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How to make pemmican
On May 28, 2026, Tedros Adhanom Ghebreyesus, the director-general of the World Health Organization, sent an open letter to the people of the Democratic Republic of Congo before traveling to the country for a field visit: “I am writing because I want to be with you in these moments. And I want you to…
The recipe for pemmican seems really straightforward, but I'm curious about the impact of using different types of meat. How does the flavor and texture vary with bison versus elk, for example?
The article provides a great, step-by-step guide on making pemmican, but I was surprised to see that the recipe includes a significant amount of sugar. Given its history as a long-lasting, high-energy food, I wonder if a no-sugar or low-sugar version might be more practical for some users.
I found the section on ingredients quite enlightening. It made me realize the importance of choosing high-quality, nutritious ingredients for pemmican. However, I'm curious about the shelf life mentioned. Does it really last for years like the article claims? Or does that depend on storage conditions?
The article on making pemmican provides a great basic recipe, but it doesn't mention the importance of using a clean, dry surface to prevent contamination. Was it something that was considered?
The instructions for making pemmican were clear, but I wonder how long the meat would last if stored in a warm place, like in a tent during a hot summer hike. Does anyone have experience with long-term storage of pemmican and if it's still safe to eat after several months?