What I learned About PEMMICAN After Eating It For 7 Days Straight 

agree! nice name btw

Garlic.

What?:

Rubaboo is so good

Also is rubaboo a metis word? Ive heard it stems from french and indigenous language

Thanks for that. very informative

That’s what I’ve learned about it as well. Adding it to hot water and other ingredients makes it more palatable and it helps hydrate you.💪👍

greetings! thanks for the comment

Hows that going for you? (I got onto carnivore about 3.5months ago myself)

Mm, I read about pemmican and how the original version of it was with the softer fats because it really only had to last through the winter (in dry storage) and the short periods of time when you are moving around and a lower melting point (easier to make). So the long shelf life pemmican wasn't created until after with only the organ fats but that wasn't as pleasant to the palate and it was only until that was created that they mixed both to get a 3-20 year shelf life and better taste/texture. Both kinds of fats with pemmican are true to history and are all safe to eat, one just might last a decade or a lifetime more.

@@damianwilson391 thats disgusting you are disguting to eat that. what went wrong with you? is it fixable ?

@@jimimased1894 man people are having a hard time reading my comments. I've never eaten pemmican, I said I read about it

​@@jimimased1894I'd eat it. Any of you saying you wouldn't are probably kidding yourself because in the right situation you will do whatever you need to to survive. Not to mention the fact that a good many of us might not even be here if it wasn't for this food. It was used by sea voyagers as well.

Bullshit

For sure. It’s good stuff

LOL "stool" always seems a funny way of saying shit.

thanks!

good deal! yeah getting the texture right is a little time consuming

Pretty sure salt would actually mess up the way this stays preserved and break things down in a bad way

thanks man! let me know how you like it

@@CliffGray Absolutely! And I definitely will man 👍

Glad you enjoyed it! Thanks!

already have my first customer! thanks man

i looked it up. You're right!

I have heard of folks using moose marrow with great success. Sounds awesome

@Cliff Gray Yes, as a matter of fact, the Indians used marrow and tallow when making special occasions pemmican.

For sure! Give it a try.

Beef tallow is shelf stable for up to a year if in a sealed container. Pemmican can last for 3-5 years easily.

thanks! i'll give it a try

I don't think it'll be as easy to eat or as versatile. Pemmican is made from beef floss, dried AND pounded red meat. It soaks up the fat much more completely and is easier to use in stews skillets and mixes. Yes its usually blended instead of pounded today.

For sure! 👍

let me know how you like it! thanks

yeah that will work!

Nice! Sounds good

I agree on the energy front 👍

id like to find some of those!

Same. Native American made pemmican can't be beat!

I gotcha. When I mix mine, I put just enough tallow so it’s all saturated and there is just a slight tallow film on the outside when it cools down. Works pretty good 👍

👍sounds good man. I wouldn’t think I could get enough fat from the marrow. I’ll have to give it a try!

Suet (kidney fat) is the best for Pemmican. If you use any other it will be too soft/melt in your hand.

Haha! Someone is going to steal my idea and become the next Elon Musk 😜

@CliffGray don't worry I'll give you some royalties 😂

I eat a high protein/fat diet at home, so that is probably part of the reason it works well for me. I did not feel any energy level volatility. I typically get massive energy swings when switching to a carb heavy typical backpacking diet (mtn house, various bars, etc…)

for sure. i use mine a bunch

For sure!

ha!

I’m digging it too! A tart berry like a currant would probably work well 👍 I’ll try it. Thanks

@@CliffGray my boss did some salmon pemmican that was amazing… this year I’m going to throw in a few more wild berries and see if Elderberry and maybe some Chokecherry might be good too.

@@TheModernDayMountainMan that sounds good! did he do the same process - dry the salmon way out and grind it up?

@@CliffGray yessir! Came out really nicely too!

I’ll check it out 👍

agreed! but i have really gotten where I enjoy it.

That's a great point

🤦‍♂️ha!

Cheers 👍

No issues man!

@@CliffGray Either too little or too much fiber could be a pain in the *ss but glad that's not the case for you.

Fiber is absolutely not necessary in the human diet. I havent had fiber in a year and a half now and have better craps than ever before.

fiber creates hard stools, meat and enough fat does not. Too much fat will make loose stools. Fibers are not needed for humans, and it is the first thing you are told to avoid if you go to a doctor with colon issues.

@@Goldenhawk583 Thank you! Fiber can cause serious issues... I think if you consume the standard fatAss American diet then fiber may help bulldoze that sludge through you, but if you eat no processed crap then fiber is never needed.

The Randle Cycle - B Kay Feb 2023 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-v_pEDhDhcuI.htmlsi=dqnfcnSL-ymWSvuP Human Nutrition Science 101: Lecture # 03 - Calories In, Calories Out. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qrNS_NnL10A.htmlsi=DQsrHhL6ydao30Pl Human Nutrition Science 101 - Lecture #02 : "Calories". ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YI-2ibsvLbs.htmlsi=dmiJQ2GfIMV7kz4S

that would work. I just don't eat carbohydrates. but for folks on other diets, that would work great.

I like it! that would work well

👍sounds good

Lard is from a hog. Tallow usually comes from beef. Pork fat I doubt is saturated enough to do this. Beef, elk, deer, lamb, buffalo would work I think. I suspect you could dry the meat in your oven at very low heat.

@@bobanderson6656Hi Bob! Thanks very much for taking the time to reply! I know you are not supposed to have regular fat in the pemmican or it spoils. I had to cook the hamburger in a covered frying pan. There's for some reason a lot of water in the hamburger and some fat as it is 93%. I poured off the fat and crumbled the lumps of meat into a consistency like very coarse sand. I put it about 1/4 inch thick on cookie sheets for six hours which seemed to work. it seems half the size and very light and sounds like sand when I pour it into the blender. It's very high speed and creates a very fine powder. I add "Epic" brand beef tallow but wonder if that's the problem as all my pemmican is very fragile and can barely hold it together enough to take a bite. When I'm forming the lumps of pemmican I'm doing as instructed, where it's like bread dough consistency. I wonder if it's the tallow as at room temp the tallow is about like the consistency of mayonnaise, not solid. Does that mean the Epic brand is not refined enough to use in pemmican? It's very expensive at $14 for an 11oz jar. I even wonder if I'm saving much moneyas the 93% hamburger is $5.59/lb, however I can't have other additives, only meat with my no carb no sugar diet. What can I do to make my pemmican be firm like I see in the videos where they break it off like chocolate bar consistency? I am going on a 2,000 mile bike/camping journey and wonder if the pemmican is so fragile and powdery if it will attract humidity and mold set in and it goes rancid. I want to live on Pemmican and also create my own dehydrated eggs. Can I scramble eggs and put on cookie sheets and dry in low setting in my oven like I did with the meat and create dried egg powder? On my journey I would add it to the pemmican by boiling water with my little camp stove. I'm hoping to stay zero carbs and zero sugar. Any advice is much appreciated!!

HA!

@@CliffGray 🤣🤣🤣🤣

Umammi? You mean savoury, right?

It’s not fat, it’s rendered tallow