Pemmican: The Ultimate Survival Food You Didn’t Know You Needed

An Indian eating pemmican

When it comes to long-lasting, nutrient-dense survival food, modern folks often think of MREs, freeze-dried meals, or even Spam (which has the shelf life of a vampire in a coffin). But if you really want to talk about the ultimate survival food—the kind that fueled warriors, explorers, and frontiersmen for centuries—you need to meet pemmican.

What is Pemmican, and Why Should You Care?

Imagine a food so packed with protein, fat, and nutrients that a handful could sustain you for days. That’s pemmican. Originally crafted by Indigenous tribes of North America, it was later adopted by European explorers who realized this meat marvel was the key to surviving harsh conditions without refrigeration, grocery stores, or an endless supply of granola bars.

At its core, pemmican is a mix of dried meat, usually beef or bison, rendered fat, and sometimes dried berries. It’s basically the prehistoric energy bar—except instead of questionable synthetic ingredients, it’s made of pure, unadulterated survival fuel. And unlike your favorite protein bar, it doesn’t expire in six months. Properly stored, pemmican can last for decades. Yes, decades.

Why Pemmican is the King of Survival Foods

One of the biggest reasons pemmican stands out in the world of preparedness is its shelf life. While most canned goods may last a few years, pemmican can last for more than 50 years when stored correctly. That means your great-grandkids could stumble upon your emergency stash and still have a gourmet survival meal. Longevity aside, pemmican is a powerhouse of energy, protein, and essential fats. A small portion can provide enough nutrition to sustain a person far longer than the same amount of standard preserved food.

Another major benefit is that pemmican doesn’t require refrigeration. Unlike jerky, which can dry out and lose quality over time, pemmican remains shelf-stable because of the rendered fat that binds the ingredients together and protects against spoilage. This makes it ideal for long-term storage and on-the-go survival situations where carrying perishable food isn’t an option.

One of the best aspects of pemmican is how easy it is to make and customize. It’s flexible in terms of ingredients—lean meats of all kinds work, and you can adjust the fat-to-protein ratio to your liking. Adding dried berries can enhance the flavor while providing additional vitamins and antioxidants. Seasonings like salt or cayenne pepper can also give it a little extra kick, proving that survival food doesn’t have to be bland.

How to Make Pemmican

Drying thin slices of beef for pemmican

Making pemmican at home is simple and requires only a few ingredients.

Ingredients:

• 1 lb of lean meat (bison, beef, deer—whatever you’ve got)
• 1 cup of rendered fat (beef tallow or lard works best)
• Optional: ½ cup of dried berries (blueberries, cranberries, or cherries add a nice touch)
• Optional: A pinch of salt or other seasonings

Instructions:

1. Dry the Meat – Slice your meat as thin as possible and dry it out completely. You can use a dehydrator, oven (set to the lowest temp), or sun-dry it if you want to go full pioneer mode. The goal is to remove all moisture so it becomes brittle.
2. Grind it to Powder – Once dry, use a blender, food processor, or good old-fashioned mortar and pestle to grind the meat into a powder. Think “meat dust.”
3. Render the Fat – Heat your fat on low until it turns to liquid. Strain out any impurities and let it cool slightly.
4. Mix it Up – Combine the powdered meat, rendered fat, and any optional dried berries or seasonings in a bowl. Stir until it forms a thick paste.
5. Shape and Store – Form into bars, balls, or spread it in a pan and cut into squares. Let it cool completely before storing in airtight containers.

How to Use Pemmican

Pemmican is versatile and can be eaten straight as a no-prep snack, fried up like bacon bits, or rehydrated in hot water to create a hearty stew. Its adaptability makes it one of the most practical survival foods you can have on hand. Whether you’re trekking through the wilderness, stocking up for emergency preparedness, or just looking for an old-school, nutrient-packed food source, pemmican deserves a place in your pantry.

Best way to store pemmican is in an airtight container

Best Ways to Store Pemmican

To make the most of pemmican’s legendary shelf life, proper storage is key. The best way to store it is in an airtight container, preferably vacuum-sealed or in Mylar bags with oxygen absorbers to prevent any moisture from creeping in. Keep it in a cool, dark place, away from direct sunlight and temperature fluctuations. Glass jars with tightly sealed lids also work well, as long as the pemmican is completely dry before storing.

For even longer storage, pemmican can be frozen, though this is not necessary if it’s stored properly. If you choose to freeze it, wrap it securely in wax paper before placing it in an airtight bag to prevent freezer burn. Keeping it away from humidity and pests will ensure that your pemmican stays in prime condition for decades, ready whenever you need a nutrient-packed emergency meal.

Should You Stockpile Pemmican?

If you’re serious about long-term food storage and self-reliance, pemmican is a must-have. This isn’t just a trendy survival fad—it’s a tried-and-true food that has fueled generations. Whether you’re preparing for emergencies, transitioning to an off-grid lifestyle, or just want to channel your inner mountain man, making a batch of pemmican is a step toward true food security. Pemmican isn’t just a survival food; it’s a piece of history, a testament to human ingenuity in the face of scarcity. Whether you make it for emergency preparedness or just to reconnect with the wisdom of the past, it’s a skill worth mastering.