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How was pemmican made and why did it last a long time?

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Pemmican is a nutrient-dense, high-protein food traditionally prepared by North American Indigenous peoples, such as the Métis.12

Preparation

To make pemmican, lean meat—typically bison, though moose, caribou, deer, or beef were also used—was dried and pounded into a coarse powder. This dried meat was then mixed with an equal amount of melted fat. Occasionally, ingredients such as saskatoon berries, cranberries, cherries, currants, chokeberries, or blueberries were added to the mixture. The final product was cooled and often stored in bison-hide bags.2

Preservation

Pemmican’s long shelf life and resistance to spoilage were primarily due to the removal of moisture through drying and the protective, sealing properties of the added fat. This combination created a stable, high-energy ration that could be easily transported and stored, making it a vital resource for voyageurs and explorers in regions where fresh food was often scarce.12