Pemmican is made by taking the following steps:
What is pemmican and how is it made?
Pemmican, dried meat, traditionally bison (moose, caribou, deer, or beef can be used as well), pounded into coarse powder and mixed with an equal amount of melted fat, and occasionally saskatoon berries, cranberries, and even (for special occasions) cherries, currants, chokeberries, or blueberries. via
Does pemmican go bad?
Properly prepared pemmican has a shelf life that is measured in years -- stored in a simple screw top container. But that would be pemmican whose ingredients are only ground dried meat and rendered animal fat. Once you start adding things like nuts and dried berries the equation begins to change. via
What are the steps in the process of making pemmican?
What can be added to pemmican?
For ceremonies and special occasions, Native Americans would sometimes add dried fruit, honey, and even nuts to the mixture to sweeten it up. We do the same with dried cherries and a peanut/raisin snack mix. Avoid snack mixes with candy, or at least pick the candy out and munch on it while you make the pemmican. via
Can you survive on pemmican?
Pemmican has been used for centuries as a survival food in both comfortable and extreme conditions, for both those who desperately require it and those who simply enjoy consuming it. It is an excellent survival food for many reasons: Very Few Ingredients – At its simplest, pemmican is meat and fat. via
Why was pemmican banned?
The Red River Colony imposed on that economic order and, when famine threatened the settlement in mid-winter 1814, Governor Miles Macdonnell (1767-1828) issued what became known as the Pemmican Proclamation. This law was meant to stop the export of pemmican to NWC forts in the West and retain it for the HBC settlers. via
What keeps pemmican from spoiling?
The idea here is to melt fat over low heat so that you can strain out any impurities that change your suet into tallow. Low heat is used to facilitate low rendering of the fat and to prevent burning which can spoil your pemmican food. via
What's the shelf life of pemmican?
At room temperature, pemmican can generally last from one to five years, but there are anecdotal stories of pemmican stored in cool cellars being safely consumed after a decade or more. If vacuum sealed (e.g., in an MRE), it may remain edible after more than a century. via
How do you know if pemmican is bad?
Lard/fat can last a long time without going bad if stored in a cool dry place, but it can still go rancid. The smell test is usually the easiest way of knowing if things have gone bad. via
What is the best survival food?
Some favorites include canned foods, energy bars, dried fruits and vegetables, dry grains, and of course, beef jerky. There's a reason beef jerky is considered the best survival food — it offers high protein in a nutrient dense package. via
Can you put salt in pemmican?
Most recipes for pemmican don't include salt. Some people salt their meat before they dry it, others add salt into the mixture as they're forming their pemmican into bars. Either way is fine. You can also just add salt to the pemmican when you're getting it ready to eat. via
How do you make pemmican last?
The secret to pemmican's long shelf life is in properly rendering the fat from the meat. The pemmican can be stored in airtight containers without refrigeration in a cool, dark and dry place. If made and stored property, it can last for years or even decades. There are reports of some pemmican lasting 50 or more years. via
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Can you use deer fat for pemmican?
Pemmican is the combination of dry, ground lean meat and animal fat. Most people make pemmican with beef and beef tallow. Game meat like elk, moose, or venison and corresponding animal fat can also be used. Sometimes dry berries or honey are added also. via