture, Native American semi-long-life protein/energy source.

So how long does it stay good for because on the 21st century longhunter post I've seen it mentioned that pemican will keep for yrs. If this is the case what is it stored in to ensure it is safe to eat as the last the u want when out in the wilderness is a bad case of food poisoning.

You can also use pemmican to make stew.

What kind of tallow was used? Great vid!

Thank you for the video's, can you use bacon fat to do pemmican?

Does anyone know how long Pemmican will keep in the woods?

Could parched corn be added to increase the nutritional value of this food, or would it not be advisable.

thanks for the pot scruber

that is a spectacular beard man.

Dave, since youre talking about food, why not mention uses of acorns? they're really useful as flour.

Great video on how to make Pemmican. Only one thing... fats go rancid (oxidize) when they are exposed to oxygen in the air. An airtight container will actually make your pemmican last longer.

@blackwolf979 actually, probably not "often fish", but that's how I first saw it.

Dave, how is the flavor of the deer tallow? Any gamey flavor? Obviously flavor isn't such a worry in a survival situation, but I am just curious. Another great vid sir!

how long will the pemmican last tucked away in a pack or bug out bag?

thank you

do you know how to make jerky in the wood?

I can feel it, my wallet is about to cough up more money at the Pathfinder Store :)

Hey, can you get fat from fish or small game in a way that will give you the cooking oil? I have heard about people doing this but have never seen it done. If you could make a video of how the fat is processed from the animal and made into oil I would appreciate it.

Nice video! We know you have some nourishing food, but, on a scale of one to ten, how does it taste?

Very interesting and a good piece of info but I have to wonder just how healthy this thing is really. all that jerky and basically fat... maybe it's ok because it's all natural or under the circumstance of using a lot of calories but i would feel a bit weird about eating so much fat

Im wondering how long this will keep for because i have seen posts on the 21st century long hunter page about it keeping for yrs. If this is the case what is it being stored in to ensure it stays safe to eat. The last thing u want to do in the wilderness is end up with a bad case of food poisoning.

Couldn't you add in crushed dried nuts and wild berries? Wouldn't that in more nutrients?

great vid

what living history site were you employed at?

this would be totally awesome with dried cranberries or craisins in it.