Native American Pemmican Recipe
The Native American Pemmican Recipe was perfected hundreds of years ago by North American Plains Indians. They actually invented it! Pemmican is a tasty, concentrated, nutritionally complete food. It was originally made during the summer months from lean dried buffalo meat and rendered animal fat as a way to preserve the meat during the long hard winter months.
Pemmican has to be stored in a dry dark space for maximum preservation. It is crucial to keep light and moisture away from your pemmican. There is no need to refrigerate or freeze your pemmican. Some people do freeze their pemmican. I choose not to, I recommend you do the same. You don’t want to ruin perfectly good pemmican.
The Discovery of Pemmican by our Early Pioneers & Frontiersman
Once America started expanding west, frontiersman, trappers and pioneers soon discovered pemmican. Pemmican became highly sought after by these people and a huge business opportunity was born.
Realizing there needed to be a supply for this new demand, the Hudson Bay Company purchased tons of pemmican from Native American tribes. The shipments would come in animal hides sealed with rendered animal fat. They usually weighed about 90 pounds, give or take a few pounds. You can learn more about the Hudson Bay Co. at Wikipedia.com
There were two types of pemmican. One type of pemmican was a mixture of 50% lean meat and 50% rendered fat by weight. The other type of pemmican was similar in ingredients with 50% rendered animal fat, 45% lean meat, 5% dried and ground berries by weight. Indians used Choke cherries and Saskatoon berries which are similar to blueberries. They are found in the Great Plains area of the United States.
The Ultimate Survival Food is …
The ultimate survival food is pemmican. All you need to survive is pemmican and water. You can survive on this diet for the rest of your life without any nutritional deficiencies developing. You read that correctly, no fruits, dairy or vegetables are required to stay in top physical health.
Now you can see why our forefathers and Indians relied so heavily on pemmican. Below is a screenshot I got off of myfitnesspal.com. It is a nutritional chart for lean beef pemmican. This chart is based on a daily 2000 calorie diet.
Based on your size, metabolism etc. You may need to eat more than 2.2 ounces of pemmican a day. The chart above is based on a 2.2 ounce a day diet. Your metabolism will determine how much pemmican you need to survive. Just like anything else we eat, the more calories you burn the more calories you need.
Native American Pemmican Recipe – How to Make Pemmican – The Ultimate Survival Food
I included an AWESOME video on how to make real Native American Pemmican along with a the same recipe written for you below. Please make sure you have your sound turned up. I’d hate for you to miss a second of this video. So go ahead sit back, relax and enjoy the video.
Native American Pemmican Recipe – Step-By-Step Instructions
- Lean Meat – Native American Indians used lean meat such as buffalo, moose, elk and deer. You can also use lean beef or caribou.
- Animal Fat – Native American Indians used pure animal fat. You can just ask your butcher for beef suet. It works just as well. Some people prefer fat from the kidneys but it is not necessary to make good pemmican.
- Berries & Nuts – The original Native American Indian recipe for pemmican has Choke cherries and Saskatoon berries in it. You can add blueberries, raspberries, unsalted nuts and dried fruits if you want. Some people add peanut butter and others add honey or both. I prefer the original Indian pemmican recipe. I use all original ingredients where possible. Everyone has a different taste. You can make it how you like.
*Special Note: 1 cup of dried meat equals 1 to 2 pounds of fresh meat. ( NEVER USE PORK!)
There are 2 Kinds of Pemmican
Basic Ingredients Pemmican #1:
- 1 Cup of Ground Dried Meat
- 1 Cup of Rendered Animal Fat
Basic Ingredients Pemmican #2:
- 1 Cup of Ground Dried Meat
- 1 Cup of Ground Dried Berries and Nuts
- 1 Cup of Rendered Animal Fat
*Special Note: The original Native American recipe called for only 5% of berries and nuts. What you do here is optional. I only use an 1/8 of a cup. It’s absolutely delicious!
- How To Dry Out Your Meat – There are two ways you can dry out your meat. You can do it the old fashioned way and let the meat sit in the sun all day long. The second way to do it is put it in the oven at its’ lowest setting. The meat should be thinly sliced so it’s easier to dry out. Meat should be very brittle when dry. It should crumble when you break it up. If you are going to dry out your meat in the oven. Make sure to dry it out very slow so the meat does not lose any of its’ nutrition.
- How To Grind Up Your Meat – This can be easily done by using a food processor. You should grind your meat down until it is like a powder. If you don’t have a food processor you can cut the meat into smaller pieces and grind it up the best you can. Just like the woman in the image above.
- How To Render The Animal Fat – Rendering fat is very simple. You just want to slowly liquify it. There are two ways to render fat. You can do it on a stove top which needs constant attention. The second way to do it is place it in a roasting pan in the oven. Set the temperature between 225 – 250 degrees for twelve to twenty four hours. It can be left unattended this way. If you are doing it on a stove top it will be a lot quicker. Render the fat until it reaches 220 degrees and is liquified.
*Very Important! Check the temperature with a cooking thermometer. Don’t let the thermometer touch the bottom of the pan! You won’t get an accurate temperature reading if you do.
- How To Mix The Meat With Berries & Nuts – If you want to add berries, nuts, dried fruit etc. Now is the time to do it.
- How To Add The Rendered Fat – What you want to do here is add two parts of fat to every part of meat. All you have to do is slowly pour the fat in to the meat while you are mixing it. This is where you could add honey or peanut butter as well.
- How To Form Your Pemmican – There is no right or wrong way to do this. The choice is yours. You can just simply pour it in to a baking pan and let it cure. Than slice it into candy bar sized pieces. You can also roll them into little balls like meatballs. My friend poured his into a muffin pan. It’s up to you!
- How To Wrap It Up & Store It – After your pemmican has cured (Hardened) you want to store it. Cut the pemmican in to candy bar sized pieces. Than take the individual pieces and wrap them in foil or wax paper. Than you want to store them in a sealed plastic bag. I use a vacuum sealer to store mine. Remember to store your pemmican in a cool dark dry place. You now have your very own Native American Pemmican Recipe.
Now You Know How To Make Your Very Own Native American Pemmican …
The Native American pemmican recipe, when made correctly, is truly a super food. Pemmican is not just a survival food. You can even take pemmican hunting, camping or hiking with you too! I got this pemmican recipe directly from a book called The Lost Ways. Please read my Lost Ways review by clicking on the red button below.
If you have any questions or comments please leave them below. You can also email me by clicking HERE: Contact Jack!