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How to make pemmican with recipe
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4.19 from 38 votes

Pemmican Recipe

A good Pemmican Recipe makes the ultimate keto and carnivore “protein bar”. It is nonperishable and very nutrient-dense. Perfect for survival, travel, backpacking, hiking and camping.
Prep Time20 mins
Total Time20 mins
Course: Snacks
Cuisine: Traditional
Servings: 16 pieces
Calories: 388kcal



  • Melt the tallow in an oven-safe container or double boiler over medium-low heat. At 350° F/175° C, it takes about 10 minutes in the oven
    tallow for pemmican recipe
  • Combine the meat, salt, and optional herbs and spices in a bowl.
  • Once the tallow is melted, but not too hot, pour over the dry material and combine well. There should be just enough tallow to moisten all the meat but not make puddles. If the fat does not completely incorporate the dry meat, add a little more. Mix well.
    pemmican recipe 2
  • Transfer into an 8x8-inch baking dish to set. Then score into squares and store in an airtight container.


See notes in text above the best way to dry meat.
In place of cutting into squares, it is also possible to roll the mixture in your hands like a meatball and form small balls.
Silicon molds and standard or mini muffin size pans are also useful for forming uniform shaped pieces. Chocolate or soap molds can both be used for this purpose if they have a shape you like.


Serving: 50g | Calories: 388kcal | Carbohydrates: 1g | Protein: 34g | Fat: 28g | Net Carbohydrates: 1g
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