How to Make Pemmican

Pemmican is a traditional, high-calorie trail food made from dried meat, rendered fat, and optional berries. Used for centuries by Indigenous peoples—especially Plains tribes—it is lightweight, shelf-stable, and ideal for backpacking, paleo diets, and rewilding. Learning how to make pemmican changed my backpacking forever.

---

Why Pemmican Works

I first heard rumors about “Native American pemmican” and gradually learned about its history and preparation. It was reportedly a primary staple for many tribes, particularly the Plains Indians. Fresh meat was available during hunts, but not every day—so preservation without refrigeration was essential. Dried meat mixed with rendered fat solved that problem.

Knowing the strength and resilience of these cultures gave me immediate trust in pemmican’s ability to sustain energy and support a demanding, outdoors-focused lifestyle. I started taking it on the trail right away. At first it seemed dry and bland, but with some recipe tweaks it became one of the best trail foods I’ve ever carried. It’s even passed the crowd-pleaser test with friends who aren’t paleo at all.

---

A Brief Historical Note

---

Why Pemmican Is Ideal for Backpacking

• Practically infinite shelf life
• Extremely lightweight
• No cooking required
• High calorie density
• Simple, whole-food ingredients

Calories:

• ~6.5 calories per gram (50/50 fat-to-lean ratio)
• ~2,944 calories per pound
• 7–10 lbs typically covers a 7-day trip, depending on exertion and body size

---

Pemmican vs. Jerky

Pemmican starts as jerky but goes much further. The dried meat is pulverized and mixed with rendered fat, creating a complete, calorie-dense food that stores longer and fuels the body more efficiently than jerky alone.

---

Basic Pemmican Recipe

• 1 part pulverized dried meat
• 1 part rendered tallow
• 1 part dried berry powder
• Salt to taste

---

Equipment Needed

---

Preparing the Meat

Use lean cuts. Fat should be added later as tallow to maximize shelf life.

Option 1: Ground Meat

1. Place raw ground meat in a mixing bowl.
2. Spread thinly on drying screens, pressing flat with a fork (no thicker than ½ inch).

Option 2: Solid Meat

1. Slice meat into strips no thicker than ¼–½ inch.
2. Arrange on drying racks so pieces do not touch.

---

Drying & Pulverizing

3. Set dehydrator to the lowest temperature (about 95°F).
4. Dry for approximately 15 hours, or until meat is completely brittle.
5. Pulverize dried meat in a blender:
   • Fill blender about halfway
   • Avoid overheating
   • Use a tamper or mallet as needed

---

Rendering the Tallow

6. Slowly heat beef fat on low until fully melted.
   • Strain out solids, or pour off liquid and discard solids later
   • Allow tallow to cool until just above room temperature

You can also purchase high-quality, grass-fed rendered tallow from health food stores or online.

---

Mixing & Forming

7. Combine pulverized meat, berry powder, and salt in a mixing bowl.
8. Make a well in the center and slowly pour in liquid tallow.
9. Gently mix until evenly combined.
10. While warm (not hot), shape into palm-sized patties.

---

Storage

• Wrap patties in waxed paper
• Once fully cooled, store in airtight glass or plastic containers
• For travel, zip-top bags work well

---

You now have one of the most efficient, time-tested trail foods ever made—simple, durable, and deeply nourishing.

References:

http://www.traditionaltx.us/images/PEMMICAN.pdf

You can find plans for his $10 dehydrator (dead simple to make and use) here:

http://www.traditionaltx.us/images/JerkyDrierInstructions.pdf