Pemmican Bars
Need a high-energy snack that lasts? Try pemmican, the ultimate snack and survival bar. Learn about its origins, nutritional value, and why it's a must-have for outdoor enthusiasts.
Servings 12 bars
Calories 324kcal
Equipment
- Food Processor
Ingredients
Instructions
- Cut the lean meat into thin strips or pound it thinly. This will increase the surface area and allow it to dry more quickly.
- Dry the meat. You can use a food dehydrator (70ºC/160ºF) or an oven set to its lowest temperature to dry the meat thoroughly. In an emergency situation, it can also be sun-dried.
- Once the meat is dry and brittle (not flexible), break it up into pieces and grind it in a food processor until you've obtained a thin powder.
- Melt the tallow and mix it with the meat powder. The mixture should have the consistency of wet sand. Add the salt, to taste, and any other optional ingredients like dried berries. Mix everything together until well combined.
- Spread the pemmican out onto a sheet of baking paper. If you prefer, you can also use molds to create fun shapes.
- Once the pemmican is shaped, let it cool completely.
- Cut the pemmican into bars or unmold it before storing it in an airtight container.
- It can be eaten immediately as a snack, or served in soups or stews.
Notes
Choose lean meats for making pemmican. Ideal choices are buffalo or bison, venison, and beef.
Pemmican can keep for several months, or even years, if stored properly in a cool, dry place.It makes for a perfect snack during outdoor activities like hiking, camping, or even as a quick and nutritious meal replacement.
For the longest storage times, vacuum seal it and/or freeze it.
Nutrition
Serving: 1bar | Calories: 324kcal | Protein: 11g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 236mg | Potassium: 169mg | Calcium: 11mg | Iron: 1mg