Do you need a lightweight, energy-dense food that can last for years? Pemmican is an ideal choice! This article will answer the question ‘how long does pemmican last’ and I’ll also cover the benefits of including it in your diet and tips to extend its shelf life.
So, how long does pemmican last? Pemmican can last for up to five years if stored properly. When made with high-quality ingredients like honey and kept at a temperature of 10℃ or lower, pemmican can remain viable for much longer, with some sources suggesting up to 10 years.
Read on to find out more.
How Long Does Pemmican Last?
Pemmican can last for up to five years if stored properly. Pemmican is a traditional Native American (North American) food made from dried raw meat that has been finely diced and mixed with melted animal fat or suet.
This combination of ingredients creates an energy-dense, lightweight food source that won’t spoil easily. It’s also dry and relatively shelf-stable, so it can easily be kept at room temperature.
When made with high-quality ingredients and kept at a temperature of 10℃ or lower, pemmican can remain viable for much longer, with some sources suggesting up to 10 years.
This maximum shelf life is dependent on the types of ingredients used in its preparation as well.
Higher-quality dried meat can resist spoilage for much longer periods of time. Additionally, certain ingredients like honey and spices can be added to the mixture in its preparation, as these naturally extend shelf life while improving flavor.
Even in the absence of ideal food storage conditions, pemmican typically remains edible and safe to eat past its expiration date; however, it is important that consumers recognize changes in taste or texture that could indicate spoilage.
Ultimately, it’s best to err on the side of caution and discard any pemmican that has been stored improperly or past its expiration date as consumption after this point can be dangerous for your health.
How Long Does Vacuum Sealed Pemmican Last?
A vacuum sealed pemmican bar can last even longer than standard non-vacuumed versions. Vacuuming helps to further decrease the amount of moisture that is introduced into the mixture, which prevents spoilage and increases shelf life significantly. It works similar to an airtight container.
When properly vacuumed and stored in optimal conditions (a temperature range of around 10°C), high-quality pemmican can remain edible for up to 10 – 20 years.
Additionally, vacuum sealed pemmican can see even longer shelf life spans if kept in passive storage such as a freezer or cellar; this cool temperature and lack of oxygen will help keep the food fresh.
However, it’s important to note that once a vacuum-sealed package has been opened and exposed to air, it is no longer considered safe for consumption past its expiration date. In these cases, you should discard the contents immediately to prevent spoilage or foodborne illness.
Additionally, it is best practice to monitor vacuum-sealed packages regularly for any signs of damage that may indicate a sealant breakdown and refrigerate immediately should you find any evidence.
If you want a food that lasts super long, hardtack should be your go-to. Here’s how to make hardtack.
Best Meat For Pemmican
The best fresh meat for a pemmican bar is either deer, moose, or caribou – game meat. These meats are leaner than beef, which makes them ideal for creating a more energy-dense product.
Additionally, they tend to have high concentrations of essential vitamins and minerals like iron, zinc, magnesium, and omega fatty acids that can help boost nutrition.
When selecting your meat, it’s important to get the leanest cuts possible and look for ones that have been double-ground from a butcher rather than grind them yourself with at-home equipment.
Once you’ve selected the desired type of meat, spread it out in very thin layers on cookie sheets before drying, which can be done overnight at in the oven or until the meat has become crispy and sinewy.
Once dry, you’ll want to regrind your pemmican so that it’s close to a powder-like consistency, either with an at-home meat grinder or any other tool that will break down the particles into smaller bits.
Doing this ensures your pemmican has optimal shelf life and texture when eaten, making it that much easier (and tastier!) for you to enjoy!
Why Does Pemmican Last So Long?
Pemmican is unique in that it contains two key components which both work together to extend its shelf life: fat and protein.
The fatty component (typically made from either deer, moose, caribou, or beef) helps preserve the pemmican as fats are naturally resistant to spoilage.
The protein component helps keep the pemmican from turning rancid as proteins are also very slow to break down and go bad over time.
Additionally, honey is often added for preservation purposes which work through similar principles by preventing bacteria growth due to the high sugar content.
Lastly, because pemmican is made from dried and cured meat which has moisture removed through air-drying or smoking techniques, it becomes resistant to rotting as there are no viable nutrients left for bacteria growth in such an environment.
Pemmican Recipe with Honey – Hack To Extend Pemmican’s Shelf Life
Making pemmican is super simple. Here is the best pemmican recipe for you:
Ingredients:
- 2.5lbs of lean grass-fed beef, deer, moose, or caribou (or a combination)
- 1/2 cup honey
- Salt and pepper
- 8 ounces fresh, dried berries, or other dried fruit
Instructions:
- Slice the dry meat as thin as possible and spread it out on a dehydrator tray. Super thin slices are the best
- Dry the meat in the oven at 175°F overnight or until it’s dry and crispy but not burnt (alternatively, you can air-dry or smoke).
- Transfer to a food processor and double grind for a smooth consistency.
- Transfer to a large bowl and mix in honey, salt, pepper, and berries until well combined together (you can also add nuts such as walnuts or almonds for variety).
- Spread the mixture thinly onto parchment-lined baking sheets. Place another sheet of parchment on top and use a rolling pin to flatten it out even more until desired thickness is achieved.
- Cut into squares or rectangles, wrap in plastic wrap/parchment paper, and store at room temperature for three to five years (or alternatively, give the pemmican infused with honey an extended shelf life by storing in airtight bags in the freezer).
Benefits Of Pemmican
One benefit of pemmican is its ability to provide a nutrient-dense food source that can last for several years. In particular, it contains high amounts of protein and fats from lean meat sources as well as natural sugars (from honey) and essential vitamins (from dried berries).
This provides fuel for hikers or travelers needing sustenance while away from their own kitchen.
Additionally, it can be used by folks following a ketogenic or paleo diet, unlike beef jerky due to its relatively low carbohydrate content and high-fat profile, yet also packs the nutrients that come with dried berries for an extra health boost!
Making pemmican is also incredibly easy without any special pieces of equipment besides a food processor, so anyone regardless of location, can recreate this traditional dish quickly at home.
Because all ingredients are shelf stable (or once cooked) prior to mixing, there is no need for any special areas or techniques to procure the ingredients which can also help folks in more rural locations have access.
Can You Survive Off Pemmican?
Yes, you can survive off of pemmican. Pemmican is an excellent source of rendered fat and protein which are both essential for human survival.
Additionally, depending on the ingredients used to make it (such as grass-fed beef) provides a nutrient-dense package that could sustain someone through lean times or periods with limited access to other food sources.
However, it would not provide a well-balanced diet and should be combined with additional fruits and vegetables for adequate nutrition when possible.
How To Tell If Pemmican Is Expired?
1. Rancid Smell – If your pemmican has an unpleasant smell or aroma, then it’s likely expired, and you should throw it out immediately, as any disagreeable odor is a key indicator of spoilage. The fatty elements of the pemmican tend to go rancid first, which will produce strong odors when compared with its normal scent.
2. Discoloration & Bluish-Green Or Brown Patches – Depending on how long your pemmican has been stored, it may have taken upon a discoloration or appear slightly yellowed. If you notice any patches of bluish-greenish or brown coloration and/or residue which looks like fine dust. This means that the fats in the product are starting to spoil, so toss it out.
3. Moldy – While pemmican can last a long time, if you notice any visible traces of mold or anything that looks suspiciously similar, then this product is definitely expired and should be discarded as soon as possible to prevent food poisoning from occurring due to the bacteria present in molds.
4. Texture & Taste Change – Even after checking for physical indicators such as an odd smell, discoloration, patches/residue, and molds, you should also utilize the sense of taste & feel when attempting to determine if your pemmican is expired. An unusual texture or difference in flavor/taste can often mean that spices used for preserving have broken down, thus leading to spoilage, so be sure not to miss this sign!
5. Package Expiration Date on Store Pemmican – If you store pemmican, it may have an expiration date (or ‘best by’) label on the package, which can help you determine whether or not its gone expiry. Consider this expiration on the store pemmican a helpful safety precaution to avoid accidentally consuming expired foods!
Final Words
Pemmican is the ultimate survival food because of its source of protein and rendered fat that can last for several years – even up to 10 when vacuum sealed in some cases.
To ensure the longest shelf life possible, it’s best practice to make pemmican with high-quality meat sources (e.g., grass-fed dried beef or venison) as well as add preserving ingredients such as honey, spices/herbs, etc.
Additionally, regular monitoring – checking odors, visual signs of spoilage through discoloration patches & texture changes should be kept back on your radar regularly throughout this timeframe! Keep prepping!
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