The Superfood Of The Frontier

Few foods in North American history carried the weight of pemmican. For centuries, it was the high-energy sustenance that fueled hunters, traders, warriors, and explorers across vast distances. Born of necessity and ingenuity, pemmican was a creation of the Indigenous peoples of the Plains—particularly the Cree, Métis, and other First Nations—who perfected a method of preserving meat that could last for months, even years, without spoiling.

The name comes from the Cree word pimîhkân, rooted in pimî, meaning “fat” or “grease.” Fat was the secret ingredient: it preserved the protein-rich dried meat, sealed out moisture, and provided a caloric punch essential for survival in harsh climates. The practice spread widely through trade, and pemmican became a cornerstone of the fur trade economy in the 18th and 19th centuries, carried in great stores by voyageurs, Hudson’s Bay Company men, and even U.S. Army expeditions into the frontier.

Traditional Ingredients and Method

At its core, traditional pemmican required just three things:

1. Lean Meat: Bison was the most common, though deer, elk, or moose were also used. Meat was sliced thin, dried in the sun or over low fire until brittle, and then pounded into a coarse powder.

2. Rendered Fat (Tallow): Suet, or hard fat from around the kidneys of the animal, was rendered down into liquid. When cooled, it solidified into a stable form of fat that preserved the meat.

3. Dried Berries (Optional): Cranberries, chokecherries, Saskatoon berries, or blueberries were sometimes pounded and mixed in, lending both flavor and vitamins.

The process was straightforward yet ingenious. Once the dried meat was ground, it was combined with an equal or slightly greater weight of rendered fat, and berries were stirred in if available. The mixture was pressed into rawhide bags or lined containers, sealing in energy and nutrition. Properly made pemmican could last for years, and a single pound could sustain a person for days.

Modern Home Recipe

While most of us don’t have access to whole bison or rawhide sacks, pemmican can still be made at home with modern equipment. Here’s a simplified recipe:

Ingredients:

• 1 lb very lean beef (or venison), sliced thin

• ½ lb beef suet (or grass-fed tallow)

• ½ cup dried berries (blueberries, cranberries, or cherries)

• Pinch of salt

Instructions:

1. Dry the Meat: Place the thin slices of beef on a baking rack and dry at the lowest oven setting (150–170°F) for 8–12 hours, until completely brittle. A dehydrator works even better. Once dry, grind the meat into a coarse powder using a food processor or mortar and pestle.

2. Render the Fat: Dice the suet and heat it gently in a pan over low heat until the clear fat renders out. Strain to remove any solids.

3. Prepare the Berries: Ensure your berries are fully dried. If chewy, return them to the oven or dehydrator until crisp. Grind lightly.

4. Combine: Mix the powdered meat with the berries. Pour in enough rendered fat to bind the mixture—usually a 1:1 ratio of meat to fat by weight. Stir well until everything is coated and begins to hold together.

5. Shape and Store: Press the mixture into muffin tins, loaf pans, or form into bars on parchment paper. Once cooled and solidified, store in airtight containers. Kept in the freezer, pemmican lasts virtually indefinitely.

Legacy

Pemmican was more than food—it was survival insurance, currency, and cultural knowledge all in one. Today, making it at home connects us to a tradition that spans centuries, a taste of endurance and ingenuity from the heart of the Old West and the First Nations of the Plains.

To learn more about Old West History, check out the HOKC Youtube Channel!