Pemmican How To
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Published 2021-12-09
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All Comments (21)
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The new multi fuel stove and bottle seen in this video is final pre production prototype and will be available 2g 2022
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Dave Canterbury is my favorite survivalist instructor. I love his non nonsense approach to everything
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I am so excited for my bushcraft class in 2022 hearing what you guys did got me pumped up. Awesome video Dave I learned a ton!
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Dave way back when Mammoths roamed the open steppe when I was a child we made pemmican with dried local berries and pecans. We melted our tallow in a pot and then laddled melted tallow in as we mixed the dried ground ingredients. We rolled it into a snake then cut that into 4 to 5 inch bars then wrapped them pretty much like you did.
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As someone who eats as much meat as I do, I'm really not sure how I don't know about Pemmican! I will be 100% be making this!!! Thank you Dave.
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Thanks for sharing, clearly the simplest demonstration of pemmican! I literally ordered the beef tallow online while watching your video. Just made a big batch of deer jerky last week from a recent harvest. Thanks again. Pemmican on the way.
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Chef's tip - Line your mold with wax paper to make it easier to get out.
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Thank you so much for doing this video. I have watched a few videos on how to make this and it just seemed to involved and the video made it look harder then needed. You broke it down and showed a simple way to do it. Easy enough for even me to understand. You rule Dave!
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This is awesome! Thank you for sharing. Was waiting for the difference between the tallow and/or lard and why it shouldn't be used. Love and blessings from Ontario Canada!
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Just subscribed and saw this. Pretty ironic as I've been wanting to make pemmican for months. You simplified it and gave me the motivation to get after it. Thanks Dave! Great video!
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Love watching and learning new things from you Dave.
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Would love to see you keep a bar until like june/july 2022 and do a second video on how it held up and what it tastes like.
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For a mold, I think I've finally found use for the mini ice cube trays. They are for making 3/8-ish cubes because some people are to lazy to crush ice for cocktails. Pemmican bits the size of bullion cubes.
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A small word of caution. If you are wanting the pemmican to be shelf stable for long periods then use only DRIED berry's and fruit. It you are going to enjoy within a couple weeks then fresh berry's and nuts are ok. --- Fresh fruit contains sugar and nuts contain oil. Both detrimental to LONG term storage. I am 77 years old and have been making this stuff since I was 13 years old. Grandma was a real pioneer and relied on this stuff to feed her family when weather was bad.
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Thank you so much. I really like what you are teaching guys like me. This is so important to learn. Your a true boss. Love the video and I hope to keep seeing you in the future
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good to see you getting back to the pre-industrial classics!
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Thanks for the recipe and instructions, Dave! One of the easiest ways I’ve seen to make it.
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I've got a dehydrator and have made jerky in the past. Now that I've seen your video making pemmican bars will be my next step. Thanks!
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This has been on my to-do list for a long time. Mouth watering already. A 1000 bars a day and you got a product line.
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Thank you for your recipe David. Best one so far. I'll trying it out
