Right.....

Alright I should have not been lazy and double checked before posting.

Good thing pemmican provides 400 calories per ounce 

Mostly that is likely from the fat. There are some pemmican-like products on the commercial market that are "fat free" and you get less than 100 calories per oz. Sometimes just 70 calories.

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It most definitely comes from the fat 

why go through all that work in the video?
just take the dried caribou and slather the bear fat over it

why go through all that work in the video?
just take the dried caribou and slather the bear fat over it

           

           

i am chief of the bear (kuma) clan
 

i am chief of the bear (kuma) clan
 

plus, he said that you boil the meat before you put it next to the fire to dry
don't you lose lots of nutrients when you boil it?
i guess you could use that water as a stock for soup or stew

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When I was in SA, we had bilitong.
Strips of venison (elk, antelope, kudu) hung out to dry.
No salt,  no cooking, no smoke,  just flies.
 

plus, he said that you boil the meat before you put it next to the fire to dry
don't you lose lots of nutrients when you boil it?
i guess you could use that water as a stock for soup or stew

yeah, most pemmican recipes seem to say NO COOK and just dry the beef bone dry.

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I make mine raw; not sure why he said to boil it first.

Hey how do we know that the raw meat, when drying in a warm location, isn't going to grow bacteria?

Or is the bacteria "fine to eat" when the thing is ultra dry?

This is the part that has me wondering. Since of course we all know we are not supposed to leave meat out of the fridge the whole day and the pemmican process takes several days of drying from what I read.

Q pointed me to this video BTW, is a good one

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You need to heat the meat to at least 135F for at least 3 day to cure the meat and kill off any potential pathogens. Personally, I like to do it at 160F just to be safe.

The salt also aids in deterring bacteria, as most forms of bacteria cannot survive in a salty environment and that is void of most moisture.

The reason you can't leave meat out of the fridge for long periods of time is because the bacteria that does begin to decompose it will cause it to rot, thus increasing the chances of potentially pathogenic bacteria to move in to assist in decomposition.

what beef cuts you like to buy for this?

what about the fat? buy separately?

i read somewhere that they said best ("best") is to hang and air dry but that seems even worse to me regarding risks.

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Found this Pemmican recipe.
Never made it but thought others might be interested
http://www.alloutdoor.com/2014/01/28/this-pemmican/?utm_source=Newsletter&utm_medium=Email&utm_content=2014-02-04&utm_campaign=Weekly+Newsletter
 

Found this Pemmican recipe.
Never made it but thought others might be interested
http://www.alloutdoor.com/2014/01/28/this-pemmican/?utm_source=Newsletter&utm_medium=Email&utm_content=2014-02-04&utm_campaign=Weekly+Newsletter
 

That recipe doesn't seem to emphasize filtering and rendering the tallow properly. Otherwise it might go rancid faster.

WATER FILTER UPDATE ....
Link to a nice article on the monolitic filter.

http://www.alloutdoor.com/2013/10/22/monolithic-ceramic-water-water-filtration-system/

#1 is water.

   Our BOB’s each contain a Seychelle 28-ounce Water Filtration Bottle
This filtration bottle removes up to 99.99 percent of pollutants and contaminants found in water. Produces up to 100 gallons of filtered water.
$16.00
http://www.seychelle.com/
   We also each have a 2 litre bottle of store bought.
I have considered downsizing this 50% due to weight.

   At home and at our BOL, we have Monolithic brand water filters.
Build a Berkey for about $20.00 plus containers.
I splurged for two new 5 gallon buckets w/lids (another $20.00) but you could mount these puppies on 55 gal bbls if you wanted
http://shop.monolithic.com/

   Here’s a real interesting page from the inside of Katrina.
Undoubtedly some of THE BEST prepper info I’ve ever read because it’s written after the fact, from personal LOSS experience !

http://www.theplacewithnoname.com/blogs/klessons/p/0007.html