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When it comes to survival food, pemmican is on top of the list and for good reason. This survival food stood the test of time, it’s easy to prepare and it will last for a long time, without the need for refrigeration.
Pemmican is one of the legacies of our ancestors and it gained a lot of popularity in the last ten years thanks to preppers and survivalists. It is now in the backpacks of hikers, once again, in some of the remotest areas in the nation.
Pemmican is a nutritious, preserved food created by the women of Native American tribes. The term Pemmican is derived from pimii, the Cree-Chippewa word for fat.
Pemmican consists of a mixture of cooked, dried and shredded buffalo meat, or fish, which is combined with melted fat. You can dry meat yourself in a slow oven by adding thin slices of beef and cooking them at 250 for 6-8 hours.
By putting this dried meat in a food processor you have achieved the toughest part of making pemmican
Pemmican was the main food source for the warriors and hunters due to its high content of proteins and vitamins. It was packed tightly in bags made from buffalo skin and they were able to eat it on the trail, out of hand or add it to soups or any other dish for an extra nutritional boost.
Making pemmican is probably the best form of meat preservation we know about in the wild.
This primitive technique doesn’t require electrical power or any other modern means of cooking. If you learn how to make pemmican the right way, you will be able to add a nutritious food source to your pantry, but you will also be able to preserve your meat supplies without effort.