How to make Pemmican (High Energy Food)

Dehydrate berries until you have at least 2 cups, using blackberries, raspberries, and blueberries or any local berries available.

Slice the beef against the grain into strips, about 1/4 to 1 inch thick.

Prepare a 3% salt brine by adding 2 tablespoons of sea salt or kosher salt to 1 quart of water. Soak the sliced meat in the brine for a minimum of 15 minutes and up to 1 hour.

Dehydrate the meat in a dehydrator, smoker, or oven at its lowest setting until it easily breaks apart, ensuring it is dryer than jerky.

Trim any fat off the dried meat and powder the meat and berries separately using a food processor or a Vitamix.

Melt the tallow over very low heat and add the dried mixture, mixing until it holds its shape like dough when squeezed together.

Shape the mixture into 1-inch meatball rounds or spread it on wax paper in a small pan.

Place the shaped pemmican in the refrigerator for 15 to 30 minutes to allow the tallow to harden.

Turn out onto a cutting board and cut into bars.

Store the pemmican in a vacuum-sealed bag, refrigerator, freezer, or in a mason jar in a cool dry area.

Equipment Needed

Spice Level:

Dietary