What is pemmican?
For centuries, pemmican has been a go-to food for survival. Indigenous people in North America relied on this high-energy source of nutrition to sustain them through long winters and demanding journeys. Traditionally, pemmican consists of dried, shredded meat mixed with rendered fat.
Today, there’s renewed interest in pemmican thanks to the survivalist movement, a growing fascination with historical diets, and a desire for more sustainable food practices.
In this article, we’ll delve into the history of pemmican, explore how to make it, and look at some variations on the classic pemmican recipe.
What is Pemmican? Unveiling a Native American Staple
Pemmican is a concentrated food source made from dried meat, rendered fat, and occasionally berries. Because it’s high in calories and low in volume, it was an ideal food for travel. It also kept well, making it a staple food for many Native American tribes.
Traditionally, pemmican was made from bison, deer, moose, elk, or salmon. The meat was dried and pulverized, then mixed with rendered animal fat. The fat served as a preservative and also provided a concentrated source of energy.
Pemmican was essential for long journeys, winter survival, and trade. The Métis people, a distinct Indigenous people, played a key role in the production and trade of pemmican, connecting various communities and contributing to the economic landscape of the time.
The art of pemmican: Traditional preparation methods
Pemmican was a staple food for many Native American tribes, particularly those in the northern plains, and the techniques for making it were refined over generations.
Native American techniques
The first step was drying the meat, usually bison, deer, or elk. This was done using the sun, wind, or smoke. Drying removes moisture, which is essential for preventing spoilage.
Once dried, the meat was ground into a powder or small pieces. Traditionally, this was done using stones to pound and grind the dried meat.
Next came the rendering of fat from animals. The purest, cleanest fat was critical, both for preservation and for adding flavor.
Finally, the dried meat and rendered fat were mixed together, often with dried berries added for flavor and nutrients. The mixture was then packed into bags made from animal hides. These bags were often sewn shut and sealed with more fat, creating a long-lasting and portable food source.
The role of Native American women
Pemmican-making was primarily the domain of Native American women. They were responsible for every step of the process, from drying the meat to rendering the fat to packing the pemmican into bags.
Their knowledge and skills in food preservation were not just practical; they were a vital part of their culture. Pemmican sustained tribes through harsh winters and long journeys, and the women who made it were highly valued for their expertise.
Pemmican and the Métis: A Vital Trade Commodity
The Métis people were essential to the North American fur trade, acting as intermediaries between European traders and Indigenous communities. One of their most important contributions was supplying pemmican to the fur trading companies.
Pemmican was the fuel that kept the voyageurs and traders going as they traveled long distances across the continent. Without a reliable, high-energy food source, the fur trade as it existed wouldn’t have been possible.
The Métis had their own particular way of making pemmican, often on a large scale for trade. As the artist Paul Kane noted in his journal, they might use as much as 50 pounds of dried meat to 40 pounds of fat. It was hard work, but the Métis were able to produce and trade significant quantities of this valuable commodity.
Modern Pemmican: A Recipe for Today
Traditional pemmican-making is a bit of a process, and it can be challenging to replicate it exactly using modern ingredients. But with high-quality lean meat and rendered fat, you can create something that’s pretty darn close.
Ingredients
Lean Meat Selection
Beef, bison, and venison are all good choices. The key is to use lean meat for preservation. Excess fat can make it spoil more quickly.
Fat Selection
Tallow, lard, and bacon fat can all be used to make pemmican. The type of fat you use will affect the flavor. Tallow and lard will give you a more traditional taste, while bacon fat will add a smoky flavor.
Optional Additions
Dried fruit (cranberries, blueberries), nuts and seeds (pumpkin seeds, sunflower seeds), and spices (salt, pepper, maple sugar) can all be added to pemmican to customize the flavor.
Step-by-Step Instructions
Preparing the Meat
Slice the meat thinly and evenly for drying. Freezing the meat for 30 to 60 minutes before slicing can make this easier.
Drying the Meat
Use a dehydrator or an oven set to a low temperature (around 160°F/70°C). The meat needs to be completely dry and brittle to prevent spoilage.
Rendering the Fat
Melt the animal fat over low heat. Then, strain the melted fat to remove any impurities that could cause the pemmican to spoil. You can use cheesecloth or a fine-mesh sieve for this.
Grinding the Meat
Grind the dried meat into a coarse powder. You can use a food processor or a grinder for this step.
Combining the Ingredients
Mix the ground meat and rendered fat thoroughly while the fat is still warm. This will help the fat distribute evenly throughout the meat. At this point, you can add any dried fruits, nuts, or spices you’re using.
Shaping and Storing
Press the mixture into a mold or shape it into bars. Allow the pemmican to cool and harden completely before storing. Store it in an airtight container in a cool, dry place. If you want to store it for a longer period, vacuum sealing is a good idea.
Pemmican: Nutrition, Benefits, and Modern Uses
Traditional pemmican is packed with protein and fat, making it a super concentrated source of energy. It also contains essential nutrients from the dried meat and berries used in the recipe.
Pemmican’s long shelf life and portability made it the perfect food for survival in a time before refrigeration. It could sustain people through backpacking trips, camping excursions, and any other situation where food needed to be shelf-stable and easy to carry. Because it’s so high in fat and protein, it provided sustained energy, even in challenging conditions.
Today, you can still find pemmican used in some modern diets, like the carnivore diet. There are also many variations on the classic recipe, using different meats, fats, and flavorings to suit different tastes and dietary needs.
Closing Thoughts
Pemmican wasn’t just food; it was a lifeline. For centuries, it sustained people through harsh winters and long journeys, and it remains a cultural touchstone for many Indigenous communities.
Beyond its historical importance, pemmican is a powerhouse of nutrition and a surprisingly practical food for backpacking, camping, or any situation where you need a lightweight, long-lasting energy source.
By learning about traditional food preservation methods like pemmican making, we can gain a deeper appreciation for the ingenuity of our ancestors and a greater understanding of sustainable food practices.
So, why not give this traditional recipe a try? You might be surprised at how easy—and delicious—it is to make your own pemmican!