How to make Low Tech Pemmican - Survival food that lasts over 25 years

Published on Jul 10, 2021
Today we are making a low tech version of pemmican. This recipe has only 2 ingredients, beef and rendered suet. When made properly this version of pemmican has a huge shelf life and can possibly last over 25 years.

You can find a printable version of this recipe here:

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Here are a few things we used in this recipe:

Chef Knife:
Boning Knife:
Drying Racks:
Large Capacity Mortar & Pestle:
Rendered beef suet:

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We get all of our sausage making supplies from the sausage maker
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The largest selection of the best quality casings for sausages/salami:

We get all of our cheesemaking supplies from The New England Cheesemaking Company.
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Apera pH Meter w/meat probe (Bluetooth):
InkBird Controllers temp & Humidity:
Sausage Pricker:
Butcher Twine & Dispenser:
Dehumidifier EvaDry 1100:
Dehumidifier Eva Dry 2200:
Hygrometer for chamber:
Cool Mist Humidifier:
Meat Grinder We use the #22
Small Sausage Stuffer 5#
Edge Pro Professional knife sharpening Kit #3
Wusthof Boning Knife:
Iwatani Professional Chef Torch:
Ink Bird Sous Vide:
Bella's Cold Smoke Generator:

Accurate Thermometers

Thermapen Mk4 -
DOT Kitchen Temperature Reader -
Signals (4 Channel Temperature Probe) -
Extra Big and Loud Kitchen Timer/Alarm -

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