Pemmican the Greatest Survival Food

Comments · 2.4K

• BO

  @bonniepwth · 2 years ago · pinned

  I love these videos with a history lesson included. Always so interesting to me. Puppers & pemican, a great combo.❤

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• 2W

  @2WOLFS · 2 years ago

  My great grandmother made this every fall and kept it in a cloth flour sack hanging in the kitchen. She would on occasion give us a piece every once in a while till spring. Then she would start gathering wild berries and any sweet potatoes she had left over and dry them. For several months she would calmly gathered berries some she dried some she canned. Buy early fall she had her meat, dry berries and sweet potatoes. She would then work to make her penny she called it. What she always said "it's  in case we don't have enough winter meat" it was absolutely delicious with the sweet potato added it made the berries sweeter to. My great grandmother was Indian and she grew up having it along with her favorite flour sack cloth she used for so many thing. She maded her young children clothes out of the cloth. She could take anything and find a use for it. Knew her plant medicine to. I had this wonderful woman in my life till I was almost 19 years old what a blessing for all my cousins and I.

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• BU

  @buzzfeed7410 · 2 years ago

  Hi Kent, love your channel. My tribe, the Turtle Mountain Band of Chippewa, originally from Pembina, North Dakota, made Pemmican. The recipe was bison and cranberries. Cranberries has a natural preservative. You really can't use any other type of berry because it won't keep. We traded over 100 tons of Pemmican a year to the North West Company, Hudson Bay Company, trappers and new settlers from the town of Selkirk, Canada and around the region who would have perished without my tribe. We also fought the Pemmican wars and won. Overnight the buffalo disappeared. Some think it may have been a pandemic, others think it was the US government to eliminate a food source of a potential enemy. Anyway, thank you for shining a spotlight on a food I like to think my people invented.

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• DA

  @davidfromtexas9681 · 2 years ago

  My grandmother told me about this. She grew up in the Great Depression and she would tell me they lived off this, would mix it up with potatoes and carrots they grew on their farm and made a lot of stew with it. Probably saved their lives.

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• VO

  @Volsung86 · 1 year ago (edited)

  Im a truck driver and been making this to take on the road so I don't have to stop and eat junk out of these truck stops. Ill make some with just salt some with honey and nuts. It good stuff. Thank you for this video

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• ST

  @strider8933 · 1 year ago

  I am 63 years old. My Cherokee grandma taught me to make this back in the deep south.

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• TO

  @torianholt2752 · 2 years ago

  I’ve tried “authentic” pemmican at Fort Bridger, Wyoming once, made from dried powdered bison, tallow, and serviceberries, I love it! It was preserved in rawhide parcels that were often stored in places natives or trappers planned to be in the future, Cache Valley Utah was named after all the pemmican caches that were found there.

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• HO

  @HOTRODMONZA · 2 years ago

  I lived next DOOR to a NORA SHACKLETON She was 94 Years old when I moved that was 10 years ago ! She told me many times that her Uncle was the  Antarctic explorer!  She lived alone I did my best to help her along till I moved what a GREAT LADY ! She made enough to keep her house by Sewing Clothes for People ! This was in Denver Colorado so if you know of her let me know !

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• KD

  @kdranchaz3240 · 2 years ago

  What a great shoutout to those who came before us!  Well done!

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• VA

  @vaughnmilburn6966 · 2 years ago

  Cowboy, you forgot the salt. The salt not only makes it taste good but also kills any bacteria. I actually add spg "salt pepper garlic" to the meat before i dry it. It dries faster also. My last batch was made with taco seasoning, and it is very good. I take pemmican in my pack when i hunt. Thanks cowboy!

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• GA

  @garrick3727 · 2 years ago

  [<a href="https://www.youtube.com/watch?v=UBkggBf3Qcs&amp;t=590">9:50</a>] Generational differences right there. &nbsp;My parents would eat some weird stuff like pig&apos;s trotters, potted meat, liver, and when I asked why they eat that stuff they&apos;d say there was a time that&apos;s all anyone had and you get used to it. &nbsp;Years later I&apos;m with friends at some fancy restaurant and they&apos;re all raving about these artisan dishes and it struck me that a lot of it is just the same. &nbsp;Serve someone something and tell them it&apos;s poor people food and they&apos;ll call it disgusting, but put it in the middle of a big plate and charge $50 for it and it&apos;s the best food they&apos;ve ever had.

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• JE

  @jeromethiel4323 · 2 years ago

  Most people i meet seem to think that people in history were a lot dumber than we are today. &nbsp;That is simply not the case. &nbsp;They just didn&apos;t have the accumulated knowledge that we have today. &nbsp;The fact that drying food, pickling, potting, and other methods of food preservation were discovered and used world wide argues otherwise. &nbsp;These techniques were discovered the world over, and used the world over.<br><br>The simple fact that you could take meat and fat, both things that didn&apos;t keep particularly well, and make a survival food that would keep for months at a time, yeah. &nbsp;Add in berries for the vitamin C (and others) you had to have, and you have a survival food that works.

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