Pemmican is a traditional Indigenous food that has been around for hundreds of years. It was originally invented by the Cree and other First Nations tribes in North America to provide a high-energy, nutrient-dense food source that could be stored for long periods of time without spoiling.
The original recipe consisted of dried meat, rendered fat, and berries or fruits mixed together into a thick paste. The high fat content makes it calorie dense and extremely shelf-stable, meaning it can stay fresh in storage for up to five years without any need for refrigeration. Pemmican also provides essential vitamins and minerals such as iron, zinc, magnesium, phosphorus, and B vitamins. Additionally, pemmican is very lightweight and portable making it great for taking on trips or hikes when carrying a lot of food is impractical. Finally, pemmican is incredibly versatile—it can be eaten by itself or made into stews or soups with added vegetables or grains. All these factors make pemmican an ideal choice for anyone wanting to store enough food to last through famine conditions.
Over the years, pemmican recipes have changed slightly as different ingredients become available or are more widely used. For example, some modern versions now feature nuts and seeds instead of dried fruit while others may use honey or maple syrup as sweeteners instead of berries. Additionally, many commercial brands now include additional vitamins and minerals to make their products even healthier than before.
Today, pemmican is still popular among outdoor enthusiasts who appreciate its convenience and nutrition value on long treks through the wilderness. It is also an important part of Native American culture; often served at gatherings to celebrate special occasions like powwows or ceremonies honoring ancestors who enjoyed it during their lifetimes.
Ingredients need for making Pemmican:
- 2 lbs of dried beef or venison, finely chopped
- 1 lb of rendered fat (beef tallow)
- ½ cup of dried berries (any type you like)
Instructions for making Pemmican:
Heat the fat in a large skillet over medium heat until it is melted.
Remove from heat and add the finely chopped meat to the melted fat and mix together well until all pieces are coated with fat.
Spread out the mixture onto a baking sheet lined with parchment paper and place into an oven preheated to 250°F for 2 hours, stirring the mixture every 20 minutes or so to ensure even drying/cooking time.
Once finished cooking, remove from oven and allow to cool slightly before adding in your choice of dried fruits such as cranberries, blueberries, raisins etc.
Mix together well until evenly distributed throughout the pemmican mixture.
Finally, form into patties or bars before transferring it into airtight jars or containers for storage up to one year in a cool dry place (away from direct sunlight exposure if possible).
Disclaimer: We are not involved in the medical profession and are not giving any sort of medical advice. The articles on our website are based on skills and knowledge that has been passed down for centuries from generations past. If you require medical advice from a professional, please see a licensed doctor.