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May 22, 2009

How to Make Pemmican

By Mark Sisson
232 Comments

Vihljamur Stefansson, eminent anthropologist and arctic explorer, went on three expeditions into the Alaskan tundra during the first quarter of the 20th century. His discoveries – including the “blond” Inuit and previously uncharted Arctic lands – brought him renown on the world stage. People were fascinated by his approach to travel and exploration, the way he thrust himself fully into the native Inuit cultures he encountered. Stefansson studied their language, adopted their ways, and ate the same food they ate. In fact, it was the diet of the Inuit – fish, marine mammals, and other animals, with almost no vegetables or carbohydrates – that most intrigued him. He noted that, though their diet would be considered nutritionally bereft by most “experts” (hey, nothing’s changed in a hundred years!), the Inuit seemed to be in excellent health, with strong teeth, bones, and muscles. He was particularly interested in a food called pemmican.

Pemmican consists of lean, dried meat (usually beef nowadays, but bison, deer, and elk were common then) which is crushed to a powder and mixed with an equal amount of hot, rendered fat (usually beef tallow). Sometimes crushed, dried berries are added as well. A man could subsist entirely on pemmican, drawing on the fat for energy and the protein for strength (and glucose, when needed). The Inuit, Stefansson noted, spent weeks away from camp with nothing but pemmican to eat and snow to drink to no ill effect. Stefansson, a Canadian of Icelandic origin, often accompanied them on these treks and also lived off of pemmican quite happily, so its sustaining powers weren’t due to some specific genetic adaptation unique to the Inuit. In fact, when Stefansson returned home, he and colleague adopted a meat-only diet for a year, interested in its long-term effects. A controlled examination of their experience confirmed that both men remained healthy throughout.

So, pemmican has a reputation as a sort of superfood. While I’m usually leery of such claims, the fact that the stuff is essentially pure fat and protein (plus Stefansson’s accounts) made me think that maybe there was something to it. I set out to make my own batch.

I got about a pound and a half of lean, grass-fed shoulder roast, let it firm up in the freezer, then sliced it thin. After adding liberal amounts of salt and pepper, I set the oven to the lowest possible temperature (around 150 degrees) and laid out the strips of meat directly onto the rack. I cracked the oven door to prevent moisture buildup. At this point, I also put a handful of frozen wild blueberries on a small oven pan to dry out with the meat.

I let the meat dry out for about fifteen hours, or until it was crispy jerky that broke apart easily. I tossed the jerky in the food processor until it was powder. After the meat, in went the blueberries to process. Again, you want a powder.

Now I was ready to render some fat. I used grass-fed bison kidney fat, which was already diced into tiny pieces. I put about half a pound of that into a cast iron pan and cooked it slowly over super-low heat.

I made sure to stir the fat as it rendered out, and watched closely so that it wouldn’t burn. When the fat stops bubbling, the rendering is done.

Use a strainer to avoid all the crispy bits; you just want the pure, liquid fat.

Mix the meat and berry powder together, then slowly add the hot liquid fat. Pour just enough so that the fat soaks into the powder.

I think I poured too much too quickly, so I added a bit of almond meal to firm it up. Let it firm up, then cut it into squares or roll it into a ball. I went with a ball.

Pemmican will keep almost forever. Pure, dried protein and rendered (mostly saturated) fat are highly stable, so I wouldn’t worry about it going rancid. If it does, you’ll know.

Now, my pemmican wasn’t exactly delicious. In fact, it tasted a bit like bland dog food. Maybe I’ll jazz it up next time with some more salt and spices, but I don’t think pemmican is meant to be eaten for pleasure. This is utilitarian food, perfect for long treks through the wilderness. It gets the job done, and I’ll probably make it again. It definitely doesn’t taste bad; in fact, the taste grows on you after awhile.

My dog certainly enjoyed cleaning up the bowl.

Has anyone else here tried pemmican? Let me know what you think in the comment board!

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232 Comments on "How to Make Pemmican"

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jpippenger
7 years 4 months ago

Unless I was anticipating a survival situation I don’t think I would make this. Seems like a lot of time and effort involved for something that isn’t that tasty.

It is an interesting article, though.

Razrbac
Razrbac
5 years 9 months ago

how does anyone anticipate a survival situation?

Brian C.
Brian C.
5 years 9 months ago

One way you can anticipate a survival situation is by focusing on global economic trends, some say there will be a collapse of the United States very soon that the govt. is preparing for by building detention centers across the nation. Might be a great time to start making excess pemmican now. I can easily see this economy getting progressively worse as our jobs have been sent oversees and the huge national debt to GDP our country is is.
Prepare for hyper inflation.

Just my two cents.
Take care & stay close to your faith.

-Brian

Papa Smurf
Papa Smurf
5 years 5 months ago

Brian, you’re a jackass.

Ruby
5 years 1 month ago

Then now would be the time to start making it!

Tim
Tim
4 years 7 months ago

Brian, you’re actually interested in facts and the study of economics and history. Most other people are only interested in insults and ad hominem.

Joe
Joe
4 years 2 months ago

Brian, you sir are exactly correct. They person who called you a J.A. has their head under their armpit, or somewhere else. The danger signs are all around us and flashing. As quoted from the movie Under Siege – Dark Territory….”Chance favors the prepared mind”.

Take care

lockard
lockard
3 years 10 months ago

do you have a blog – interesting stuff-

Sean
Sean
3 years 9 months ago

Still a dumbass

Lucylu
Lucylu
3 years 10 days ago

Brian,
As Usual, I’m late to the game…
Your are absolutely correct! Hyperinflation is knocking on our back door soon to barge through the front.

God Bless!

Brian C.
Brian C.
3 years 7 days ago
I didn’t expect my comment to stir so many opinions. I’m sorry if I upset anyone, truly. Matt said it best, nothing lasts forever. One day America’s credit will run dry and the world will see the dollar for what it is, a piece of paper backed by nothing. National debt has exceeded $15 trillion dollars, that’s around $50,000 per citizen’s share of the debt. Russia’s military budget for 2013, about $100 billion. China’s military budget for 2013, about $150 billion. UK & Japan’s military budget for 2013, about $120 billion combined USA’s military budget for 2013, over $675 billion!… Read more »
JC
JC
1 year 2 months ago
Brian, I am with you! As for you nosayers, either you are stupid or an Obama cronie. Either way, I believe you can look around and see what is happening. I see that both parties are participating in the lies. We can vote out all incumbents if we have time. All are drinking the Obama koolaide. We are in trouble, we don’t have the money, they have stolen from Social Security and that is going down, they borrowed from China and we have massive debt which we cannot even meet the interest. We are on the verge of a new… Read more »
Cheri
Cheri
1 year 3 days ago

So, seriously, Brian C…..do you have a blog or website?

Jax
Jax
11 months 10 days ago

So you tried explaining yourself and somehow proved yourself even dumber than the original post -_-

Erique
Erique
11 months 3 hours ago
Brian, you said be ready for hyperinflation nearly five years ago, and it still hasn’t happened. Anyone can make any statement , and if it happens claim “I was right”, if it doesn’t “It hasn’t happened yet” -I see it all the time i conspiracy forums. People read your kind of comments and the delusional paranoid ones think that you really have something to say, or have special access to privileged information, again something that is the foundation of the whole conspiracy ‘industry’, but, sadly, you haven’t, if the guys working chaos theory or advanced economics have no clue what… Read more »
Nancy B.
Nancy B.
7 months 18 days ago

GREAT response Brian! Spot on!

Stuart
Stuart
1 month 16 days ago

Look up EMP. Pemmican would be perfect after an EMP strike.

Janet Groene
5 years 1 month ago

Where did the Inuit get salt and pepper? I know they had the ocean but did they make use of its salt? I’m thinking your pemmican has an unhealthy sodium component. Love your experiment, tho.

Sirben
Sirben
4 years 5 months ago

The Inuit didn’t have much salt in their diet. They ate mostly fish. Acquiring salt from the ocean is not easy, since there are many other undesirable minerals in ocean water other than salt. If you boil salt water, you are not left with white salt, rather, a bitter tasting brownish grit.

John Martin
John Martin
3 years 8 months ago

Really ? Is that from personal experience ? Do you live in an industrial area or near a river mouth I’ve used salt crust from rock pools around York Peninsula in South Australia for seasoning a couple of times and from memory it was delicious, white and tasted better than normal salt. I’ll grant you that it wasn’t from boiling but naturally evaporated from sea spray, but I’d imagine that similar sources of naturally evaporated salt would be available to most coastal peoples, even ones living in sub-arctic conditions.

John

John
John
2 years 11 months ago

False, the Inuit had ample amounts of salt in their diet via the older sea ice they consumed for water (the ice loses salt with age), therefore having the perfect amount of salt required for the ketogenic diet they were eating. I’d recommend basing your statements on fact, rather than conjecture. For starters, you could read some Dr. Phinney and Volek, who are experts in the field. And you must be joking about unrefined sea salt being unfavorable. I almost had to LOL.

Ken Turnet
Ken Turnet
5 months 20 days ago

YOU are a wimp !

Jennifer
Jennifer
7 years 4 months ago

want to try making it but am having trouble finding a good beef fat. could it work with coconut oil?

Mike Love
Mike Love
6 years 5 months ago

Yes, with coconut oil.I like to add cayenne pepper and chocolate and cinnamon. Less than 5% and 2 tspns of cinnamon. Cayenne to taste.

Chef Rachel Albert
6 years 4 months ago

If you make pemmican w/coconut oil it won’t keep well out of the fridge where the coc oil will melt quickly.Saturated animal fat keeps the pemmican harder longer.

I have pressed pemmican into muffin tins. I think it helps to be very sparing adding the fat and to use a measure amount of sea salt, to add dried herbs and spices too. Too much fat can give it a very strong taste. I have recipes with suggested ratios in my book, The Garden of Eating.

joey
joey
5 years 11 months ago

i’m not sure on that one. i’ve kept gallon containers of coconut oil in my room for years and years after opening them – room goes through all the temp fluctuations of the seasons, no problem with rancidity.

assuming one would make this only if going into cold climates the coconut oil would certainly stay hard, though the taste would probably be a little interesting – jerky and coconut(?)

mamma2boys
mamma2boys
5 years 23 days ago

Although the coconut oil will not go rancid easily, the question here is temperature and melting. At around 80 degrees coconut oil begins to soften and liquify. Tallow would probably be better in this recipe for that reason.

Also, expeller-pressed coconut oil does not smell or taste of coconut as virgin does, so this shouldn’t affect flavor of the pemmican in that respect.

Lolita
Lolita
4 years 7 months ago

Hi. What do you use to grind the meat for pemmican? Thanks.

Sirben
Sirben
4 years 5 months ago

Food processor is ideal, but any blender can get the job done.

John
John
3 years 13 days ago

I used a blender, it didn’t make powder but it worked pretty good and for a binder I used peanut butter in sted of animal fat. Used sea salt,cran berry’s, pine nuts, almonds,blackberry’s, strawberry’s,

egmutza
egmutza
7 years 4 months ago

U.S. Wellness Meats sells beef tallow – you could buy some there. Of course, they also sell pemmican, but it’s probably more expensive than making your own.

http://www.grasslandbeef.com/Detail.bok?no=878

Adam Steer - Better Is Better
7 years 4 months ago

I remember learning about pemmican in grade school social studies class. It seems a lot more appealing now then in did back then… 😉

I think I’ll give this a try next fall or winter. Seems more appropriate to those seasons.

Thanks Mark!

Adam

Chef Rachel Albert
6 years 4 months ago

what’s great about pemmican is that it makes an easy portable meal wrapped in lettuce leaves and served w/an apple or grapes. The portablity factor was likely the reason it was invented and used by native people.

Sirben
Sirben
4 years 5 months ago

Great idea wrapping in lettuce leaves. I take pemmican hiking, but it can be undesirable to handle when without a means to wash your hands nearby due to the grease. Wrapping it in a lettuce leaf, maybe even raw kale, is a great idea to make it less messy. thx!

Racheal
Racheal
3 years 8 months ago

I stumbled across this link through pint rest. Began reading comments and yours was the one that pointed out the purpose of the grossly non-aesthetic recipe. I don’t follow the conversations as they tend to get off point. Your input was helpful(to me).

Patricia Thomas
2 years 1 month ago

On that note, I wonder if it could be wrapped in grape leaves and covered in tallow like ‘Dolma’? Thoughts anyone?

Mark Turner
Mark Turner
1 year 11 months ago

You could also maybe season the pemmican with a touch of honey when wrapping.

Mark Turner
Mark Turner
1 year 11 months ago

Hi Rachel question for you. Can you use fresh pastured pork fat for the rendered fat?

Jane
Jane
7 years 4 months ago

i agree with jpippenger – not sure i’ll ever make this. BUT the take home message is a good one! Protein and fat = super healthy! Good thing I had my eggs this morning 😉

Cody
Cody
7 years 4 months ago

Hmmmmm….. I think I’ll just stick with jerky.

Jedidja
Jedidja
7 years 4 months ago

It always sounded interesting when they told us about this social studies (I’m Canadian). I think we should figure out how to make a tasty version between all the cooks on the board 🙂

ndhe
ndhe
5 years 6 months ago

I’ve made it with peanut butter as the fat, and dried blueberries. Quite good. Yes you do need salt.

Ruby
5 years 1 month ago

My understanding is that peanuts aren’t exactly on the primal diet.

speedwell
speedwell
4 years 11 months ago

Some other vegetable or nut fat, then. But it may be more sensitive to rancidity if kept for a long time.

Rob
Rob
7 years 4 months ago
DaveB
DaveB
7 years 4 months ago

This seems like a great food for a long hike–it’s difficult to find high energy foods that are worth their weight. Around what temperature will something like this melt?

Mark Turner
Mark Turner
1 year 11 months ago

It would depend on the type of fat used really. http://en.wikipedia.org/wiki/Animal_fat .

Just for the most common type.

gilliebean
7 years 4 months ago

Yes! Perfect for thru-hiking the AT, eh?

Jose
Jose
4 years 5 months ago

That’s exactly what I was thinking!

doghug
doghug
4 years 1 month ago

same here!

jpippenger
7 years 4 months ago

Mark, maybe you could look into packaging a producing pemmican. That way those that are curious, but not to keen on putting in 16 or so hours to make it can just order a package of it.

Cynthia
Cynthia
7 years 4 months ago

I received my copy of The Primal Blueprint today! I’m going to ask my husband to hide it until Sunday, otherwise I won’t get to anything I need to take care of today and tomorrow. I want to read this book NOW!!!!!

Grok on!!!!

marci
marci
7 years 4 months ago

I first read about this is Sally Fallon’s book “Nourishing Traditions”…while I see how this could be handy, I think I’ll stick to the primal power bars!

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[…] Pemmican […]

Mainer
Mainer
7 years 4 months ago
I have made pemmican to utlize on hunting excursions, Ski trips, and epic mountain bike rides. I have made it as Mark has and I have also made a batch with pure Maine maple syrup from a producer around the corner. I have also made it with a garlic rub. Both of the last two recipes were much better than the initial bland rub, and in my estimation are still primal. As far as rendering fat goes, its not so bad. Render 6-7 lbs of fat at a time and that provides a wicked charge of tallow (fat) to be… Read more »
Makenzie
Makenzie
4 years 2 months ago

When you added the syrup, did you mix it in while you were adding the fat to the meat? And I guess the garlic rub was applied to the meat before drying it out?

Levi
7 years 4 months ago

Like Adam, I remember learning about this stuff in school, and it pops up in books now and again. I always wanted to make some, but now that I know the actual process, I think I’ll just stick with jerky!

But if I ever need to stockpile food in a bomb shelter, I’ll use this recipe for sure! 😉

Buddiv
Buddiv
7 years 4 months ago

Wow. Looks different. I see this as more of a nuclear emergency type food or maybe add some spices for flavor.

dragonmamma
dragonmamma
7 years 4 months ago

Dip it in chocolate, and you just might have something there.

Candace
Candace
7 years 4 months ago

This would be great for people like me who are sometimes too lazy to cook… just make a load at once and dip in every once in awhile.

For some reason the whole idea of homemade pemmican seems very appealing to me, even aside from the convenience. I must try this.

Danny Roddy
7 years 4 months ago

I have lots of pictures and a how to guide to making pemmican at my website:

http://tinyurl.com/pe4pyb

Danny Roddy
7 years 4 months ago

There is also a gigantic thread on pemmican over at The Zeroing In On Health Forum.

http://tinyurl.com/pbha9g

Rhys Southan
7 years 4 months ago

I’m surprised it didn’t taste good. It sounds delicious. Maybe it would be better with duck fat.

Sirben
Sirben
4 years 5 months ago

Duck fat tastes great, but I don’t think it would make a good candidate for pemmican. Reason being, it is too soft when it cools. I’ve tried with pork lard which is more solid than duck fat and even that wasn’t solid enough. It would end up way too greasy. Beef tallow works good because when it cools it is hard.

elizabeth
7 years 4 months ago

Hi Mark, I made my first batch of pemmican about a month ago. It was so good i’ve made 2 more! 🙂 No berries, and just a small amount of salt, pepper, and garlic powder. Maybe the berries and almond flour altered the taste of yours? My husband who is super picky thought it was good and said “it tastes like roast beef”. I cooked my beef in a dehydrator @ 105 degrees F. maybe that is why also.

Kimi @ The Nourishing Gourmet
7 years 4 months ago

I’ve wanted to make these for a long time! I read about it first in Nourishing Traditions and then got even more info about it from the Garden of Eating (which is a grain free, dairy free cookbook). I am definitely planning on trying ti sometime!

George
George
7 years 4 months ago
Prefer jerky myself, but you had some flaws in your pemmican. 1) Dry your berries in the sun like raisins. If you can, dry your meat the same way. 2) Looks like you used way too much fat. 3) Add different spices! Salt is barely a spice, it is more a preservative. 4) Buy a dehydrator. I’ve often questioned how much nutrient value remains in dried meat. If you really want good cured/dried meats you let it hang in the air, you don’t use a dehydrator. This is how it was done 100 and 1000s of years ago, and how… Read more »
Joel
Joel
5 years 1 month ago

Alton Brown came up with a pretty fantastic and cheap modern equivalent to hang-drying…

http://www.youtube.com/watch?v=rIK4DVLHf7Y

Tammy
7 years 4 months ago

This recipe is awesome~ im going to make this soon!
thank u so much for posting such great info.!

Nancy Boy Fellows
Nancy Boy Fellows
7 years 4 months ago

Make biltong……far easier and will keep for years.

I ate kudu biltong that was years old in Namibia.Slight bit o mould..scrapped it off and wallop..wonderful.

Sadly also had the lad in INto the Wild known about this he might not have died due to malnourishment(some conjecture about him being/not being poisoned) as he sadly tried to smoke the beast he shot.

JD
JD
7 years 4 months ago

“See them stripped and you do not find the abdominal protuberances and folds which are numerous at Coney Island beaches and so persuasive in arguments against nudism.”

I fell down laughing. It’s certainly no better now.

Carly
Carly
7 years 4 months ago
I actually tried making it twice in the past two weeks. Neither worked very well. I think I didn’t slice the meat thin enough. The outside would break easily, but there would be parts on the inside that I would have to tear apart. My food processor wouldn’t process it, and when I tried putting it in our old meat grinder, it jammed up. The grinder parts have been soaking in soapy water for three days because the parts that need to unscrew in order to clean it wouldn’t unscrew. I didn’t eat anything that was produced, but my dog… Read more »
Nicla
Nicla
3 years 11 months ago
You don’t have to give your poochie the crummy kind of dog food. My cat even eats primally. We buy our pet food from either Petsmart or PetCo, the brand is Blue Buffalo. They have a line of primal foods that are WAY better than the grainy filler-loaded stuff. My sister’s dogs love the stuff, as does my cat (she won’t touch the grainy stuff anymore…it made her puke anyway). I want to try making pemmican…don’t know what my husband will think though. He is still a hard core “whole grain-er.” My daughter will love it–she is a total meat-a-tarian… Read more »
Christina
Christina
1 year 5 months ago

Awww! This story really affected me. The idea that your dog’s behavior was so dramatically different when presented with real dog food. 🙁

Chef Rachel
7 years 4 months ago
I have a few suggestions for making pemmican. Make a big batch of jerky and pemmican so you don’t have to make it as often. Bear in mind that 2 pounds of meat will make only about 8 oz (by weight) of jerky (1 quart before powdering).I find a food dehydrator with multiple trays makes it easy to prepare a large batch of jerky. Add only enough rendered fat to make the meat stick together. Adding too much fat can alter the flavor, making it taste too strong. In the Pemmican recipes in my book, *The Garden of Eating*,I figure… Read more »
Jack
Jack
7 years 4 months ago

That looks quite awesome, Mark,what’s your opinion on the advanced glycation end products that form as a result of this? Of course there are worse things you can do, but it doesn’t seem entirely healthy.

Trinkwasser
Trinkwasser
7 years 3 months ago

Sounds interesting rather than “must try this!”

My local butcher makes excellent Boerwors

http://en.wikipedia.org/wiki/Boerewors

which is more than good enough for me (had some last night) among his numerous other sausage recipes. Which reminded me of Biltong

http://en.wikipedia.org/wiki/Biltong

another one I didn’t have in a long time

sam M
sam M
7 years 3 months ago

What if you added some cayenne or texmex powders when you blended the meat? or perhaps mixing brown sugar into the rendered fat?

John
John
7 years 3 months ago

I would like sources for buying beef jerky on the web. I’ve been getting it from Costco (Pacific Gold), but I suspect there are healthier versions. Any suggestions would be appreciated, as I’m NOT going to be making my own.

drifter
drifter
7 years 1 month ago

I don’t know what you guys are talking about. I made pemmican and threw in dried blueberries, a bit of cinnamon.

The only thing is that I used clarified butter instead of tallow or suet. Clarified butter has a great taste

trackback

[…] For making pemmican with berries (which is great for hiking and camping) you can check out Mark’s Daily Apple. […]

trackback

[…] cubes and others claiming finely diced or shredded fat got the best yield. My experience with rendering pre-shredded buffalo kidney fat was painless and easy, so I went for shredded. I figured the more surface area, the better. As I […]

Matt
6 years 10 months ago

I just made a batch from the “Nourishing Traditions” recipe. 3lbs lean beef, 1 pound fat (leftover from beef stock preparation), and 1/4 cup maple syrup. Absolutely delicious. You will want to do some hard work after you eat it. It is GREAT warmed up. You could even make it a great base for some hash.

Lauren Muney
6 years 10 months ago

I had made my own years ago. While my methods varied slightly (as did my fruit additives), it always turned out well. I used to publish the recipe on my website but had removed it to redo the website.

Mine tasted great – however it took much time to prepare and “babysit” the drying meat.

trackback

[…] it has grown a little too commercial for our liking, we appreciate Mark Sisson’s blog for its interesting post on making pemmican, complete with a step-by-step recipe and pictures to accompany […]

Joe Nixon
Joe Nixon
6 years 7 months ago

Totally making some of this up for the West Coast Trail trip this August!

Magouch
Magouch
6 years 5 months ago
They make something like Pemmican in the Middle East. They call it Qawerma. It’s made with lean meat (beef or lamb) that is boiled for a really long time in salt, pepper, and allspice. After cooking it until it comes apart into shreds, you drain it and then cook it again with a lot (and I mean A LOT) of clarified butter. This was made when meat was plentiful and kept in cold storage (in vats that were sealed with fat) for winter consumption. I wonder if the origin of salamis and other sausages are in Pemmican-like preserved meats. Sopressata… Read more »
trackback

[…] onward, good Primal soldiers: pack your knapsacks with pemmican and nuts, slip on your Vibram Fivefingers, print out a few flyers, and pound the pavement (try to […]

trackback

[…] good information and pictures in the meantime, please see this entry in Mark’s Daily Apple. What a great post! The only difference that I can see between his recipe and Sally Fallon’s […]

Nicole
Nicole
6 years 4 months ago

Hmmm I’m definitely going to try this with kangaroo. sounds delicious, thanks for the discussion.

Nico
6 years 3 months ago

Mark, I wonder if it might work better to make it more like a confit; cook the meat in the fat in the oven at about 150-180 degrees for several hours. The water will be cooked out this way. The French make duck and pork confit this way, and this was a traditional way to preserve the meat. Usually they add spices like cinnamon and clove. This strikes me as potentially more delicious. I’m gonna have to try it to find out for sure…

speedwell
speedwell
4 years 11 months ago

I have a beautiful chicken confit in the freezer waiting for a sort of cassoulet later. But that means I have a scary amount of leftover duck fat infused with chicken fat, rosemary, and garlic. You can only eat so many green beans. Chicken and duck flavors go well with pork. Hmm, I can see a possible rustic Old World sausage type thing going on with this.

Keenan
6 years 3 months ago

I’ve made pemmican a few times (and then subsequently lived off what I made for the next few days) and each time I made it I also ground up macadamia nuts and some type of dried berries. It doesn’t take many berries/nuts to add a LOT of flavor and cohesion to the bar, so you don’t need to worry about it having too much sugar. I salted the meat as well and added some cayenne pepper. The sweet/salty/spicy blend was amazing. The first batch I made was gone in two nights because my friends ate it all.

trackback

[…] though I never got around to trying bone marrow, pemmican, or an animal I killed with my bare hands, I feel like I’ve done a pretty good job living […]

Don Wiss
6 years 2 months ago

I have made pemmican several times. Only with bison suet, never with tallow. I have write ups and pictures on the web. See:

http://paleofood.com/suet.txt
http://paleofood.com/jerky.htm
http://paleofood.com/pemmican.htm

http://donwiss.com/pictures/#food

Howard
6 years 1 month ago
I live and work in Fiji where a carb-heavy diet is the norm. Though I have access to fresh fish and some greens in my diet, a lot of my meal options are based around fried cassava or dalo (carb heavy root vegetables) and Chinese imported, low quality white rice. Reason being I live on a remote island with no markets or shops available. Any suggestions on an exercise routine that caters for a heavy carb’ thogh natural diet? I don;t want to go chrocin cardio if I can help it. Pemmican sounds a winner, I’ll look for a butcher… Read more »
Nicole Allen
Nicole Allen
6 years 1 month ago
I make a cross between pemmican and jerky for my boys. I use grass-fed ground beef (with added ground liver and heart), mix it with pureed onion, prune and a few spices dry it for 2 days at 100 degrees (so it’s still raw). I tried blending this up so I could mix it with fat I’d rendered (in a crock pot – much easier to get a pale unbrowned fat) – but my food processor couldn’t handle it. So I make it in sheets, cut it up, slather with fat and make “pemmican sandwiches”. This is their favorite car… Read more »
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