I’ve got a confession: I’ve wanted to make Pemmican ever since I found the recipe for it in The Lost Ways, an awesome compilation of survival information edited and published by Claude Davis.
Invented by the natives of North America, pemmican was used by Indian scouts as well as early western explorers. These people spent a great deal of time on the go and depended on having portable, high-energy, highly nutritious, and filling foods that would last for long periods of time.
Continue reading at SurvivoPedia: How To Make Pemmican, The Ultimate Survival Food (Video)
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By Tricia Drevets – Off The Grid News
Packed with calories and nutrition and able to be packed and stored for long periods, pemmican is often called the ultimate survival food.
Created by Native Americans and adopted by European explorers of the New World, pemmican is a concentrated blend of fat and protein from lean, dried meat. The word “pemmican” is derived from the Cree root word “pimi” for “fat” or “grease.” Traditionally, the meats used in pemmican included bison, moose, deer and elk. Beef can be used as well.
The secret to pemmican’s long shelf life is in properly rendering the fat from the meat. The pemmican can be stored in airtight containers without refrigeration in a cool, dark and dry place. If made and stored property, it can last for years or even decades. There are reports of some pemmican lasting 50 or more years.
Let’s look at the steps to making pemmican.
Continue reading at Off The Grid News: How To Make Pemmican: A Survival Superfood That Can Last 50 Years