Pemmican the Greatest Survival Food

from the American Indians to the trappers, the traders, the first explorers and us, the pimkin, one of the best

survival

food

s, one of the most iconic

survival

dishes ever made, it started a long, long time ago, the pimkin did , now you may have heard this. I even saw it in an old western or an old Explorer show where they ate pimkin. Now actually the word deres comes from Cre and means pimi, which means fat, which back then was probably bison or elk like the Indians did and even the explorers who explored the entire Great Northwest and the Northern Territories, they would just take two rocks together and they would just pound this meat until they could make a really dry powder, they would take SE, which is the fat that lines the kidneys of an animal, whether it's a bison or elk or moose, whatever you use and they would cut that fat up and then they simmered it down until they got all this beautiful golden suet that comes from it, but then they thought we could mix in some strangled berries with maybe any kind of berries we could find and let it dry for about an hour and ate pinik, so today we're really celebrating American Indian culture and when it was passed down to the frontiersmen, the trappers, the people who explored the west. but even at the South Pole, the North Pole, this Pinon was with everyone, so we're starting since I don't have lean meat around here because looking at him from here he doesn't look too thin and that one doesn't have enough meat to keep us alive, so we'll save them to round up a bottom round or a top round.

The meat is always quite lean and you can see that there is not much fat inside this and there. it's a road map to where we need to cut first, so we're going to cut that along this seam because we need to try to get as much fat out of this as we can. You can see it has a chunk right here, so just Go ahead and trim this, try to remove as much fat as you can because fat is really what would make this work in the end and we didn't need any of that back then, this would have been most of the time bison and They would cut these strips and we'll just cut one that's a little bit thicker than what we're going to end up with and you would just flatten this meat now if you're a hunter and you have some. venis and some waist, whatever is there that's very lean, just use it, but you can see the grain of this meat runs this way, so it would be better if we came back here and cut it as thin as we can and when it dries, it will even be more tender and you can use a dehydrator or you can put it in the oven.

We'll show you both methods here when we get started. Well, look, we started with two roasts and ended up using probably close. to 4 pounds of roast when we cut it into strips and trim off the fat, so you want to make sure that when you have a finished product here in your trimmed and sliced ​​bowl, you have at least 2 pounds of lean meat, we're just I'll put it on a rack one will go into the dehydrator and one will go into the oven and the oven is a little bit faster than a dehydrator but the dehydrator will actually take out more moisture than the oven now when I'm talking about putting it in the oven.

You know, the lowest setting my oven will go to is 170°. When you slide it into the oven door and close it, always grab a handle and close it as far as it will go. A little air circulation will help it dry faster in that oven. It'll probably take you a minimum of 3 and a half to 4 hours and when you get the jerky out of there, you want to make sure that when it just breaks down like a cracker, it's that crispy that way it'll be a lot easier to grind or mash, either. Whichever method you want, use the dehydrator the same way, but it's probably going to take longer, it's probably going to be closer to 8 or 10 hours in a dehydrator and I should have told you this when we started when you're going to cut that meat and you're going to make this Pimon, it's best if you go ahead and put that meat in the freezer and let it sit for about 45 minutes in there, it will cut it much thinner that way or if you have a meat slicer you can use that when the Native Americans did this so long ago , they could have added chokeberries.

They don't grow like that here where I am, so we bought some dried cranberries and dried cranberries. When you look at dried fruits, they actually didn't get all the moisture out of them, so we put them on wax paper. Because they fall through the grates of that dehydrator and it took about 13 hours for them to actually dry. Now we're going to put all of this in this blender. The first time I made this recipe I just used a little magic bullet, but it took forever. and you can put them in their hole, but I'm going to take some of the longer ones and split them up to where I know they'll shred a little faster.

You may be wondering why we are saving these pieces. We have a lot of good quality help spread around the camp today, so we'll put them back here for the time being. We cover the wrong address. Houston. We have takeoff. You can see when we're done. That's pretty much like meat powder. That's what we're looking for, but now we're going to grind these berries, they won't grind as smoothly. I promise you that a good set of scales is really necessary. Let's weigh this to know exactly where we are. You reached a whopping 8.7 Oz. Now you can see there is a little powder on the berries, but when I made them the other day I crushed them down to where they were freshly ground.

Plum, but I like to leave a little of them. so because it gives it a little bit of chew, now we need to weigh the height to be around 8.7 O, then we'll heat it up, mix it all together and make ourselves some pimkin. The Dutch oven is heating up in the small camp. It's a chef's burner and starting with a very low heat because you want to make sure you don't burn that oil, to start we're going to leave a little bit out because we can add to it if we need to when the Native Americans I made this, it was probably mostly made with buffalo fat and then with buffalo meat.

Now I just got some really good clean white fat that I was able to get at the local butcher here and I think most of the time they don't even charge you for it. We probably had 3 pounds total, put it in a pretty good sized pot, put it on low heat and it'll take a while until the suet stops bubbling, you've almost gotten all the fat out of that meat, let it cool and then strain it in a glass jar and that's it, most of the early pioneers and everyone who did this probably just took it and formed it in their hands into a loaf or a ball that we're going to put it into. here, let it dry well and that way we can throw it away.

They'd say it's usually the size of a Reese's peanut butter cup, but that height was close to 2,000 calories. They even canned these things many years ago for expeditions. A lot of the Native Americans also that I researched and looked back on said that they knew we traded for sugar and they would add a little bit of sugar, two of them as a sweetener, when this settles and when it's ready, and we'll go. to put ours in the cooler to speed up the process, which is a refrigerator, you can actually break part of this, it's so good to cook with, you've heard of bullion meat cubes, well now you just break a little of this pimkin. you can put it in a stew.

You know buffalo was the main source. He provided the meat, he provided the fat, but he also provided a skinless bag that they could dry to carry this and they wouldn't gain pounds and pounds. of this because this is what will get you through the winter, so not only was this survival

food

, but it was also something you would take when you went out on a long hunting trip, this room temperature pimkin usually wrapped in a bag of waxed paper or even brown paper and sealed tightly for 1 to 5 years, but you can put this like in the cell of your house, where it's a cool, dark place, it's indefinite in Canada, the old settlers are actually there. make a pimkin soup or stew with this and any vegetables you can find along the way.

I think they call it tail now. I know it's probably a good word but it's a famous soup there, you know pimkin was a great food to get through tough times, have you ever had pimkin before? I didn't just break you a piece and go to town now it's very dense mhm, it smells like old meat, um broth, not bad, you get that meaty flavor, it's meaty. and then you get the little blueberry, it's nice and then at the end it's not so nice, I mean, if I needed to survive, it would be, I mean, you're eating it, you like it, I mean, I have, I have.

I ate many of the worst things in my life. I could get by with this. I remember when I had nothing. I would have been happy to have it, but you know? What's so funny about you doing this is because I just finished a book called Endurance, many of you may know this, but it was about the 1914 South Pole Expedition with Ernest Shackleton and then we also watched the documentary about the documentary, but it was very good and they ate picin and thank God. They did it because it helped them get through tough times, so I appreciate the concoction.

I'm glad I don't have to eat it. Okay, so I'm going to calm down. This is not too much. bad, this is better than the first batch, right? Mhm Well, we would like to thank you all for tuning in and watching this episode. I love historical episodes to go back in time and really show you what happened and how it evolved throughout it all. of this and it is something that I think we should be very grateful for all the history that has happened to us but, as always, a very special tribute to all the service men and women and all the veterans who have kept that old Flag of wave over Camp.

I would like to leave you with this quote from Ronald Rayan, who said we are one nation under God, but when we forget God, we are a sunken nation, remember let's be better neighbors and it all starts with me. and you, God bless you all, come in here close. I'll give you a big hug and I'll see you coming down from the piman tree, you'd even walk north, you'd just take two stinks, two stinks, the kitchen is going to Have fun licking that bowl Ronald Reagan quote the car drove by I think that's what he said yeah , a Lulu AI Cletus is sleeping clus clus do you want a snack