How to Make Pemmican: A Nutritious Survival Food

1. Lightweight And Nutrient-Dense: The Ideal On-The-Go Food

When discussing portable and nutritious foods, pemmican stands out as a time-tested choice. Pemmican is a lightweight and nutrient-dense food that does not need refrigeration, making it an ideal option for individuals with busy, on-the-go lifestyles. Whether you are going camping, hiking, or backpacking, pemmican can supply you with the necessary sustenance to maintain high energy levels and nourish your body.

2. The Perfect Ratio: 1:1 Of Meat To Fat

The key to making pemmican lies in the perfect ratio of meat to fat. For every pound of dry meat, you will need an equal amount of fat. This ensures that the final product is both flavorful and packed with essential nutrients. Whether you choose to use lean ground beef, ground liver, or thinly sliced lean meat and liver, maintaining this ratio is crucial for achieving the desired consistency and taste.

3. Adding Flavor: Salt, Herbs, And Spices

While pemmican itself is a simple combination of meat and fat, adding flavor to the mixture is highly recommended. The addition of salt, herbs, and spices can elevate the taste of pemmican, making it a more enjoyable and satisfying snack. By experimenting with different seasonings, you can tailor the flavor profile of your pemmican to suit your personal preferences.

4. Easy Preparation: Baking And Scoring The Mixture

Preparing pemmican is a straightforward process that requires minimal effort. After combining the meat, fat, and any additional seasonings, the mixture is transferred to a baking dish or container. It should then be scored into individual pieces, making it easier to break apart and consume as needed. This step allows for portion control and convenient snack options during outdoor activities.

5. Drying Methods: Dehydrator Or Oven

To achieve the desired texture and prolong the shelf life of pemmican, the meat needs to be dried thoroughly. There are two popular methods for drying the meat: using a food dehydrator or using the oven at the lowest possible temperature.

When using a food dehydrator, set it to 155°F (68°C) and allow the meat to dry for a few hours.

If using an oven, adjust the temperature to the lowest setting and leave the meat inside until it becomes dry and crispy.

6. Raw Meat To Dry Meat Conversion: 6 Pounds To 1 Pound

One important consideration when making pemmican is the conversion rate between raw meat and dry meat. It’s essential to keep in mind that approximately six pounds of raw meat will yield approximately one pound of dry meat powder. This conversion rate helps you accurately plan and prepare the required amount of pemmican for your outdoor adventures.

  • The conversion rate is 6:1 (raw meat to dry meat).
  • The conversion rate helps in accurately planning and preparing pemmican.
  • By knowing the conversion rate, you can calculate the required amount of raw meat needed for your adventures.

Tip: Remember to consider the conversion rate when determining how much raw meat you’ll need to make pemmican.

7. Meat Options: Ground Or Thinly Sliced Lean Meat And Liver

When it comes to selecting the type of meat for pemmican, there are a couple of options available.

  • You can choose to use lean ground beef and ground liver, which are easily accessible and convenient to work with.

  • Alternatively, you can opt for thinly sliced lean meat and liver, which may require a bit more effort but can result in a more vibrant and textured end product.

Whichever option you choose, ensure that the meat is lean to maintain the optimal nutritional balance.

Remember: The choice of meat is crucial in pemmican preparation.

8. Long-Lasting And Versatile: Storage And Usage Options

One of the exceptional qualities of pemmican is its long shelf life and versatility. Once prepared, pemmican can be stored in an airtight container for many years, making it an excellent food source for emergency situations or long-term outdoor activities. Additionally, pemmican can be eaten as is or utilized in various recipes. You can add it to bone broth for a hearty and protein-rich soup or fry it in fat for a flavorful and sustaining snack. The possibilities are endless, allowing you to enjoy the benefits of pemmican in a variety of ways.

In conclusion, pemmican is an unparalleled survival food that combines convenience, nutrition, and versatility. Its lightweight nature, balanced ratio of meat to fat, and ability to withstand long-term storage make it an ideal option for outdoor enthusiasts, survivalists, and anyone seeking a nutrient-dense, on-the-go food source. By following the simple instructions and experimenting with flavors, you can create your own homemade pemmican, free from preservatives and artificial ingredients. So, the next time you plan an outdoor adventure or want a healthy high-energy snack, consider making and packing some pemmican.

  • Pemmican has a long shelf life and is versatile
  • It can be stored in an airtight container for many years
  • Can be eaten as is or used in various recipes and dishes
  • Pemmican can be added to bone broth for a hearty and protein-rich soup
  • It can also be fried in fat for a flavorful and sustaining snack
  • Pemmican is an unparalleled survival food
  • It is lightweight and has a balanced ratio of meat to fat
  • It can withstand long-term storage
  • Pemmican is ideal for outdoor enthusiasts, survivalists, and those in need of a nutrient-dense, on-the-go food source
  • Homemade pemmican can be made following simple instructions
  • Experimenting with flavors can enhance the taste
  • Homemade pemmican is free from preservatives and artificial ingredients.

What meat can be used for pemmican?

One popular alternative for making pemmican is using bison meat and bison fat. Due to its lean nature and rich flavor, bison meat is an excellent choice for pemmican. The high availability of bison in some regions makes it a practical and sustainable option for those seeking an alternative to beef. For an added touch of sweetness, dried berries or honey can be incorporated, enhancing the overall taste and texture of the pemmican.

How long will pemmican last?

Due to the lack of a standardized recipe and varying storage conditions, the shelf life of pemmican can vary. Generally, pemmican can last for one to five years when stored at room temperature. However, there have been intriguing accounts of people safely consuming pemmican that was stored in cool cellars for over a decade or even longer. Its longevity is a testament to the incredible preservation properties of this compact and nutrient-dense survival food.

How does pemmican not go rancid?

Pemmican's ability to resist spoilage can be attributed to its unique composition and storage conditions. The low water activity in pemmican, stemming from the use of mainly dried meat and fat, limits the growth of microorganisms that could cause decay. Additionally, the product was likely safeguarded from exposure to air, which further inhibited bacterial growth. Pemmican was traditionally stored in cool temperatures, a factor that also contributed to its long shelf life. All these factors together supported the preservation of pemmican, preventing it from going rancid. So, whether for adventurous explorers or survivalists, pemmican proved to be a reliable sustenance option.

How is a pemmican made?

Pemmican is a beloved survival food widely known for its simple yet effective preparation process. First, lean bison meat is carefully dried and then pounded into a coarse powder. In a separate vessel, an equal amount of fat is melted, which is crucial for binding and preserving the meat. Optionally, various fruits like saskatoon berries, cranberries, or even cherries, currants, chokeberries or blueberries can be mixed in, adding a delightful tangy flavor and extra nutrition to the pemmican. Once all the ingredients are combined, the mixture is shaped into small, portable cakes or bars, making it a convenient and long-lasting sustenance during journeys or challenging wilderness scenarios.