Empty Shelves Are Coming. This 5-Year Pemmican Block Will Feed Your Family.

Ingredients

• 5 lb Beef Heart (Trimmed, frozen for at least 2 hours before slicing; dense muscle with minimal fat)
• 2 lb Pork Fat (High‑quality leaf lard, diced into small even cubes before processing)
• 2 sheets Parchment Paper (Grease‑proof, used to line trays and wrap finished blocks)
• 2 sheets Aluminum Foil (Heavy duty, used for double‑wrapping to block light and oxygen)

Instructions

1. Freeze the Beef Hearts

   Place the trimmed beef hearts in the freezer for at least 2 hours until they are rock‑hard.

   Time: PT2H

2. Slice the Hearts

   Using a sharp knife, cut the frozen hearts into slices about 1/16 inch (1.5 mm) thick.

   Time: PT15M

3. Arrange Slices for Drying

   Lay the slices in a single layer on parchment‑lined baking trays, making sure pieces do not touch.

   Time: PT5M

4. Dry the Meat

   Put the trays in a pre‑heated oven set to 122°F (50°C). Prop the oven door open about 2 inches to let moisture escape. Dry for 4 hours or until the meat is completely brittle and snaps with a crisp sound.

   Time: PT4H

   Temperature: 122°F

5. Blend Dried Meat into Powder

   Allow the dried meat to cool, then place all pieces in a blender and pulse until you obtain a coarse, breadcrumb‑like powder.

   Time: PT5M

6. Dice the Pork Fat

   Cut the pork fat into small, even cubes (about ½‑inch pieces).

   Time: PT5M

7. Puree the Fat Cubes

   Add the diced fat to the blender and blend until you have a smooth puree.

   Time: PT5M

8. Render the Pork Fat

   Transfer the fat puree to a saucepan and heat over low heat for 50 minutes, stirring occasionally, until all moisture evaporates and the fat becomes clear golden liquid.

   Time: PT50M

9. Strain the Rendered Lard

   Pour the hot liquid through a fine‑mesh sieve into a clean container, discarding any solids. You should have crystal‑clear lard.

   Time: PT5M

10. Combine Meat Powder and Lard

    Quickly pour the hot lard over the meat powder in a mixing bowl. Stir vigorously until the mixture is uniform and the texture is consistent.

    Time: PT5M

11. Pack into Mold

    Transfer the mixture into a mold, pressing firmly to eliminate air pockets.

    Time: PT5M

12. Set the Pemmican Block

    Allow the molded block to sit at room temperature for about 30 minutes until the fat solidifies and the block hardens.

    Time: PT30M

13. Wrap for Long‑Term Storage

    Remove the block from the mold. First wrap tightly in parchment paper, then wrap again in aluminum foil, sealing all edges.

    Time: PT5M

14. Store

    Place the wrapped blocks in a cool, dark, dry place at room temperature. For maximum shelf life, store in a freezer.

    Time: PT0M

Nutrition Facts

Calories

1500

Protein

70 g

Carbohydrates

0 g

Fat

100 g

Fiber

0 g