Pemmican the Greatest Survival Food

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Printable recipe below! We're going back in history with this recipe of pemmican the ultimate #survivalfood
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27 май 2024

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Комментарии : 1,2 тыс.

@bonniepwtf Месяц назад

I love these videos with a history lesson included. Always so interesting to me. Puppers & pemican, a great combo.❤

@CowboyKentRollins Месяц назад

Glad you enjoyed it

@mlee7037 Месяц назад

Me too!!

@julianmeek2156 Месяц назад

@@CowboyKentRollins Really love your videos, not least these historical ones. Greetings and prayers for you and Mrs Rollins from Wales.

@robroy1967 Месяц назад

I would love to see some more content in the same vein as this. Very interesting stuff.

@CowboyKentRollins Месяц назад

@julianmeek2156 thanks so much

@2WOLFS Месяц назад

My great grandmother made this every fall and kept it in a cloth flour sack hanging in the kitchen. She would on occasion give us a piece every once in a while till spring. Then she would start gathering wild berries and any sweet potatoes she had left over and dry them. For several months she would calmly gathered berries some she dried some she canned. Buy early fall she had her meat, dry berries and sweet potatoes. She would then work to make her penny she called it. What she always said "it's in case we don't have enough winter meat" it was absolutely delicious with the sweet potato added it made the berries sweeter to. My great grandmother was Indian and she grew up having it along with her favorite flour sack cloth she used for so many thing. She maded her young children clothes out of the cloth. She could take anything and find a use for it. Knew her plant medicine to. I had this wonderful woman in my life till I was almost 19 years old what a blessing for all my cousins and I.

@buzzfeed7410 Месяц назад

Hi Kent, love your channel. My tribe, the Turtle Mountain Band of Chippewa, originally from Pembina, North Dakota, made Pemmican. The recipe was bison and cranberries. Cranberries has a natural preservative. You really can't use any other type of berry because it won't keep. We traded over 100 tons of Pemmican a year to the North West Company, Hudson Bay Company, trappers and new settlers from the town of Selkirk, Canada and around the region who would have perished without my tribe. We also fought the Pemmican wars and won. Overnight the buffalo disappeared. Some think it may have been a pandemic, others think it was the US government to eliminate a food source of a potential enemy. Anyway, thank you for shining a spotlight on a food I like to think my people invented.

@rite2beararms Месяц назад

Important history! Thanks for this. The rules are a little different up here, aren't they? Winters get long and harsh sometimes and it's gonna get "real" if the power ever goes out.

@newfreenayshaun6651 28 дней назад

Thanks for sharing. Buy more guns.

@les3449 21 день назад

@@newfreenayshaun6651 just ammo for the ones you have.

@bobm7275 18 дней назад

You sir have no idea how much a 100 tons is or the fact that to do this you would need to start with 2 or even 300 tons of meat.🤠

@buzzfeed7410 17 дней назад

@@bobm7275 not my figures. Historical records, thank you very much.

@davidfromtexas9681 Месяц назад

My grandmother told me about this. She grew up in the Great Depression and she would tell me they lived off this, would mix it up with potatoes and carrots they grew on their farm and made a lot of stew with it. Probably saved their lives.

@CowboyKentRollins Месяц назад

Tough people they were

@garrybradshaw9227 Месяц назад

This is good to know may need it one day.Blessins to you Shannon and the pups

@dave-d-grunt Месяц назад

My daughter in law has made stews and soups while camping from jerky. Came out good.

@saltwaterinmyveins Месяц назад

I had depression era Grandparents and sure miss ‘em! One older gentleman told us he ate fried oysters and biscuits ( sounds delicious) for weeks.

@funktron2021 Месяц назад

My grandparents would live off lard sandwiches for long periods. Just bread and lard.

@martykitson3442 Месяц назад

in the old days it wasn't so much about how good it tasted as how well it kept you alive, we got it so easy 🤠👍👍

@HennryHammerhead Месяц назад

No no, taste was absolutely still a factor. Otherwise they wouldn't have bothered with the aditional fruits most of the time.

@theemeraldfox7779 Месяц назад

That's why a lot of people won't make it

@southerninterloper4107 Месяц назад

We'll need stuff like this before too much longer. The Democrats are going to make sure we're all too poor to afford food and those who don't know about survival food like this....won't.

@martykitson3442 Месяц назад

@@southerninterloper4107 I'm afraid so

@longrider42 Месяц назад

You just said a mouthful. Jim Bridger called it "Food for the Starving Time" mid winter when game was hard to come by. And you at Pemmican, too stay alive, till something better came along.

@CC-mb8fi Месяц назад

Hi Kent From one old outdoorsman to another, i found that by boiling your raw fat in water it renders off without burning or overheating. All you do after you have boiled it for a good while is to turn off the oven and let it cool. Voilá, perfect cake of white rendered fat floating on top of the water!!! Lift it off, scrap underside of any meat fragments, dry underside on a kitchen towel and you have got yourself a class act of the cleanest most beautiful cake of fat. Water of course for them hungry doggies or save it for stews or soups to add a delicious flavour. The meat at the bottom then refried to make them cracklings. Mmmm mmmm Too easy

@matthewpeterson3329 Месяц назад

Great advice. This same process works great when cooking beans and ham hocks. There's bound to be some fat, and letting your pot sit overnight in the fridge after it's done cooking leaves an easily skimmed layer of fat.

@jeanettenejadi1777 Месяц назад

It called wet method.

@brad2548 Месяц назад

Sir. Are you referring to boiling in an oven or on top the stove in a pot of water ? First you talk about boiling then turning the oven off. 🤔😖 may I ask ou to clarify the process you use again please. 🤠 Thank you

@CC-mb8fi Месяц назад

@brad2548 the issue is not the heat source. If on a stove top, turn it off and let it cool. Propane/lpg/lng can be left over the burner that is off. An electric stove top with a solid heating plate will keep the pot hot for far longer, so its easier to move it aside to cool, or leave it on the switched off plate overnight to continue boiling and cooling slowly, as long as there is enought water in the pot In a campfire, its advisable to remove from the fire heat source and set it aside to cool, other wise you can boil it dry and risk loss of everything, including the pot. Hope that helps.

@ksmith8793 Месяц назад

I do this with my instant when cooking fatty meat, pork, chicken etc. I freeze the fat separate from the broth and add fat if needed to soups, stews or roasts if it's too lean.

@dusty1498 Месяц назад

I met a old farmer who told me that when he was a boy in the 1940s his father was bulldozing bush with a Cat and these white powdered balls about the size of a basketball started to appear in the spill dirt . They stopped to investigate and it was a old cache of Native Buffalo Pemmican. He said the burnt some of it and it still had a fatty meaty smell to it.

@HOTRODMONZA Месяц назад

I lived next DOOR to a NORA SHACKLETON She was 94 Years old when I moved that was 10 years ago ! She told me many times that her Uncle was the Antarctic explorer! She lived alone I did my best to help her along till I moved what a GREAT LADY ! She made enough to keep her house by Sewing Clothes for People ! This was in Denver Colorado so if you know of her let me know !

@ramonpizarro Месяц назад

Wow, I've lived in Denver and the suburbs around all my life, never knew

@aeanderson8491 Месяц назад

That's really cool!

@scottpageusmc Месяц назад

Interesting. I'm from Denver, 1977-1999 and family still lives there, but didn't know about this. My sister was a tour guide at the Molly Brown house in the '90's. While the Titanic wasn't an exhibition, she's known for helping others survive the disaster.

@ratrodramblin Месяц назад

My wife has been thinking of making this. I shared the vid. May our Father bless you and everyone watching.

@OSKSNAKE Месяц назад

This is a survival food. I dont think your American diet heart would be able to handle it, let alone your taste buds, its not good. God bless just looking out for a brother since Pemmican got popular in TikTok and RU-vid, everyones and their wife has been asking me for tallow for pemmican and complain when I ask how it was. It always goes straight to the trash.

@synaesthesia888 12 дней назад

@@OSKSNAKE you are such a hater lol

@OSKSNAKE 11 дней назад

@synaesthesia888 I take that as a compliment lol :,)

@ratrodramblin 11 дней назад

@@OSKSNAKE I never even noticed you commented. Personally I've went carnivore/keto diet and eat nothing but fat and salt and never felt more better in my life. So I think my American heart will do just fine. Especially when SHTF.

@StirlingLighthouse Месяц назад

I make mine exactly like this but I skip the berries and use dried mushrooms. I find that that really boosts the flavour. Thank you both 🙏 ❤

@CowboyKentRollins Месяц назад

Sounds great!

@oleroy4749 Месяц назад

Does it work any dehydrated vegetables? Corn or peppers?

@ml.5377 Месяц назад

Good day. Can you add herbs and spices?

@torianholt2752 Месяц назад

I’ve tried “authentic” pemmican at Fort Bridger, Wyoming once, made from dried powdered bison, tallow, and serviceberries, I love it! It was preserved in rawhide parcels that were often stored in places natives or trappers planned to be in the future, Cache Valley Utah was named after all the pemmican caches that were found there.

@medievalknight2004 Месяц назад

When I was in grade 3 or 4 in northern Alberta, one of the teachers who was native Canadian, either Cree or Dene, brought some pemmican to school. It was in a rawhide bag, about the size of a cantaloupe. She said that as her ancestors moved from winter grounds to summer grounds and back and forth they would bury the bags along the way so that they had supplies where ever they went. She didn't open the bag, but did mention that it was still edible, and quite old. This was in mid 1960s . A wonderful community we lived in then.

@longhorn7809 Месяц назад

Great story

@michaelhrivnak1719 10 дней назад

I envy you! I wish I could experience meeting people like your teacher, today. Just reading your story made me feel good! At almost 66 years old, there's little I hear today that make's me feel that way. Thank you!

@norme2681 Месяц назад

I have some friends that live way off the grid in Alaska and they keep a 3 0r 4 year supply of this for the winter. They have a recipe they call "Root Cellar Stew" using Pemmican and what you have stored for winter. If you are looking out at 5ft of snow in a warm 50F cabin it's darn good.

@jeromethiel4323 Месяц назад

Indeed. Hunger is the best seasoning! ^-^ Been hungry enough to eat rancid meat before, and it's not a pleasant way to live. But you do what you have to. It was bear meat that my father shot as the bear was climbing up the tree to kill him. That was a hard winter. But the bear was dead, and you eat what you have available. Greasy, gamey, nasty meat, but it kept the family alive. And it wasn't all that great after a few days, thus the rancid part.

@sauravbasu8805 Месяц назад

@@jeromethiel4323Interesting indeed. Where was your family cabin when the incident happened ? Did you live in a really desolate area ? I would love to know some of the background story, if you are willing to share.

@jeromethiel4323 Месяц назад

@@sauravbasu8805 It was a ranch up in the mountains of eastern Montana. My father got treed by a bear when he was out hunting. Managed to kill it eventually, and then had to drag that bear carcass back to the house. I was raised that you don't waste food. It had been a hard winter, which was why the bear was out during the winter, and my GOD that meat was gamey and tough. Ended up going rancid, but it was meat. We had canned vegetables from the garden, and potatoes, but you need protein in your diet. So we ate that nasty, gamey, rancid meat. It was that or go hungry. and it you decided to go hungry, the meat just got worse. Best to eat as much as you could.

@168Diplomat Месяц назад

@@jeromethiel4323 bear like duck and raccoon all need par boiled before you really cook them to get all or at least most of that oil out. As to rancid meat at military sere school they taught us that if you boil something long enough it will make it safe. They took a opossum that was killed on Monday let it hang in 80deg weather and made soup on Friday that everyone had to eat a bowl of to pass the course. I will only ever eat opossum if I am going to starve.

@jeromethiel4323 Месяц назад

@@168Diplomat Well, my mother didn't know that! LOL!

@vincevoland7056 Месяц назад

I make this religiously. I eat it every day for lunch at work. It's small, I don't have to buy ice.... packed full of calories. Love it!

@kdranchaz3240 Месяц назад

What a great shoutout to those who came before us! Well done!

@jeromethiel4323 Месяц назад

Most people i meet seem to think that people in history were a lot dumber than we are today. That is simply not the case. They just didn't have the accumulated knowledge that we have today. The fact that drying food, pickling, potting, and other methods of food preservation were discovered and used world wide argues otherwise. These techniques were discovered the world over, and used the world over. The simple fact that you could take meat and fat, both things that didn't keep particularly well, and make a survival food that would keep for months at a time, yeah. Add in berries for the vitamin C (and others) you had to have, and you have a survival food that works.

@divemonkeys Месяц назад

The thing is the people back then would laugh at the survival ability of 99% of the people now. We lose electricity and most of the 'civilized' world will be ded in a month because food preservation is dwindling practice and too much of the food we have will spoil before it can be eaten.

@jeromethiel4323 Месяц назад

@@divemonkeys Indeed. When the Covid deal started, it was funny to see the stores bereft of toilet paper and fresh food. Mean while, the canned and dry food isles were FULL of food. Made me laugh. I don't need toilet paper, i have a shower if i need to wash my butt. I don't need fresh food, i have canned and frozen. Plus, i live in a hurricane prone area, so i always have canned food i can eat cold or hot (in case of the inevitable loss of power). And i could probably go a month on just the stored food i have on hand which doesn't require refrigeration. Water, especially in a hurricane, isn't an issue, it's raining BUCKETS! LOL!

@sauravbasu8805 Месяц назад

Some years ago, in a RU-vid comment, someone from Norway described how he in his childhood had seen adults preserving cabbages in large sealed cans underwater in summer , in the nearby lake, to be used in winter. I think the lack of oxygen and cold water helped in preservation.

@harpintn Месяц назад

@@sauravbasu8805 I think that most cultures have their version of sourkraut. One of my cousins married a S Korean woman. Their version was stored in a clay crock and buried to store it in the summer.

@jeromethiel4323 Месяц назад

@@sauravbasu8805 Yep. That's why you see oxygen absorbers in a lot of preserved foods today. Helps the food keep longer and taste better.

@disgruntleddude6105 Месяц назад

Ah, bars of soup. I have a feeling we're all going to need to do things like this before long. Keep up the good work, Mr. Rollins. You're a good man and I respect you a great deal. God bless.

@CowboyKentRollins Месяц назад

And God bless you as well

@harpintn Месяц назад

The Hover stew recipe may be considered to be a gourmet feast.

@johnbrereton6823 Месяц назад

Shannon's brutally honest but remained kind. Love it.

@Moonlia8314 Месяц назад

I made this about two years ago, I added some raw honey and walnuts. It works when there is no other food. Thank you for sharing your cooking knowledge with us. So grateful for you Ken and Shan!!! ❤💯🙏

@degen83 Месяц назад

Walnuts and honey would make this better.

@jeromethiel4323 Месяц назад

Oh, honey is excellent, as it is also an anti-bacterial. So calories and helps prevent spoilage. And the nuts, excellent source of key nutrients and fats. But i'd still include the berries if at all available, for the vitamins. Nobody want's to suffer scurvy. It is awful, and can be fatal.

@Moonlia8314 Месяц назад

@jeromethiel4323 Oh yep I put dried cranberries and raisins in too. I used bacon grease from the bacon I put into it and jerky as well.

@dave-d-grunt Месяц назад

A relative of mine suggested some honey.

@christow7989 Месяц назад

I started experimenting with making jerky last month. So I can make pemmican. But also so I have a good simple jerky. All I do is a salt brine for 24 hours, then dehydrator for 12 hours. My goal is to have the meat taste as natural as possible.

@lynneedwards3208 Месяц назад

I'd heard of pemmican of course but never knew how to make it, so thank you! I have fermented a lot of veggies in preparation for an emergency and now I can add this meat supplement to my food storage! ❤🇺🇲

@CowboyKentRollins Месяц назад

Hope you enjoy

@StuckInNy Месяц назад

I just started fermenting foods. I started with kefir last fall. I'm now making sour krout. The kefir is amazing! I was able to go off one of my 2 blood pressure meds since I've been drinking it.

@lynneedwards3208 Месяц назад

@@StuckInNy I'm not familiar with that. I have fermented cabbage, carrots, red onions, peppers and cucumbers. Growing my own Idaho and sweet potatoes, tomatoes and green onions, jalapenos too.

@YourSoulFriend253 27 дней назад

Kefir is amazing. Such a great health option those who are intolerant of lactose @@StuckInNy

@dwaynewladyka577 Месяц назад

I have had pemmican before. I got it from Cree Native vendors at a food stall, at a food festival, in Edmonton, Alberta, Canada. The Cree are Canada's largest native tribe. They go from British Columbia, to Newfoundland and Labrador. I've even heard about pemmican that farmers found in their fields, in Saskatchewan, that was really old and it was still edible. Pemmican is a very nutritious food. You should do a collaboration with Jon Townsend on other historical dishes. Cheers, Kent and Shannon! ✌️

@CowboyKentRollins Месяц назад

Thanks and he is good people for sure

@jodyserner1229 Месяц назад

Tasting History with Max Miller also does another excellent video on Pemmican and Rubaboo Stew!

@dwaynewladyka577 Месяц назад

@@jodyserner1229I saw that too. You are correct. Cheers!

@terfalicious Месяц назад

@@jodyserner1229 I watch him too (and Jean Pierre). Will have to check out his pemmican vid.... Thx!

@Lisa_Isom Месяц назад

God bless you, Cowboy Kent ✝️💜 You are a blessing to all of us! I'm so glad I discovered your channel!

@CowboyKentRollins Месяц назад

Thanks for watching and God bless you

@andrewhammill6148 Месяц назад

Probably the 12th pemmican making video I have seen, but the most honest at the end. Happy to have if ya need - Don't want to eat on purpose - HA. Loved the Reagan quote.

@janp7660 27 дней назад

Some company has started making carnivore bars. Very expensive. Sounds like pemmican though I have not tried them due to cost. Very popular in the carnivore diet community though.

@steveh4962 Месяц назад

This was probably one of the most down to earth videos I have seen in quite sometime. Mentioning the history of this, along with references to both "The Endurance" and Reagan's quote made my day.

@CowboyKentRollins Месяц назад

So glad you enjoyed

@frankgonzales2462 Месяц назад

Hard times are here,our land of plenty and freedom is at a extremely high risk!!!!? Thanks to our incompetent government,who would of ever thought it go down hill!! Kent and Shannon thanks for lesson on survival food please continue with other types of such foods!!. God bless!!🙏🙏

@michelleadams5609 Месяц назад

Lol, it's always been hard. The lord Jesus Christ promised it would be. My family grew up as migrant workers, large families, now they are teachers, pilots and lawyers. Get off youtube, and make your way on this world.

@GlobnarTheGreen 10 дней назад

Corporate owned government, our economy is based on make-believe. Aka scam

@GlobnarTheGreen 10 дней назад

@@michelleadams5609youtube is a library, why would you tell people to stop learning?

@puddles5666 Месяц назад

I’d love to see more of these preservation / preparation videos. Keep up the good work!

@CowboyKentRollins Месяц назад

You got it!

@earlshaner4441 Месяц назад

Good afternoon from Syracuse NY everyone thank you for sharing your adventures in cooking

@CowboyKentRollins Месяц назад

Howdy Earl hope your well my friend

@earlshaner4441 Месяц назад

I'm doing good thank you for asking my friend outstanding video

@kellogg2185 Месяц назад

I made some for the first time last June, turned out great. I rendered the tallow from beef hard fat, and ground up my venison the same way. In addition to the dried blueberries and cranberries, I added apricots, as well as a bit of salt and some honey. Pressed it into a pan about 1" thick, and cut it into 6 oz. blocks, then vacuum sealed them. Flavor was like a good granola bar, but a meaty one, haha. I've kept one to test longevity a few years down the road as well.

@Davincion1 Месяц назад

I make my own tallow for frying and candle/soap making. You can put the strained batch into a bowl and into the fridge. Let it cool and scrape the sediment from the bottom, put back into the pot, heat, and repeat. This will take the debris and purify the tallow which will make it more and more tasteless and pure white color.

@CowboyKentRollins Месяц назад

Great tip!

@samartinez1988 Месяц назад

I'm afraid this will be far more useful in the near future than most realize. God bless us all.

@janoskoscott222 Месяц назад

Was just thinking the same. God bless

@Noneofurbeeswax Месяц назад

Yes. I’m sorry to see the direction this country is heading. Pray for peace, but I’m afraid that it’s best we prepare for hard times.

@LigmaBofa Месяц назад

Keep listening to the fear propagandists and you will need god. The grocery stores are still open and fully functioning with minimal supply chain issues. Blame the corporations for profiting off of human suffering instead of turning fellow Americans against eachother.

@Heartwing37 Месяц назад

Yes, we’re headed this way but meat for our family is already a luxury…

@LM-oi3sf Месяц назад

Up here in Canada our prime minister is trying to starve us and make housing impossible for most. Kent is great at showing us good affordable recipes and ways to stretch expensive foods out. I thank him for that

@theeddorian Месяц назад

At the main library at University of California, Berkeley, there are old diaries written by people traveling in wagon trains to California. One memorable entry mentions trading with Utes near the Great Salt Lake for "pemmican." They complain that there are too many grasshopper legs and wings in pemmican. The Utes of the area would walk the shores of the lake and harvest pickled/brined/salted grasshoppers or locusts that were washed ashore after landing in the lake and being pickled. These are described as creating drifts of preserved insects along the line where the wave action washed and could be scooped up in baskets. They were harvested, and mixed into pemmican-like food. Grasshoppers were a common staple among the indians of the Great Basin, and the fact casts an interesting light on the "Miracle of the gulls," since where the Mormons saw a disaster, the native people would have seen storable food.

@cid911100 Месяц назад

In Northern Mexico, traditional dried meat is cooked with eggs+tomato+onion+chili or better known as 'pico de gallo', fat+dried meat+pico de gallo in a flour tortilla =burrito. GREETINGS, a hug KENT.

@TundieRice Месяц назад

Never heard of pico de gallo with eggs, very interesting!

@CowboyKentRollins Месяц назад

Thank you my friend sounds good

@wayneclu91 Месяц назад

This is a new one on me my kin folks came from Oklahoma, Missouri, Texas, Arkansas during the Depression I knew about SOS, Potted meat, Spam, & of course jerky, Rabbit Stew. Thanks Cowboy Kent Some youngens today do not know how bless they are to live here in the good old USA

@Mopartoolman Месяц назад

I remember a comic strip called ‘Tumbleweeds’ from long ago. It was about Cowboys and Indians, and there was one Indian that had a booth where he sold ‘pemmican burgers’. At the time I did not know what pemmican was, so I looked it up. So, I’ve heard about it for a while now, but I’ve never tried making it. I think I will give it a try!

@martykitson3442 Месяц назад

I haven't seen a tumbleweeds in years always loved em👍

@jeffalbrecht4560 Месяц назад

Me too

@jamiehamilton9820 Месяц назад

Love this type of stuff you cover keep making these videos Ken

@CowboyKentRollins Месяц назад

Thanks, will do!

@jerryhammack1318 Месяц назад

God bless you Kent ! Love and respect for you and Shannon and the puppers! From a disabled veteran who appreciates what you do! Thank you and God bless you all ! Have a wonderful weekend and keep up the education of our nations past and what service members have sacrificed for! Thank you again sir for the respect that you have for thosr that have sacrificed so that you are able to do what you do! Jerry Hammack former member of the United States Army and Navy!

@stevenhatfield9358 Месяц назад

Thanks Kent and Shannon. I have been looking for a pemmican recipe and you pop up with a good one! God bless you all! 👍😀

@CowboyKentRollins Месяц назад

And God bless you

@kevinanderson5095 Месяц назад

Cowboy, will you do a collab with the French Chef Jean Pierre? Teach him how to make beef enchiladas and have him teach you how to make French cinnamon rolls. 😉

@JoeBarth Месяц назад

I also watch JP and Kent

@terryboyer1342 Месяц назад

Well hello friend! onyo is always number first

@andrewhammill6148 Месяц назад

@@terryboyer1342 unless there is bacon. Then bacon is number first.

@sherrymurphy-kleine4592 Месяц назад

Yes, that would be awesome!!!

@CowboyKentRollins Месяц назад

Would love to

@jvleasure Месяц назад

From a history teacher... Keep the history coming. Making pemmican is on my to-do list for life.

@mmgtl Месяц назад

I understand icebox, my kids make fun all the time 😮. But they always come to dad to fix stuff😊

@CowboyKentRollins Месяц назад

I hear you

@terfalicious Месяц назад

tinfoil

@sandraa.lelacheur3001 Месяц назад

Cowboy Kent Rollins, We love and appreciate you and your wife. God Bless 🙏🇺🇸🙏

@PipeAndHammer Месяц назад

When I was a kid, my grandpa would dry meat for so long it'd crack like a cracker, that was our meal for years. Gas station beef jerky was a weird discovery for me (teen years) because it was chewy and nasty to me because my grandpa raised us kids off of cheap dried meat lol

@toomuch2do470 Месяц назад

I really love “cracker” type jerky, so does my daughter. My husband thinks we are weird. Lol

@PipeAndHammer Месяц назад

@@toomuch2do470 it's great on cold nights! It's awesome

@PipeAndHammer Месяц назад

@@toomuch2do470 my husband thinks the same lol he doesn't get it

@jakecarter9920 Месяц назад

Thank you cowboy. I know a lot of people don't want to admit it, but the truth is for all the wonderful things we have been blessed with today there are still no promises hard times can't come again. And knowing how to make the things that got our grandparents and great grandparents through could be the difference in making it our own selves. I'm starting to garden and can lot more and now I think I'm going to start making this too. God willing, there won't be another Great Depression, but even if there isn't, there's something to be said about knowing there's good wholesome food on our tables.

@CowboyKentRollins Месяц назад

Thanks Jake and God bless you

@bobschneider293 Месяц назад

Hi Mr. Rollins this is Bob again. You know back when I suggested you do video on Pemican. I had no idea that you would actually do it. Not only the recipe of it, but the history of it too you know how they say history has a tendency to repeat itself. It’s real good to know the past so we can prepare for the future. Thank you for this video and may God bless you.

@flipflopping Месяц назад

Kent, I was hoping you were going to cover this. Thank you so much. I am headed home from work and I will watch your video in its entirety.

@CowboyKentRollins Месяц назад

Hope you enjoy

@CthonicSoulChicken Месяц назад

Kent over here, being my most favorite, wholesome content creator. Up there with John Townsends.

@PilotTed Месяц назад

I first learned how to make this through Townsends, and tbh, I never expected it here. I'm glad to see you cover this amazing innovation of the natives. It made the western exploration possible.

@brianbenson3669 Месяц назад

Cool to learn more about pemmican. I knew they used to add saskatoon berries and other wild berries for some flavour, but I doubt they ever added the coffee "cherries" shown at 1:10 of the video. 🤣

@michaelmoss80 Месяц назад

Shan: I'm out. Kent: it was better than the first batch. Lol..awesome videos sir keep up the good work

@CowboyKentRollins Месяц назад

Thanks for watching

@426superbee4 Месяц назад

Sunday. I took one of the toughest cut of roast and made Steaks 🥩🥩 It was called a Angus London Broil ROUND. My word 🙄🙄 that thing was tough. If making steaks out of it? YOU GOT TO GET IT TENDER! So i took a fork AND POKE IT TO DEATH both side. Then Making sure it was tender i put it in a heavy baking soda brine over night. TOOK IT OUT Risen it off real good. Pat dry, pour butter all over it, salt and pepper. Let it rest while i got the onion peels ready and the fire going CAUSE YOU DON'T WANT TO GRILL THAT SUCKER TO LONG. Or you be using for boot sole replacement. 30 min smoking 30 min flame broil THAT IT > OFF IN THE HOUSE IT WENT > TO REST It was so tender. it just about melted in my mouth. WOW EXCELLENT. 👌👌

@CowboyKentRollins Месяц назад

Sounds good

@426superbee4 Месяц назад

@@CowboyKentRollins Its making some nice breakfast steaks 🥩🥩 out of the London Broil IT IS YUMMY 👌👌

@whackadim2250 Месяц назад

First time I'm seeing Shannon. I'm 65 and my girl is 29. She loves me and I love her despite our age difference.

@MrHevyshevy Месяц назад

I’m 50 and mine is 29. Although we were born just a few years apart.

@hokimocus Месяц назад

Cletus seems to prioritize nap time over snack time. He is not worried about his next meal. There is a lesson about life in there, somewhere. 🙂

@CowboyKentRollins Месяц назад

He loves to bark all night and sleep all day

@JagoHazzard Месяц назад

I think your history episodes are my favourites.

@CowboyKentRollins Месяц назад

Thank you for taking time to watch

@CAMWaite1 Месяц назад

“The car went by.” R.R. 😂😂😂😂😂😂😂😂😂👍👍👍👍👍

@peterreily1490 Месяц назад

Cowboy Kent’s country kitchen sounds like a place I’d want to stop and eat. Rotating menu. Bring what ya got, use what ya brought restaurant. Imagine a Cracker Barrel but way better. Mr Kent my family and I are always traveling to see each other and I tell ya what I’d love to get a cowboy Kent meal while on the I75 trail. Even an okie burger diner.

@sarahlynn7894 Месяц назад

Playing the Oregon Trail in the 80's as a kid taught me what pemmican was!

@stevemullins2377 Месяц назад

I'm 52yrs and type 1 diabetic. Pemmican can help maintain your blood sugar in a hard days work. Like myself doing plumbing and exquvation for a living. I make it simulator to what you did and it tastes decent.

@rebeccaheidi Месяц назад

I just finished another batch today, been eating Pemmican for the last 2 months. Cherry is my favorite

@CowboyKentRollins Месяц назад

I bet that is good

@tommyspann8852 Месяц назад

I've heard so many people say "I don't care how hungry I was, I'd NEVER eat that!", about different things. I always say "That's because you've never been REALLY hungry. You've been spoiled by always having food right there for you to eat." Pemmican sounds like a great way to feed yourself in those times when things go REALLY bad. Times like that may be on the horizon and sooner than we think.

@andrewsheppard9084 27 дней назад

I love to make this for hunting season. Very lightweight and energy dense. No refrigeration needed either. It tastes like milkbones in my opinion but still good enough to eat. I add salt to mine when I make it and it works great. I make mine in muffin tins and they are roughly 800 calories per mold. So I am able to carry 3200 calories in a sandwich bag and is compact. I could easily bring twice that amount if needed.

@CowboyKentRollins 27 дней назад

Comes in handy it does

@EricZeigler-dx1qw Месяц назад

Cure the beef with number one curing salt and a 1.8% by volume canning salt. Then do the dehydrating over smoke. That stuff can taste awesome!

@randallgreen4084 Месяц назад

When I was a kid, we could get it from the store. It was such a treat when mom bought it. But I haven't seen it in years.

@tonywalkingstick8883 Месяц назад

Thank you, Kent Rollins for sharing, teaching, and posting such a great video, and honoring my people: Indigenous Native American ( American Indians). You are much appreciated. The Anigiduwah (Eastern Band Cherokee in NC.) Used Huckleberry, Backberry, and Strawberries as well as many others from late spring till late fall. I still like to make and eat pelican. God bless your channel cooking, and puppies. Sincerely, Tony Walkingstick

@paulbeglane5489 10 дней назад

My introduction to pemmican was a trip where we divided pemmican, lifeboat survival rations or an MRE. This is where we learned why MRE stands for 'Meals Rejected by Ethiopians.' The pemmican was the least unpleasant, the lifeboat ration was compressed sawdust, and the MRE was punishment.

@kathleenhannigan2487 Месяц назад

I have loved this since Simple Living Alaska taught us. And I love that you can use products that are natural for your area. Love Foraging! Especially for making salads. 🙂

@streamingvideo6654 Месяц назад

A great survival food indeed. Looks awesome! Thanks for sharing! God Bless to all 🙏

@CowboyKentRollins Месяц назад

Our pleasure! and God bless you

@doit5000 8 дней назад

3:45 😂😂😂 hilarious. 🤠🐕 That ain't that pups first rodeo 🐂

@joshuamcdowell1460 Месяц назад

Theoretically you could also use that powdered meat with some flour and/or cornstarch, and some of that tallow, make it into a dough, and bake yourself some high protein, high fat, meat bread. Maybe even bacon bread if you pound some bacon bits into powder instead. And use bacon grease instead of tallow.

@Vuohipukki Месяц назад

Man I would love to travel to the US solely to shake hands with this man, I love your videos.

@CowboyKentRollins Месяц назад

Would be my honor

@brandonscott2851 Месяц назад

I've been wanting to try and make this for a while now and I think your video just told me I need to

@CowboyKentRollins Месяц назад

Hope you enjoy

@user-gv7gs9xc1v Месяц назад

Kent we live on my grandparents ranch that was purchased in the 1920s and they and six sons survived on this during the depression. I still make her recipe for the winter months and heavy snows. Love to you two and the puppies.

@CowboyKentRollins Месяц назад

Thanks so much we appreciate you watching

@janp7660 27 дней назад

We should probably all learn to make pemmican and hard tack just in case. Thanks for this great tutorial!

@RetroRobbin59 Месяц назад

Thank you for this survival recipe. I’d love to see more videos just like this. A simple recipe with a little history behind it. Keep up the good work and God bless.

@CowboyKentRollins Месяц назад

And God bless you as well

@traveller9625 Месяц назад

You talk history, I can almost picture it. Keep doin them.

@CowboyKentRollins Месяц назад

More to come!

@KingTesticus 28 дней назад

That was my wife's reaction too. It's great IN other stuff. Alone it reminds me of what sentient dogs would consider candy bars. Greasy, but good, but ug, greasy. And dense. Definitely have water handy, and gulp frequently. But as a substance to add to other things, oh yes! It blends awesomely with other foods.

@terryschiller2625 Месяц назад

Thank you for sharing this Mr Kent. I think we need to remember our history and learn from it. Our ancestors didn't have all the conveniences we have today. The Buffalo was the super Walmart for the native Americans. Wado Mr Kent (Cherokee for thank you)🤠🇺🇲

@CowboyKentRollins Месяц назад

Thank you for watching

@fallenangelwi25 Месяц назад

I've dreamed of making this, and you just made it so much more approachable. Thank you so much!!!

@CowboyKentRollins Месяц назад

Our pleasure

@Chuck5653 Месяц назад

Bottom round is my all time favorite to make beef jerky on the smoker. Great video Cowboy Kent.

@CowboyKentRollins Месяц назад

Mine too

@Michael-nf2go 27 дней назад

I’m going to make a big batch, I’m on the carnivore diet and this is perfect for me when I’m on the go, and a good way to save money on meal prep. Thank you sir. 👍🏻

@CowboyKentRollins 27 дней назад

Hope you enjoy

@Winteryears Месяц назад

My father used to make both pemmican and jerky, and in my memory the pemmican was made from the jerky which was dried in long strips over a wood fire. He used both moose and venison. It was pretty tasty.

@SweetStierlitz Месяц назад

Wonderful pleasure to see your videos, haven of kindness out of daily routine. Best camping food preparation and relaxation included )))

@CowboyKentRollins Месяц назад

We thank you so much for watching

@nickp.2432 Месяц назад

This video was long over due. Well done. Old ways are the right way..

@Chris-yg5vh Месяц назад

I made some outa moose and cranberry this last year. Still got quite a bit left. I use it in soups and stews. It’s amazing

@jgkitarel 2 дня назад

An interesting fact on Pemmican, is that natives, and even settlers (and those using the Oregon Trail) would usually dry the meat in the air, with the fire there to keep the flies away due to smoke. Considering that in the midwest, what was used for fire, that probably added an... interesting flavor that the dried berries and even animal fat would be used to get rid of. Those on the trail would use the movement of the wagons to keep flies off the meat. A different channel, Tasting History with Max Miller, who covered Pemmican and how to make it, along with making Rubaboo a year later with the batch he made. He has a lot of interesting history on several dishes, admittedly from around the world and from various periods, as well as making those dishes based off of what he could get from what was recorded. Eating Pemmican raw was not considered ideal, so it could be fried on a pan for a Rechaud, or browned with onions diced and added with flour at the end to be mixed before being put into a pot of water. Add in something like potatoes or local tubers, and you have a rather filling stew.

@arod1784 Месяц назад

Amazing historical cooking pemmican video! Thank you Cowboy Kent!

@CowboyKentRollins Месяц назад

Thanks for watching

@arod1784 Месяц назад

@@CowboyKentRollins my favorite video is with your collaboration with Uncle Roger teaching him to be a real cook.

@christophereaves862 Месяц назад

Kent the history food videos you do are my favorite

@CowboyKentRollins Месяц назад

Glad you enjoyed

@donttuga9310 Месяц назад

I've eaten Pemmican as well as Akutaq (Alaskan Ice-Cream), and both are great survival foods. Glad to see you feature this amazing food on your channel!

@larryparish5984 Месяц назад

Did you think about maybe adding some pure honey instead of processed sugar as the honey is a natural super food that has been found to be still good in pyramids thousands of years later ? Maybe cut back a bit on the fat & replace the same amount of honey into the mix. And press it into a parchment lined loaf pan to be able to cut the final product into slices more easily. Thanks for the video Kent & may you both have a great day 😊.

@CowboyKentRollins Месяц назад

A lot of recipes do

@hollish196 Месяц назад

The Townsends also have a great video on the history of pemmican. Thanks for this one! Different audiences want to know about history of our country's foods. And you just make it all come to life! Of course the Taste Testers do keep you on track every day.

@CowboyKentRollins Месяц назад

Yep they have the hard jobs

@rudevalve Месяц назад

Certified Gold!!!!!

@LovedasIam 27 дней назад

Chiopewa/ Cree here.. You said it right.. we will use rabbit too!

@CowboyKentRollins 27 дней назад

Thanks for watching

@officialhaxforeverx Месяц назад

❤

@StuckInNy Месяц назад

I turned 18 in February of 1980. Proud to say I voted for Ronald Regan.

@dabunny2409 Месяц назад

What good did that do exactly? 😂

@AppalachianPatriot Месяц назад

@@dabunny2409Way more than voting for Carter, Clinton, Obama or Biden.

@StuckInNy Месяц назад

@@AppalachianPatriot Exactly. Never voted for those folks, that's for sure!

@AppalachianPatriot Месяц назад

@@StuckInNy I learned at an early age when I experienced Carter. Reagan was night and day difference. It takes several years of Republicans to fix a Democrat ran country. Republicans aren’t perfect but they are definitely the lesser of both evils.

@mandovapehater6988 Месяц назад

Howdy! I was born in Febenary 1980!

@browsman2328 Месяц назад

I heard about pemmican in Upstate N.Y. during history class when we studied the French and Indian Wars. And also my paternal grandmother mentioned pemmican, she was a Seneca of the Iroquois nation, one of the Upstate New York Native Americans.

@ntskl 9 дней назад

Kia ora from New Zealand, thank you for sharing this wonderful bit of American culinary history with us. I made this recipe with beef and tallow, but added a bit of salt and used barberries for the acidity. It's funny that pemmican is considered a survival food, because it's some of the best food anyone can eat! I suppose the survival part of it has to do only with its longevity, not with its flavour or quality. Some of my recent ancestors had to eat grasses to survive periods of famine, I'm sure they'd kill for a bit of meat in fat. -Russian-American living in Aotearoa

@monsterenergyaxe Месяц назад

Wait what?....... Wife 26 and husband 66? Followed this channel for years and wtf happened.

@user-ph5nx8hj3u Месяц назад

When you have money you have a lot more options 😂

@oleroy4749 Месяц назад

It’s all about the pemmican

@WARLock1228 Месяц назад

No way she’s 26. Definitely 40 or older.

@ironbrutesrage Месяц назад

Not sure how true that is lol i hope not I'm 23 and my grandparents are just now turning 60

@CaptnScott Месяц назад

Shannon gone?

@ZippedUpKitz Месяц назад

Ugh…. That stuff is so bad…. Unless you know how to make it and make it takes good, I can’t stomach it lol…..

@ScrilboBaggins Месяц назад

It’s not meant to taste good, it’s a survival food lol

@ZippedUpKitz Месяц назад

@@ScrilboBaggins oh I know… I still can’t stomach it…. I’m sure if I were starving, I would…. I make something very very similar to take on hiking trips… but it tastes good lol…

@Daniel-dc4xm Месяц назад

You can add bout anything ya want to suit your palette

@janp7660 27 дней назад

@@ZippedUpKitzwhat do you add to make yours taste better?

@ZippedUpKitz 27 дней назад

@@janp7660 seasonings, nuts and dried fruit…. Otherwise it’s just dried meat paste 🤮🤮😍

@MikeLockheart 27 дней назад

We could easily be thrown back into a survival situation, all of us if the modern world stopped, and we could no longer get food at the store, this could happen a number of diff ways. I think cowboy kent rollins would be one of the most likely to keep on surviving and maybe even thriving, with all his knowledge and expertise !

@surviveunplugged 26 дней назад

I preferred the beef stew MRE in the 80's while a young Jar Head. Even ate it in the squad bay occasionally. Wasn't much fond of either the dehydrated beef or pork patties, but when I ate them, I ate them dry. Crunchy, powdered meat. Trying to soak them in water from a canteen to pretend that you were eating "real meat" was a waste of time. I dry my own meat now, usually beef, but buffalo and wild boar too. People call it "beef jerky", but it's just dried meat. Lasts at least two weeks in the pantry, but it never lasts that long. I stash some for myself. The kids devourer it. A "modified" Pemmican recipe is definitely in order. Great Job Sir!!! I'm a subscriber.