How to make pemmican – the ultimate survival super-food – ask a prepper

People really should avert their gaze from the modern survival thinking for just a bit and also look at how the guys who wandered the west 130 or so years ago did it. As I’ve said it in a recent article ( 30 Lost Ways of Survival from 1880) the “SHTF” we all prep for is what folks 150 years ago called “daily life:” No electrical power, no refrigerators, no Internet, no computers, no TV, no hyper-active law enforcement, no Safeway or Walmart. How to Make Pemmican

For the fat portion of pemmican, you can use tallow (rendered beef or mutton fat) or lard (rendered pork fat). Cut up your fat in small pieces and place the fat into the crockpot. Set the crock pot on low heat and remove it only after it becomes completely liquid. Use a strainer to avoid all the crispy bits; you just want the pure, liquid fat.

Back in the 1800, the Metis (one of the recognized Aboriginal peoples in Canada) would go southwest onto the prairie, slaughter buffalo, convert it into pemmican and carry it north to trade at the North West Company posts. For these people on the edge of the prairie the pemmican trade was as important a source of trade goods as was the fur trade for the Indians further north. And this is because for a serious journey, almost all foods would have been too heavy to carry.

Thank you for such a great article! We are all here because our ancestors Survivors! This is a great starter recipe. May I clarify that smoking was a way of disinfecting food for centuries. You can naturally pasteurize meat by freezing at or below 0° for at least 2weeks. Remove the meat and I grind into burger. Brown well. Rinse off impurities. Spread out and dry to rock stage, grind to powder. I use chokecherry, rose hips, Sarvis berry.and Elderberries for the high vitamin c an immune boosting properties. Honey or stevia can be added. Ground beans and legumes may be added if meat not desired, rendered fat done properly is clean and naturally pasteurized during the process tense primarily called schmaltz. Salt- I use REAL SALT from Utah as it contains all the essential minerals we need and you use less. Pepper, garlic and onion will help too. Adjust to your taste. Before adding the fat, pasteurize your powder in a canning jar in the oven at 225° for 30 min let cool. Add fat and I press into cookie sheet when cooled I wrap in parchment paper and store in cool dark place…I still use grandpa’s old dinamite box he used. This recipe has been handed down for MANY Countless generations. I converted Granny’s wellness broth to a complete powder that makes a quart jar of bouillon that is a complete survival broth/bouillon with everything a human requires, good survival bread and you are set for ageless easy carry food. Thank you again for taking the time and effort to share your knowledge to help folks. The replies are most entertaining but folks, use your common sense, do your own further research for your personal needs. As grandad used to say “I can explain it to you but I cant UNDERSTAND it for you! Just a note that the recipe I still use is very old and was ingredients foraged from nature you can obtain dried versions from reputable companies kind and appreciative to others…life will go smoother😳  Reply to this comment