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웨어러블
Making Pemmican — Concentrated Survival Food from Dried Meat and Fat
Pemmican is the original energy bar — a dense, shelf-stable food made by pounding dried meat into powder, mixing it with rendered animal fat (tallow), and optionally adding dried berries. The word comes from the Cree language (pimîhkân, from pimî meaning "fat"). Pemmican sustained Indigenous peoples of the North American plains for thousands of years and later became the primary provision for fur traders and Arctic explorers. A properly made pemmican is nearly indestructible: the complete removal of moisture from the meat prevents bacterial growth, while the rendered fat seals out air and moisture. Pemmican stored in rawhide containers (parfleche) has been documented lasting years without spoiling. It provides approximately 3,500 calories per kilogram — among the most calorie-dense foods possible from natural ingredients.
중급
6-8 hours (including drying time)
안내
1
1
Cut Lean Meat into Thin Strips
Cut Lean Meat into Thin Strips
Cut lean meat (venison, bison, elk, or beef) into thin strips 3 to 5 mm thick, cutting with the grain. Lean meat is essential — fat left in the meat will go rancid and spoil the pemmican. Trim off all visible fat, sinew, and connective tissue before slicing. A sharp flint blade or obsidian flake produces the thinnest, cleanest cuts.
이 단계의 재료:
Animal Fat (Tallow)500 g2
2
Dry the Meat Strips Completely
Dry the Meat Strips Completely
Dry the meat strips completely by hanging them over a low smoky fire on a wooden rack, or lay them on a rack in hot sun for 1 to 2 days. The fire method is faster (4 to 8 hours) and the smoke adds preservative compounds. Keep the heat low — the goal is to dehydrate, not cook. Flies are a concern in warm weather; smoke helps repel them.
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3
Test the Dryness of the Meat
Test the Dryness of the Meat
The strip should snap cleanly when bent, not flex or tear. If it bends without breaking, it still contains too much moisture and will spoil. Properly dried meat is hard, brittle, and dark in colour. It should feel completely rigid with no soft or pliable spots.
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4
Pound the Dried Meat into Fine Powder
Pound the Dried Meat into Fine Powder
Break the dried strips into small pieces and pound them into a fine, fluffy powder using a stone mortar and pestle, or place them on a flat stone and crush with a hammerstone. Work in small batches for even results. The finer the powder, the better the tallow will bind it.
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5
Ensure No Large Chunks Remain
Ensure No Large Chunks Remain
The powder should be fluffy with no large chunks remaining. Sift through the ground meat with your fingers and re-pound any pieces larger than a grain of rice. Large pieces create air pockets where moisture can collect, leading to spoilage from the inside out.
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6
Render Animal Fat into Tallow
Render Animal Fat into Tallow
Chop hard kidney fat or back fat (suet) into small pieces no larger than 1 cm and heat slowly in a stone bowl near the fire, or use hot stone boiling in a bark container. Heat gently until the fat melts into clear liquid. Do not let it smoke or brown — overheated tallow develops off-flavours and reduced shelf life.
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7
Strain the Rendered Tallow
Strain the Rendered Tallow
Strain the rendered tallow through a woven grass mat or cloth to remove cracklings (the crispy solid bits of connective tissue). The strained tallow should be clear yellow liquid. Cracklings left in the tallow introduce moisture and protein that can cause the pemmican to spoil faster.
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8
Mix Meat Powder and Liquid Tallow
Mix Meat Powder and Liquid Tallow
Pour the warm liquid tallow into the meat powder and mix thoroughly. Use roughly equal parts by volume — a 1:1 ratio of meat powder to melted tallow. The tallow must be warm enough to flow freely but not so hot that it cooks the meat powder. Stir until every particle of meat is coated with fat.
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9
Add Dried Berries (Optional)
Add Dried Berries (Optional)
Add crushed dried berries — saskatoon berries, chokecherries, blueberries, or cranberries — up to 10 percent by volume. The berries add flavour, vitamin C, and additional calories. Crush them coarsely before adding. Too many berries introduce moisture and sugar that can reduce shelf life, so do not exceed the 10 percent ratio.
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10
Press into Dense Cakes or Containers
Press into Dense Cakes or Containers
Press the warm mixture firmly into rawhide containers (parfleche envelopes) or form into dense cakes with your hands. Pack the mixture as tightly as possible to eliminate air pockets. Traditional parfleche containers were folded from a single piece of rawhide and laced shut, creating an airtight package.
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11
Allow to Cool and Solidify
Allow to Cool and Solidify
Allow the pemmican to cool completely and solidify at ambient temperature. The finished pemmican should be firm, dense, and not crumbly — it should hold together when squeezed but not feel greasy or wet on the surface. If it crumbles, too little tallow was used; if it is oily and soft, too much tallow was added. Store in a cool, dry place away from direct sunlight.
재료
1- 500 g플레이스홀더
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