Empty Shelves Are Coming. This 5-Year Pemmican Block Will Feed Your Family.
Empty Shelves Are Coming. This 5-Year Pemmican Block Will Feed Your Family. is a medium American (Survival) recipe that serves 4. 1500 calories per serving. Recipe by Survival Kitchen 1930 on YouTube.
Prep: 2 hrs 50 min | Cook: 4 hrs 50 min | Total: 8 hrs 10 min
Cost: $27.00 total, $6.75 per serving
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
Freeze the Beef Hearts
Place the trimmed beef hearts in the freezer for at least 2 hours until they are rock‑hard.
Time: PT2H
Slice the Hearts
Using a sharp knife, cut the frozen hearts into slices about 1/16 inch (1.5 mm) thick.
Time: PT15M
Arrange Slices for Drying
Lay the slices in a single layer on parchment‑lined baking trays, making sure pieces do not touch.
Time: PT5M
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
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
Dice the Pork Fat
Cut the pork fat into small, even cubes (about ½‑inch pieces).
Time: PT5M
Puree the Fat Cubes
Add the diced fat to the blender and blend until you have a smooth puree.
Time: PT5M
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
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
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
Pack into Mold
Transfer the mixture into a mold, pressing firmly to eliminate air pockets.
Time: PT5M
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
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
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
Dietary info: Paleo, Keto, Gluten-Free, Dairy-Free
Allergens: Beef, Pork
Ingredient Substitutions
- Instead of Beef Heart: Venison heart, Elk heart, Lean beef round
- Instead of Pork Fat: Beef tallow, Chicken fat (schmaltz), Butter (for short‑term use only)
- Instead of Parchment Paper: Silicone baking mat
- Instead of Aluminum Foil: Vacuum‑seal bag, Wax paper (less effective)
Equipment Needed
- Freezer
- Sharp Knife
- Baking Tray
- Oven
- Blender
- Fine‑Mesh Sieve
- Saucepan
- Mixing Bowl
- Mold
- Parchment Paper
- Aluminum Foil
Critical Steps — Do Not Skip
- Freezing the beef hearts until rock‑hard
- Slicing the meat to 1/16 inch thickness
- Drying at exactly 122°F with the oven door ajar
- Ensuring the dried meat is completely brittle
- Rendering pork fat until all moisture is gone
- Mixing meat powder with hot lard quickly
- Double‑wrapping with parchment and foil
Chef Tips from the Video
- A food dehydrator set to 122°F works as well as an oven and eliminates the need to prop the door.
- Use a silicone mold for easy unmolding and a smooth finish.
- For added flavor, lightly toast the meat powder in a dry pan before mixing with lard.
Troubleshooting
Meat slices are still flexible after oven drying.
Continue drying in 30‑minute increments at 122°F until each piece snaps crisply.
Rendered fat appears cloudy or has residual water.
Extend the low‑heat rendering time and/or strain a second time through a finer sieve.
Final block is soft or crumbly.
Make sure the lard was hot enough when mixed and that the meat powder is fully incorporated; re‑heat the mixture slightly and press firmly.
Storage
Refrigerator: Up to 1 month in an airtight container.
Freezer: Indefinitely; quality remains for 20+ years.
Room temperature: 2–5 years in a cool, dark, dry environment.
Make-Ahead Tips
- Render the pork fat a day ahead and store the clear lard in a sealed jar.
- Dry the meat and grind into powder in advance; keep the powder in an airtight container.
- Prepare molds and wrapping materials before the final mixing step.
Frequently Asked Questions
What is the cultural significance and history of pemmican in North American survival cuisine?
Pemmican originated with Plains Indigenous peoples who combined dried bison or elk meat with rendered fat to create a lightweight, nutrient‑dense food that could last months. European traders adopted it, and it later became a staple for fur traders, explorers, and soldiers because it provided sustained energy without refrigeration.
What are the traditional regional variations of pemmican in Native American cuisine?
Traditional pemmican varies by region: Plains tribes used bison or elk meat and sometimes added dried berries for flavor; Arctic groups used seal or caribou meat; some recipes incorporate pine nuts or wild herbs. The core principle—dry meat plus rendered fat—remains constant.
How is authentic pemmican traditionally served in Indigenous cultures?
Authentic pemmican is typically broken into bite‑size pieces and eaten as a snack or combined with water to make a quick broth. It can also be wrapped in bark or animal hide for transport during long journeys.
What occasions or celebrations is pemmican traditionally associated with in Indigenous cultures?
Pemmican was not a ceremonial dish but a practical food for travel, hunting trips, and winter survival. It was often prepared in large batches during the autumn harvest when meat was abundant, ensuring families had enough calories for the harsh winter months.
What makes pemmican special or unique in survival cuisine?
Pemmican’s uniqueness lies in its extremely low moisture content, high caloric density, and balanced protein‑fat profile, allowing it to stay edible for years without refrigeration. The fat acts as a natural sealant, preventing oxidation of the dried meat.
What are the most common mistakes to avoid when making pemmican at home?
Common errors include slicing the meat too thick, drying at too high a temperature (which cooks rather than dehydrates), not rendering the fat completely, and allowing moisture to re‑enter the finished block. Each mistake can cause spoilage or a soft texture.
Why does this pemmican recipe use a low oven temperature of 122°F instead of a higher heat?
A low temperature gently removes moisture without cooking the protein, preserving the meat’s nutritional integrity and preventing the fat from melting into the meat. Higher heat would create a jerky‑like texture and reduce the shelf‑life.
Can I make pemmican ahead of time and how should I store it?
Yes, pemmican can be prepared weeks in advance. After the double‑wrap, store the blocks in a cool, dark pantry for up to five years, or freeze them for indefinite storage. Ensure the wrapping is airtight to keep oxygen out.
What texture and appearance should I look for when the meat is properly dried?
Properly dried meat looks glass‑like, is completely brittle, and snaps cleanly with a crisp sound. If a slice bends or feels leathery, it still contains moisture and needs more drying time.
How do I know when the rendered pork fat is ready for mixing?
The fat is ready when it is a clear, golden liquid with no visible water droplets or cloudiness. It should smell clean, not burnt. If any sediment remains, continue rendering or strain again.
What does the YouTube channel Survival Kitchen 1930 specialize in?
Survival Kitchen 1930 focuses on off‑grid, low‑tech cooking techniques, long‑term food preservation, and self‑sufficiency recipes that require minimal modern equipment, drawing inspiration from historic survival methods.
How does the YouTube channel Survival Kitchen 1930's approach to survival cooking differ from other survival channels?
Survival Kitchen 1930 emphasizes historically accurate methods, such as using heart muscle for protein and rendering animal fat by hand, while many other channels rely on modern dehydrators or pre‑made ingredients. The channel also provides detailed cost breakdowns and storage science.
Last updated: August 24, 2026
