Simple and Delicious Pemmican Recipe (2024)

FAQs

What is the best meat to use for pemmican? ›

You can use either ground meat or solid meat that you slice. When using solid meat, get the cheaper cuts but also one's which are less fatty. Although we definitely like the fat, the fat is best added after the lean meat is dried and pulverized. This will make the pemmican with the best shelf life.

The pânsâwân was then spread across a tanned animal hide pinned to the ground, where it was beaten with flails or ground between two large stones till it turned into very small pieces, almost powder-like in its consistency. The pounded meat was mixed with melted fat in an approximate 1:1 ratio by weight.

Today I pulled all the pemmican out of the freezer, thawed it, heated it to a soft, melty mixture, and added a bunch of spices, all dried, of course: garlic salt, oregano, onion, black pepper, cayenne, six pepper mix, beef bullion, chives, and what ever else I could find! The resulting mix was darn tasty!

Add salt at a rate of 1.5-1.9% of the total weight of your powders used. For the original recipe, your mix will only be meat/salt. For a dried fruit mix, start with 30% dried fruit and 70% meat powder. Increase sweetness to taste by increasing the fruit powder or by adding honey.

He wrote: “Of all foods that I am acquainted with, pemmican is the only one that, under appropriate conditions, a man can eat twice a day, for three hundred and sixty-five days in a year and have the last mouthful taste as good as the first...

You'll need a minimum of ½ cup of rendered fat (I used a blend of bacon fat and coconut oil) and you'll want it to be hot so that it doesn't start solidifying on you while mixing. Mix in the hot, rendered fat. A mixer works great here. A blender can easily get overwhelmed by this combination.

Do not substitute a soft fat such as lard, bear fat, duck, or goose fat, Crisco or butter. The denser and more saturated the fat, the better. Combine powdered meat and berries, pouring melted tallow until coated. The ratio is flexible, but I use roughly four parts meat, three parts berries, and two parts fat.

Is pemmican good for you? When made with grass-fed meat, tallow, and other fresh ingredients, yes! Because pemmican has high concentrations of lean meat and fat, it is considered a high-calorie, high-protein, and high-fat snack. When it isn't combined with fruit, pemmican is essentially no-carb.

Pemmican (One Pound of pemmican per day) Go here to learn how to make your own. Pemmican is the best backpacking staple because there is nothing that can compare to nutrient density. Pemmican is power packed with healthy animal fats mixed with dried pulverized meats and berries.

Ingredients. Lard (to hold together) Do not use shortening or butter.

Can you use nuts in pemmican? ›

Pemmican ingredients varied widely, but they always included lean venison or buffalo meat mixed with fat. Some pemmican recipes also incorporated dried berries and nuts for added flavor and nutrition.

Take 1 pound of finely ground jerky Add 4 tablespoons of finely ground or powdered dried fruit, berries or herbs (such as sage, cherries or blueberries) Add sugar to taste if sweet pemmican is desired Mix in just enough lard (such as Crisco) to hold the dried ingredients together.

So long as you have a plastic bag or even just a clean, cool place to store this food, you can eat it for as long as you might need to survive. Pemmican is filling. The Indigenous people of North America could survive on pemmican alone for an entire winter because the food is so filling in such small quantities.

Marrow and dried berries were only sometimes added, and most sources say fur traders preferred their pemmican without berries. This makes sense when looking at how pemmican was actually eaten—most often cooked with other ingredients and rarely eaten raw.

Heat rendered fat on stove at medium until liquid. Add liquid fat to dried meat and dried fruit, and mix in nuts and honey. Mix everything by hand. Let cool and store.

Pemmican (Creepimikan, meaning "manufactured grease") is dried meat, traditionally bison (moose, caribou, venison or beef can be used as well), pounded into coarse powder and mixed with an equal amount of melted fat, and occasionally saskatoon berries, cranberries, and even (for special occasions) cherries, currants, ...

There's almost no water in it. Pemmican is made by slowly dehydrating meat (usually bison) over a slow fire until it's rock hard like jerky. The jerky is then pulverized into a powder. The powder is then mixed with rendered fat (which also has been heated to remove the water).

One of the two primary ingredients for making pemmican is dried meat, as in dried beef or venison jerky. You can use store-bought jerky, but if it's very pliable it means there is residual moisture and moisture can make foods spoil.