The History and Utility of Pemmican: America’s Ancient Superfood
Pemmican Bars: The perfect nutritional powerhouse.
If you’ve ever dug deep into the history of American sustenance or been around the hiking and prepper communities, you might've encountered a dense, energy-packed food called Pemmican. Learn about this ancient energy bar, why it's a gem for those who love the wild, and how to whip up your own batch.
Pemmican's History
Long before the age of convenience stores and fast-food chains, the indigenous peoples of North America had pemmican. This nutrient-dense food blends lean meat (often bison, deer, or elk), fat, and sometimes berries. The term “pemmican” is derived from the Cree word 'pimîhkân,' which itself is composed of the word 'pimî,' meaning “fat or grease.”
Pemmican was more than just sustenance; it was a lifeline. As the native tribes moved across vast landscapes, following game or migrating between seasonal camps, they needed light, non-perishable, and nutritionally complete food. Pemmican was their answer.
The Modern Appeal: Why Pemmican?
Longevity: In our age of ultra-processed snacks, pemmican stands out as a healthy option for long-shelf-life food, able to last for years without refrigeration. This makes it an excellent choice for long hikes or emergency preparedness kits.
Density: For those trekking in the wild or spending hours on the trail, you need food that's more than just filler. Pemmican is packed with protein, essential fats, and energy to keep you moving.
Simplicity: In a world overwhelmed by complex food labels and ingredients you can’t pronounce, the basic components of pemmican offer a refreshing, no-nonsense approach to nutrition.
My first batch of homemade Pemmican, before I started using molds. After cutting it into squares, I stored it in parchment paper in a glass container.
How to Make Your Own Pemmican
Ingredients:
2 lbs of lean meat (beef, bison, venison, etc.)
1 lb of rendered fat
2 Pints of dried berries like blueberries or cranberries
I used this two pound london-broil to make the below batch.
Steps:
1. Dry the Meat and Berries: Start thinly slicing your meat. The thinner, the better, as it'll dry faster. Use a dehydrator or an oven at its lowest setting to dry the meat and berries until they’re brittle.
I set my dehydrator to 155, and the meat took 8 hours, while the berries took over 24 hours to dry.
2. Grind the Meat: Once dried, use a blender or mortar and pestle to grind it into a powder.
The ninja blender on “crush” seems to work best to achieve the almost powdery consistency you want.
3. Render the Fat: This is crucial. Raw fat can go rancid quickly. To render, chop the fat and heat it in a pot over low to medium heat until it’s melted. Strain out any solid bits. (or use store-bought tallow and slowly melt it until it’s liquid).
The melted tallow fat ready to mix with the meat and berries.
4. Mix: Combine your meat powder with the rendered fat. If you're using berries, add them now. Aim for a consistency that's just a bit softer than dough.
I added more fat because this batch cooled and it wasn’t staying together. It’s better to start conservatively - you can always add more. I add some Redmond’s real salt at this point as well.
5. Shape and Store: Press your mixture into a pan or mold. Once cooled and solidified, cut it into bars or chunks. Store in a cool, dry place. You can also store it in the fridge or freezer.
The silicone mold I used to form individual pemmican bars. The recipe above filled almost two full molds.
Conclusion
In a world where we're often detached from our food sources, making and consuming pemmican can be both a nod to our history and a practical choice for our adventures. So, give Pemmican a shot, whether you're gearing up for a long hike, planning an off-grid excursion, or just wanting to prepare for life’s unexpected turns. Your ancestors would be proud, and honestly, there's something gratifying about getting back to the basics and providing your own sustenance.
Do you know any ancient traditions or solutions we could use? Let us know in the comments below.