Preserved Foods
Pemmican Energy Bars
The original survival superfood — fat, protein, and calories in the most portable form ever made.
Equipment
- ▸Oven or dehydrator
- ▸Large pot
- ▸Blender or food processor
- ▸Molds or baking pan
- ▸Cheesecloth
Ingredients
- 2 lbslean beef (round steak or venison)
- 1 lbbeef tallow or suet (rendered fat)
- 1 cupdried berries (cranberries, blueberries)
- 1 tspsalt
Instructions
Slice meat very thin (¼ inch). Dry in oven at 170°F for 3–4 hours until completely jerky-dry. No moisture allowed.
Grind or blend dried meat into a powder-like consistency.
Render tallow: melt suet over low heat, strain through cheesecloth, discard solids.
Mix meat powder, dried berries, and salt in a bowl.
Pour melted (not boiling) tallow over the mix. Stir until fully combined.
Press into molds or a flat pan. Refrigerate or let cool until solid.
Cut into bars. Wrap individually in wax paper.
Field Tips
- Ratio is roughly 50% fat, 50% dry meat by weight — don't skimp on fat.
- Rendered tallow (not butter or lard) is key for long shelf life.
- Store in cool dark place. In hot climates, fat goes rancid faster.
- Eat sparingly — 4 oz provides ~1,000 calories and sustains heavy activity for hours.
Variations
- ▸Add honey (small amount) — reduces shelf life but improves taste
- ▸Use rendered bear fat or duck fat as historical alternatives
- ▸Mix in ground nuts for additional calories
Storage Notes
Vacuum sealed and kept cool, pemmican lasts 1–5 years. Arctic explorers reported pemmican lasting 10+ years when frozen. Avoid humidity and direct sunlight.