How to make pemmican

Pemmican is a traditional, highly nutritious and durable food that originated among the indigenous peoples of North America, particularly the Plains people. The name comes from the word pimîhkân in the Cree language, meaning “fat.” This ingenious mixture consists of dried meat, rendered fat, and sometimes berries, which we as carnivores obviously exclude.

Pemmican was essential for the survival of indigenous peoples during long hunting trips, arduous journeys and harsh winters, and later it was also used by explorers and trappers who valued its high energy content and long shelf life.

Pemmican is considered the ultimate survival food because it combines proteins and fats in a perfect balance, while also being able to be stored for months or even years without refrigeration, if made correctly.

Pemmican is therefore a good and durable food for a carnivore on a journey, or on a mountain hike. To make pemmican you only need two ingredients: lean meat and a good fat. Here is a recipe that ensures the result is good every time.

Ingredients

Meat

Use lean meats such as beef, elk, deer, or bison. All fat mustn't removed before drying.

Approximately 1 kg of raw meat (yields approximately 300-400 grams of dried meat).

fat

Use tallow (from cattle or sheep). It is important that the fat is clean and of high quality.

Approx. 250-300 grams of melted tallow.

Drying the meat

Cut the meat into very thin strips or slices. The strips should be about 2-3 mm thick to dry evenly.

Remove all visible fat from the meat before drying, as fat goes rancid faster than lean meat.

Drying in the oven

Set the oven to a low temperature, max 60 °C. Use the hot air function if possible.

Place the meat strips on a wire rack, ensuring good air circulation. Cover with baking paper if the meat is very lean to prevent it from sticking.

Dry the meat for 6-12 hours, depending on thickness and oven type. Turn the strips along the way.

Drying in a dehydrator (recommended)

Place the meat in a single layer on the dehydrator tray.

Set to approximately 55-60 °C and dry for 8-12 hours.

The finished meat should be crisp enough to break and crumble easily. All moisture must be removed.

Grind or crush the meat

After drying, grind the meat into a fine powder. This can be done in a blender, food processor, or by hand with a mortar and pestle. The finer it is, the better it will mix with the fat.

Melt the fat

Heat the tallow over low heat until it melts completely. Do not let it boil, as this can negatively affect the flavor. Remove any impurities by straining it through a fine-mesh colander or cheesecloth.

Mix the meat and fat

Mix the ground meat with the melted tallow in a large bowl. Start with a 1:1 ratio of meat to fat, and adjust to desired consistency. The goal is a mixture that is firm enough to mold, but not dry.

Shape and store

Shape the mixture into small balls, bars, or press it into a square shape for later cutting. You can also make small portions using an ice cube tray.

Store pemmican in airtight containers or wrap it in wax paper. For extra long shelf life, store it in a cool, dark place.

Shelf life

Pemmican can be stored for months or years without refrigeration, making it perfect for travel or emergencies.

Photo: John Johnston – CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=16376939

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