Pemmican the indian wonder food

somebody forgot the process, but i am trying to bring it back.

Category:

Education

Tags:

• bushcraft
• survival
• woodlore
• camping
• pemmican
• camp cooking
• outdoor living

[OzaawaaMigiziNini]

Tallow is not used in this process? I've lived among the Cree where the term "Pemmican" originated.. and I'm a member of their southern cousins the Ojibway. We always add 50% pulverized jerky and 50% Tallow, and it lasts indefinitely, while keeping its' nutritional value longer than any vegetable or fruit can. The point of Pemmican is to be the best survival ration possible pound-for-pound, for the longest amount of time possible. Adding fruits, vegetables or any other sugars detracts the value.

[trapperjacksurvival]

@OzaawaaMigiziNini tallow turns rancid, long term storage pemmican has very little tallow . the use of pressure to devolumize the pemmican holds it togather and is a condition that ensures preservation.

[pwnzersyou123]

do you cook the meat before you dry it?

[trapperjacksurvival]

@pwnzersyou123 No the meat is dried raw, no need to cook. cooking before drying ruins the flavor of the meat.

[sogibjr]

ive read that pemmican is made from flour fat jerky and berrys this is deffinatetly a different approach

[trapperjacksurvival]

the best recipe for pemmican is what combinations tast best to the consumer. and it should be a balanced meal in every bite.

[planodp]

Another good one, Trapper Jack! I appreciate the time and effort you took to demonstrate this. Many thanks!

[SuperSPatrick]

@pinz2022  You're right. It is NOT pemmican. But it is interesting.

[frog6418]

@trapperjacksurvival

I know for a fact that tallow when rendered properly can be stored on the shelf without going rancid for many years, what goes rancid is the meat particals not rendered out of it, this is why candles made from tallow will have a very long shelf life. Now after it is rendered properly and mixed with the dried meat then the two together will last for a very long time without refrigeration.

[RobCollette]

@illyounotme Bang on. Dried shredded moose and rendered fat. Nothing else. That is the traditional way. There are better ways now because fat and dried moose meat tastes gross. But if you want an idea of what the First Peoples ate, read Tundra by Farely Mowat.

[sevengable]

awesome



[digmatology]

Well several people have pointed out the fact that this concoction you have come up with is not Pemmican. But let me go further to say that in NO WAY is your concoction preserved other than being poorly dehydrated on a make shift screen. Pemmican is preserved by mixing dried lean meat into FULLY RENDERED TALLOW(fat). Fully rendered means that you heated the fat over a low flame until the fat stopped bubbling, indicating that the water that is naturally occurring in fat, has been removed

[Psychlonic]

Agreed with fat being the culprit of meat going bad, anyone who's made any volume of biltong will tell you the same thing, which also relies on somewhat normal air flow for drying. The more fat there is, the faster it goes rancid. Absolutely bone dry biltong with no fat content will last almost indefinitely.

[89gtu]

Please adopt me jack I'm 29 and I don't know shit!!!!

[rahatkhan]

what kind of meat was that? just regular bacon

?

[0102106kls]

this is stupid cause the government ban's the natives from using native plants like cactus and differnt kinds of roots but it's okay to let big company's use them for

crappy products

[24u2c]

Im saulteaux and cree... and a lil lakota