Pemmican that was verified to be over 100 years old has been found that was still palatable and still had a great deal of nutrtional velaue! Thanks for the video!

been watching at least 10 you tube videos and this is the most detailed and very well articulated

A note on scurvy: Vit C and glucose have very similar shape and compete for binding sites on cells. So if eating very low to no carb (like pemmican) your need for vitamin C is dramatically reduced. And there is some in the meat if, as you suggest, you dry a low temp.

Third pemmican video and first good one. In the first one the person used an expensive smoker and digital gadgets. He had a butcher he could get the white fat from but it had meat in it and did the major process for turning into clear liquid fat then let it set. Basically not something the average person can do just because they don’t have what he has. Second was someone who had never made it who supposedly got the recipe from a First Nations cookbook. The sliced meat, similar to the first, was dried in an oven at 200 degrees. Tossed it in a food processor, as the recipe said, and it did not work out. So put it in a blender. The first person said not to use lard for long term storage, The recipe used lard. She added pulverized dried blueberries. Then sugar. Don’t know if recipe called for a sweetener. She said she was going to use honey but then remembered the honeybee was not native to the Americas. I have no idea. But I know they did not have processed cane sugar. I stopped at that point. You explain the why’s of things and it makes sense. Many of us are aware that a lot of cultures did not and do not dry their meat over heat. Raw honey, I gather, is anti-bacterial but sticky and has moisture in it. The pemmican would stick to other pieces of pemmican. Most cultures had some kind of native fruit. That would be the sweetener if they wanted one. Now that I know beef tallow can be bought I don’t have to give up on the idea of trying this. We were already planning on getting a dehydrator, though not as nice as yours. Daughter has a Food Saver but I don’t know if it has the canning attachment. We can make a small batch to see if we like it at any rate. If we do and her gizmo doesn’t have the canning attachment we can look into that. I thank you very much.

This is perhaps the best pemmican instructional out there. Thanx.

THANK YOU SO MUCH for this extremely informative video on making and storing pemmican! I'm new to preparing long-term storage food, and also don't do plastic - EVER. Many videos for preparing and storing food include the use of plastic film, bags, or containers in the process, so I'm EXTREMELY appreciative that you have shown me a way to make pemmican without plastic. I also appreciate how much additional information you provide, such as the weight of the pemmican "cupcakes" you make and what the caloric estimate of each one is. I've subscribed to your channel and will be watching your videos FIRST!

Came for the pemmican lesson. Stayed for more. You've made some awesome videos!

Absolutely wonderful presentation! Thank you so much. As someone who has failed miserably at modern garden-centered homesteading and returned to my preferred foraging/neolithic/medieval/mountain people historical mixture of methods of living along with more than 40 years of making my own plant medicines, I am so happy to watch this. The only thing I would add is regarding the nutrient "deficits" people might be worried about. While there may come a day when people eat only pemmican, it is unlikely that anyone ever ONLY ate pemmican long term. Vitamins A, C, calcium and most minerals and many other vitamins are simply packed into easily gathered greens like stinging nettle and dandelion which were also dried for later use. It is very likely that travelers eating pemmican also enjoyed local fruits, berries, nuts, and wild or dried greens along with their pemmican which was often broken into a pot of water with some of those other things added to make a stew.

Absolutely the best video I have seen on the subject so far. Great work.

Very well laid out, I had to subscribe! Thanks

This is the best pemmican video I have seen thus far. Thanks for sharing and explaining the processes so well.

Thank you for this video! Very thorough and not rushed. Great info. Thank you for making and posting it.

Thank you sir for such a detailed and lovely video!

Thanks for sharing Definitely inspired me to make some today!

Enjoyed your video, one of the better ones I’ve watched on pemmican. I’m gonna give this a 1st time making👍🇺🇸

super helpful demonstration and info on what to do & buy! thank you!

I love this video. Contains as much info, as the pemmican contains food value. Clear and concise info. Awesome survival food.

Thank you for sharing this it was very interesting ,I love learning new to me ,but old ways .

Thank you, my friend, very informative.

Thank you! I as looking for a reliable recipe. I can’t wait to try this out!

The best video yet, by far.

Great video, very informative and wise! I'm learning to make pemmican and have watched several videos on YT. Yours is my favorite. Appreciate you making this. Cheers

I love how you are chowing down on your food. Tells me it tastes good! I want to try this and hardtack. Thank you brother!

Thank you. Really good info. Very clear and easy to follow.

Great job, best Pemmican explanation and very informative

Good instructiones!

Thank you very much for sharing this knowledge and wisdom. I had never heard of Pemmican before. I will definitely try this, once I have a place to store it!

Thank you for the such a thorough video!

This was the most thorough instructional video on making pemmican I have seen THANK YOU

The most thorough video I have seen. So many leave out the details about such important things such as proper dehydrating temperature. Thanks

Excellent video! Thorough, informative, and relevant.

This is the best pemmican video I have found. Ty!

Out of all the videos I've watched on making pemican, yours has been the most informative. Thank you very much.

That was awesome. Thank you.

Great recipe this actually looks delicious and loads of protein. I've only just discovered this today from the UK and never heard of this. Great learning about historical food :) Thanks 🙏

Thank you for making this video! This was great!

Awesome , very well explained easy to follow. Ty

i can thank you for this video. you are very smart, talk sense, elegantly, clear message. cheers!

Thanks Donald, very informative. I'm making my batch of Pemmican next week. :)

THE best pemmican video I have watched so far. Very good information. The ideal consistency of the tallow/meat reminds me of wet coffee grounds. It would be interesting to know the weight of each 2000kcal bar for backpacking. Seems like 7 or so bars wouldn’t weigh much and minimal cooking equipment.

Superb video & presentation! The information you've revealed has bolstered my desire to give it a go. Thank You!

Thank you. Best I have seen

Thank you so much sharing your knowledge. I should definitely try to make it. Seeing you enjoy it made me think it actually tastes ok.

Great I fo ! Thanks. I am going to use some of your idea if the canning jar for long term storage.

The best video on this! Low temperature dehydration, grass-fed tallow, no added junk like sugar or fruit, a bit lighter on the tallow to dried meat ratio. This creates the perfect food. Good job, Donald.

Thank you Donald...will come watch again taking notes, you're so patient and thorough...Boise, idaho

Great video! Very informative. I'm looking forward to making some pemican.

Best pemican video I have seen. Awesome

Damn! I cannot wait to get started. Will be headed to Alaska. Hopefully soon a lot of people come to camp and fish. This would be a great thing to make and possibly sell. Awesome video. Awesome presentation. Thank you so much.👊💖

finally...someone who knows how to make pemmican . Beautiful. Love it. Hoorah!

Great video. Best pemmican video!

Best, most informative video, thank you sir!

Thank You again Sir for another superb tutorial. Your videos are intructional, easy to follow and delightful to listen to and watch. You share timeless treasurers for us all. ☮🌻

Thank you Donald!

Best video on pemmican! Will try this on an upcoming backpacking trip. I’ve been carnivore for a year and don’t want to go back to carbs and processed food bars while hiking.

Like your shirt. Great info on pemmican. Thanks.

Well done, Sir! Excellent and informative video.

Excellent. Best video I've seen on this. I make a lot for backpacking. Thanks for sharing your knowledge.

Thank you so much for this video I loved it and appreciate you!

Thank you for a great, informative video. Will definitely try it. I can see you had your day’s ratio of calories while talking to us. 😊

Great video and instructions. I love your advice. Observation, Meditation, Doing^^

Excellent, very informative. Thank you

Thank you sir. Very good explained. Bless you much. Greetings from Belgium.

Great Video ! Thanks

Excellent and thank you

Great kitchen skills, Thankyou

Great video!

Fantastic video. Great accuracy 4 certain.

Fantastic! Thank you so much x

Great instructions! I have to make this. One alternative to the oxygen absorbers is to put a chunk of dry ice in each jar, about the size of a single die (think Las Vegas) and place the lid on but do not seal yet. When the dry ice sublimes, CO2 is heavier than O2 so the most of the oxygen will be forced out leaving CO2 in its place. Then use the sealer as you did. I've done this with other, much more sensitive things and they kept a very long time.

Ty for a detailed video!!

My family had that blender. Its an Oster. It lasted 45 years. I wish we still had it.

Well done with a lot of information for a new beginner (me). Thanks. It can also be taken onboard a boat for night watch.

I agree with the others. This is the only video one needs to make pemmican. Thanks so much.

LOL...I just learned a new use for my food saver - jar vacuum seal...smh TY Don!

Well done!

Thank you so much for this wonderful video. My husband is currently on a keto/carnivore diet. I’m going to make this for him as a meal replacement when he is hiking. Keep up the amazing tips, love the channel!! So informative.

Thank you for your video. I appreciate the accuracy of your recipe and how you prepared it. Pemmican can also be cooked with other ingredients when they are available and there's an opportunity to do it. It would make the basis for a rich gravy, stew, or cooked with corn meal, etc. It's good to learn how to do this preservation method. Thank you.

Very nice tutorial, valuable nutritional info, and great storage tips. Thank you so much.

I love that you even get into labeling tips. I'm sure some people can use that advice.

Hi and cheers so much for sharing this video. I live in Australia and I think that it is of the utmost importance to learn how our Indigenous peoples from all countries source food and to keep a conection with them. They know how to hunt, find water etc and where to find food in the remotest of places. We as human beings need to never lose that connection or the resources available to us all as long as we learn how to look for it. Yes supermarkets have their place for those of us that haven't got a clue as to how to hunt or forage for food that is provided for us naturaly - I am one of them. The earth is filled with food - we just need to know how to find it. Blessings to you and your family. Keep safe where you are and once again thanks for sharing your knowledge of food preservation with us all. Lizzy from Aus. 👍🦘🐨🧡😊

Thank you for the very descriptive and thorough explanation. I have survival food that I want to add this to. The survival food that last 25 years has no meat protein. I have been wondering how I could get meat protein if I ever needed to use the survival food. Can’t wait to make this. Thanks again

Thank you for the video

Thankyou for your knowledge and sharing your experience with us....good life 😊

Excellent video. The perfect food ❤

Very good presentation and nutrition al considerations. I'm trying it with adjunct oils and spices.

Always good to support your local butcher/ ranches...I get my beautiful kidney / leaf fat for $2.50 a lb..

Thank you very good explained 🙏🏼🙏🏼🙏🏼

Thank you for sharing this

Finally someobe got it correct, great work sir.

Excellent information, thank you

I used to be able to buy kidney fat from grassfed beef and render my own tallow. But now they dont sell it to me anymore. So i buy it on line. I used a grinder with fine plates and made my powder but i think i should have stopped often since it got warm. I also grind chokecherries fresh, form into patties with a burger press (1/4 cup) and dehydrate them. They grind best frozen whole. Peanut butter and butter did not work but the tallow did. Thanks for posting this! PS 6 of us made drums from my rawhides from our deer harvest last Christmas. Then i sent two more drum kits out to people. Then i gave away three more drum kits and two whole hides. Im getting good at rawhide and would like to try leather making again. I tried it in my teens and it was awful!

That looks delicious

Thank you

Thank you for the detailed explanation 🇨🇭🗽much appreciated and I will try it next time I'm processing my venison stateside ✌🏻

Best pemmican video .

Fantastic video

Thank you Donald. Hope you're doing well. Melbourne, Australia.

Best conscice video on how to make pemmican

Great video