Looks Can Be Deceiving When It Comes To Pemmican
OK, let’s get the negative part out of the way first. The survival food item I’m about to inform you of can look like a moldy, diseased, bacteria-ridden sponge. Hungry yet? I didn’t think so. But maybe you will be if you keep reading.
This survival food is called “pemmican.” It was invented hundreds of years ago by Native Americans who moved around frequently and needed a portable, lightweight, compact, nutritious and filling food with a long shelf life.
It was made with lean, dried meat (bison, deer or elk) that was crushed into a powder and then mixed with hot, rendered fat. Dried berries were also sometimes added. It was very high in carbohydrates, protein and vitamins. When they had to, Native Americans could live on pemmican for long periods of time.
So, who’s up for trying it? You won’t find it in too many stores, but you can make it with these simple instructions.
First, gather four cups of lean meat, such as deer, beef or moose; three cups of blueberries or other dried fruits; and two cups of rendered fat. You might also want to include a shot of honey and some unsalted nuts.
Second, take 1½ pounds of lean shoulder roast and let it firm up in the freezer so that it can be sliced thin. Add salt and pepper, set the oven to 150 degrees and place the strips of meat onto the rack. Crack the oven slightly, which will help prevent moisture from building up. Optional: place a handful of frozen wild blueberries on an oven pan to dry out with the meat.
Third, allow the meat to dry out for about 15 hours or until it’s crispy. Then put it in the food processor until it becomes a powder, and do the same with the blueberries
Fourth, cut up your fat in small pieces and place it in the crockpot, which should be set on low heat. Remove the fat only after it becomes completely liquid. Use a strainer to avoid all the crispy bits.
Fifth, mix the meat and berry powder together before slowly adding the hot liquid fat, pouring just enough so that the fat slowly soaks into the powder.
Sixth, after it firms up, cut it into squares or roll it into a ball. Wrap the balls in wax paper and store them in a zip-top bag in a cool, dark place.
Have you ever tried making or eating pemmican, or anything like it? Please let me know what your experience was like.
I have made it for years and have eaten it, you don’t always have to have it frozen, during the winter I have it in the truck all the time, as long as you don’t expose it to air, it lasts a long, long, time, I do add other things to some of it,, I add sometimes nuts that I have beaten up to a paste, and don’t have to use as much fat,, other than blueberries ,,I prefer chokecherries and flathead cherries,, one is very tart and the other is very sweet, huckleberries that I have picked is the best although you have to work at it to get them and live in the rocky mountains to find them,, buffalo berries and juniper berries are a real treet if mixed in the mixture,,, sometimes I add rolled oats,,I also make rolls of it about 4 inches long and about an inch thick and wrap it in wax paper to carry them around if and when I wander out in the back country,, on cold days while packing and don’t want to stop but have to give the mules and horses a breather, I don’t have to do much, just reach in a saddle bags and eat one or two and i’m good for a while,,
another item that may be used is what the long riders used to do when they didn’t have time to stop and cook,, mix sugar, cinnamon, and flour in a mason jar and you can add water and drink it, make a paste and bake it, make a batter and fry it, not required to keep it cool, stores forever, and as long as the lid is on the jar it keeps for ever,,,if going to cook with it add some dried berries and allow them to soak for awhile and it make a dessert,,
I wonder if you could add Ascorbic Acid, (Vitamin C) powder to the mixture to add more health benefits and preserve it without fridge?
Q: What keeps the rendered fat from going rancid? or does it eventually?
Q: Why is lean meat necessary if you then add fat back in?
Q: Orrin’s suggestion to wrap it in something that breathes seems to invite bacteria and other critters. If vacuum package works for the freezer, why not on the shelf too? In fact, why not vacuum seal it in a mylar bag with o2 absorbers?
Thanks.
Dear Frank,
As you stated, Pemmican has been around for thousands of years. It was the first true “survival food” other than sun dried dinosaur, pterodactyl and fish! Seasoned and brined Jerky came next. Both were a staple for early explorers, mountain men and pioneers, too, once the Indians shared their recipe!
My mother (1/2 Native American) used to make it for my dad and I to carry when adventuring into the outdoors. Alas, her recipe was lost, as she never wrote it down. However, we found a recipe much like the one you shared here and have made our own for decades.
As for edibility, pemmican is an “acquired taste” for most people (due to the nasty look and oily texture), but when done right it pemmican is very tasty!!!
You “greenhorns” out there trying it for the first time, just close your eyes and enjoy the glorious flavor and warm feeling in your hungry belly. After that, you’ll be hooked!
Most important to note is, homemade pemmican is higher in needed protein, carb’s and fats than any new-age trail foods available over the counter. Those elements are what your body needs most when you are stressed and burning way over 2,000 calories a day while in survival mode,
Another trick is … always long-term store your pemmican wrapped in something that can “breathe” (cloth or buckskin) to prevent surface mold. FYI: pemmican will keep for months and months, in a cool, dry and dark place and it will last years in a vacuum sealed pouch in the freezer.
We strongly suggest all your readers give making and eating pemmican a whirl, whether they are into hunting and fishing or not.
God Bless to All,
Orrin
Author of, Survival 101 – How to Bug Out and Survive the First 72 Hours
(available through Power4Patriots)
My mother use to make this but it had more ingredients, she was 1/2 Cherokee & my dad was 1/2 Blackfoot so between the two of them, this was an all time favorite growing up! Mom also use chicken & turkey meat in place of the deer. I’m going to try this but will use a dehydrater. I am a hunter & try not to let anything go to waste. But would like to know if it can be stored on the shelf in food saver bags or is that recommend for freezer only?
We only have one area to plant where we get the most sun. What should we plant to get the most for the money and is high in nutrition. I plan on dehydrating as much as I can .
Brenda, it really depends on where you live and if you live high in the mountains. I would like to suggest that you invest in a DIY hot house. This way you can control the environment and raise various crops that you may enjoy. If done correctly you can have year-round tomatoes, cucumbers and carrots and other vegetables. It all depends on how big a hot house you can make and work.
Brenda you should plant potatoes. They are very nutritious, yield the most number of calories per acre, are versatile and store well.
Depending on the size of the area plant your larger yields to the rear and smaller ones to the front. ie. corn in the rear, herbs in the front.
Also depending on the area a semi circular plant will help ensure all the plants get the most of the daylight.
I know a lot of people use drip irrigation hoses for their gardens which if fine. I cut the bottom of heavy plastic bottles off and then bury the top side or the neck of the bottle in the ground. I put one bottle between every 2 plants and the water gets right to the roots where it is needed and I do not have any evaporation. It works good for me. I have had neighbors ask me how I keep my garden growing so well, I can also add liquid fertilizer at the same time
Food for thought…. I see that you are drying your ingredients in your oven. I grind the lean meat and run it through a flat jerky stick maker right on to my Dyhiderator trays. Leave it until it’s completely dry, then regrind it to a powder.
Both ideas are great – thanks for sharing.
This is a good idea! I have been using 2 liter bottles. Works great in my small garden