This guide on how to eat pemmican is the only thing you’ll need to learn about this convenient meal. Historically, pemmican was an essential part of indigenous cuisine in North America —and it’s still being prepared today!
Pemmican typically consists of rendered fat, dried meat, and sometimes berries — a meal that rightly deserves the title of the “ultimate survival food”. And like most survival foods, it’s calorie-dense and shelf-stable, going anywhere from a few months to several years. This is why it’s a popular choice among preppers, outdoor enthusiasts, and anyone looking for a convenient, nutrient-dense snack on the trail.
This simple homemade recipe is made with just five key ingredients and takes only 20 minutes to prepare. And here, we’re taking
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Why You’ll Love This Recipe
Learning how to eat
- Simple ingredients
- Budget-friendly
- Short prep and cooking time: This meal is ready to serve in just 20 minutes, making it perfect for packed lunches.
- Amazing flavors: The
pemmican ‘s meaty-fruity flavor is an acquired taste, but the savory flavor and subtle sweetness make it an ideal companion for adventurers and explorers. - Basic kitchen equipment: No fancy cookware needed; just common kitchen tools like a steamer, knife, mixing bowl, saucepan, and serving plate.
- Easy-to-follow directions: Follow 3 straightforward steps, including preparing veggies and guacamole.
- Minimal cleanup: Involves simple cooking tools and prep methods that make cleanup a breeze.
If this is your first time hearing about
How to Make Pemmican Meal
This 20-minute
Steam chopped broccoli and mash together avocado and seasonings to make guacamole. Place your
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions on how to eat
Ingredients You Need
Pemmican is dried meat, traditionally elk, deer, moose, or bison pounded into coarse powdered meat mixed with equal amounts of melted animal fat, and occasionally, dried fruit.
For this
- Avocado
- Broccoli
- Tomato
- Salt
- Lime
- Pemmican: Use regular
pemmican or incorporate organ meats to supercharge the nutrient quality of your meal. For the meat, any grass-fed animal will work (beef, bison, goat, lamb, etc.), depending on what’s seasonably available and most affordable in your area. For organ meats, I use a combination of grass-fed liver and heart mixed with normal muscle meat.
Variations
Once you learn how to eat
- Mix and match dried fruits like cherries or cranberries into the
pemmican for a sweet-savory taste. - Mix in more superfoods like chia seeds, flaxseeds, or hemp hearts into the meal for added texture.
- Sweeten it up with sugar-free maple syrup or honey.
- Garnish sides with black olives or add an ounce of aged cheese like brie or gouda, or fresh goat or sheep cheese.
- Add cilantro, garlic, or ground cumin to the guacamole.
- Sprinkle red hot chili pepper flakes, cayenne pepper, or smoked paprika on the broccoli for a spicy twist.
Step-By-Step Instructions
Preparing and cooking this meal requires only 20 minutes of your precious time. Follow these steps to make your own
- Prepare the sides. Chop broccoli into small pieces and steam in a small saucepan. In a separate bowl, mash avocado and seasonings to make guacamole.
- Serve with
pemmican . On a serving plate, prepare yourpemmican and serve with freshly steamed broccoli and guacamole. Serve and enjoy!
If you love this dish, you might also enjoy my signature
Expert Tips
- Make small batches. If you’ve never made
pemmican before, make small batches first, starting with just 200 grams or less. If you’re lucky, you may get it right on the first try, but it’s better to be safe than sorry! - Bulk-prep. To make this
pemmican meal even more simple to prepare, use this time-saving bulk veggie prep method at least once a week to keep an easy, reliable source of ready-made veggies in the fridge. - Mind the texture. Steam your broccoli until just tender to maintain the crispness and vibrant color.
- No additional cooking. Pemmican is meant to be eaten without additional cooking. And unlike beef jerky, my
pemmican doesn’t need to be seasoned and can be enjoyed without dried berries and raw honey. - Adding herbs and spices. Traditional
pemmican can last for years, but be cautious when adding seasonings that may reduce its shelf life. Stick to dry spices over fresh to preserve longevity.
Storage Tips
Pemmican has a long shelf life that can be measured in years, not just months. If made and stored properly,
Storing
As with any preserved food, store your
What to Serve with Pemmican Meal
Now that you know how to eat a
- Fresh fruits: Enjoy with a bowl of mixed berries or sliced apples and oranges.
- Cauliflower rice: Serve as an alternative to regular rice.
- Light salads: Serve with mixed fresh greens, cherry tomatoes, cucumbers, and a simple vinaigrette or light dressing.
- Fermented veggies: Pair with probiotic foods like homemade pickle relish, kimchi or sauerkraut.
- Roasted root veggies: Add roasted sweet potatoes, carrots, or parsnips sprinkled with thyme and rosemary.
More Easy Meat Recipes to Try
What’s your favorite part about this guide on how to eat
A Go-To Quick and Easy Pemmican Meal
Ingredients
- 50 grams pemmican normal or with organ meats
- 100 grams broccoli raw weight
- 1 whole avocado
- 1 small tomato diced
- 1 whole lime juiced
- ½ teaspoon salt
Instructions
- Chop the broccoli into bite sized pieces and steam in a small saucepan for about 10 minutes, or until tender.100 grams broccoli
- While the broccoli steams, scoop the avocado into a small bowl and mash well. Mix in diced tomato, lime juice, and salt.1 whole avocado, 1 small tomato, 1 whole lime, 1/2 teaspoon salt
- Place the pemmican on a serving plate, add guacamole and warm broccoli to the side.50 grams pemmican
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.