Pemmican Recipe: The Ultimate Long-Lasting Protein Bar

In any survival scenario, having access to protein and fats is essential. Historically, pemmican has been one of the best ways to preserve meat for long periods, and it offers a high-calorie, nutrient-dense solution for those times when fresh food is not an option. Native Americans and early explorers relied on pemmican for survival, and its long shelf life makes it perfect for modern preppers, backpackers, and hunters.

Photo byNick Davies

Pemmican is made from dried meat, rendered fat, and optional add-ins like dried fruits or nuts. It requires no refrigeration and can last for months—sometimes even years—making it an ideal food for long journeys or emergency situations. Let’s dive into this traditional method of meat preservation.

What You’ll Need:

• Meat (lean meats like venison, beef, or rabbit work best)
• Rendered fat (lard or tallow)
• Salt and pepper
• Optional: dried fruit, nuts, honey, or other flavorings

Meat Preparation:

Before you make pemmican, you'll need dried and shredded meat. Ideally, you’ll use a low-fat cut such as venison or lean beef.

1. Cut the Meat:
First, trim all the fat from your meat, as fat can spoil over time. If you’re cutting your meat into strips, aim for ¼ inch thick pieces cut against the grain. You can also grind the meat before drying, which makes it easier to work with later.

2. Partially Freeze the Meat (optional):
Freezing the meat for a short period can make it easier to slice thinly or pound flat if you're using ground meat.

3. Dry the Meat:
Set your oven to 175°F and dry the meat for at least 8 hours. You can flip the meat periodically to ensure it dries evenly. It should be completely hard and brittle, almost like jerky, when done. If you don’t have an oven, you can also dry the meat over a fire, but make sure it dries without cooking.

4. Grind the Meat:
Once the meat is fully dried, you can grind it up using a coffee grinder or food processor. The goal is to get the meat into small, powder-like pieces.

Making Pemmican:

Now that you have your shredded, dried meat, you can mix it with fat and any optional ingredients for added flavor.

1. Render the Fat:
You can use lard or tallow for the fat component. Melt the fat until it’s in liquid form. For every 8 ounces of dried meat, you’ll want about 4 ounces of rendered fat.

2. Mix the Ingredients:
Put your dried meat into a large bowl and gradually add the liquid fat while mixing. The fat should coat the meat evenly, but the mixture should not be too watery. If you’re adding dried fruits, nuts, or honey, do so at this stage.

3. Form into Shapes:
Once mixed, press the pemmican into molds like muffin tins or form it into small bars or cakes by hand. You can also use a plastic wrap-lined mold to shape it. Press the mixture down firmly so it holds together when cooled.

4. Cool and Store:
Let the pemmican cool completely. Once the fat hardens, you can store your pemmican cakes or bars in the refrigerator or a cool, dry place. Pemmican can last for months or even years if stored properly in an airtight container.

Why Pemmican?

Pemmican is not just for survivalists—it’s a convenient, high-protein snack that’s great for long hikes, camping trips, and even busy days when you need an energy boost. The simplicity of the ingredients and the long shelf life make it one of the most reliable, easy-to-make, long-term food options available.

While traditionally made with just meat and fat, you can customize your pemmican with dried fruits, nuts, or even a touch of honey to suit your taste preferences. This traditional food is perfect for modern needs, whether it’s for an emergency stockpile or a high-energy snack.

Cost and Nutritional Breakdown:

For 1.5 lbs. of pemmican:

• Total Cost: $8.31
• Total Calories: 9,080
• Protein: 92g
• Total Fat: 260g
• Total Carbs: 0g

For around $8, you can make enough pemmican to last a week or more, depending on how much you consume. The calorie density is perfect for long trips or when you need a reliable source of protein and fat in a small package.

Final Thoughts:

Pemmican is a fantastic food that can sustain you for long periods without refrigeration. It’s easy to make, cost-effective, and can be tailored to your taste preferences. Whether you’re preparing for a survival scenario or just looking for a nutritious snack to take on your next outdoor adventure, give pemmican a try. It’s a delicious piece of history that can fuel your future.

If you try this recipe, let me know how it turned out. Don’t forget to share with friends and follow me for more traditional survival food recipes!