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Pemmican Recipe

  • Author: Diane Vukovic
  • Total Time: 17 hours
  • Yield: 2930


Pemmican is the ultimate survival food: very easy to make, calorie dense and can last for decades.


  • Red meat: Traditionally game meat is used, but now beef is most common. 5lbs of meat will make 1lb of dried meat
  • Fat (suet): You will need to render the fat into tallow. Instructions below. Use about a 1:6 ratio of fat and dried meat, but you can experiment.  The ratio doesn’t have to be exact!
  • Salt: 1tsp salt per pound of meat
  • Optional: dried berries, herbs, spices, honey


  1. Cut fat off of the meat: You should only dry the meat, not any fat on it!
  2. Salt the meat: This will help inhibit bacteria growth and make the pemmican taste better.
  3. Dry the meat: Instructions follow.
  4. Turn the dry meat into a powder: A meat grinder is best, but you can also use a blender or food processor. It needs to be almost a powder with no big chunks in it.
  5. Turn the berries into a powder: Same as with the meat.
  6. Mix the powdered meat and powdered berries together.
  7. Heat the fat so it liquefies.
  8. Pour the fat over the powdered meat/berry mixture. The ratio of fat to dried mixture is about 1:6, but you can experiment.
  9. Let cool and form into balls or bars.
  10. Wrap in wax paper or plastic bags and store!


Follow instructions as above to make these alternative recipes:

Nutty Recipe

2 cups jerky
1 cup dried fruit
1 cup tallow
½ cup almond flour

Chicken-Coconut Recipe

2 cups chicken jerky
4-5 tbps coconut oil, melted
Herbs or spices like thyme or curry

Peanut Butter Recipe

2 cups jerky
1 cup dried blueberries
1 cup sunflower seeds or nuts, crushed
2 tsp honey
¼ cup peanut butter, melted

  • Prep Time: 2 Hours
  • Cook Time: 15 Hours (including drying meat)
  • Category: snack
  • Method: baked
  • Cuisine: American


  • Calories: 2930

Keywords: pemmican