mmmm! Thanks for the info!

Machaca or machacado

@@devueltosalcampo768 Spanish is not my native language Russian is I learned about it from the Mexican neighborhood I lived in.

@@EREBVS999 I didn`t mean to be rough, I just wanted to let you know

It's usually pork, spiced, ground and dried. Not bison or elk traditionally. There are no native bison or elk in Mexico. Or the Northern regional diet/cuisine. Where it's found. Soy Mexicana.

Exactly

Why?

@@dittery indeed

I was speechless.

Great tip! Increase the air flow and exposed surface area. :)

X1000. Very Zeppelin III - ish . Great video, btw.

On another video, they discouraged using a meat grinder because it would introduce more bacteria. However, it’s good to practice making this a couple of different ways. Especially during a SHTF scenario, where you won’t be storing for 25 years. Not all cuts of meat will be butcher-perfect, either. What about meat scraps? Or game meat damaged by hunting.

@@guidos.6043 Since when did grinding Dried meat introduce bacteria to it?

@@Rink03 I think the grinding mentioned by joe k was from the very first step. Slab of meat - grind it up - use rolling pin to flatten and mould it out into a thin sheet - slice up the flattened minced meat into "strips" of mince and put them in the dehydrator/on drying racks (whatever method - some people use their oven on very low). For antibacterial action, when the meat is all ground up a small amount of salt could be well mixed in before rolling it out? Technically, bacteria can enter meat during any part of the process both before/after drying, as long as there's also some moisture and warmth. Most people just slice, dry then grind the dried jerky strips. Careful kitchen hygiene as usual. One video I've watched the guy put the strips into some salty water, left them there for about half an hour or so, drained and dried. Most regular jerky gets marinated in a solution which includes salt in some form (like Teriyaki or Soy sauce) which helps prevent bacterial contamination after storage. With the pemmican, the rendered fat or tallow also helps prevent bacterial action.

@@Kayenne54 I like the salt and brine ideas. Not only for preservation, but also because salt is essential for health and may be scarce in an emergency situation. Why not just add it in from the start? The only thing I need to get my head around now is eating uncooked meat!

@@guidos.6043 Try jerky first then. See what you think. Things like salt, vinegar, sugar, alcohol, wine and many different spices have been used to prevent microbial action in meats, and enhance flavor; or preserve foods for longer periods. Aperitifs (alcoholic beverage drunk before eating a multiple course meal) contains many herbs and spices to aid digestion. Digestifs are drunk afterwards for the same purpose. Humans have been adding spices, herbs and condiments to lots of dishes for really good reasons, not just for taste.

That is said by every other pemmican maker in youtube. I watch now as many as I can because I'm making pemmican first time myself. I study first these videos. I recommed everybody to start prepping brfore the graet reset starts.

I agree - you should be able to dry down to about 25-30% of total wet mass, if you weigh in at higher than that, there's too much moisture. With beef, I've got it down to 28% mass, duck I've gotten to 25%, but I find it "acceptable" if it's 30% or less. Also, to preserve the natural vitamin C in the meat, along with other vitamins, you need to dry at 115F; 12 hours will get you to about 30%, another 12 (total of 24) will get you to 25-28%. For tallow, I do 1:1 ratio with dried meat

@@dainiussileika2622 how thick was your meat when you started dehydrating? I was thinking to try 3-4mm. I think 1/4” (6mm) is too thick and might take too long.

@@kennethowenocampo73 , something like that, however, at 24 hours of dehydrating, +- was fine. It's always a trade-off; I have limited rack space, so while I'd happily go even thinner, it just takes too much time to do multiple batches, so 5mm +- @65 degrees celcius for 24 hours was fine. If I don't care about the natural vitamin C in the meat, I'll dry at hotter temps, but alas,

Exactly my thoughts

How are you shouting out from a country that doesn't exist?!?!? haha

My cousin makes hard tack all of the time, for fun lol I haven't made it in years. Or eaten it for that matter.

fr, he could have rendered that fat.

Honestly, I was just a bit flustered when I was filming this (being new to video making) and was just trying to get through it. The pieces got thrown into a brand new trash bag and after filming I grabbed them and gave them to the dog. He was pleased and they didn't go to waste. Sorry I didn't have that represented in the video, I will do better next time.

@@naverilllang I ended up giving them to the dog, per my comment below. But yes, they could have been rendered as well. I am not a smart man and it honestly just didn't occur to me at the time!

Aah not wasted then, I offer apologies my friend, nice one feeding the puppies a treat :-)

@@OldNavajoTricks no apology needed, good looking out!

The blue berries would have been great! this isn't exactly chef quality grub, just fuel. And yes, the dog ate those cracklings for days, he can't wait for me to make more pemmican!

Would raspberries work?

@@onesilentarrow pretty much any fruit, but there may be some not suitable; I haven't gone into that aspect much yet. Someone mentioned apples are okay (I actually have a food allergy to berries so...). Also certain nuts can be ground up and used too, but the oil content of some nuts means the end product will oxidize faster (shorter shelf life).,..

My name is Jacob.

@@benfisher22 Thanks, good to know, making Pemmican is definitely on my bucket list !

What I’ve heard is that straight up pemmican can last for a decade.

DiamorphineDeath Do you have any experience with it? I’ve rendered my own kidney fat about a week ago, but a hurricane just passed through and I was unable to dry out my beef. I will be doing it this weekend, but I just want to know the best way to store pemmican. I live in a hot humid climate, but I will be sure to keep it in a cool dry place, but thank you for your comment. God bless.

Looking at the information I've found from a few videos just the meat and fat it can last up to 15 years. Anything extra can significantly reduce the shelf life.

@@liviloo8783 if you have a garden you may place it there in a hole in the ground. Of course it needs some good wrapping up and Tupperware and metal box. Depending what animals live in your area the mice and rats would eat it before next hurricane season.

Without berries, only beef and fat, they say up to 25 years. I will make mine and have it checked by BFAD or DOST here in the Philippines.

I l

Itll last 3 to 5 years at room temp. Up to 20 years when frozen

No.

By leaving the door open you allow the heat to escape. It dries the meat instead of baking it.

Yes, you do not want moisture in there.

Good answer...thanks

Not really from what I know lard gets too soft. Although maybe coconut oil and it's similar to tallow I don't count on it though

It's traditionally made from bison any lean red meat will do just fine.

You could also add dried blueberries, freeze dried fruits nuts and seeds.

You can with dried berry but it will shorten the shelf life.

1lbs is about 3,500 calories

In the early wild west days massive teams of hunters would go hunt buffalo out on the plains and would immediately make it into Pemmican to sell. It was basically the staple frontier food back in the day. Many sailors used it as well.

"Could you use bacon fat in place of the tallo?" It doesn't last as long and gets greasy at much lower temperatures.

@@wisenber that makes sense. Thanks for the input. 👍

@@DroneWolfMedia Don't ask me how I know😎

@@wisenber 😁 TBH, I should've known the answer to that question since I used to keep our used bacon fat to cook with, and you're right, it never really firms up that well. But it sure is goooood! Ha!

Ummm we’re currently in the ‘ronapocalypse

This is glorious, I have been researching "survival food list from the grocery store" for a while now, and I think this has helped. Ever heard of - Banevi Uncomplex Booster - (should be on google have a look )? It is a good one of a kind product for discovering how to make the ultimate survival food minus the normal expense. Ive heard some great things about it and my neighbour got great success with it.

hey ,if anyone else wants to discover food for long term storage survival try Proutklarton Helping Firestarter Plan (do a search on google )? It is a smashing exclusive product for learning how to get by in a disaster and create your own survival food minus the headache. Ive heard some super things about it and my work buddy got cool success with it.

interesting points ,if anyone else wants to learn about how to store food for survival try Proutklarton Helping Firestarter Plan (do a google search )? It is a great one off product for learning how to get by in a disaster and create your own survival food minus the headache. Ive heard some super things about it and my m8 got excellent results with it. #how do you make pemmican at home?

True, but it doesn't hurt to render it and throw the rendered fat into the pemmican.