How to Make One of the Hardiest Non-Perishable Survival Foods
Maintaining a supply of non-perishable food is usually of the highest priority for preppers, which explains why there is such a wide variety of books and articles catering to the prepper community, on canning, dehydrating, and storing food. But among all of the food preservation methods that are so popular with preppers, there is one little known method that stands out. It is by no means unheard of, but it isn’t nearly as popular as it used to be.
I’m referring to the process of making pemmican; a type of non-perishable food that is known for its high calorie density. Pemmican was first created by the Native Americans, and was later adopted by European settlers. It remained popular among pioneers, explorers, and military units well into the 20th century, when it likely fell out of favor with the proliferation of canned foods. Which is a shame, because pemmican is awesome. It’s loaded with all of the fat and protein you need to get through a hard day, and not to mention quite tasty as well.
Though there are multiple recipes for this survival food, pemmican always contains lean dried meat and tallow. The meat is ground up into a powder like substance before being mixed with liquid fat. Nuts and berries are often added as well. Afterward the whole mix is sealed in a container, and stored in a cool dry place. Under these conditions it can last for months, years, and sometimes decades if nothing is added to the meat and fat.
So if you’re looking for another food preservation method, watch this quick guide on how to make pemmican, and enjoy!
Natural Blazers! Be sure to check out our extended instructional on making Pemmican!
Joshua Krause was born and raised in the Bay Area. He is a writer and researcher focused on principles of self-sufficiency and liberty at Ready Nutrition. You can follow Joshua’s work at our Facebook page or on his personal Twitter.
Joshua’s website is Strange Danger
This information has been made available by Ready Nutrition