Pemmican is a traditional Native American food made from dried, pounded meat mixed with melted fat and sometimes dried berries. It was originally created as a way to preserve meat for long periods of time, as it could be stored without refrigeration and had a long shelf life.
The word “pemmican” comes from the Cree word “pimîhkân,” which means “fat” or “grease.” It is believed that the concept of pemmican originated with the Cree, who lived in what is now Canada and the northern United States.
Pemmican was a staple food for many Native American tribes, especially during hunting season when fresh meat was readily available. It was also a common food for European explorers and fur traders who relied on it as a portable, high-energy source of nutrition.
During the 19th century, pemmican was often sold to the British Army and other European armies as a cheap and easily transportable food source. Soldiers also used it during World War I and World War II.
Today, pemmican is still consumed by some Native American communities and is also popular among outdoor enthusiasts and survivalists due to its high protein and calorie content and long shelf life.
How to make pemmican?
You will need the following ingredients:
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2 pound of lean dried meat:
Any type of lean meat can be used to make pemmican, although traditional recipes often call for buffalo or deer meat. The meat should be sliced thin and then dried in the sun or in a dehydrator until it is completely dry and hard.
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1 Pound of rendered fat:
You will also need rendered fat, which has been melted and strained to remove impurities. Any type of fat can be used, although tallow (beef fat) is most commonly used.
Optional:
Dried berries, such as cranberries or blueberries, can be added to the pemmican for flavor and nutrition.
Method
Step 1: Slice the beef into thin, even strips. Place the strips onto a drying rack or onto a sheet pan lined with parchment paper. Place the beef in a dehydrator or in an oven set to the lowest temperature for several hours until the beef is completely dry and hard. Alternatively, you can sun-dry the beef by laying it out in a single layer on a tray or rack and leaving it in a sunny location for several days.
Step 2: Once the beef is dry, use a meat grinder or a food processor to grind it into a fine powder. If you are using a food processor, pulse the beef in short bursts until it is the desired consistency.
Step 3: Melt the rendered fat in a saucepan over low heat. Once the fat is fully melted, remove it from the heat and let it cool slightly.
Step 4: Combine the ground beef and melted fat in a large mixing bowl. Use a wooden spoon or spatula to mix the ingredients together until they are fully incorporated. If you are using dried fruit or nuts, add them to the mixture at this time.
Step 5: Press the pemmican mixture into a loaf pan or other container. Cover the pan with plastic wrap or aluminum foil and place it in the fridge to harden for at least an hour.
Step 6: Once the pemmican has hardened, slice it into individual servings. Pemmican can be stored in the fridge for up to a month or frozen for longer-term storage.
Pemmican is a high-energy food that is perfect for camping or hiking trips. It is easy to transport and has a long shelf life, making it a convenient and nutritious snack. Enjoy your homemade pemmican on the go or as a tasty addition to your regular meal plan.
