Make Your Own Pemmican Recipe

Pemmican for emergencies

Probably a majority of you have never heard of pemmican, this food was created by the Native American Indians and then it was discovered by the European explorers that settled this land. When it was first discovered by hunters and trappers it was commodity that was in high demand. The reason it was sought after was because Pemmican was great for traveling and it was easy to store for the cold hard winters.

The idea behind pemmican is to make sure that the meat is separate from the fat, some people call this rendering the fat from the meat. Once this is done the pemmican be stored without refrigeration in airtight containers and if done correctly it can be stored for years.

Steps for making your own pemmican

  1. Preheat your oven to the lowest temperature setting. While this is being done trim off all the fat from the meat and slice the meat as thin as you possibly can. Once sliced place the strips of meat on the oven rack and place in the oven. If you are looking for the meat to last a long time add a layer of salt to the meat. Once the meat is dry from the oven you will be able to crack the meat when you bend the pieces. Basically you are dehydrating the meat. Lean meat should be dehydrated somewhere between 100 – 115 degrees.
  2. Grind the meat is the next step. You will need a food processor or a good blender in order to do this. You will want to grind the meat to a powder. You may want to mix in nuts or dried fruit into the meat at this time. Just remember that if you do this it will reduce the shelf life of the meat.
  3. Render the fat. Take the cut off fat from the meat, or take pork lard and heat it on the stove in a pot or put it in a slow cooker and cook for several hours on low. Stir occasionally and keep cooking until the fat stops bubbling. Take the liquid and pour through a mesh strainer.
  4. Add the liquid fat. At this time slowly add one part fat to two parts meat and mix thoroughly. Do not use to much liquid fat as this could cause the meat to go rancid, the key is to mix just enough to moisten the mixture.
  5. Form the mixture. The way that I form my pemmican is to spread the mixture in a 9×13 casserole dish about the same thickness across the bottom of the dish. Let the mixture get firm and cut into bar size pieces. Some people like to take the mixture and form it into ball shapes. Taste the pemmican and if needed you may add salt to the bars or balls.
  6. Storage is easy. Once the bars are cut place them in airtight containers and store them in a cool, dark and dry location. If you prefer to store them in the freezer you can use storage freezer bags.

How much easier can it be. If you choose to make your own pemmican let us know how it went. If you have other options for your recipe feel free to add them in the comment section below.

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Tom

I have always had an enthusiasm for homesteading and for living off the grid even though I live in a combination of country and urban setting. Living in Central Florida north of the big cities we have the best of both worlds, country and the conveniences that a person would have living in a large urban city. I personally have had a concern about our weakening economy and how it effects each and every-one of us. The second thing that I have a concern about is how most of the world view’s our country and what may happen one day here in the United States. My Life Experiences I was raised by parents that grew up during the great depression, they passed onto me what life was like and how people had to live during this time period. My family were farmers, gardeners, and homesteaders, they were raised this way and they passed onto me these qualities. I also have family members that live totally off the grid. They live in the North Woods of Minnesota which is a great location for living off the grid. The Southern Homesteader is a passion of mine, I love passing on and sharing information about cooking, news, being self-sufficient, living off the grid, canning, food storage, budgeting, and much more. Since this blog is a passion of mine I am constantly adding and tweaking this site to be a better resource for you. More About Me I grew up in Northern Illinois farm fields. After spending most of my life in large corporate business I decided to relocate to a small town on the nature coast of Central Florida. This is where I met my wife and between us we have 4 wonderful daughters. We have a small homestead where we raise our chicken and live freely. We also have a bug-out place in the mountains of North Carolina that we call our retreat. We spend time there getting things prepared for all our family members when SHTF. I am blessed with a wonderful family and the knowledge that God has given me so I can pass this along to you the readers. I will never tell what you what to do or what to purchase, I just am offering my opinion. I want to take this time to thank each and every one of you. Always feel free to contact me and drop me a note. I will do my best to respond to your emails in a timely manner. Thank you again, Tom Johnson