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Buy Pemmican Bulk

Our pemmican bars feature a blend of bison and 100% grass-fed beef, both raised without antibiotics or added hormones. We then add berries, mineral-rich sea salt, a touch of maple sap-water and other natural ingredients native to Turtle Island (Indigenous name for North America). Each ingredient used in our products has been researched and considered for their source, sustainability, connection to our culture, and health benefits.

buy pemmican bulk

Please let us know if you are interested in purchasing our products on a wholesale basis. We offer bulk pricing and priority shipping for both products. Minimum orders of jerky strips begin at 48 units of 2.5 oz bags. Minimum orders of bars begin at 100 units of 1.0 oz bars. Contact us at for more information. Miigwech! (Thank You)

I knew pemmican wasn't the most delectable food on the planet, but I should have lowered my expectations even further. The quality itself seems great, and the packaging and serving size is spot on. However, I feel I'll need to be quite hungry to find these palatable. Hopefully my upcoming backpacking trip will offer a few moments a true hunger where I can test this theory out. Again, nothing against the brand or the product itself. Just forgot what this stuff tasted like.

Pemmican is a concentrated mixture of dried ground meat, berries and fat, believed to have been developed by the na- tive peoples of North America. Traditionally, pemmican was prepared by drying strips of the flesh of large game animals such as deer, elk or bison over a slow fire in the hot sun until it was hard and brittle. It was pounded into powder using stones. Dried Saskatoon berries, cranberries, blueberries or choke cherries were added to the meat and fat mixture.

The saving grace that may have permitted pemmican eaters to escape early death from cardiovascular disease was probably two fold. First, when they were eating pemmican, they were also working at high rates of energy expenditures, likely burning off much of the harmful saturated fat before it had a chance to build up in their arteries. Second, pem- mican was often only a portion of the daily food intake and not usually consumed habitually for extended periods. The monotony of the pemmican diet certainly must have been a strong incentive to encourage people to seek other foods to supplement their daily diet. But at the end of a long hard, cold day on the trail, it must have been comforting to know that filling food was at hand that would not require any ex- tensive preparation before turning in for the night.

Pemmican is often utilized in situations when food may be scarce or when physical exertion may exceed caloric intake. To help maintain lean body mass during periods of caloric deprivation, we add the branch chain amino acid leucine to minimize muscle tissue loss at the expense of fat loss (Balange and Dardevet 2010). 1 Leucine-containing whey protein powder does not negatively alter the taste and makes achieving the dose of 3 g of leucine per 1000 kcal of pem- mican feasible. It is conceivable, based upon the weight loss literature, that supplemented pemmican may aid in main- taining critical muscle mass in backpacking trips when en- ergy expenditure outpaces energy intake.

The sticks come well packaged. At room temperature it held it's form well but you get oil on your hands when eating them. I oiled my knife blades with them. Taste delicious. Juicy when you bite Into them. I look forward to your pemmican

The traditional method for preparing pemmican involves salting and drying lean meat, crushing or pounding it into a powder, then adding hot rendered fat in equal volume to the dried meat. Some pemmican also includes ingredients like dried crushed berries, honey, or maple syrup.

Most of the time, Native people and the Europeans who later adopted the practice of making pemmican would also seal it in sewn rawhide pouches using additional hot fat, then compress it while it was still hot.

Because the lean, dried meat is powdered prior to adding animal fat, the fat coats every particle of meat. Modern accounts indicate pemmican can last up to five years, but some reports indicate under certain conditions it has lasted for over 30 years .

Generally speaking, it takes about 3 to 5 pounds of meat to make a single pound of pemmican. In the 19th century, traders noted that a 1000-pound buffalo on the hoof would process down to about 90 pounds of pemmican .

No other food has been tested as widely by so many people living in harsh conditions as pemmican, and there are numerous historical examples of its value as both a trade commodity and a necessity for adventurers and explorers.

While there is no consensus as to when pemmican first originated, at the time of European contact, it was incredibly popular among Native peoples from what is now Texas all the way up to Manitoba, Canada.

Along with it being a form of tradeable wealth, Native people used pemmican in at least three different ways: for travel, as a way to survive food shortages due to austere conditions, and for special occasions.

Although the many varieties of regional and seasonal pemmican endured after Europeans began to immigrate to North America en masse, berry pemmican became more popular after that, and eventually other, less authentic forms of pemmican did as well.

But Henry Kelsey, a white fur trader in what is now Saskatchewan, Canada, may have been the first non-Native to make his own pemmican. According to his journal, he hunted buffalo with North American Plains Indians to make his own pemmican as he also trapped furs with them in 1691-1692.

Not long after that, the concept spread among white settlers and trappers who found that pemmican was unsurpassed for its efficiency, nutritional value, and shelf-life. Deer, elk, moose, and buffalo were the most popular animals used to make pemmican, but settlers also used cattle.

In 1814, the governor of Red River Colony, Manitoba banned the trade or sale of pemmican to outsiders due to perceived shortages. The outcome was a bloody feud between the London government-backed Hudson Bay Company and the competing North West Trading Company.

In part because both organizations were unable to legally buy the pemmican they needed for their northward expeditions, existing tensions between the rival companies exploded into a series of armed conflicts that lasted seven years.

And during this time the Métis people, a tribe made up of the descendents of indigenous people and British and French settlers and who had been benefitting from the sale of pemmican, began to attack the Red River Colony directly in protest of the Pemmican Declaration.

Pemmican is high in healthy animal fat and contains moderately-high amounts of protein. Most of the time pemmican has around a 2-to-1 ratio of fat to protein by grams, which is ideal for the carnivore diet.

Unlike protein or carbohydrates, fat naturally contains 0% water by definition. That means a high-fat food like pemmican, which is 50% fat by volume and around 80% fat by calories, contains far more energy by weight than other foods with a higher water content.

Additionally, the hot molten fat has two useful effects: first and foremost, it has a sterilizing effect. But secondly, it also helps keep moisture out of pemmican, keeping it dry for a very long time.

In January 1814 Governor Miles MacDonell, appointed by Thomas Douglas, 5th Earl of Selkirk issued to the inhabitants of the Red River area a proclamation which became known as the Pemmican Proclamation.[1] The proclamation was issued in attempt to stop the Métis people from exporting pemmican out of the Red River district. Cuthbert Grant, leader of the Métis, disregarded MacDonell's proclamation and continued the exportation of pemmican to the North West Company.[2] The proclamation overall, became one of many areas of conflict between the Métis and the Red River settlers.[2] Thomas Douglas, 5th Earl of Selkirk had sought interest in the Red River District, with the help of the Hudson's Bay Company as early as 1807. However, it was not until 1810 that the Hudson's Bay Company asked Lord Selkirk for his plans on settling in the interior of Canada.[1]

For the settlers living near the Red River on the edge of the prairie, the Pemmican Trade was an important source of trade for the Red River Valley, almost comparable to what the beaver-pelt trade did for the Natives farther north. This trade was a major factor in the emergence of a distinct Métis society. Pemmican was made of dried buffalo meat pounded into a powder and mixed with melted buffalo fat in leather bags. Packs of pemmican would be shipped north and stored at the major fur posts. Ultimately, the Pemmican trade began to establish its position within the Red River and other parts of the prairies, the Hudson's Bay Company (HBC), and North West Company (NWC).[8]

To procure pemmican in sufficient quantities, the HBC and NWC traded for it at several outposts in the Red River District and shipped it to their Bas de la Rivière depot on Lake Winnipeg where it was distributed to brigades of north canoes passing between Fort William and Athabasca or transported to Fort William where it was issued to brigades going to the company's eastern and southern districts. The majority of the NWC's pemmican was purchased from the local Métis and to a lesser degree from the local First Nations people and freemen. The pemmican, which forms the staple article of produce from the summer hunt, is a species of food peculiar to Rupert's Land. It is composed of buffalo meat, dried and pounded fine, and mixed with an amount of tallow or buffalo fat equal to itself in bulk. The tallow having been boiled, is poured hot from the caldron into an oblongbag, manufactured from the buffalo hide, into which the pounded meat has previously been placed. The contents are then stirred together until they have been thoroughly well mixed. When full, the bag is sewed up and laid in store. Each bag when full weighs one hundred pounds. It is calculated that, on an average, the carcass of each buffalo will yield enough pemmican to fill one bag[9] 041b061a72


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