What does 3 year old Pemmican Taste like - Pemmican Q&A

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Today we are answering questions related to Pemmican and doing a taste test on Pemmican that's over 3 years old!!
Knife used in this video:
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Here are our Original Pemmican Videos:
Hi Tech Pemmican with fruits: • Making Pemmican - The ...
Low tech Pemmican without fruits: • How to make Low Tech P...
Here are the questions we answered:
0:47 Can you use different meats to make Pemmican?
1:23 Does Pemmican Contain Fruit?
2:14 Does the addition of fruit reduce the shelf life of Pemmican?
3:10 How do you store pemmican once it's finished?
3:30 Do you need $10,000 worth of equipment to make Pemmican?
4:21 Can we use different fats in Pemmican?
5:57 Did we use music from the RimWorld Soundtrack?
7:48 Can you add nuts or vegetable to pemmican?
8:43 What is the nutritional value of pemmican?
9:54 What does Pemmican Taste like?
You can find the recipe for both versions here: twoguysandacooler.com/pemmican...
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Eric
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Опубликовано:

17 июн 2022

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Комментарии : 199

@inertproductionsalternate9114 Год назад

Traditionally pemmican would have been stored with a coating of tallow all around the pemmican that would be scraped off when it was used. Similar to how lard was used to pack pork in barrels.

@HonkyTonkManYeah Год назад

Thats crazy!

@andrewchrist655 10 месяцев назад

I would agree people need to stop "over explaining"

@bosundave121 7 месяцев назад

Here is MORE to add to your tidbit of info. Pemmican was originally stored in the stomach or intestines of animals. Indians shaped it into small round cakes. The Hudson’s Bay Company specified that it be stored in 45-kg. green bison skin bags called “parfleches,” sealed with tallow. As the parfleches dried they shrank, in effect vacuum-sealing themselves. They would keep for years. During the fur trade, it was reckoned that pemmican was nutritionally worth four times its weight in meat. Hudson’s Bay Company pemmican consisted of 50% dried meat and 50% fat/marrow.

@danielrodriguez5463 2 года назад

About 4-5 years ago local meat guy at the farmers market experimented himself at making pemmican and used me as a taster because my fine beef palate being an Argentine 😂 I still have a few bags in my refrigerator of different ones. I tell you what, the one made with walnuts did not last because how delicious it was and that would have lasted a long time. Of the ones I still have some blueberry stands out. They are all made with beef / tallow. Thanks, thanks, thanks for this video.!!

@anderfu8273 Год назад

My 2 cents is shelf life is waaaaaayyyy more important than flavor….if you are making pemmican, survival is what’s on your mind.

@Tao_Tology Год назад

Nowadays anyone making this isn't 'surviving', they're making it to take on hiking and climbing trips. Shelf life isn't so critical.

@kellogg2185 Год назад

I followed your recipe pretty closely last weekend, except I used a mixed fruit blend of blueberries, cherries, and cranberries, not just the blueberries. Also, I added honey to the mixture before adding the tallow. Turned out great. Going to set one or two bars off to the side, try one in five years, the other in ten.

@genomedia44 2 месяца назад

Can't wait for when you test the 50yr old pieces!

@David-Tiger Год назад

Honey would be a good sweetner and also keep the shelf life quite long as honey doesn't go off

@danielallen405 2 года назад

Rimworld player here :D It's definitely what got me watching your video originally, haha!

@gabsmoscow 2 года назад

Another great video, Eric...well done!!

@MatttheButcher 2 года назад

So cool! Definitely interested in making this sometime 👍

@McGieHomesteadAdventures 2 года назад

I love these types of experiments!

@2guysandacooler 2 года назад

Me too!!! Thanks for joining us on the premier!

@simikay8755 2 года назад

Very very cool, thank you i have been making pemmican out of my biltong dust and it is the best! I have also made the simple version, and it is a very good boost of flavour for your pot dishes, thanks a lot!!

@LunaLuna-op9qw Год назад

Well this was interesting! Watched the first video and just had to follow up with this one. Thanks 👍🏽

@mrj7872 2 года назад

Thanks so much for all your hard work

@sheikah_73 Год назад

Wow this is amazing!!! Really a good thing to know, thank you. 🌟

@erichfeit7779 Год назад

Thank you!! A very informative program. All my questions were answered. Lovely music! I'm going to make some!! Erich from New Zealand

@2cuntsgaming 2 года назад

Im aussie i would love to attempt this with a good kangaroo roast

@hillbillymechanics1728 Год назад

Y'all wild you really eat kangaroo

@rodgerramjet3991 Год назад

I was thinking the same thing. I just don't know how much fat you'll find on one. I love the kangaroo sausage you can get in Coles.

@rodgerramjet3991 Год назад

@@hillbillymechanics1728 It's tasty.

@BroadwayRonMexico Год назад

@@rodgerramjet3991 it's too earthy tasting tbh

@rodgerramjet3991 Год назад

@@BroadwayRonMexico What's strange about kangaroo is that even a burger from kangaroo mince is tough. I still like the taste.

@Omegazstar 8 месяцев назад

Using it as an addition to soup or broth was brilliant!!! Thank you sir! 🙏

@hamiltoneast Год назад

Excellent video. Thanks for sharing.

@SEN10RSQUATCH11 2 года назад

definately going to be a long timer on this channel in the future! thank you✅

@dsp4392 2 года назад

I wish I could taste it before committing to making a batch. Great video and thanks for taking the time to share your experiences and knowledge!

@johnbrazelton6130 Год назад

Man up and make it happen! Its worth it.

@joedoe7041 Год назад

I would suggest starting off making small batches, in it's most simple format till you get the mixture right. then taste that to find out what you like, and from there experiment till you find a mixture you like. an example I like it for it's self life so I keep it very basic and only add in some salt to flavor and an increase in self life.

@CoolhandLuketheCarnivore Год назад

Great Video!

@Gath8mm 8 месяцев назад

I really hope you don't die.... Brilliant presentation and informative. Semper Fi.

@splinter2804 9 месяцев назад

Thanks for answerin these questions...i lear alot

@skimark8275 2 года назад

Yo Dog You are Awesome Never learned so much since watching your movies !!!!!!!!!

@jnorth3341 Год назад

A buddy of mine just gave me about 10 lbs of Moose meat (he borrowed my grinder to process it), if you don't know, Moose is supper lean so I've always figured it would be good to dry out to make Pemmican, been thinking of using some and drying it out in my smoker for a bit of extra flavor and preservation. I'll let you know if I do and how it turns out.

@treadondeeznuts3736 Год назад

Great video thank you

@spacepathfinder1 2 года назад

use freeze drier and vacuum blender and you can use it for 25 years including fruits

@308sniper3 10 месяцев назад

what is a vacuum blender?

@KJ7JHN Месяц назад

Thank you!

@babakbadakhsh2703 2 года назад

Excellent

@zeus014 Год назад

Here's a question regarding packaging of pemmican: Having the necessary equipment to vacuum-bag pemmican is key. But even the plastic bags may not be available much longer if our governments follow through with their plan to ban them. And in a SHTF scenario say goodbye to electricity and the vacuum baggers too. How did the natives package pemmican to keep air and insects out? And What alternative packaging/storing methods would work once bugged out?

@2guysandacooler Год назад

Here's a quick read on the subject. www.meatsandsausages.com/hams-other-meats/pemmican

@pablocantu6357 2 года назад

Thanks for allá your work Erick!!!, It has a lot of grest value!!!! For dried meat they percent of proteín it's 64% aprox. Si if yoy have 100gr of dried meat yo have 64gr of proteín Again thanks You!!!

@foodstuff1938 Год назад

Hahaha, that is definitely a weird nutritional info calculation. It sounds like the recipe for a black hole, since the weight of the nutrients added together add up to be more than the 100g you started with. :D

@tomcondon6169 2 года назад

Hi Eric, I made a comment bomb to your original video recently. I hope my comments were all constructive. I have read about pemmican in an old book about the original trappers, as well as other sources I've always wanted to make it, and thanks to your videos, soon will. . The French were encouraged to come, and to take Indian wives, pursue the fur trade. This French/ Indian community became the Metis' tribe. There is one story. The King of England claimed the Hudson Bay, and all waterways emptying into the Bay, be it a narrow rill. The Metis' were the source for pemmican , and they traded with all the trappers, the fur trade was the, "gold rush," of the era, specifically beaver. The Hudson Bay, Company was the sole Licensee with the Crown to trap animals for fur. The Hudson Bay, Company decreed that the Metis' trade exclusively with them. The Metis' then quit trading with the British, and they agreed to allow the Metis' to trade with all the trappers. There was a definite competition, the British claiming exclusivity, and no doubt enforced that militarily.

@SammytheStampede 2 года назад

Sounds English Legit

@grogondehunger 2 года назад

hello, great video. i wonder what the addition of miso would do being a fermented good.

@LTRaider Год назад

Or even Natto?!

@johnmallette3143 2 года назад

tkzz for sharing,.,.peace

@chind0na Год назад

That's a true MRE right there. Hoorah.

@zimmerlicker 2 года назад

i really want to try pemmican now🙂

@dalevodden1359 7 месяцев назад

I added a block of hardtack to the pemmican and vacuum sealed it about 3years ago the pemmican is fine and the hardtack is still fresh just try not to break a tooth 🦷 on the hardtack. I use it in soup's the hardtack sofens when broken up in the soup and thinking the soup good stuff.

@stephenmalmborg2405 3 месяца назад

Hey mate , great video , about to make my first batch of pemmican. Stephen from Australia 🦘

@PiDev Год назад

What about adding something like spirulina powder for added nutritional content?

@SkatebardCA Год назад

I would think that chemically, the tallow would prevent the sugars from allowing spoilage by preventing air exposure.

@Skullsoldier464 Год назад

How do you store it if you can’t vacuum seal it?

@6Diego1Diego9 2 года назад

I wish I could try it

@wildmangeorgesrcchannel6916 Год назад

lol. it surprised me to hear you talk about rim world. yes that is why i am here

@CaptJackStiles 2 года назад

question, could we get a pemmican use video? you know some recipes, old and new?

@dakelong6047 2 года назад

Would certian spices lower the shelf life

@eliora9108 Год назад

Can you please do a demo vid of making it with one of the other fats like coconut oil etc? This vid was very helpful otherwise. :D

@DanielJAudette Год назад

In Canada the indigenous used mainly bison and any berries they find. I have not read anywhere where they did not use berries

@OneLeggedTarantula 11 месяцев назад

I used a smoker to dry the meat and it came out amazing. When you first bite into Pemmican you can taste the tallow but as it melts it's like someone let out a smoke grenade. out comes an amazing flavor. Goes great with my Keto diet, unfortunately none of my Pemmican will last more than a month :)

@yngvartahtinen 2 года назад

I don't know about in the states, but where I am, a rimmer is something very different indeed

@2guysandacooler 2 года назад

Oh Snap!!! In that case, you don't want to hear what the profession is called when you earn money playing RimWord 😅

@yngvartahtinen 2 года назад

@@2guysandacooler well now I’m curious 😂 by the way I love your videos, thanks! 🤘

@matthiasrobinson8197 Год назад

Can you add garlic or dried onion to mix

@robertmalis4493 2 года назад

Here’s a question for you Eric somewhat related to this I have a freeze dryer they say absolutely do not freeze dry anything with a heavy fat contact because fats will go rancid so my question is in permmican you use beef tallow or other types of fat but does not go rancid so what is the difference between freeze drying and being able to make permmican with that

@phyrewillow6463 2 года назад

The tallow has been fully rendered(no tissue or water) and the meat and fruit also fully dried. It still will not usually last as long as freeze dried food(25 years or more). Another issue with fatty foods in the freeze dryer is that the fat can by mixed with water, and some of the water might not be fully taken out. Thus the risk of going rancid.

@2guysandacooler 2 года назад

my thoughts exactly😁

@robertmalis4493 2 года назад

@@phyrewillow6463 thank you very much I appreciate it that all makes perfect sense

@kevinjack5184 2 года назад

How long would it last with honey?

@Thescidude1 Год назад

I wonder if one of those blocks of pemmican would make for a great "field" grade soup by just dropping it into a coffee cup and adding boiling water...

@puttingupwithmike5851 2 года назад

So if you had good tallow and powdered lean dehydrated beef, the addition of salt (for flavor) would not hurt the shelf life of the pemmican?

@2guysandacooler 2 года назад

some say that it makes the pemmican hygroscopic but I don 't agree. With the addition of rendered tallow there's no space for moisture to get absorbed. So it shouldn't affect the shelf life.. Think salami or prosciutto (both are salt cured and are shelf stable products)

@SammytheStampede 2 года назад

I believe there’s also smoked salts available for those of us without smokers.

@lindamorgan2678 2 года назад

I thought salt would extend the shelf life and inhibit bacteria .. salted dried cod etc

@cameron3525 Год назад

@@lindamorgan2678 that’s what I would think too

@DennisMaynard Год назад

Question, I think I asked this on the other video, but never saw an answer. Can you use commercially dried fruit products such as ocean spray cranberries in the pemican? Is there an additional process? I don't have a dehydrator and would likely put the meat in my smoker. Thanks.

@2guysandacooler Год назад

technically yes. They are coated with a waxy layer. You can boil them for a few minutes then dehydrate them further to use in this recipe..

@DennisMaynard Год назад

@@2guysandacooler Thank you for the reply. I'll check it out.

@DennisMaynard Год назад

@@2guysandacooler I'm working on a video on emergency food planning. May I link your Biltong and Pemmican videos on the description?

@DennisMaynard Год назад

I received an Excalibur Dehydrator for Xmas. Excited to try some of the recipes.

@etiennebreton7925 Год назад

Can I store it under water (no bag) ?

@johnbrazelton6130 Год назад

Goji berries are a great choice

@Zictomorph 2 года назад

Caught! Rimworld it is!

@cameron3525 Год назад

I’ve heard people say that foods with more than 10% fat should not have oxygen absorbers put in them. Is that true?

@IamKyuTee Год назад

Coconut oil or coconut butter is only shelf stable 6 months maximum and can be as short as 6 months when used with other ingredients. Shelf stable coconut butter unopened has a shelf stable time of 2 years, opened 6 months to1 year depending on how cool the cool dark place is. I would not recommend using it to make pemmican.

@dofarrellDOF 7 месяцев назад

Can we add black pepper or spices to pemmican without re ducing the shelf life?

@danielroy8232 Год назад

if the jar has a smell, doesn't that mean that the packaging was not air-tight?

@theblobfish9614 2 года назад

Your shelflife will not go down adding fruit, as long as you use dried fruit. Sugar isnt really an issue as long as there is no water present. No microorganism will multiply in a non humid environment

@user-yd2rb3vl7p Месяц назад

Could you use chicken powder and tallow to make a chicken varient

@dionysusgross476 2 года назад

My question is if you add honey, would that add to the shelf life stability

@lindamorgan2678 2 года назад

unpasterized/raw honey has a shelf life that does not have a date. Thousand years maybe, they have found it in Egyptian tombs.The pasteurized honey is garbage most of the enzymes and healthy benefits have been heated up and destroyed

@dionysusgross476 2 года назад

@@lindamorgan2678 that's what I was thinking about using, getting that sweet taste instead of berries, that way once I vacuum pack it out will have a good shelf stable life

@civlengr68 Год назад

Honey supposedly lasts hundreds of years if properly stored.

@nickpetropouleas8032 Год назад

Instead of fruit can you just use nuts, almond meal etc?

@hallgrimurkhallgrimsson1200 Год назад

Can you use pemmican the way it was meant to be used? In a foraged stew like some sort of nutritious bullion cube

@2guysandacooler Год назад

yep (check out my low tech pemmican video)

@bla28627 Год назад

will it work with turkey?

@TheHighwinder 10 месяцев назад

I think you can use honey for added sweetness, as it supposedly has no shelf life.

@dainiussileika2622 2 дня назад

The weight seems off to me; how can there be 57g of protein, which can't be in the fat, along with 60g of fat, in 100g? Protein doesn't degrade when dehydrated, so wet-to-dry conversion is fine. My own pemmican, a 50-50 dried beef to tallow ratio, is around 35g of protein and 550-600 calories/100g

@Thataliah 2 месяца назад

You said adding fruit lowers shelf life. That was with dehydrated fruit. What about if you used freeze dried fruit. Would it still lower shelf life? Would it lower it less?

@user-jx8qe4cu8q 8 месяцев назад

what about coating the pemmican in cheese wax for storage and transport.

@nicholasking6066 2 года назад

Ok so I gotta know, if we mix Beef, Elk, Vinison, Chicken, Duck, Lamb. How many of those have a fat that will match the beef talo well enough to be used in combination? Yes I'm going mad scientist on this, I want to make a pimiken that tells gyro that is is generic lol. No insult ment, I love gyro.

@2guysandacooler 2 года назад

elk, venison, lamb

@PsychNurse. 2 месяца назад

I'm gonna add Instant Coffee and Dry Dark Chocolate powder..... with Allulose powder.

@ellencanipe4191 Год назад

Would it be ok to use soy sauce on the meat and marinade overnight before dehydration?

@2guysandacooler Год назад

sure

@lonniemcgallion 10 месяцев назад

Also, what would happen or would it even be bennificial to freeze dry the completed product???

@2guysandacooler 10 месяцев назад

I think a freeze-dried version would have an even longer shelf life. I plan on doing that as an experiment to see what happens.

@MiykaelPoly231 Год назад

What I was wondering, what about honey? it has been shown to be edible, when stored air tightly enough, for thousands of years. But I am not thinking about mixing meat with the honey, but the fruits, nuts and etc. The properties of the honey prevent microorganisms from growing in it, so if one were to make fruit pemmican, with honey instead of tallow, how would it taste and how long could it last?

@scamdem1c Год назад

i dont think honey would taste well with pemmican. animal based saturated fat do last a very long time anyway as its the most stable of all fats. its also got nutrients in it that prevent or keep at bay fat oxidation/rancidity. stuff like vitamin A retinol and vitamin D. the protein and fat from the meat also have sodium, selenium, zinc and copper which if concentrated(such as through drying when making pemmican), help preserve the meat longer. on the otherhand, honey can also preserve the pemmican. might be a better alternative to fruit. honey has toxins in it that kiII microbes. its carb content is also incredibly high and give microbes glycative damage and dehydration. depending on the amount you use, the honey might prevent microbes from proliferating and growing everywhere on the food. with that said, i think the pemmican would taste gross.... the honey will also negatively impact the nutrient content

@MrLechop Год назад

Was watching while playing rimworld and was like "hmm I wonder what Pemmicans like in real life" then you mentioned Rimworld was like woah.

@philipwagner9731 Год назад

Do you have an opinion on using ground beef to make pemmican?

@OneLeggedTarantula 11 месяцев назад

don't. it is high in un-rendered fat which will go rancid.

@kinbolluck476 6 месяцев назад

Its fine

@nicholasking6066 2 года назад

With my question about using mixed fats I meen Wich ones will act like the talo and allow it to stay firm at room temp? Plus any farther wisdom you care to share ;~)

@2guysandacooler 2 года назад

That was my answer. All the animals that I mentioned will have fats that solidify at room temp

@nicholasking6066 2 года назад

@@2guysandacooler ty ty ty your awesome!!!!!!!!!

@nicholasking6066 2 года назад

@@2guysandacooler if I'm crazy for this thought blame it on I'm a noob and forgive my ignorance, King Salmon pimiken with Duck fat as a fish n fowl surf n turf varient.

@will_0_wisp_ 2 месяца назад

👍

@ahaywood89 2 года назад

How is salmonella not a concern if chicken is used? Thanks! I've made pemican once before years ago. No fruit. Pretty bland but was a fun experience. Thought some dry spices like garlic salt and pepper would be interesting.

@giladfriedman3553 2 года назад

Because remember the meat is totally dehydrated so it's basically cooking it

@connorperkins641 2 года назад

I made one recently like that! Weighed the dry beef powder and added 2% salt, 2% pepper, 2% garlic powder, and 5% fine onion flake. Delicious and works fabulously in noodle dishes and stews. Tasty by itself as well.

@ahaywood89 2 года назад

@@giladfriedman3553 drying is not cooking

@scamdem1c Год назад

i doubt salmonella would survive the dry conditions. also, when you dry the meat you also concentrate stuff like sodium, zinc and copper which would kiII the salmonella. with that said, if youre concerned with salmonella, you can just cook the meat first

@alexbair2542 2 года назад

so does it need to be vacuum sealed?

@2guysandacooler 2 года назад

your choice but if you vac seal it it will last longer and won't grow mold

@quanmack6332 Год назад

What if I used honey instead of fruit?

@robertvaughn726 5 месяцев назад

How much salt would you used in the pemmican????????

@nicholasking6066 2 года назад

That first song is one that a lot of RU-vidrs including Mark Rober use ;~)

@2guysandacooler 2 года назад

interesting.

@slngblde 2 года назад

There is a commercial on RU-vid using some of the footage from this or the original video. It’s a weird old guy with a long beard selling survival or prepper info.

@cricketol 2 года назад

can you make Pemmican with store bought jerky?

@2guysandacooler 2 года назад

yes, you might have to dry it out a bit more (you want it cracker dry) but yes...

@trmwyldshade1482 6 дней назад

I've watched several videos on pemmican making and nobody has ever added herbs or even black pepper! Why?

@gamertime8841 10 месяцев назад

Every recipe Ive come across stresses you use raw meat that is dried out completely. Yet, unless you use a freeze dryer, or throw the raw meat directly into a dehydrator, its all still being cooked to dry it out. Albeit, low and slow, correct? So, would it be wrong to boil the fat off hamburger and then put it into a dehydrator. My understanding being you don't want to start with a high fat meat, but add the right type of fat to a very lean meat.

@rootproblems8791 Год назад

Shout out to Mt Olive pickles!

@rsaathoff Месяц назад

What if you added honey instead of fruit for sweetness? Honey doesn't spoil.

@mrushing76 2 года назад

Since honey doesn't really go bad, wouldn't adding it not diminish the shelf life of the Pemmican?

@2guysandacooler 2 года назад

I would think so..

@mrushing76 2 года назад

@@2guysandacooler Thx, I just found your channel and I'm already 10 videos deep. What ratio of grams of honey to Pemmican mix to you think would be good (estimated range)?

@2guysandacooler 2 года назад

@@mrushing76 Cool!!! As for honey, it really just depends on how sweet you want the finished product. I would start with 5% or 10% of the weight of the meat (start at the lower one). Let it dry then taste it. If you don't like it you can always place the pemmican in an oven to melt the tallows and add more honey...

@seeqr9 2 года назад

Might be best to store both separately, since they have long shelf lives by themselves, then add together before eating.

@jonathanjacobson7012 Год назад

Consider the nutritional values as representing the PERCENTAGE of said substance in the FINAL product. The percentages are not allowed to add up to more than 100%, and so the weights cannot add up to more that 100g.

@2guysandacooler Год назад

Your implication is that the nutritional values decrease as the meat loses moisture. I don't think that's true

@jonathanjacobson7012 Год назад

@@2guysandacooler You got it wrong. I suggest that you consult with a friend that knows math.

@2guysandacooler Год назад

@@jonathanjacobson7012 so I'm guessing your good at math by your arrogant remark. Here's your challenge. Go to any nutrient calculator and figure out the nutrients for 10 pounds of raw beef and 2 pound of beef tallow. That's the baseline ingredients and nutrients. After we are finished dehydrating the new weight will be 2 pounds of meat (dried) and 2 pounds of beef tallow. Since the nutrient value doesn't change the original nutrient value should remain the same. With this in mind what is the caloric value of a 100g bar

@kengaladyna7159 Год назад

Mine is a greasy and fragile too much tallow? I didn’t use 1-1 had less tallow by weight than meat. No fruit.

@2guysandacooler Год назад

if it's fragile then there's not enough tallow. No matter how you make it though it's going to be greasy

@kengaladyna7159 Год назад

@@2guysandacooler thank you for getting back to me so I should’ve use all the tallow I had weighed out that was equal weight to the meat. Do you think this will hurt the storage life?

@VIKING-SON 9 месяцев назад

It was interesting to watch your response to eating pemmican that you made three year's earlier. Fact that the camera went to fade told the story Lol. I'm retired Army and it was like watching someone's response to eating what's known as a C-ration. Which during the 1970's I managed to eat on numerous times field training exercises Lol. Great video but stay away from trying to teach survival skills 😜 CWO SHOOK US Army Retired Infantry NCO and later Warrant Officer...

@2guysandacooler 9 месяцев назад

😂😂😂 This is just the tip of the iceberg. Stick around, you'll really be blown away!!

@tomcondon6169 2 года назад

When I make pemmican, I will add spice to the rendered fat, extract the spice into the tallow.