Is Pemmican OK on the Carnivore Diet?

Yes, pemmican is not just OK on the carnivore diet, it may be the single most carnivore-aligned food in existence. Pemmican is made from only two ingredients: dried meat pounded into a powder and rendered animal fat. It predates modern dieting by thousands of years and was the primary survival food for Indigenous peoples across North America, fur traders, and polar explorers. If there is a food that perfectly embodies the carnivore philosophy, pemmican is it.

What Exactly Is Pemmican?

Pemmican is a concentrated food made by combining two components:

1. Dried lean meat: Traditionally bison, elk, or deer (though beef works perfectly). The meat is cut into thin strips, dried completely until brittle, and then pounded or ground into a powder or very fine shreds.
2. Rendered fat (tallow): Animal fat is slowly melted down until it becomes a clear liquid, with all solid bits strained out. This rendering process purifies the fat and dramatically extends its shelf life.

The dried meat powder is mixed with melted tallow in roughly equal proportions by weight, though ratios vary. The mixture is pressed into shapes or poured into containers and allowed to cool and solidify. The result is a dense, calorie-rich food that can last for months or even years without refrigeration.

Some traditional pemmican recipes include dried berries like saskatoon berries or blueberries. For the carnivore diet, you simply skip this addition and keep it to meat and fat only.

What Is the History Behind Pemmican?

Pemmican has one of the most remarkable histories of any food:

• Indigenous peoples of the Great Plains and Northern regions developed pemmican as a way to preserve meat for winter months and long journeys. The word “pemmican” comes from the Cree word “pimikan,” derived from “pimi” meaning fat.
• Fur traders in the 18th and 19th centuries relied heavily on pemmican. The North West Company and Hudson’s Bay Company purchased massive quantities from Indigenous suppliers. It was so valuable that the restriction of pemmican trade contributed to the Pemmican War of 1814.
• Arctic and Antarctic explorers including members of Robert Peary’s North Pole expeditions carried pemmican as their primary food. Its incredible calorie density and shelf stability made it irreplaceable for polar exploration.
• Military applications: Various military forces have used pemmican or pemmican-inspired rations throughout history because of its durability and nutritional completeness.

The fact that pemmican sustained people through the most physically demanding conditions imaginable, from harsh winters to polar expeditions, speaks to its nutritional completeness.

How Do You Make Pemmican at Home?

Making pemmican is straightforward but requires patience. Here is the basic process:

Ingredients:

• 2 pounds lean beef (top round, eye of round, or similar lean cuts)
• Beef tallow (roughly equal weight to the finished dried meat)
• Salt to taste (optional but recommended)

Step 1: Dry the meat

• Slice beef into very thin strips, no more than 1/8 inch thick. Partially freezing the meat makes thin slicing easier.
• Dry the strips completely using a dehydrator at 155-160 degrees for 6-10 hours, or in your oven at the lowest setting with the door cracked open.
• The meat should be completely brittle and snap cleanly when bent. Any remaining moisture will reduce shelf life.

Step 2: Powder the meat

• Break the dried meat into small pieces
• Pulse in a food processor or blender until it becomes a coarse powder or very fine shreds
• You want a consistency somewhere between breadcrumbs and sawdust

Step 3: Render the fat

• Cut beef fat (suet works best) into small cubes
• Melt slowly over low heat for several hours, stirring occasionally
• Strain through cheesecloth or a fine mesh strainer to remove all solid bits (cracklings)
• The result should be a clear, golden liquid

Step 4: Combine

• Place the meat powder in a large bowl
• Add salt if using
• Pour the warm (not hot) melted tallow over the meat powder
• Mix thoroughly until all the meat is coated and saturated with fat
• Press the mixture into molds, muffin tins, or lined baking dishes
• Allow to cool and solidify completely at room temperature

Step 5: Store

• Once solid, wrap individual portions in parchment paper or store in airtight containers
• Keeps for months at room temperature in a cool, dry place
• Refrigeration extends shelf life further

Why Is Pemmican Better Than Beef Jerky?

Both are portable meat foods, but pemmican has significant advantages for carnivore dieters:

Jerky removes the fat through the drying process, leaving you with concentrated protein but very little energy from fat. Pemmican intentionally adds fat back in, creating a balanced food that can genuinely sustain you. If you enjoy jerky, check our guide on beef jerky on the carnivore diet for choosing clean brands.

Where Can You Buy Pemmican?

Making your own is the most cost-effective option, but several companies sell pre-made pemmican:

• Tanka Bars: One of the more widely available options, though some varieties contain cranberries (not strictly carnivore)
• Grassland Beef (US Wellness Meats): Offers pemmican made from grass-fed beef and tallow
• Specialty carnivore retailers: Several small companies cater specifically to the carnivore and ancestral health communities
• Etsy and small-batch producers: Search for “carnivore pemmican” or “traditional pemmican” for artisan options

When buying pre-made pemmican, read the ingredient list carefully. Avoid products that add berries, honey, or other non-carnivore ingredients unless you are comfortable with those additions.

How Should You Eat Pemmican?

Pemmican is incredibly versatile:

• Straight as a snack: Slice or break off a piece and eat it at room temperature. The flavor is mild and meaty with a rich, fatty mouthfeel.
• Travel food: Pack portions for road trips, hikes, flights, or any situation where cooking is not possible. This is where pemmican truly shines.
• Emergency food supply: Its long shelf life makes it ideal for keeping in your car, desk, or emergency kit.
• Meal replacement: A serving of pemmican provides enough calories and nutrition to substitute for a cooked meal when needed.
• Mixed into bone broth: Drop a piece into hot broth for a rich, hearty drink.

Pemmican is the ultimate expression of carnivore eating, a food with centuries of proven history that requires nothing but animal products. Whether you make your own or buy it ready-made, it deserves a place in every carnivore dieter’s pantry. For more on what you can eat, visit our carnivore diet foods hub page.