pemmican

Pemmican is the ultimate survival food: very easy to make, calorie dense and can last for decades.

Pemmican Recipe

Fat (suet): You will need

Salt: 1tsp salt per pound of meat

berries, herbs, spices, honey

Cut fat off of the meat: You should only dry the meat, not any fat on it!

Salt the meat: This will help inhibit bacteria growth and make the pemmican taste better.

Turn the dry meat into a powder: A meat grinder is best, but you can also use a blender or food processor. It needs to be almost a powder with no big chunks in it.

Turn the berries into a powder: Same as with the meat.

Mix the powdered meat and powdered berries together.

Pour the fat over the powdered meat/berry mixture. The ratio of fat to dried mixture is about 1:6, but you can experiment.

Wrap in wax paper or plastic bags and store!

Archaeologists have found honey in Egyptian tombs that was still good. So...

All peanut products contain aflatoxin. Just a thought. I personally avoid peanuts and peanut butter/ oils. Even organic is tainted.

It should work just fine. While beef jerky is dried, it is not as dry as you need this meat to be, so drying it further should work.

Turned out better than expected. I'll come back in ten years and let you know if it is still edible :)

Made it at the weekend, not exactly delicious but edible and will be happy to have in an emergency.

I'm new to pemmican but not to food safety.  Trichinosis and bacteria are not a problem if  pork is cooked before drying and pork fat is rendered.  
It should also be mentioned that a sterile environment and procedures should be used during preparation, as with any preserved or stored food. 
Can't wait to make my first batch.

Can I use freeze dried beef &amp; blueberries instead of dehydrating??
 
Please info 
Thx

Will most wild game fat work when rendered? Beaver, raccoon, possum

Would drying the meat in a smoker be a good thing?

Hi PS,
I just started searching this after finding a video on Youtube. I'm wondering if you could use pemmican as a food while you are riding (cycling) like a protein bar ? Reading somewhere else, it is more of a base to make a meal rather than as a food in itself but here it seems to be different. Or is it the way it is made that dictates this ? 
Thanks

It's my first time making it.  At first I didn't put enough fat so it was super dry and crunchy and braking apart so I put it back into pan with more fat. I've added salt, garlic powder and onion powder.  It still broke some when cutting. I used a pizza cutter. So I choked on my first batch but hopefully second will be safer to swallow.  Either way it tastes awful to me. Luckily it was only 2 pounds of venison which were soaked in salt before drying.  I didn't have dried blueberries yet. Will that improve the taste a lot?  How much would I add?

This pemmican recipe combines the two most essential ingredients for human health: animal meat and fat.

Pemmican

meat

salt

herbs and spices (optional)

tallow melted

Melt tallow

Melt the tallow in an oven-safe container or double boiler over medium-low heat. At 350° F/175° C, it takes about 10 minutes in the oven.

Combine meat and spices

Combine the meat, salt, and optional herbs and spices in a bowl.

Mix tallow with meat blend

Once the tallow is melted, but not too hot, pour over the dry material and combine well. There should be just enough tallow to moisten all the meat but not make puddles. If the fat does not completely incorporate the dry meat, add a little more. Mix well.

Cut, cool, and serve

Transfer into an 8×8-inch baking dish to set. Then score into squares and store in an airtight container.

Need a high-energy snack that lasts? Try pemmican, the ultimate snack and survival bar. Learn about its origins, nutritional value, and why it&#39;s a must-have for outdoor enthusiasts.

Pemmican Bars

g beef (or other lean meat)

220 g tallow (or lard)

salt (optional)

Cut the lean meat into thin strips or pound it thinly. This will increase the surface area and allow it to dry more quickly.

Dry the meat. You can use a food dehydrator (70ºC/160ºF) or an oven set to its lowest temperature to dry the meat thoroughly. In an emergency situation, it can also be sun-dried.

Once the meat is dry and brittle (not flexible), break it up into pieces and grind it in a food processor until you&#39;ve obtained a thin powder.

Melt the tallow and mix it with the meat powder. The mixture should have the consistency of wet sand. Add the salt, to taste, and any other optional ingredients like dried berries. Mix everything together until well combined.

Spread the pemmican out onto a sheet of baking paper. If you prefer, you can also use molds to create fun shapes.

Once the pemmican is shaped, let it cool completely.

Cut the pemmican into bars or unmold it before storing it in an airtight container.

It can be eaten immediately as a snack, or served in soups or stews.

https://www.youtube.com/watch?v=ViK1SvZJQpc

Looking for a survival bar or just need a high-energy snack that lasts? Try pemmican meat bars, the ultimate carnival snack. It's a must-have for outdoor enthusiasts. Pemmican is a Native American creation. It's a mix of lean meat (You can use bison, venison, beef...) and rendered fat (like tallow). It's easy to make and stores for a very long time, making it great for traveling, hiking, or and any-time snack. It's perfect for low carbers, those following the carnivore diet or ketovore diet. 
Find the full pemmican recipe here: https://thethingwellmake.com/pemmican-ultimate-snack-survival-bars/
How to make tallow: https://thethingswellmake.com/how-to-make-beef-tallow/
How to make meat chips: https://thethingswellmake.com/meat-chips-carnivore-crisps-copycat/

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Top 3 pemmican recipes from across the web

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