Pemmican is a traditional Native American food that was originally made by indigenous peoples of the Great Plains, designed to be a high-energy, long-lasting food for long journeys or harsh winters. The word “pemmican” comes from the Cree language, where “pimî” means fat, and “can” refers to a small, rounded mass.
Ingredients and Process of Making Pemmican:
Lean Meat (usually bison, elk, or venison): The meat is first dried, often by air-drying or smoking, until it becomes very brittle. This drying process preserves the meat for long periods.
Fat (usually animal fat like bison or beef tallow): The fat is rendered by slowly heating it to melt it, and then the solid impurities are strained out. The fat is an essential component as it helps to bind the dried meat and provides energy.
Berries or Dried Fruits (optional): Many versions of pemmican include dried berries like Saskatoon berries, chokecherries, or cranberries. These provide additional nutrients and flavor.
Grinding the Meat: Once the meat is dried and brittle, it is finely ground or pounded into small pieces or powder.
Mixing: The ground meat is then mixed with rendered fat and optional berries or other seasonings. The ratio of meat to fat is typically around 1:1, but it can vary depending on personal or regional preferences. The mixture is combined until it reaches a thick, dough-like consistency.
Shaping and Storing: The mixture is then formed into small cakes, bars, or patties and can be pressed into molds. After it’s cooled and solidified, the pemmican can be stored for long periods in airtight containers, often wrapped in cloth or leather.
Purpose and Benefits:
Pemmican was originally used as a travel food by indigenous peoples and later by European settlers. Its high fat and protein content made it an excellent source of energy and nutrition, especially in situations where fresh food was scarce. It could last for months, if not years, without spoiling, making it perfect for long journeys or as a staple during winter months.
Pemmican is still made and consumed today, especially in survivalist and outdoor communities, due to its high caloric density and ease of preservation.
