Pemmican

Pemmican Recipe

When you’re trying to lose weight, one of the biggest hurdles to get over is being hungry during your diet. One of the things I preach about is to not let yourself get too hungry- you know, where you HAVE to eat. Because at that point, willpower goes out the window and you’re just going to eat whatever is in front of you- and it’s usually not healthy. Well, here’s a snack that you can make that’s super low in carbs, and high in protein (a great metabolism booster) with moderate fat content. It’s a great snack to keep you from hitting the “I’m starving!” point.

Video Transcript

How do you make pemmican well pemmican is kind of like the OG old-school indian energy bar all right a lot of Indians made some kind of a pemmican deal first off you take some beef that you’d ride okay and this is just beef jerky uh without flavorings so don’t put teriyaki sauce on it or anything like that just plain old just beep throw the beef in the oven in the food dehydrator or you could try it by the power of the Sun if you really want to get old school just take that it’s beef that has been dried that’s it right next is berries you’re going to need some berries so here’s some berries that’s some blueberry and I don’t know if you can tell what that is it’s a blackberry okay so blueberry and blackberry again I just put these in the food dehydrator you can also do these in the oven you know on a really low heat just like you can do beef jerky you can also try them by the power of the Sun as long as you don’t live in Greenland or whatever so you put put this stuff in whatever you’re drying and dry it out you want it to feel really light and you want it to have no moisture no moisture very important if there’s moisture in these if there’s any kind of juice or whatever this is gonna not keep as long it’s going to spoil real fast all right so we got to try it out that’s how we preserve berries meat we dry it out right so floats one way anyway one way you can do it so dried berries dried meat right super good all right however you drive that I don’t care alright so the next thing we’re going to you is we’re gonna grind our berries right now this is it’s basically looks like a powder now right it’s Barry this is Barry powder looks kind of like cocoa it’s not coco promise you that it’s just a ground-up berries right if you I used a coffee grinder for this you can use a food processor you can use a blender you can use if you want to get real old-school pound that shit with a rock that’s how they used to do it in case you’re wondering hey Indians then have food processors they just use the rock and it takes for fucking ever all right same thing with the meat all right you want to take your dried meat and you want to grind it until it looks like this looks like fluffy uh like fiberglass almost okay and I just I might go damn mess all right so anyway now your meat is ground up all right super good it’s nice and fluffy make sure there are no big chunks and its really feels really dry all right now o.o creature on it next thing you’re going to need is fat and fat is super super duper important all right this is not just fat this is actually fat and honey you can use one hundred percent fat that’s the super old-school way and then you can add some honey to it you can use a hundred percent honey if you’re not down with the idea of putting fat in there but don’t feel like this is terrible for you just because it’s a bunch of fat we took all the fat out of this meat there’s going to be less fat per portion in the pemmican than a cheese burger or hotdog or anything like that by a long shot I do 50 50 honey fat because honey is delicious right also fat is really good fuel guys out on the trail you’re cutting through brush and everything else sugar burns off way faster than fat fat stays with you for a good amount of time all right now get yourself a big old bowl just like that and you’re going to put your beef in there how much beef that much beef um before you get too crazy put some blow up and get messy alright so there you have your beef it’s nice and fluffy did I measure any of this with measuring cups or anything like that no that’s stupid and lame come you don’t have to do that add add as much as you want man if you want to have 50 50 berries and and meat go for it if you want to have less that’s fine take a little bit out there you go right now you’re going to put your berries in there like so you’re going to put some fat with the honey in there like so and just mix it up okay all that meat and berries is going to start to soak up the fat and the honey and here’s another word of the wise you want to add the fat and the honey a little bit at a time don’t don’t just eyeball it and just dump a bunch in because you can’t take it out once you put it in and you know in case you didn’t notice it takes a while to try this stuff out on that note about drying stuff out it does take a little bit longer to dry out berries than meat because there’s more moisture okay keep on mixing there’s obviously places where you squeeze the put the fat in there it’s going to be a little bit more moist so you got to mix it make sure it gets to the bottom squeeze it together and that looks pretty good to me know about about you guys know it’s pretty good to me I’m just mixing this now so that I have an even distribution of a very and neat add a little bit more meat the rest of my honey in there notice how I held back a little bit of meat that’s just you know so that I I could if I had it too much fat or honey you can augment it and you’re not you didn’t put all your eggs in one basket so to speak alright that looks pretty good to me all right now once this is all mixed up you can take this and press it into a bar like so and wrap it in some plastic wrap or or whatever it’s a little sticky so don’t just throw it in your pocket it will make a mess just take like that and wrap it in some plastic if you do want to get real old school with us a bar shape is pretty much something that comes from a machine and that’s not very traditional at all this making like a rectangle used to just follow it up into a ball and you just have this kind of Jew Paul energy ball that you could pull out of your pouch and eat now how long will this last a really really long time that’s how long and when I say that I’m not joking fat and honey are two of the first preservatives ever used so that’s we’ve preserved the meat and berries by drying them and then we’ve added to preservatives in the honey and the fat to the mixture to kick that like preserve even even to a higher degree so the fat and the and the honey are going to help to keep that from from going bad as well as we removed of the excess moisture from this with our dehydrator our oven or the power of the Sun or however you did it anyway that’s about it man have some fun making your pemmican and feel free to get creative with this you know I like to add a little bit of vanilla to it or lavender and I would I wish i had some fresh lavender right now but my lavender is not blooming is the looks kind of sad so no lavender in here but lavender is good Vanel is good you can try different fruits strawberry kiwi whatever i just used mary’s because berries and me it’s really really really really a traditional and that’s about it man have at it in case you wanted to know a fat if you don’t know how to render fat out you can buy pre rendered fat online sometimes you get it from your local butcher but you usually i just get fat trimmings from my butcher you might have a hard time getting beef fat trimmings that’s what I use today I don’t recommend using pork because sometimes the pork fat is not so good anymore but beef fat is still a lot better and i like to use fresh fat so get fat trimmings from your from your butcher and render the fat out now you can do that by chopping up the fat and putting it in the oven on a low heat and you basically sweating the fat out of the sweating the liquid fat from the solid of tissue and or you could put that in a crock-pot like I did I just put it in a crock pot and then as its as the fat is melting out of there you can label it out and separate it that way also like the first that’s the first step in making like a lot of real old-school soap or candles or something to that if you’re making tallow for that sort of thing you can you can there’s plenty sources online where you can look up how to render fat but anyway that’s about it that’s pemmican guys get to it have fun live while eat well. jerky
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