Pemmican Recipe

Indigenous American · Snack · 30 min total

Pemmican is a traditional high-energy food made by Native Americans, combining dried meat with rendered fat and often berries. This recipe yields a shelf-stable, nutrient-dense snack perfect for travel or survival.

Ingredients

• 1 pound lean beef or bison, sliced into thin strips
• 1/2 cup dried berries (such as blueberries, cranberries, or cherries)
• 1/2 cup rendered beef tallow or suet, melted
• 1/2 teaspoon salt (optional)

Instructions

1. Preheat oven to 150°F (65°C) or the lowest setting. Place the meat strips on a wire rack over a baking sheet and dry in the oven for 6-8 hours, until completely dry and brittle. Alternatively, use a dehydrator at 145°F for 4-6 hours.
2. Once dried, break the meat into small pieces and grind into a coarse powder using a food processor or mortar and pestle.
3. In a bowl, combine the ground meat, dried berries, and salt if using. Mix well.
4. Pour the melted tallow over the mixture and stir until evenly coated. The mixture should hold together when pressed.
5. Press the mixture firmly into a shallow pan or shape into small bars. Let cool completely at room temperature until the fat solidifies.
6. Cut into pieces or store as a block. Wrap tightly in parchment or wax paper and store in a cool, dry place.

Tips

• For longer storage, keep pemmican in an airtight container in a cool, dark place; it can last for months.
• Use any lean game meat; avoid fatty meats as they can spoil.
• Add spices like black pepper or cayenne for flavor variation.

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