Pemmican: The Ultimate Survival Food Recipe (Fail-Proof Guide)

Imagine a food that’s incredibly nutritious, requires no refrigeration, and can last for years. That’s pemmican, a concentrated mixture of fat and protein that has sustained indigenous peoples of North America for centuries. This energy-rich food was a staple for explorers, traders, and anyone needing a reliable, long-lasting source of sustenance. Whether you’re a seasoned outdoors enthusiast, a prepper preparing for emergencies, or simply curious about historical foods, learning how to make pemmican is a valuable skill.

Pemmican is more than just a survival ration; it’s a testament to the ingenuity and resourcefulness of those who developed it. Traditionally made from dried, shredded meat and rendered fat, pemmican provided essential calories and nutrients during long winters and arduous journeys. Its compact size and remarkable shelf life made it an indispensable part of their way of life. Now, you can create your own version of this incredible food with our easy-to-follow recipe.

This recipe provides a modern adaptation of the classic pemmican, making it accessible and safe for home cooks. While we’ll be using readily available ingredients and modern cooking techniques, we’ll strive to maintain the core principles that made pemmican such a valuable food source.

Recipe Information:

• Prep Time: 30 minutes

• Cook Time: 6-8 hours (drying time)

• 

  Difficulty: Medium

• Yields: Approximately 1 pound of pemmican

Ingredients:

Main Ingredients:

• 1 pound lean meat (beef, venison, or bison recommended)

• 8 ounces rendered fat (beef tallow or lard)

Optional Add-ins:

• 1/2 cup dried berries (cranberries, blueberries, or cherries)

• 1/4 cup nuts or seeds (almonds, sunflower seeds, or pumpkin seeds)

• 1 tablespoon honey or maple syrup (for sweetness)

Equipment:

• Dehydrator or oven

• Food processor or meat grinder

• Large mixing bowl

• Baking sheet lined with parchment paper

Step-by-Step Instructions:

1. Prepare the Meat: Begin by trimming any excess fat from the lean meat. Cut the meat into thin strips, about 1/4 inch thick. This will help it dry more quickly and evenly.

2. Dry the Meat: There are two primary methods for drying the meat: using a dehydrator or an oven. Dehydrator Method: Arrange the meat strips on the dehydrator trays, ensuring they don’t overlap. Set the dehydrator to 160°F (71°C) and dry for 6-8 hours, or until the meat is completely dry and brittle. It should snap easily when bent. Oven Method: Preheat your oven to the lowest possible temperature (ideally below 200°F or 93°C). Place the meat strips on a baking sheet lined with parchment paper. Prop the oven door open slightly to allow moisture to escape. Dry for 6-8 hours, or until the meat is completely dry and brittle.

3. Grind the Dried Meat: Once the meat is thoroughly dried, let it cool slightly. Then, using a food processor or meat grinder, grind the dried meat into a fine powder. The finer the powder, the better the pemmican will bind together.

4. Render the Fat (if needed): If you’re not using pre-rendered fat, you’ll need to render it yourself. Cut the fat into small pieces and place it in a heavy-bottomed pot over low heat. Cook slowly, stirring occasionally, until the fat has melted completely and the cracklings are golden brown. Strain the melted fat through a cheesecloth-lined sieve to remove any impurities. Let the rendered fat cool slightly.

5. Combine Ingredients: In a large mixing bowl, combine the ground dried meat and the rendered fat. Mix thoroughly with your hands until the meat is evenly coated with the fat. If using, add dried berries, nuts, seeds, or honey/maple syrup at this stage and mix well.

6. Form the Pemmican: Press the mixture firmly into a baking sheet lined with parchment paper. You can also form it into individual bars or patties. The thickness will determine how quickly it sets and how easy it is to portion later. Aim for a thickness of about 1/2 to 1 inch.

7. Cool and Harden: Place the baking sheet in the refrigerator or freezer to cool and harden the pemmican. This will take several hours, or overnight for best results. Once the pemmican is solid, cut it into desired sizes and wrap it tightly in plastic wrap or beeswax wraps for storage.

Secret Tips for Pemmican Perfection:

• Use the Leanest Meat Possible: Excess fat in the meat can shorten the pemmican’s shelf life and make it prone to rancidity.

• Dry the Meat Thoroughly: This is crucial for preventing spoilage. Ensure the meat is completely brittle before grinding.

• Use High-Quality Rendered Fat: The quality of the fat will significantly impact the taste and shelf life of your pemmican. Beef tallow is a traditional choice and offers excellent flavor and stability.

• Consider Adding Antioxidants: Dried berries are not only delicious but also contain antioxidants that can help preserve the pemmican and prevent the fat from going rancid.

• Store Properly: Wrap the pemmican tightly to prevent exposure to air and moisture. Store in a cool, dark place for up to several months. In the freezer, it can last for years.

• Experiment with Flavors: Feel free to customize your pemmican with different spices, herbs, or sweeteners to suit your taste preferences.

Nutritional Information (Approximate per 1 oz serving):

• Calories: 150-200

• Protein: 10-15g

• Fat: 10-15g

• Carbohydrates: 5-10g (depending on added ingredients)

Pemmican is a calorie-dense food, so a little goes a long way. It’s an excellent source of energy and protein, making it ideal for activities that require sustained physical exertion.

With this comprehensive guide, you’re now equipped to create your own pemmican, a time-tested survival food that can provide you with sustained energy and essential nutrients when you need them most. Enjoy the process and savor the taste of history!

Pemmican isn’t just a food; it’s a connection to the past, a testament to human ingenuity, and a valuable skill for anyone interested in self-sufficiency and preparedness. So, gather your ingredients, follow these steps, and embark on your own pemmican-making adventure!