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Here are the basic instructions and pemmican recipes. Pemmican is the ultimate survival food: very easy to make, calorie dense and can last for decades. Red meat: Traditionally game meat is used, but now beef is most common. 5lbs of meat will make 1lb of dried meat

If you prefer to make pemmican without organ meats, follow my traditional pemmican recipe instead. Pemmican is a very adaptable recipe and easy to make in any amount you want. Follow a 1:1 ratio of dry meat to fat by weight and you can fill any mold or roll balls by hand.

Briefly cook it in a 350 F (177 C) oven and turn it off. Leave it to dry in the oven for about 1 day. For a hands-off way to dry meat or fish, put the prepared meat in a dehydrator and dry it for 8 to 12 hours. For pemmican that has the most nutritional value, choose grass-fed meat instead of grain-fed meat.

Traditionally, the meats used to make pemmican included bison, moose, deer, and elk, but nowadays, beef is the most common meat because it鈥檚 readily available. The key is that the meat must have natural fat, so lean meats like rabbit won鈥檛 work to make pemmican.