Just like today, the body has always needed fuel to paddle, trek, hike, and venture forward into vast stretches of land. With no access to modern survival food options, it was essential to have lightweight, high calorie food that could withstand the conditions for long periods of time — that’s where pemmican comes in.

Pemmican In History

Pemmican was not originated by settlers of North America, but rather by Native Americans who would create pemmican from bison, venison, moose, and other large game. Historically, pemmican was made from bison meat that was then cut into thin slices, sundried, and shredded into a powder consistency. Next, the powdered meat is mixed with the suet of the bison in a 50/50 ratio and placed in a leather bag (often made from the same harvested bison) for storage.  

This no-fuss version of pemmican was the most prevalent up until the turn of the 19th century, when its popularity allowed it to be re-imagined with a wider flavor profile and shorter shelf life.  

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Pemmican Today

When making pemmican today, you have the advantage of prioritizing flavor over shelf life. This dish allows you to use up less desired pieces of meat, with most of the flavor coming from the suet or other additives. The process is virtually the same, if not improved by modern technology: 

• Slice the meat thinly against the grain 

• Dry the meat completely in either the sun, over a fire, or in a dehydrator. 

• Shred the jerky into a powder-like consistency 

• Melt the suet until it becomes golden brown, straining out any solids. 

• Add melted suet to the meat mixture, with any other ingredients you choose, mixing well to ensure no air bubbles. 

• Once cooled enough to handle, press into a tin, or onto a cooking tray; cutting it into portions once set. 

Additionally, you can mix your meat choice and fat choice without necessarily being wasteful. Rendering all of the fat from an animal can be nearly impossible without skill or access to a local butcher who is willing to break down wild game. While you may have meat readily available, sourcing enough suet can be another story. 

And, because the flavor of the pemmican comes from the fats, you can choose one you prefer — with beef and pork being the best tasting. 

Modern day survival DIY-ers can also easily access other additives that are not traditionally in pemmican but will be greatly appreciated. Popular additives include dried fruits, honey, and nuts. If you’re going for authenticity you can pick up your choice of berries (with cranberries, blueberries, and saskatoon berries being the most popular choices) from a local farmer who will most likely have local honey on hand.  

Any choice of nuts is also fine, with walnuts, pine nuts, and unsalted mixed nuts being common.  

Building Your Own Recipe

Once you have all the ingredients, make sure to follow these basic ratios: 

• 50/50 meat and fat Mixture 

• ¼ of your mixture’s amount in berries if desired 

• ¼ of your mixture’s amount in nuts if desired 

• Honey for taste and/or a binding agent. 

Pro Tips

• The warmer the climate you intend to use your pemmican in, the less fat you need. 

• Molds for pemmican can include muffin tins and cookie sheets. 

• Store pemmican in wax paper in a cool dry place, such as a pantry. 

Find more recipes on iSportsmanUSA.