Nutritional Comments: Pemmican is made from jerky which is dehydrated meat. I recommend making jerky from grassfed beef, buffalo or wild deer meat. Jerky is an excellent source of protein, and essential vitamins and minerals that include iron, zinc, phosphorous, and vitamin B-12. It is an essential superfood for your survival foods list.
The meat should be as lean as possible, and if you don’t own your own meat cutter/slicer to get thin slices, you can have your butcher cut it in 1-2 inch wide strips for you. Please note: Dried meat is generally made in large batches. After it’s dehydrated you have 2 options, (1) store it in a 100% organic cotton pillow case or (2) use an electric sealer. This FoodSaver GameSaver has come highly recommended. At this point you are ready to make pemmican.
A great visual for making jerky and the drying process can be seen in my DVD and Booklet: Cook Your Way to Wellness: Cooking Class DVD and Booklet.
—Adapted from Tactical Intelligence.
- 4 cups lean dehydrated meat, as noted above (grind to powder consistency)
- 2 cups rendered tallow
- 3 cups dried fruit berries (cranberries add vitamin C)
- Spread meat out very thin on a cookie sheet and dry at 180°F for at least 8 hours, or until sinewy and crispy. Pound it to a nearly powder consistency using a blender or other tool. Grind the dried fruit, leaving it a little bit lumpy for texture.
- Heat rendered fat* on stove at medium until it liquefies, but do not overheat. Add liquid fat to dried meat and dried fruit.
- Mix ingredients by hand. Form into patties or square bars. Let cool, then wrap patties or bars in unbleached wax paper. Pemmican keeps well and can be consumed for several years.
*If you choose to render your own suet to make tallow, you can go here to see the whole process. https://www.seleneriverpress.com/render-your-own-nutrient-dense-beef-tallow/