Some think that if you are on a diet, you can’t live a normal life, socialize, or go outdoors because preparing proper food is always a problem. Especially, those who travel much or spend time in nature may find it challenging to stick to a Carnivore or Keto meal plan. But one of the easiest choices is pemmican. It is a meat-based, ultra-dense snack, suitable for low-carb, high-fat diets. So let’s learn how to make pemmican with an easy and affordable pemmican recipe.
What Is Pemmican?
Pemmican is a traditional Indigenous North American food that is made by mixing dried meat and rendered fat, and sometimes dried berries or fruits. The name ‘pemmican’ comes from the Cree word pimîhkân, meaning fat or grease.
Pemmican has long been a food or snack for communities that lived in nature. They usually dried meat (bison, deer, moose, or fish), ground it into a fine powder, and mixed it with melted tallow or suet to form a snack that could last for long journeys.
During the fur trade and early exploration eras, pemmican became common among voyageurs, trappers, and explorers as a light, high-calorie travel food.
Some even included pemmican in sealed tins, combining it with chocolate or sugar to make it last longer, which made it invaluable in environments where fresh food could spoil or was not readily available.
Some even stored pemmican in cool cellars and consumed it many years later, and some claims suggest it could even be preserved for decades under ideal conditions.
Some communities omitted berries entirely; others used them seasonally or in ceremonies. Also, some stored it in rawhide bags and ground it with stones, but these traditional techniques are rarely used today.
These days, people from various diets use pemmican and tweak the pemmican recipe to make the snack that fits into their diet and their special meal plan.
The short answer is yes. You can use an easy pemmican recipe to make Keto- and Carnivore-friendly pemmican, with small changes in the recipe.
When made without berries or sweeteners, pemmican can be a zero-carb or almost zero-carb snack. It is mainly made with dry meat (protein) and rendered animal fat (mostly saturated fats), which are Keto- and Carnivore-friendly.
Some mention ratios like 1-2 parts fat to 1 part meat powder (by weight) are good to achieve a suitable binding and energy density.
For example, a 2.2-oz (≈ 62 g) bar from one brand contains about 360 calories, with 1 g carbs, 34 g fat, and 17 g protein.
Another commercial product claims per 100 g: 668 kcal, fat 58 g, protein 36.4 g, carbs 0 g, which sounds suitable for those targeting high fat, moderate protein, and very low carbs.
In addition to macros, pemmican can deliver micronutrients, such as iron, B vitamins, zinc, fat-soluble vitamins, and beneficial fatty acids, especially if made with grass-fed meat.
But if you are considering using a pemmican recipe to make a homemade snack for your Keto or Carnivore Diet, you need to learn about its benefits and possible risks first.
Pros and Cons of Pemmican for Keto and Carnivore Diet
Pemmican can be good for those on a Keto or Carnivore Diet because:
It is high in calories, meaning it is a low-bulk, high-energy snack, which is specifically good for athletes.
It is a fat-rich food that can promote satiety and make you feel full for a long time.
It is portable, shelf-stable, and travel-friendly.
You can eat it alone, melt it into broths, or consume it with other foods.
Despite these positive effects, you need to consider the following points about pemmican:
When using a pemmican recipe to make it at home, it can be difficult to balance the fat: protein ratio. Too much fat causes greasiness, too little leads to crumbling.
It has a potential for oxidation or rancidity over time, especially in hot climates.
It misses some micronutrients like vitamin C, so you should consider supplementing or providing them from other sources.
Texture or mouthfeel (fat coating in the mouth) may be off-putting to some users.
Additionally, the ingredients you use can influence the benefits or risks involved in consuming pemmican. So, let’s learn about the best ingredients and required equipment to make pemmican.
Meat or Lean Protein Base: Use very lean cuts (trim all fat) of beef, venison, bison, elk, or game. Game meats have lower saturated fats. Some also use fish like salmon. But any meat you use, it is important to dry the meat completely because the remaining moisture is a major cause of spoilage.
Fat, Suet, Tallow: Use stable saturated fat like suet or kidney fat rendered to pure tallow. Avoid unsaturated fats like vegetable oils or unrefined fats that contain moisture or impurities. The better you render, the cleaner and longer-lasting your pemmican.
Optional Dried Extras: Those on a zero-carb Carnivore just use meat and fat, but if you are on a Keto Diet or Relaxed Carnivore, you can also use small amounts of dried berries (cranberries, chokecherries, blueberries), ground into powder to add flavor, color, and a bit of micronutrients. But these additions reduce shelf life due to moisture and sugar.
Salt and Seasonings: Sea salt or kosher salt helps preserve it and improve flavor. Those on a Keto or Relaxed Carnivore can add minimal spices, such as garlic powder, red pepper, or dried herbs.
The table below shows the equipment needed to make homemade pemmican. Please remember to choose appliances that can sustain low-heat operations for hours. Airflow and even drying are more important than raw temperature.
Pemmican Recipe: How to Make Pemmican for Keto, Carnivore Diets?
Use the following easy pemmican recipe to learn how to make a Carnivore-friendly (berry-free) pemmican at home. Those who are on low-carb diets can include small amounts of berries.
Step 1: Drying the Meat
Slice the meat into 1-2 mm strips. If the meat is cold or partially frozen, it can be sliced more easily.
Use a dehydrator or low-heat oven (50-65 °C) to dry the meat until completely brittle. It can take 6-12 hours or more, depending on thickness, humidity, and airflow.
Test dryness by bending strips; they should crack or snap cleanly. If you want more precision, use a moisture meter (target < 5% moisture). If there are still legato or soft spots, continue drying.
The main purpose of drying is to remove all bound water because remaining moisture is the chief enemy in preservation.
Use a mortar and pestle, small grinder, or food processor to grind into a fine meat powder.
If you are including berries or fruits, dry them fully and grind them into a powder, then blend with the meat powder.
Sift through a fine mesh to ensure there are no large chunks left.
The finer the powder, the better the fat can saturate and bind the particles.
Step 3: Rendering the Fat
Slowly melt trimmed fat in a double boiler or heavy pot, at low temperature (80-95 °C).
Avoid overheating and don’t let fat smoke or brown. Overheating creates oxidized compounds and can shorten shelf life.
Strain through cheesecloth or fine mesh to remove solids or particulates.
Let it cool to 40-50 °C, but it must remain liquid so it can be poured and mixed.
Proper rendering and making a clear tallow is the most important part of your pemmican recipe because it leads to long-term stability of your homemade pemmican.
The table below compares the macronutrients for two versions of pemmican: pure Carnivore (no berries) vs. with berries. Please note that nutritional outcomes vary by exact meat cut, fat purity, and processing.
Variant
Calories
Fat
Proein
Carbohydrates
Fat : Protein Ratio
Notes
Pure Carnivore (50g)
334 kcal
29 g
18.2 g
0 g
~1.6 : 1
100 percent meat and fat; perfect for zero-carb Carnivore
With Berries (50g)
290 kcal
27 g
16 g
2 g
~1.7 : 1
Includes a small amount of dried berries; slightly sweeter taste; good for low-carb Keto or Relaxed Carnivore
If your target fat:protein ratio is 2:1, add extra fat or trim more meat.
Use trial batches (about 100 g) and measure actual macros.
Properly made and stored, pemmican can last for years, not just months. It may last about 3 to 5 years at room temperature in optimal dry, dark conditions, and 20+ years (or longer) when frozen.
However, be cautious because fat oxidation or rancidity can be dangerous. Even if microbial spoilage is unlikely in a dry, fat-coated snack, oxidation (smell, off-flavors) can ruin bars over time. So, pemmican does not have an unlimited shelf life because the fat can go rancid.
The Best Pemmican Storage Methods
Vacuum sealing with oxygen absorbers in Mylar or barrier bags
Glass jars or metal tins with airtight lids (filled to reduce headspace)
Cool, dark environments like a cellar, fridge, or freezer
Avoid temperature changes, which can cause condensation.
Label the containers with the date and batch.
How Do I Know If Pemmican Is Spoiled?
Look for these signs:
Off or rancid smell like musty, painty, or metallic
Color change, like darkening or yellowing, in fat
Bitter taste
Texture issues, like excess free fat or sticky edges
Bars are too greasy or oily: It is due to excess fat or powder not absorbing. To fix it, add more dry meat powder and remix gently. Use a bit cooler fat to slow over-saturation.
Bars are crumbling or won’t bind: It is because fat is not enough, it is not mixed properly, or the particle coating is uneven. To fix it, warm the mixture, add more fat, and remix. Press firmly in the mold to compact.
There is moisture or mold: It happens when meat or fruit is not fully dried, or it is kept in humid conditions. To fix it, re-dry or test dryness earlier. Ensure to use ultra-dry materials in future batches.
There is a rancid taste or smell on older bars: It happens due to oxidation. To fix or reduce it, use strong antioxidants (small amounts of natural tocopherol, rosemary extract), store with oxygen absorbers, and minimize headspace.
The bar edges are soft or sticky: It can happen due to fat melting or storing in warm places. To fix it, store the pemmican bar in cooler places, wrap it well, and reduce free fat in the mix.
There is uneven consistency or lumps: It is due to mixing fatigue or fat pooling. To fix it, stir thoroughly or maybe remelt and remix the batch in smaller portions.
Let’s answer the most frequently asked questions about pemmican and the pemmican recipe.
What Is the Best Fat-to-Meat Ratio in Pemmican?
Many use ~1:1 by weight (meat powder to fat), which is good enough. Others also use 1:1.5 or 2:1.
How Long Does Pemmican Last?
In good conditions, 3-5 years at room temperature; in cold or frozen storage, it may last decades. But oxidation risk increases over time.
Can I Re-melt or Rebind Old Pemmican?
Yes, if it is not fully rancid, you can melt and remix it, press again, but be cautious not to degrade fats further. Test small pieces first.
Does Adding Fruit Ruin the Shelf Life of Pemmican?
It can because fruits introduce moisture and sugar, which speed up spoilage or fermentation. If using fruits, dry them completely and use them in small amounts.
Can I Eat Pemmican Raw?
Yes, traditional versions were eaten raw or added to stews.
Does Pemmican Go Bad If Kept in a Freezer and Thawed Multiple Times?
Repeated thaw-freeze cycles can degrade texture or introduce moisture. The best way to keep pemmican is to store it in a stable frozen environment and only thaw it once.
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