Do you have a favorite food to take with you on outdoor adventures? Tell me about it? ¿Tiene una comida favorita para llevar con usted en aventuras al aire libre? ¿Cuéntame sobre eso? Есть ли у вас любимая еда, которую вы можете взять с собой в приключения на природе? Расскажи мне об этом? Você tem uma comida favorita para levar em aventuras ao ar livre? Conte-me sobre isso?

Pemmican lasts longest when it is made from very lean dried pounded meat, and organ fat that has been rendered at least twice to get it as clean as possible. Muscle fat is composed differently; it has a lot more water content and a lower melting point (since it has to flex with muscles as they move); organ (leaf, kidney) fat sits inside the abdominal cavity and has a higher melting point (it doesn't have to flex with muscles) and less water content. (That water is a major contributor of what causes rancidity in fats.) You can certainly make pemmican with muscle fats, but do plan on going through it faster than pemmican made with organ fat! As for berries, while it is traditional to add dried fruit to pemmican, this also reduces how long the pemmican lasts, as most dried berries, etc, still contain a bit of water, as well carbohydrates which can be more prone to mold, etc, than muscle proteins & fats. I'd say that manzanita berries are very dry and probably won't be nearly as much of a problem as, say, dried blueberries, which are often still a little bit chewy even when fully dehydrated. Even with that consideration, the longevity of pemmican far outlasts traditional dried meat jerky due to the rendered fat coating the protein fibers, isolating them away from the air (and thus sources of decay, such as bacteria, mold spores, and oxygen, which can cause its own issues through oxidization). The best way to cleanly render and preserve the most fat is first to chop it into tiny pieces. This breaks up the connective tissues enclosing the fat in little pockets, ensuring it will all melt free. Then, put it into a pot of water and bring to a gentle boil. Simmer it for a long time, adding water as needed. (This stage can take hours; do not rush the process by applying too much heat, as this can ruin the fats for long-term preservation.) The reason you add the water is to help keep the rendering temperatures hot enough to melt the fat, but not so hot that it starts to scorch it. Allow the combination to cool, and separate out the fat from the water. Ideally, the bits that are not fat (scraps of meat, connective tissue, blood, etc) will have separated from the fats at this stage, and if you can get the liquid to cool down, eventually it will solidify, making separating the oil from the water and solids that much easier. Once it is solid, you should be able to scrape off any bits of fat on the bottom that contain little flecks of non-fat items. Caveat: Some fats do not solidify fully after rendering! Turkey fat is one that is notorious for staying liquid even at fridge temperatures...but then turkey fat is muscle fat & skin fat, not true organ fat, which tends to be found only in mammals. To get a truly clean rendering, repeat this process with just the solidified rendered fats (sometimes called the "hockey puck" lol, or just "puck" for short) in fresh clean water, solidify, scrape, and that should be that. You can also add salt to the boiling water and fats near the end of the process, to help draw out the little particles of meat and connective tissues that might still be in the fat. Scrape the bottom of the solidified fat, and if there is any water in pockets left, simmer just the fat in a container over LOW heat to boil off the last of the water. (This step shouldn't be necessary, but sometimes you just can't get a clean puck bottom.) To make pemmican, take equal portions by weight of the rendered fat and the completely dried and pulverized meat, melt the fat just enough to make it liquid, and mix the two together thoroughly, trying to coat all of the protein fibers. To process small batches that will be eaten soon: Shape the pemmican into bricks of whatever portion size you want, and let them cool to solidify, then wrap in clean dry paper or leather (clean rawhide counts) if you have it. To process and store large amounts that will be eaten over a long period of time, pack the still damp pemmican into an airtight container as densely as you can, making sure to exclude any air pockets. Lay an air barrier along the surface (paper, leather, etc), and seal the container. (Air is your enemy when it comes to long-term preservation.) Pemmican can be eaten as is, once it has been mixed up. You don't even have to cook it, though it is recommended you drink plenty of water, as the dehydrated meat will want to reabsorb roughly 4x its weight & volume in water. You can also met it on a skillet or in a pot with some water to make a sort of meat stew or meat sauce, and then add in other things like vegetables, greens, and seasonings. While pemmican is very much a Native North American food, the Mediterranean area did have something somewhat similar: Fruitcake. Laugh all you want! The original fruitcake was a conglomeration of various types of flour, rendered fat, dried meat, and dried fruits which were mixed and compressed into loafs, baked, and carried by Roman Legionnaires while on campaign. Fruitcake (with meat) was the original trail ration. Eventually, the meat portion started leaving the recipe, the fruit portion started increasing, and the alcohol-soaked version started coming into being when people realized that the alcohol further preserved the loaf. However, because of the flour as well as the fruit, the longevity of European fruitcake was not nearly as lengthy as pure meat-and-organ-fat North American pemmican, a matter of months (for the alcohol-soaked type fruitcake, kept in a cool, dark location in an airtight container) versus literal years and even decades (pemmican cleanly rendered and stored in densely packed clean rawhide containers). Also, if you don't want to mince the meat but do have access to a modern dehydrator, you can make pemmican out of lean ground meat. To make sure that there isn't much muscle fat left in the process, first cook the ground meat, breaking it up in the pan, then rinse it in a strainer with very hot water to help wash away whatever fat may remain, then dehydrate it and continue with the pemmican making process. Suggested serving size is around 1.5 ounces (42 grams) to 2 ounces (57 grams) of pemmican. (Again, drink plenty of water so it doesn't dehydrate you as the protein starts to rehydrate in your guts.) Regarding the types of fat to use, again organ fat (leaf fat, kidney fat) which is found inside the abdominal cavity is best. This is what beef tallow is made from. However, of all the muscle fats to render down and use, lard from rendered pig fat is one of the longest-lasting of the muscle fats. You also do NOT have to use the same type of fat as the meat you're preserving! You can make turkey jerky and preserve it in beef tallow. If it's been rendered very cleanly, it won't have much of a taste, allowing the turkey meat to shine. Lard has long been used in various ways, such as being one of the ingredients in moisturizers for skin in dry climates (deserts, freezing cold winters, etc)...so what Chad did, wiping the rendered fat on his arms, is completely legitimate! Also, most forms of seaweed are edible, and full of various important vitamins, minerals and nutrients. There's a saying among many indigenous coastal peoples around the world, and it basically translates to, "when the tide is out, the table is set," meaning that there are quite a lot of things you can eat when you visit the shoreline. And in this case, quite a lot of things you can collect to help preserve your food!

This is the kind of content i love from you, no talking just the sounds of nature and your helpful writings. Very relaxing.

One of the best an authentic outdoor channels with special content. love it!

Those bits of meat and fat leftover from the rendering are what we in the south call cracklins. They make a tasty treat and are added to cornbread batter to make cracklin cornbread. It's good stuff.

28:40 Mind. Blown. Not in a million years would I think of using my mouth as a sprayer, and you get so much control over the spray density.

If you have access to caul fat, that's the ideal fat to use for making pemmican. It has a less chance of going rancid. I have heard about farmers in Saskatchewan, Canada, who found pemmican in their fields that was really old, and it was still edible. Pemmican was originally stored in rawhide bags that were sewn up to seal it. The good things about pemmican is that it has a very long storage life, under the right conditions, and it offers complete nutrition. I actually had pemmican from some Cree native vendors at a food festival food in Alberta, Canada. It was made with bison, and had dried berries in it. It was very good. The pemmican you made looks pretty good. In these times, learning about food preservation is important. Cheers, Chad! 👍🏻👍🏻✌️

Rimworld Real Life

Good ! I often watch your videos, your work is very appealing to viewers 👌

I make Pemmican at home too =D

This is the second video of yours I’ve seen. I have to say these videos are incredibly calming, not to mention informative. And frankly just really interesting visually.

28:32 Haha! I love this part. i thought you were drinking the water to prepare yourself before rehydrating the seaweed, What i did not expect was you just spraying water all over it with your mouth

The spraying solution startled me at first hahaha!

the flies add extra protein :D

I would love to live like this for a few years

Add some water to the fat before you render it down and bring the water to a boil. That will accelerate the process with less chance of burning.

你有一个强大的内心和一个有趣的灵魂，创造了一般人不敢尝试的无比自在的生活，你内在的能量确实太强大了！👍👍👍

Chad!! I have been waiting months for this! Thank you! Also, I installed a plant identifier app. I am definitely making this recipe. That quote❤❤❤

Just wanted to let the masses know this is basically portable stew. It wasn't meant to be eaten "raw" in the brick form. It was a means to carry fruit, meat, and fat when none was available. You're supposed to throw it into water to heat up and rehydrate/melt and have as a light stew, or add wild edibles to , to fill out and facilitate a fuller meal. This cooked version was called Rubaboo. Jerky was the same deal. It was a way to preserve meat for when there was none, but you're also meant to pound it to open the fibers and then toss it into water to rehydrate and then use in stew or eat as is. Otherwise in a survival situation, you're just burning calories you don't have, as well as water you can't afford to waste, for your body to try and rehydrate it in your stomach and THEN break it down. Just keep that in mind yall ^_^

+ The day you came to the naked mother / everyone was smiling and you were crying / do something, my friend, when it's time to die / everyone was crying and you were smiling ( the great Iranian poet said this song in his book in the 1000 AD

Chad keep up the good work on making KZfaq videos 🎉🎉🎉

That’s a great pemmican build! The seaweed just adds to its value as well.

Thank you so much, for sharing this valuable information about pemmican. I really enjoyed watching the video and learned a lot. The video highlights the benefits of pemmican as an ideal travel companion and long-term storage solution. The high calorie content, compact size, and nutrient-rich ingredients like manzanita flour and dry kelp make it a powerful source of energy and flavor. Pemmican truly stands out as a favorite food choice for adventurers like myself. Looking forward to more great content in the future! And I want you to know that I'm a follower of yours and excited to see more of your videos.

I love the identification of the native plants that you are using and that are in abundance in the desert. Although although I did not see any growing in your video, Korea soul grows very abundantly out here and is highly flammable. Thank you for this pemmican, fill.And the one I watched just before it.

Here's an interesting idea trapping more food useing the food your storing. Keep your food safe but use the scent to attract an animal and trap it before it can reach your food (useing a bare bag keeping it out of reach/ burying) useing a fence or brush wall to funnel them into a spring trap or deadfall.

so delicious food ❤

That's a really good idea for a survival lifestyle 🎉

Honey, company’s coming for dinner. Can you go and spit on the kelp😅?

12:00 chad be like i think its hot (touches) the cup no its not XD

Another beautiful and captivating video. Well done.

Thank you 🙏♥️

Another great video keep up the great work 👍

Gracias,me gustó mucho la preparación de esa carne amigo,hermoso el paisaje💪💪

Regarding the pork lard/fat and crackling, my nation is kind of experts :D basically only bad thing you did is not cutting the stuff enough, it really should be very small pieces and the heat should be maintained stable for hours, even a day, if needed, cracklings (I had to find the translated term, and I would say it does not fit much) are considered delicasy at our nation/country. Also dried meat (mostly pork and beef) we know very good, one of the best things I have ever tasted.

Love how you used the manzanitas as replacement for the berries. I've never had them before but they look yummy.

Thanks again for a beautiful, relaxing, informative video!

Amazing great !!survival skills!!

Did you have to rework the edge of that obsidian cutting tool while you were processing those pieces of beef Sir?

Great vid. Thx. Happy Mother's Day everyone, especially to the ladies.

Nice work Chad, such a labour intensive process but one that will keep you fed when times are tough.

Beautiful work

Man i want the same immunity as you have

Great video. Lots of quality work. Chad is the best.😀🖖👍

everyday i eat one simle recipe - 5 eggs + 500 gramm beef + 400gr pumpkin and 1-3 ps apples +1 banana+1 cucumber. it will be total amount 140gr protein, 70-80gr fat, 150gr carbs

thanks

It’s cool that we can use mouths for spraying the dry sea weed and I also saw you clean your hands with a mouth full of water!

made me hungry :-)

Your dried meat looks a lot like Pork Sung or Pork "floss" that you'll find in some Asian markets. That Pork Sung is usually seasoned/flavored with other additives.

beautiful vid! please do a video where you show us how you seal your clay pots!

Not that I take with me me but anytime I'm in the bush I'm looking for blue berries

Gold Butte area. Very rich in native history. 🙏

What to you do about mosquitos? When they’re out

Whenever i see Chad ingesting seeds, I always think about clogged drainpipes.😜 Thanks for the video. 😘

Pemmican is my personal fav!

Excellent. Could you have used the hot fat to rehydrate the seaweed too?

Another great video, Chad. I had a thought. In a previous video, you inserted kelp bladders into a fish wrap to give the fish a bit of a salty flavor. You have also eaten Watercress, which you said has a peppery flavor to it. How about adding bits of watercress in between some of the strips of beef? You could call it your own version of 'pepper steak'.

Ótimo trabalho com excelentes dicas parabéns muito obrigada por compartilhar 🎉

Nice video can't wait for more

Bro I really enjoyed the video. wish I could tried some of that Pemmican . The skin fat looks really crispy , we call it Torresmos.

Really cool video. Pemmican is such an interesting food. The fact that it can stay for so long without any cooling is great. It may not be the most tasty "dish", but it may depend on the ingridients in some way. I will need to try to make it one day. Also, i wanted to ask a question. Is there a specific reason why beef is used most of the time to make pemmican or is it just the prefference?

Boiled eggs that's what I take 😂 pemmican doesn't last long enough to make any trips because as soon as I make it or African biltong, I eated it 😂 the stone tenderising is a novelty though have too try that. Completely agree protein and fat are the best but I'm on a keto diet for carbohydrate intolerance so Carbs are kept as low as possible in my eating. Can't store drying meat outdoors because of wild domestic house cats but making a biltong shed for next summer that I can lock up👍 great video 🥰 thanks 👋👍 from southern New Zealand 👋🥝😄

Gracias, maestro por todas estas enseñanzas, por distribuir conciencia en las personas, como siempre alucinado por tus videos, genial edición, y me trasladas donde mi pasado.🙏 🤠 Tabona

Definitivamente la carne seca ha decir deliciosa, en cualquier platillo.. felicitaciones bueno el documental.👍

Do you ever deal with loneliness? I'm sure there's a meditative aspect to being alone in the wilderness. Though, I would feel a longing for human companionship after a while. Awesome job educating us!!

😮❤ che bello tutto questo..grazie😊

A bit o rawhide would make a good hot pad/pot holder, and you wouldn't have to worry about spilling the contents of your pots.

Lo que siempre nos acompañaran alla donde vayamos seran nuestras amigas las moscas.

Thank you Chad, for putting the time into filming all this. Sometimes I pity you for having to drop a heavy rock just to get another angle to then pick it up again. Over and over!

Good job, Chad!

The movie is great, you have good skills when using primitive tools to prepare food.

When Chad tastes the meat and manzanita flour, he looks like Gordon Ramsay) Thanks for the video!

I love pemmican!

That's so great

Saya selalu ingin berpetualang seperti Anda tuan Zuber... Semoga sukses selalu buat Anda.

We in South Africa makes Biltong Dried meat covert in spices. Keeps a long long time

i bet you could make a good hash with pemmican

i have a question, do you like put salt in your primitive foods? like extracting the salt from the oceanwater and boiling it until it dries?

excelente video y muy buena forma de secar la carne

자연 그대로~ 너무 아름다운 자연 입니다~ 😮😊❤

in Romania we have a similar food called carne la untura or meat preserved in fat

A conservação do alimento é um fator importantíssimo para a sobrevivência.. até os dias atuais meus familiares usam técnicas que foram trazida por meu antepassados italianos... principalmente a carne de porco que é rica em gordura, no qual se faz a fritura a proteína e com a própria banha faz a conservação da carne, uma vez colocada a carne em uma "lata", a cobria com a banha da fritura, e vedando o recipiente, logo a carne estaria preservada por um bom tempo (até anos). Hoje em dia é comum achar no brasil em supermercados carnes conservadas em banha. Parabéns pelo conteúdo produzido.

good video good idea

When I watch your videos, especially in this one, the landscape makes me imagine some sort of Dinosaur lurking around haha! Something about the land just seems so prehistoric and ancient.

Türkçe alt yazi için teşekkürler. Ayrica Türkiye den selamlar ❤

Never thought I’d see crossover between Chad and Townsends. 😊

Кто-то знает похожие каналы? Кроме совсем фейковых где они палками за день строят водные горки

some how you make my stomach growl more than any other mukbang video

Well done, Excellent vidéo 👍

6:18 spot on.

I wonder if you can get pepper or salt in this area to add some flavour.

Nice video ❤❤❤

Bro made dessert sushi 😂

Had the English/ New Murricans and Spanish not put bounties on the lives of the Native American people like the Cherokee, you would all know that adding salt from the flats would have been a vital part in preserving the bultong.

@ChadZuberAdventures If I could share some knowledge with you that I have recently learned? Are you aware of the flowering stalk of the Agave being a vital source of sugary energy, one should cut the stalks into 6 inch pieces and cook on a fire over night then the stalks can be used for long trips as a nice sweet snack from the next morning onwards. Hope this is helpful to you dear friend really really enjoying your wonderfully knowledgeable videos thanks 🙏🏽 I really appreciate you sharing this knowledge and I hope I have also shared a bit of the same with you. All the best.

I would really like to see you hunt and process something

Wow, this is ancient shawarma! 😂👍

Super.

I think you need to make some oven mitts Chad 😋

Yes! Finally some survivalist, primitive or more modern tooled bushcrafters, has removed a couple rocks from the fire pit to safely move a screaming hot pot of something from the fire. I swear everyone else tries and struggles and sometimes fails to lift the pot with sticks, but heres Chad working smart not hard and simply moving 2 rocks to provide an exit to slide the pot with sticks and not try to lift it.

Como sempre muito bom sucesso