How to Make The Traditional Survival Food, Pemmican

The ancient food known as pemmican was a go-to for Indigenous tribes and early explorers because of its nutrient density. It provided lasting energy, had a long shelf life, and was easy to carry, making it a critical survival food during long hunting trips or tough winters. For early ancestors, pemmican was not just a convenient food—it was a lifeline.[1] Now, more than ever, pemmican is a great, nutrient-dense, healthy food source. Having pemmican on hand for emergencies, travel, or even hospitalizations is also important, especially for health-conscious people. 

What is Pemmican and Why Was It So Important?

Pemmican is a mixture of dried, pulverized meat and rendered fat. It is traditionally made with lean game like bison or deer, and sometimes berries or raw honey are added for additional flavor and nutrients. Dried meat and fat were mixed in equal amounts to make a high-protein, high-fat food that could last long without spoiling. This mix was an ideal energy source, particularly in cold environments where fat was vital for survival. The real brilliance of pemmican was its simplicity and how reliably it worked as a food that people could count on.

Because it was free from moisture and sealed in fat, it became a shelf-stable, lightweight food that could last for months, if not years, without refrigeration. Its longevity and nutrient density made it a staple for indigenous peoples of North America, who would prepare it to sustain themselves through the winter months or long journeys. Early explorers and fur traders depended on pemmican as well, using it as a vital source of nutrition when fresh food wasn’t available.

The Traditional Process of Making Pemmican

While making pemmican is fairly straightforward, it can be time-consuming and a bit of work. The basic recipe calls for just two ingredients: dried, lean meat and rendered fat (tallow). Though simple, every step requires careful attention to ensure the end product is high-quality and can be stored for long periods.

Here’s how to make traditional pemmican:

1. Selecting and Drying the Meat: Start with lean meat, as fatty cuts can spoil over time. Traditionally, game meats like bison or deer were used, but today, beef is often substituted. The key is to select meat that is as lean as possible. Once you have the meat, cut it into thin strips to dry it out completely.
   There are several ways to dry meat: sun drying, smoking, or using a modern dehydrator. Regardless of your method, the goal is to remove all moisture from the meat to prevent spoilage. Depending on the drying method, this can take several hours to days. Once fully dried, the meat should be brittle and easy to break apart.
2. Pulverizing the Dried Meat: After the meat is dried, the next step is to grind it into a powder. You can grind the dried meat using a food processor, coffee grinder, or even a mortar and pestle. Traditionally, the meat was pounded by hand until it became a fine powder. The finer the meat, the better it will mix with the fat.
3. Rendering the Fat (Tallow) The fat, or tallow, is just as important as the meat when making pemmican. It’s crucial to use high-quality fat, like suet, which comes from around an animal’s kidneys. Suet is ideal because it has a higher melting point and is less likely to spoil than other types of fat. To render the fat, heat it slowly over low heat, allowing it to melt gently without burning. This process separates the pure fat from any bits of collagen or tissue. Strain the fat multiple times to ensure a clean, smooth tallow. The quality of your tallow can make or break your pemmican—burnt or poorly rendered fat will result in a less palatable product.
4. Mixing and Molding the Pemmican: Once the meat is ground and the fat is rendered, it’s time to combine them. The traditional ratio is 50% meat to 50% tallow by weight, not volume. Mix the two ingredients thoroughly while the tallow is still warm and liquid, then pour the mixture into molds. You can use a tray, a loaf pan, or any mold you prefer. Many people find that cooling the mixture in the fridge helps it solidify more effectively.
5. Storage and Preservation: Proper storage is critical for maintaining pemmican’s shelf stability. Most plastics, like Ziploc bags, are semi-permeable, meaning air and moisture can slowly seep in, which can cause spoilage over time. For long-term storage, it’s best to seal pemmican in Mylar bags or vacuum-sealed containers to keep it fresh for months or even years.

Making Pemmican: Time-Consuming and Labor-Intensive

Although making pemmican at home is fairly straightforward, it can take time and effort. From drying the meat to rendering the fat and then carefully mixing and storing it, it’s easy to spend your whole weekend working on a single batch.

Even after all that effort, homemade pemmican may turn out less crunchy and flavorful than you’d like, making it more of a chore to eat than a treat. Additionally, sourcing high-quality ingredients like grass-fed beef and suet can add up, making the process a bit pricey for those trying to stick to a budget.

The Carnivore Bar: A Convenient Alternative to DIY Pemmican

After spending hours babysitting the tallow, waiting for meat to dry, and carefully crafting homemade pemmican, you may wonder if there’s an easier option. This is where The Carnivore Bar comes in.

The Carnivore Bar is a modern, convenient version of traditionally prepared pemmican, made with high-quality, grass-fed beef and rendered fat. We’ve taken care of the hard part, offering a product with the same nutrient density and long shelf life as homemade pemmican, minus the hassle. The Carnivore Bar is not only shelf-stable but also tasty and perfectly portioned, making it a great option for anyone looking to enjoy the benefits of pemmican without dedicating an entire weekend to making it.

Whether you’re preparing for emergencies, need a convenient travel snack, or just want to skip the process of drying meat and rendering fat, The Carnivore Bar is the perfect alternative. It provides the same sustained energy and nutrient-rich benefits as traditional pemmican with much less effort.

Conclusion: DIY Pemmican vs. The Carnivore Bar

While making your own pemmican can be a rewarding kitchen project, it’s not for everyone. The process takes time, effort, and a lot of patience—especially if you’re striving for high-quality results. Once you’ve spent your weekend creating a batch of pemmican, many find that The Carnivore Bar is a pretty great deal in comparison. It saves you time and delivers the same benefits, allowing you to focus on enjoying the nutrient-dense food without the work.

However, if you love DIY projects and don’t mind the commitment, making pemmican can be a fun and satisfying way to connect with ancient food preparation methods. In the end, having a reliable, nutrient-dense food that lasts is key—whether you're stocking up for an emergency or just looking for a convenient, everyday option. Whether you make your own or choose The Carnivore Bar, pemmican has been a dependable source of nourishment for centuries, and there's a reason people have relied on it for so long.

Citations:

1. Ngapo, Tania M., et al. ‘Pemmican, an Endurance Food: Past and Present.’ Meat Science, vol. 178, no. 108526, Elsevier BV, Aug. 2021, p. 108526, https://doi.org/10.1016/j.meatsci.2021.108526.