Pemmican – The Ultimate Survival Food


Pemmican is one of those amazing “super” foods that is easy to make, lightweight, compact and very high in protein, carbohydrates, vitamins and minerals.

If correctly made, it has a shelf life of a few years up to a lifetime and can be stored in almost any environment without going bad.

Invented by Native Americans and later used by trappers, cowboys and virtually anyone out in the wilderness of the old West, Pemmican in many cases was not only the only food available, but it was also a life-saver.

Pemmican is lean, dried beef that gets crushed into a powder and mixed with hot, rendered fat. Make Pemmican with any meat, but the favorites are beef, venison, and pork.

If you're talented enough, it'll come out tasty (well as tasty as pemmican can get, anyway)

Grab the ingredients/recipe on pg2.

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  1. Michael Bronk said:

    Basic, take jerky(homemade). Pound it to a coarse condistsncy, add dried fruits, put into a vacuum bag. Done

    Native Americans would pound jerky, add dried berries and grains they gathered, put into a rawhide “box” and pour melted fat over it, (bear, venison etc)

  2. Bugsy Jones said:

    “Shelf life of a few years to a lifetime” those are great odds.

  3. Evan Johnson said:

    Donny your specific experience doesn’t mean that other evidence is wrong. You could drink raw eggs 50 times and not get sick but that doesn’t mean botulism is fake.

  4. Ryan A Hall said:

    That looks oddly like the weird foam backing behind the lining in my car’s trunk.

  5. Bill Doran said:

    James, spreading ground meat out on a cookie sheet and putting it in the oven for 8 hours at 180 degrees is classified as cooking… Just read some of the recipes that are out there, that’s what they tell you to do.

  6. Christopher Maples said:

    Ok, ok, ok, you’ve sponsored this long enough to have it keep popping up at the top of my thread EVERY. SINGLE. TIME.

    I’ll share it, jeez.

  7. Justin Tharp said:

    If eating people keeps me alive, I say start with the calve, or buttocks. Both will be lean.

  8. Michael Bronk said:

    If all is dry, no problem. I teach blood borne, airborne and food borne pathogens at the local college. Commercially (and wise to do privately) all dried meats must be cured with nitrates (hence the pink in hams). All commercial jerky is cured this way. So it IS safe to pour hot greases onto the pounded cured meats and totally dried fruit. It creates an anaerobic environment. But ingredients MUST be totally dried

  9. Michael Bronk said:

    If all is dry, no problem. I teach blood borne, airborne and food borne at the local college

  10. James Cater said:

    This article serves two purposes. First, the survivalist stuck in the woods making a high fat/protein stable without nitrates. Second the prepper who may decide to stockpile it. (I guess a third if you include someone who actually enjoys the stuff). My response to this article was because of one word HOT. Hot, can be interpreted from warm all the way to boiling. For someone who made this with dry dehydrated meat topped with scalding fat that could cook it, could pose serious problems if stored longterm upto and including botulism. I contacted the website about this and they are “passing it to the responsible person”. The whole intent is to prevent some family from eating Pemmican in an emergency situation and becoming severely sick because they misinterpreted one simple step.

  11. Norm Wrenn III said:

    I do jerky and dried fruits then keep them sealed in vacuum bags in serving size portions for a possible snowmobile emergency 4 bags of each takes up very little room in my sled bag