Time Traveling Table

I had every intention of making this recipe—really, I did. But when the moment arrived, I had a harsh realization: No one in my household was going to be remotely excited about this. And honestly? The thought of putting in all that effort just to end up with a batch of historical beef jerky that might not get eaten felt… risky. So, I took a hard pass.

That said, I’m still very curious about it—just not quite curious enough to sacrifice my kitchen (or my taste buds) for the experiment. If you’re feeling more adventurous than I was and decide to give it a shot, please let me know how it turns out!

A Little Pemmican History

Pemmican was basically the ultimate survival snack long before granola bars and meal prep Sundays were a thing. Made by drying and pounding meat into a powder, mixing it with rendered fat, and adding dried berries for a hint of sweetness, it was packed with calories and lasted for months—sometimes years! Native American tribes across North America adapted the recipe based on local ingredients, using bison, deer, or even fish, along with whatever berries and fats they had on hand.

It was the go-to food for long journeys, harsh winters, and, let’s be honest, anyone who valued convenience before refrigeration existed. So, if you want to channel your inner 1200 AD survivalist, give this recipe a try—and then tell me if it was worth it!

Pemmican: The OG Protein Bar (That I Didn’t Make)

Ingredients:

• 1 cup dried, lean meat (such as bison, deer, or elk), finely ground or pounded into powder
• 1/2 cup rendered animal fat (such as bison, deer, or bear fat)
• 1/2 cup dried berries (such as chokecherries, cranberries, or blueberries), finely crushed
• Pinch of salt (optional, if available)

Instructions:

1. Prepare the Meat: Use dried, lean meat. Traditionally, it would be air-dried or smoked until completely dry and then pounded into a powder using stones or a mortar and pestle.
2. Crush the Berries: Use dried berries that were naturally available, like chokecherries or blueberries. Crush them into small pieces or a powder.
3. Render the Fat: Render the animal fat by melting it down and straining out any solid bits. Allow it to cool slightly but remain in liquid form.
4. Combine Ingredients: In a bowl, mix the dried meat powder, crushed berries, and rendered fat thoroughly until everything is evenly coated and forms a thick paste.
5. Shape the Pemmican: Form the mixture into small cakes, bars, or balls for easy storage.
6. Allow to Set: Let the pemmican cool and harden. It can be stored in a cool, dry place and was often wrapped in natural materials like bark or rawhide for preservation.