Pemmican is a concentrated mixture of fat and protein, traditionally made by Native Americans. It typically consists of dried meat, rendered fat, and sometimes dried fruits or berries. Pemmican has a long shelf life and is an excellent source of energy, making it an ideal food for outdoor adventurers and those looking for a nutrient-dense snack.

Coconut oil is an excellent alternative to traditional fats like beef tallow when making pemmican. Here are some benefits of using coconut oil:

Health Benefits: Coconut oil contains medium-chain triglycerides (MCTs), which can provide quick energy and support metabolic health.
Flavor: Coconut oil has a mild, neutral flavor that can complement the taste of pemmican without overpowering it.
Availability: Unlike tallow, which can be harder to find, coconut oil is widely available and relatively inexpensive.

Here’s a simple recipe for making pemmican using coconut oil. This recipe incorporates dried fruits for added flavor and nutrients.

1 cup dried ground meat (beef, turkey, or venison)
1/4 cup crumbled dried greens (such as kale or nettles)
12 dried apricots, chopped
1/4 cup dried cherries
1/4 cup dried blueberries (freeze-dried works best)
2 dates, pitted and chopped
1/2 tsp sea salt
1 Tbsp honey
1/4 cup plus 1 Tbsp coconut oil, melted

Prepare the Meat: Start with a lean cut of meat. Freeze it for about an hour to make it easier to slice thinly. Slice the meat into 1/8-inch strips and dehydrate it at 165°F until it is completely dry and brittle, which may take 5 to 10 hours.

Grind the Meat: Once dried, crumble the meat and grind it in a food processor until it reaches a powdery consistency.

Mix Ingredients: In a large bowl, combine the ground meat, dried greens, dried fruits, sea salt, and honey. Stir well to ensure even distribution.

Add Coconut Oil: Melt the coconut oil and pour it into the mixture. Stir until all ingredients are well combined.

Shape the Pemmican: Press the mixture firmly into a glass baking dish or mold, ensuring there are no air pockets. Refrigerate for a few hours until it hardens.

Store: Once set, cut the pemmican into bars or squares. Store it in an airtight container in the refrigerator for long-lasting freshness.

Experiment with Flavors: Feel free to add spices, nuts, or different types of dried fruits to customize your pemmican.
Adjust Consistency: If your pemmican is too crumbly, you can add more melted coconut oil to help bind it together.
Storage: Since coconut oil can melt at higher temperatures, keep your pemmican in a cool place or refrigerated, especially in warmer climates.

Yes, you can substitute other fats like lard or butter. However, keep in mind that each fat has a different melting point and flavor profile, which may affect the final product.

When stored properly in a cool, dry place, pemmican can last for several months. Refrigeration can extend its shelf life even further.

Pemmican is compatible with many dietary preferences, including Paleo and ketogenic diets, due to its high protein and fat content.

Making pemmican with coconut oil is a fantastic way to create a nutrient-dense, energy-rich snack that is perfect for hiking, camping, or simply as a healthy on-the-go option. With its long shelf life and customizable ingredients, pemmican can be tailored to meet your dietary needs and preferences. Give this recipe a try and enjoy the benefits of this traditional superfood!