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How To Make Pemmican: A Survival Superfood That Can Last 50 Years
Image source: indiegogo.com
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.
1. Dry the meat. Cut off all the fat, and then slice the meat as thinly as possible before placing it on a drying rack in full sunlight. Another option is to place the meat directly on your oven rack with the oven temperature at its lowest setting. The meat needs to be dry enough that it cracks when you try to bend it.
Source: http://www.offthegridnews.com/how-to-2/how-to-make-pemmican-a-survival-superfood-that-can-last-50-years/
