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Pemmican is a concentrated mixture of fat and protein used as a nutritious food. The word comes from the Cree word pimîhkân, "pemmican", which itself is derived from the word pimî, "fat, grease".  It’s a recipe that was developed by North American Indians in which lean meat from large game, such as buffalo, elk, or moose, was sliced and dried in the sun or in the smoke of a fire, then ground into powder using rocks.  The meat powder was sometimes mixed with available berries and then put into a rawhide bag.  After that, melted fat was added to the mixture to complete the recipe.  During the fur trade of the 18th and 19th centuries, pemmican was dietary mainstay.  It was also heavily relied upon by European explorers as they ventured through North America.

grass-fed pemmican bar

General information:

Pemmican does not need to be cooked or heated. Some prefer the firmer consistency when the bars are pulled directly from the freezer and allowed to thaw for 5-15 minutes. Other customers eat the bars at room temperature. It just comes down to individual preference.  Pemmican consists of a blend of tallow (40%) and beef jerky (60%).  Our pemmican is offered with or without dried cherries and raw honey.  Dried cherries are added as a natural preservative and additional energy is obtained from honey.  Pemmican was--and still is--a wonder food.

John’s thoughts on Pemmican:

I consume one pemmican bar nearly every morning to start the day.  I pull it from the freezer and score the package on 3 sides with a sharp knife.  After 15 minutes at room temperature it is perfect for consumption. The bars will get quite soft at 80 degrees and a bit mushy but may be re-frozen. Consuming one before workouts is a good method of adding fuel for workouts.  One bar post-workout is also good nutrition management for tissue repair.

General thoughts on Pemmican:

For some of our customers, pemmican is a novelty to try. For others, the Pemmican becomes a staple of their everyday diet for a natural, healthy source of energy. If your palate is ready to enjoy real, unprocessed flavors, we think you will find the pemmican satisfying. Many of our customers, especially trainers and athletes, absolutely love our pemmican to the brink of addiction.

grass-fed pemmican pail

Bars vs. Pails:

The bulk Pemmican packs contain 40 bars. Another option is the Pemmican pails. Some customers buy the pails and make their own "bars" by forming the pemmican in various sizes on wax paper. Then, the Pemmican is re-frozen and a variety of sizes are available (even snack size pemmican bars!) when quick energy boosts are needed.

Pemmican Storage:

Your preference for storage will determine the pemmican's shelf life. We suggest the following storage guidelines to our customers:

  • Store pemmican bars and pails in the freezer for 2 years
  • Store pemmican bars in the refrigerator for up to ten days
  • Store pemmican pails in the refrigerator for up to 7 days
  • Pemmican bars with sea salt are ok for weekend camping trip without refrigeration
  • Keep in mind the label plainly states keep frozen for best practice

We are using a Cherokee recipe but the reason we have limited shelf life is our processor is unable to grind air dry pemmican with his equipment.  The processor is leaving more moisture than the Native Americans in order to grind the jerky without damage to the grinding equipment.  The Native Americans removed all the moisture and their product was shelf stable.  We have a test batch dated October 10, 2009 and it is still ok in December 2010.  Many have asked for shelf stable pemmican, and we have encouraged our processor to update to a better grinder soon.  

Pemmican Nutritional Information (per bar):

Serving size: 3.2 oz (92g) bar
Calories: 360
Protein: 17g
Total Fat: 34g
Carbs: 4 grams for the honey and cherry
(very minimal carb content for honey/cherry free and honey/cherry/salt free varieties)

Even if you don't fall in love with eating the pemmican as a stand alone product, it is a wonderful addition to stir-frying vegetables or frying eggs as suggested on our website. We have also received feedback from customers that gradually became accustomed to the deeper, more subtle, natural flavors of grass-fed meats. Thus, they tried the pemmican again and had a better experience.

We appreciate your interest in our pemmican. Let us know what you think, we always like to hear customer feedback about our products!


"The “keep frozen” label is a requirement by the USDA since they are unfamiliar with pemmican and we do not use additives or preservatives." 
This is exactly the information I've been looking for. I wondered why it said to keep them frozen when there used to be no refrigeration. (I sent an email to you but it may not have gotten through.)  
In one Paleo book I read (I think it was "Neaderthin") the author claimed that pemmican lasts more or less forever. Is it fair to say that pemmican by itself is a "best before" rather than an "expires on" kind of food?
Posted @ Sunday, August 01, 2010 9:26 AM by Brook
What is the sugar and sodium content of all the bars?
Posted @ Monday, August 02, 2010 10:19 AM by Tamra shipley
Salt free bar - no sugar and no salt 
Honey and cherry free bar - no sugar and 87mg Celtic Sea Salt/Lb of pemmican or 17 mg per bar.  
Regular Pemmican- salt same as above - 3.6 gm honey and 1.8 gm dried cherry (we have not done the lab work to measure sugar yet)
Posted @ Tuesday, August 03, 2010 1:24 PM by Megan Baugh
Love to eat pemmican on warm toast for breakfast. It softens and spreads nicely. I usually top it off with some pecans, a drizzle of honey, and some fresh or dried fruit; cherries and blueberries being my favorite!
Posted @ Thursday, November 04, 2010 10:52 AM by Iowan
How long can you keep the pemmican bars (really) if you don't freeze them.  
I'm going to order three bars just to try them. I like to read Native American books and I've always wanted to know what this was.  
Posted @ Monday, November 29, 2010 10:53 AM by Joyce
Is the beef used in these bars "processed"?
Posted @ Tuesday, November 30, 2010 2:34 PM by Jens
Eagerly awaiting my 2nd order of Pemmican. Now that the cold weather is here, my body is craving this so badly that I dream about it! 
For anyone who is apprehensive about Pemmican (or for that matter, got it, tried and went "what the heck is this stuff?") Try it and try it again. I will admit, the first bite I had tasted like weird wax. I think our taste buds aren't used to eating that much fat in one block. After I had it a few times, I started to really like it and even crave it. The body knows what it wants/needs/thrives on if we give it a chance to have it.
Posted @ Tuesday, January 04, 2011 12:53 PM by Barb
I read about the Pemmican bars having a 'wax' flavor or consistency. Never having tasted it before, do you recommend eating it with toast or something else to get used to it?
Posted @ Wednesday, January 05, 2011 2:35 AM by Lou
The processing of the beef consists of mixing it with salt and water and then dehydrating it in a smokehouse. Thanks for your interest!
Posted @ Wednesday, January 05, 2011 11:32 AM by Megan Baugh
For individuals who aren't immediately fans of the taste/texture of pemmican, you may want to eat it with something else. Some customers like it on toast or crackers. Others use it to fry eggs or eat with dried fruit. Grass-fed fat has a unique taste that many people aren't used to due to eating grain-fed beef. For some, pemmican is an acquired taste, for others it's love at first taste! It's best to start out with a few bars of pemmican to try before going with the pail! If you experiment and find ways that you enjoy pemmican, please feel free to let us know!
Posted @ Wednesday, January 05, 2011 11:41 AM by Megan Baugh
Hi Lou: 
When I first tried it and didn't like it, I just kept taking little nibbles of it until I found it utterly delicious. Also, experimented with what temperature it tasted best at. For me, I don't like it really cold. That's when I felt if was waxy. When I use it before workouts, I take some of it out the night before and leave it on the kitchen counter until the next morning. That was usually perfect for my except during the height of the summer.  
I've never tried using as a spread on toast since I don't eat bread of any kind. But I could see that being delicious. Or maybe using it as the fat that you cook your eggs in.  
Just be patient with it, don't take a giant mouthful the first time :-) Maybe think of it as another food that is an acquired taste (for me: olives, good but stinky cheese, etc) and keep plugging along. It's so good for you I'm sure you'll learn to crave it like I do. I am so looking forward to my order arriving later this week!  
Posted @ Wednesday, January 05, 2011 11:44 AM by Barb
what is the max temperature the jerkey experiences during its curing?  
is the honey raw?  
Posted @ Wednesday, January 12, 2011 1:06 PM by ogrizo
I agree that trying to eat pemmican "straight" can be a bit difficult to start. I usually cut the bar into pieces, (split the bar lengthwise, then cut into 1/4" pieces or so) then alternate between a piece of bar and some raw almonds and/or walnuts.
Posted @ Monday, January 17, 2011 10:26 AM by Michelle
There was a huge study of Pemican before WWII. The US considered using pemmican as the GI ration. But the pemmican was made into sausage-like rolls and the GIs who tested it thought it was sausage and ate too much at once. They got stomach aches! There would have been too much retraining of GIs to eat pemmican so the government went with C rations.  
Please LMK when you get the maker to do it without the added water.
Posted @ Sunday, March 13, 2011 9:59 AM by Leo Grillo
Hi. I have a few questions for you  
1 - are the tallow/jerky ratios based on volume or weight? 
2 - when you do eventually get air-dryed ground jerky do you think that will change the ratios?  
Thanks. The pemmican looks pretty interesting.
Posted @ Monday, March 14, 2011 4:04 PM by Ula
Hi John, an additional comment and a larger order ...! My daughter (11) loves it and eats it as candy. I found that heating it for a minute in my Flavor Wave oven (you can use a toaster oven) and putting it on crackers, it's a fantastic appetizer.  
And you are right. I tried it years ago and didn't like it. But now that we eat your products exclusively, it magically tastes wonderful!
Posted @ Wednesday, March 23, 2011 3:54 AM by Leo Grillo
Your pemmican has become a daily snack for me. I really enjoy it. I do wish it was 60% fat 40% protein by weight and less moist though. One of the ways I like it is as a broth. A handful dropped into my camp pot full of boiling water really hits the spot. I've even made a quick "stew" by adding dehydrated vegetables and letting it sit till soft. Great stuff.
Posted @ Sunday, April 17, 2011 2:10 PM by Ken Moran
Has anyone tried putting this pemican in a food dehydrator to increase shelf life? I am looking for a good long-distance backpacking meal, so refrigeration is not an option.
Posted @ Tuesday, April 19, 2011 11:46 AM by Tom Clarke
I have kept about 3/4 of a pound of pemmican for four days inside a zip sandwich bag at 50 to 75 degrees without it going bad. I have also had a chunk suddenly sprout white mold after 6 days or so under conditions identical to above. Haven't tried dehydrator, the operating temperature will melt the tallow. Adding salt to the pemmican before heading out might keep it a little longer.
Posted @ Sunday, April 24, 2011 11:17 AM by K. Moran
Arrrr, hadn't thought of the tallow melting. What a mess that would have been! Thanks for saving me, K.
Posted @ Sunday, April 24, 2011 8:43 PM by Tom Clarke
Hello, any updates on your pursuit in making shelf stable Pemmican? Is there a time table or target date in mind?
Posted @ Wednesday, May 18, 2011 3:52 PM by Wendell
Are the cherries used in the regular pemmican organic?
Posted @ Sunday, May 22, 2011 7:50 PM by Deborah
I am trying to put on some more muscle and these are an addition to the extra protein I am eating now. The first time I tried it I did not know if I liked it. I personally thought it would be sweeter. Now I take it out of the freezer for a few minutes and spread a bit more raw honey on it. It tastes like I imagined now! After the few I ordered are gone I may get a pail and mix raw honey and some raw almonds in it also then make my own bars.
Posted @ Wednesday, May 25, 2011 6:03 PM by Bryin
The cherries are not organic. You may want to try the Cherry/Honey-Free pemmican instead. The taste difference if very minimal. 
Thanks for your interest!
Posted @ Saturday, May 28, 2011 7:24 AM by Megan Baugh
Just tried my first serving of the salt-free variety, and I have to say it is both tasty and filling (and highly nutritious to boot); exactly what I was looking for! I only wish that they had a longer shelf-life so that I could take some on extended backpacking trips.
Posted @ Wednesday, June 08, 2011 5:13 PM by Carl
I love Pemmican so much, I even wrote a Haiku about it: 
People Look and Stare 
As I Happily Consume 
Pemmican Just Rocks! 
Nicole & Jeremy 
CrossFit Hampton Roads
Posted @ Friday, June 10, 2011 4:22 PM by Megan Baugh
We love your pemmican. I second the many requests for a shelf-stable version! This would be a backpackers dream. Wish we had 20 bars right now for the John Muir trail in 2 weeks. Any new time-line details??? 
Posted @ Friday, June 17, 2011 10:33 PM by danielle
The shelf life problem would be eliminated if the dried meat was cut very thin before dehydrating completely and then processed into powder form before mixing w/tallow or lard.
Posted @ Wednesday, June 22, 2011 8:32 AM by Shirley
I think your nutritional information is off for the pemmican bars. Based on the weights you provided and the standard calculations for calories from fat, protein, and carbohydrates: 
fat = 34g * 9 kcal = 306 kcal 
protein = 17g * 4 kcal = 68 kcal 
carb = 4g * 4 kcal = 16 kcal 
So, one 92g bar should be 390 calories, not 360. 
Not a big deal or something that anyone should obsess over, but still.
Posted @ Wednesday, June 22, 2011 11:57 AM by Adria
Except that the 390 calories above is only for 55g, not 92g. If we add up the 34g fat, 17g protein, and 4g carbs, that only equals 55g, not 92. 
If we keep the same ratios of p/f/c, then a 92g bar should be 652 calories. A 300 calorie difference IS something people should know about.
Posted @ Wednesday, June 22, 2011 12:10 PM by Adria
I just started eating the bars and am really growing to love them. The taste was off-putting at first, but I really enjoy it noe after a few tries. As for the nutritional info, I'm also confused like Adria. Each bar weighs 3.2 ounces. That is equal to about 90 grams. At the same time, the info on the website and this blog say each bar has 55 grams of fat, carbs, protein. 55 grams is only 1.94 ounces. So are there 1.65 servings per bar? Somewhere the math doesn't work, but pls don't make the bars smaller!!!! We all love them just the way they are. We just want to know the true calorie info. Thanks!
Posted @ Tuesday, June 28, 2011 10:27 AM by Amy
Have you considered offering a version of pemmican that has more protein and less fat? That would make it a great bodybuilding food. thanks
Posted @ Wednesday, July 06, 2011 12:33 PM by peter j
Just had my very first bit of Pemmican. Wow! I love it! I think I found my new breakfast! I could see lots of ways to eat it. Definitely an acquired taste for picky people! Not me! Could eat it all the time!
Posted @ Tuesday, July 12, 2011 8:49 AM by Christine Gubitosi
I'm the leader of a 1000 mile hike along the Trail of Tears to raise awareness of domestic violence, and we're going on nothing but pemmican for the majority of the trip. Grassland Beef has offered generously to sponsor the latter portion of our route, and we're eagerly looking forward to being able to add our testimony to this page!
Posted @ Friday, July 22, 2011 9:01 AM by Andrew Blake
A question regarding the Tallow used in the Pemmican. Is it entirely beef tallow or has other fat mixed in it such as Lard?
Posted @ Sunday, July 24, 2011 12:50 PM by Bob H
Have been consuming a pemmican bar each morning for years now. I, also, would be highly interested in the shelf-stable version. I am also involved with other methods of food preservation as well as long-term food storage. This would dovetail nicely with my other storage foods. Also, any thoughts on canned grass-fed meat?
Posted @ Sunday, July 24, 2011 3:10 PM by Bill Hare
I think this a good blog post,thanks for sharing.  
Posted @ Wednesday, July 27, 2011 2:24 AM by cherry
Is anyone ever going to address the mistakes in the nutrition information? I first asked about it above on June 22.  
Posted @ Tuesday, August 02, 2011 12:47 PM by Adria
The bars are 92g, not 55g. There is also water in the pemmican bars that is not being taken into account. We have our nutritional testing done at the Iowa State University Meat Science Lab. They test 10 separate items of each product and average the totals to ensure an accurate number. We trust their calculations are accurate.
Posted @ Friday, August 05, 2011 1:41 PM by Megan Baugh
PLEASE give us a target date for shelf stable pemmican. Orders would soar! Maybe it's time to find another processor? Or let your processor know you will need to if he doesn't upgrade soon?
Posted @ Sunday, August 07, 2011 2:39 PM by Maeve
The fat contained in the pemmican is all beef. It does not contain any pork fat. 
Pemmican for longer storage is in the works and expected to be available in the next 3-4 weeks but we don't have an exact date yet!
Posted @ Thursday, August 11, 2011 9:55 AM by Megan Baugh
I'm training for a marathon and trying to stick to paleo as much as possible. I'm getting up in miles to the point were I need to start consuming calories during my runs. Are there any endurance athletes out there that have used or tried Pemmican during training/events? Would you recommend Pemmican over a gel or other energy source? Thanks for the recommendation!
Posted @ Monday, August 15, 2011 3:32 PM by Steve
I look forward to the shelf stable pemmican. Pemmican is great for those days spent outside cutting firewood. Very easy to keep and very satisfying. I tried my hand at making my own a few months ago. While very rewarding, it is also very labor intensive and time consuming by the time you slice the meat, trim the fat, dehydrate and pulverize it. Not to mention rendering the fat to make your tallow. I tried both the "outer" fat and the "inner" kidney fat. The kidney fat tallow sets solid, ( like candle wax ) even at room temp. The other fat is very mushy at room temp but is also much more flavorful. Anyways the point I'm trying to make is I think the price is VERY reasonable given the time and labor involved in making it correctly. Can't wait to get some and try it.
Posted @ Sunday, August 21, 2011 10:59 AM by Jeff B
I'm waiting anxiously for the longer storage Pemmican! You will have a winning product on your hands when it's available.
Posted @ Wednesday, August 24, 2011 10:08 AM by Ronjon
I'm looking forward to your longer storage pemmican. I agree with Maeve, it will be a hot item.
Posted @ Thursday, August 25, 2011 5:48 AM by Ronjon
Hi, can these be shipped to Canada? If not, any chance of this in the near future?
Posted @ Saturday, August 27, 2011 12:52 PM by Anne
We're currently unable to ship to Canada due to customs. We hope that we will be able to ship to Canada again in the future but doubt it will be in the near future, sorry. Thank you for your interest!
Posted @ Monday, August 29, 2011 9:43 AM by Megan Baugh
Thanks for offering this remarkable food. Thanks for investing your time and money to develop this upcoming shelf-stable type. I'm really eager to try it out!
Posted @ Wednesday, August 31, 2011 3:25 PM by Todd Van Natta
I am circling above the products page like a hungry buzzard waiting for your new shelf stable pemmican. 
When, oh when, will it be available?
Posted @ Sunday, September 04, 2011 6:51 AM by Robert
Do you know when the pails will be back in stock?
Posted @ Sunday, September 18, 2011 11:09 AM by Sara
Love the pemmican and thanks for carrying tallow to make it easier for me to make!
Posted @ Sunday, September 18, 2011 12:56 PM by Laura
Do the dried cherries have sugar added to them or are they 100% dried cherries with no sugar added?
Posted @ Monday, September 19, 2011 11:25 AM by James
Have you considered offering alternative meat pemmican, such as bison or venison? I would be very interested in trying that. 
Also, I am curious, as many others are, if there was any update in regards to the “shelf-stable” version.
Posted @ Sunday, September 25, 2011 4:15 PM by Ken
Hi Ms. Baugh: 
Please let your management know that shelf-stable pemmican would definitely be worth the investment for your processor. There is a completely untapped market for pemmican as a dense hiking and survival food. You could probably capture 5~10% of the civilian MRE and freeze-dried food market (easily), and make significant sales to the energy-bar market. Even 1% of that market would be worth over $10M. Pemmican is well-known as a high-protein food for athletes, hikers, and paleo-diet or Atkins-diet followers. Please make shelf-stable pemmican a top priority.
Posted @ Sunday, September 25, 2011 6:06 PM by shinhao
Ken- We haven't considered using an alternative meat at this point but nothing is out of the question! Thanks for the idea! 
We had expected to have the shelf-stable pemmican available by now but that obviously didn't happen, sorry to all that are eagerly awaiting its arrival! We now expect that it will be ready before the end of October.
Posted @ Wednesday, September 28, 2011 6:56 AM by Megan Baugh
does anyone know if US Wellness sells directly to stores and we can buy some product that way?
Posted @ Tuesday, October 04, 2011 3:10 PM by tim
Absolutely love the pemmican. I just received the honey/cherry free bars....and I'm having a hard time not eating it all. I am very blessed to have found this product and company, thanks!
Posted @ Tuesday, October 04, 2011 3:28 PM by Noel
Is this similar to the what we used to see on the old cowboy films when a cowboy would reach into his jacket and get out what seemed to be a meat stick and chew it. 
Wasn´t that called beef jerky, or am I thinking of something completely different?
Posted @ Friday, October 07, 2011 6:49 AM by Morphy Richards breadmaker
Tim, we have our products in a few stores. Here's a list so that you can see if any are in your area. Also, we ship right to your door for only $7.50 per order! 
Noel, so glad you like the pemmican! Thanks! 
As for the jerky/pemmican question...jerky is basically a slab of dried meat. We have our jerky ground up and added to beef tallow (rendered fat). The mixture becomes the beef pemmican. Please let us know if you have any other questions! 
Posted @ Wednesday, October 12, 2011 9:12 PM by Megan Baugh
"We had expected to have the shelf-stable pemmican available by now but that obviously didn't happen, sorry to all that are eagerly awaiting its arrival! We now expect that it will be ready before the end of October. 
Posted @ Wednesday, September 28, 2011 6:56 AM by Megan Baugh " 
Hi Megan, I keep checking in re the shelf stable pemmican but the date keeps getting pushed back. Are you folks having trouble producing shelf stable pemmican? Please explain the delay. Thanks
Posted @ Sunday, October 30, 2011 8:05 AM by RM
Is anyone having a problem with recent pemmican bars? Size is significantly smaller than old bars. Pls fix this problem!!!
Posted @ Thursday, November 03, 2011 7:28 PM by Amy
Whoever produces the pemmican, thanks for all that you do! I own and operate a gym in the los angeles area and have been consuming pemmican for almost a year now. I couldn't imagine living without it! I have finally gotten many of my gym members on board with the idea, but I've had a few complaints about the taste with this last batch. Is it just this batch or has the high demand changed the process/recipe? Just curious. Thanks again for providing this wonderful food:)
Posted @ Friday, November 04, 2011 8:17 PM by David Paradiso
Amy and David, thank your support! There was a slight variation in size on the last batch, but everything is back to normal now. Our apologies!  
RM, we still plan on offering the shelf stable pemmican in the near future. Once it becomes available we will let you know via the blogpage, our newsletter, and social media.
Posted @ Tuesday, November 08, 2011 12:38 PM by US Wellness Meats
How about selling pemmican in small cans about the size of a tuna fish can? I used to buy it that way back in the 1960's.... Great stuff!  
If I could get it in cans to incraese shelf life, I would buy 5 cases to start with. What a great emergency food to stock.  
Dick Barbieri Ashby, MA
Posted @ Wednesday, November 09, 2011 12:16 PM by Dick Barbieri
Dick, that is a great idea and is something we've looked into as well. Unfortunately we are unable to offer that at this time. Thank you for the suggestion!
Posted @ Wednesday, November 09, 2011 1:25 PM by US Wellness Meats
This would be a great item to stock up for emergency storage. Make it shelf-stable or increase shelf life by canning. I would buy a case or two.
Posted @ Friday, November 18, 2011 3:52 PM by David
Here's a neat-o idea, and I'm surprised no one has mentioned it yet: why not come up with SHELF STABLE pemmican? I'll bet if you conducted an informal survey, you'd discover an untapped market that could lead to world domination. Think of all the grateful customers yearning to touch the hem of your garment :)
Posted @ Saturday, November 19, 2011 9:15 AM by Patrick
Megan, this is a wonderful product! I am one of the few who loved the taste as it is immediately. I have shared samples with practically everybody I know who would care to try: several liked it, most of them tolerated it and all except several could "survive" with it "if they had to". 
I am limited in the quantity that I buy on a regular basis because it still is not shelf stable. Any update on this? I have found a source for a shelf-stable product of which I already have a one month supply but it costs significantly more and does not taste nearly as good as yours. I am ready to begin my long-planned buildup to a two-year supply of 3200 cal/day/person for 20 people and I would really like to see what you can produce. 
Is seeing a shelf stable product by the first of the year out of the question? Also, what type of bulk pricing could you offer at this level of purchasing? 
Posted @ Thursday, December 08, 2011 8:36 AM by Jim Reed
Damn! Being shelf stable is the entire purpose of pemmican. I wish manufacturer fears wouldn't get in the way. Now what will I do with this entire batch, instead of toss it in with my expedition gear? My mistake for ordering, I guess...
Posted @ Wednesday, December 14, 2011 1:49 PM by Teeroy
soft pemmican? the pemmican i make is always hard, not soft like this. is it supposed to be soft? not complaining, i scarfed them down cause they tasted great and were nice and filling, just curious. 
to everyone whos pining for shelf stable pemmican, They have said multiple times that its in the works. till then you can make your own or find other shelf stable food.
Posted @ Wednesday, December 28, 2011 2:51 AM by pixel
Waiting to try some Pemmican once it get back in stock E-mail me when its ready for order Please
Posted @ Thursday, December 29, 2011 8:39 AM by Ryan
It's so annoying to read all of these pushy posts for this company to make shelf stable pemmican. If it's that serious for you, make your own! It's very clear they would like to offer shelf stable but circumstances are such that it isn't currently being offered. An adult waits. It's one thing to simply throw your hat in to be counted as one of the interested and quite another to brow beat a company. Let's put it this way, you can brow beat all you like, when you become more than just a helpless consumer. And for the A-Hole who suggested they get rid of the processor, you are just that, an A-hole. You really should think about the implications of that just because YOU want a product a certain way. You'll take food out of someone else's mouth to get a product a certain way instead of just making it yourself. It would seem to me a natural progression towards "slow food" and a growing understanding for taking one's life and health into their own hands would also include a natural progression towards self-sufficiency, patience and community support. Why don't all of you pool your money and buy the processor that grinder? No? I thought so.
Posted @ Friday, December 30, 2011 12:24 PM by Grow up or Shut up
Just got my fabulous Pemmican today and it is better than ever! Worth the wait! Thank you, for all that you do!
Posted @ Thursday, February 02, 2012 9:46 PM by Liz
I would love pemmican made from bison. If you ever put it in cans, please make sure they are BPA free:)
Posted @ Sunday, February 05, 2012 3:33 AM by Krissy
I LOVE your pemmican. I get the pail...let come to frig temp and pop it out. Cut it in half and then cut each half into 6 sections...then refreeze. Great for meal or snack. I make a great grainfree cheese cracker...a little time in the toaster oven...YUM! Sending you my best wishes for that grinder. Until then I will bless and be thankful for your amazing product. Invest in your food...invest in your health.
Posted @ Wednesday, February 08, 2012 10:03 PM by Penny
Gave it a go. Went straight up bar munching to try. Not bad but definitely a new experience in food product. I opened the package and my dog went crazy. Wonder how healthy it is for the dog?
Posted @ Sunday, February 12, 2012 3:34 PM by Bubbalicious
You could definitely feed your dog the pemmican if you like! A 3.2 ounce bar on average contains approximately 20 grams of protein, 380 calories each and 4 carbohydrates.
Posted @ Monday, February 13, 2012 2:02 PM by US Wellness Meats
I received my pemmican yesterday. I was a bit concerned that I ordered the bulk size without tasting it first. I'm happy to say I find it quite tasty. I am hoping to take it backpacking this holiday weekend. I got the plain, salted kind and figure I can cook with it or combine it with various dried fruits or whatever suits my fancy. Add me to the list of people who look forward to a shelf-stable pemmican. I would like to be able to take it on much longer hiking trips.
Posted @ Wednesday, February 15, 2012 1:21 PM by Diane
First off, I'd like to say it's completely awesome that this product exists commercially. As far as I can tell, this is the only website that sells it. With the recent explosion of the Paleo and low carb communities, the sooner you can get shelf stable pemmican the better. There's a huge market here that you can corner.
Posted @ Thursday, February 16, 2012 11:34 PM by Mike H
Is your pemmican gluten free? Made in a gluten free facility? 
Thank you!
Posted @ Tuesday, March 20, 2012 12:21 AM by Steve
I am considering taking these on a long backpacking trip. I have read the cautions about them not being shelf stable. I have never purchased them. How are the bars packaged? I am considering buying a pail and then vacuum sealing individual portions. Would this help with self life? Thanks for the thoughts.
Posted @ Wednesday, March 21, 2012 7:45 AM by JB
Can hardly wait for the next batch. Sounds like it will be shaped more like jerky? Does this mean you expect it to be shelf stable? BTW, I liked the taste improvement with the last batch. Seemed saltier and meatier. Right on the edge of being too salty tho. My wife liked the old type better. Oh well, can't please everyone I guess.
Posted @ Monday, March 26, 2012 4:31 PM by David
Steve, The pemmican is gluten free.  
JB, We aren't able to grind the jerky all the way down, so there's still a small percentage of moisture in the meat which is why it's shelf stable for a week to 10 days. Vacuum sealing would most likely not extend the shelf life.  
David, The pemmican will remain in the same form. We are hoping to one day have the shelf stable pemmican available. We will let everyone know via our newsletter and Facebook page once it becomes available.
Posted @ Tuesday, March 27, 2012 11:36 AM by US Wellness Meats
While i also agree that it would be great to have shelf stable pemmican, I wonder if this would even be legally possible, considering that the product is nitrate free. I don't know the food laws, but it seems all the shelf stable meats you see at the store contain nitrates. I am assuming this is influenced by the FDA. I also noticed the nitrate free beef jerky is recommended to be refridgerated. Maybe the US Wellness staff can clear this up?
Posted @ Tuesday, March 27, 2012 2:01 PM by Nick
Nick, Currently our pemmican is shelf stable for a week to ten days at most. Per USDA, we still have to label it "Keep Frozen", since we are not using any nitrates or preservatives. If we are able to make 100% shelf stable pemmican in the future, we would need to have the label approved by USDA, and would probably have to still label it "Keep Frozen." Please let us know if we can answer any further questions. 
Posted @ Wednesday, March 28, 2012 10:50 AM by US Wellness Meats
when are you guys going to have more pemmican?
Posted @ Saturday, March 31, 2012 1:46 AM by jack
Any word on when the next batch will be ready?
Posted @ Sunday, April 08, 2012 5:32 PM by Laura
Jack and Laura, Thank you for your support! We are expecting the pemmican to restock in about 2 weeks. Once it becomes available we will let you know via our e-newsletter and it will be available online. Please let us know if we can answer any further questions!
Posted @ Monday, April 09, 2012 8:24 AM by US Wellness Meats
Thanks for such a great product. I ordered 8 pounds of pemmican for some hikes this summer. I just finished ten days on the AT, with your fantastic food. I used 12 ounces to start which seemed to be all I needed. Before I left I vacuum packed three four ounce patties for each day. Even on the tenth day with temps in the seventies the pemmican tasted well like pemmican. I brought a little shaker of spices and rejoiced in the fact that I felt stronger and much lighter than the rest of the hikers. I am bringing it to the sawtooths and three weeks on the john muir trail. Thanks again. AC.
Posted @ Wednesday, April 11, 2012 10:19 PM by allan collins
Thanks for such a great product. I ordered 8 pounds of pemmican for some hikes this summer. I just finished ten days on the AT, with your fantastic food. I used 12 ounces to start which seemed to be all I needed. Before I left I vacuum packed three four ounce patties for each day. Even on the tenth day with temps in the seventies the pemmican tasted well like pemmican. I brought a little shaker of spices and rejoiced in the fact that I felt stronger and much lighter than the rest of the hikers. I am bringing it to the sawtooths and three weeks on the john muir trail. Thanks again. AC.
Posted @ Wednesday, April 11, 2012 10:19 PM by allan collins
I have taken your pemmican on backpack trips, usually of only a long weekend so far. When I pack my backpack I do not stuff my sleeping bag into a stuff sack. If I keep the pemmican wrapped up within the sleeping bag, it stays cool and fresh and doesn't melt in the daily heat. I can let it get good and cold again overnight. I get such a good steady energy eating the pemmican. I have it for breakfast and lunch and then make some kind of coconut manna curry for dinner for variety. I am looking forward to taking pemmican on a trip to the Winds this summer.
Posted @ Wednesday, April 25, 2012 10:22 AM by Diane
So, let me get this straight... You've not only decreased the size of the bar from 3.2 oz to 2.2 oz (actually 2.08 oz of actual pemmican with "casing" removed, per your spec), but also increased the price by almost 20% and it's still not shelf stable...? I really like your product, but I can't say I'm happy with the changes...
Posted @ Monday, April 30, 2012 8:10 AM by Josh
I notice you have extra dry beef jerky and kidney fat. Would it be possible to use these as ingredients to make your own pemmican that IS shelf stable?
Posted @ Monday, May 07, 2012 8:13 PM by Diane
Diane, We are working towards a shelf stable pemmican and will have it in our store as soon as it becomes available. Grinding the extra dry jerky down as much as we need to is very hard on equipment, so we've had to make some changes and upgrades to make this product possible. It has taken longer than anticipated, but we are working on it.
Posted @ Tuesday, May 08, 2012 10:25 AM by US Wellness Meats
I'm really looking forward to the longer shelf life so I can make a big order overseas.  
Keep on the good work!
Posted @ Monday, May 14, 2012 4:50 AM by Olli
I think it is awesome that US Wellness can offer pemmican. Not only that, their pemmican is from grass fed. Not only that, but their pricing is quite reasonable.  
Until you've made your own pemmican, it is not at all apparent how difficult it is to make pemmican.  
I've made 22 batches of my own pemmican, totaling more than 300 pounds of finished product. 
I'm on my fifth dehydrator. It cost me $350. Chopping up the jerky requires a $500 Vitamix, and even then its super-difficult and laborious. For slicing up the lean, I use a $100 slicer 
The dehydrator needs to run for three days, which makes my apartment unbearably hot. Rendering the fat takes 24 hours and stinks up the apartment. Bad.  
After my first ten batches or so, the walls of the apartment had become coated with a thin film of congealed fat vapors. No cleaning agent could emulsify it, so I had to pay for painting the whole apartment.  
The time investment per batch is preposterous. Getting decent lean meat and decent fat is a huge challenge.  
Achieving a shelf-stable product is very difficult. Despite my following the recommendations from the most reliable experts, perhaps one out of three batches went bad in a few weeks.  
By the time it's all said and done, it's not much cheaper to make my own than it is to buy the finished product from US Wellness. And theirs is made from the best grass fed possible.  
I'm thankful that US Wellness can produce and sell pemmican to us!
Posted @ Friday, May 18, 2012 3:26 PM by Todd Van Natta
Hi - Here in UK you can buy SUET which is pre rendered fat i.e. will not go off and is traditionally used in pies Steak and kidney or mincemeat pies at Christmas . Also used in meals here and known as dumplings. Add ground beef jerky and some cranberries and coconut oil / nuts and you are set for your own pemmican WITHOUt the hassle. 
However this will not be the same as Wellness product which has sourced origin beef without nitates etc. 
We have made our own pemmican - some which is over 4 years old kept in an aluminium cannister and is ready to eat. ( made as an emergency ration for an expedition). 
We couldn't at present time order from USA because of dumb food laws on both sides of the Big Pond. 
Posted @ Sunday, May 20, 2012 5:57 AM by Giles Butler
I am going to try your pemmican and and consider me to be one more to vote/kindly request that you consider the investment to make the pemmican with the longer shelf life. If, and when you do I will purchase large quantities and recommend to my friends. Thank you for bringing these wonderful products to us that love grass bed products!!!
Posted @ Sunday, May 27, 2012 4:04 PM by Sara
i would like to receive your e-mails
Posted @ Wednesday, June 06, 2012 2:34 PM by Wendell Roberts
Wow Todd, I just made Pemmican this weekend. It was not hard at all. I have a cheap dehydrator, no fan or anything. I cut the meat very thin. It took about a day to have crispy meat. I tore it into pieces and used the blender to turn it into fluff small batches at a time. Then I added melted US Wellness beef tallow. That beef tallow is wonderful. It smells like home cookin'. I pressed the pemmican into muffin tins. It's easier to make if you get pre-made tallow plus you can add heart to it, which tastes great as jerky.
Posted @ Monday, June 11, 2012 1:06 PM by Diane
I love your pemmican "bars". I eat 3 of them with a banana about an hour before I go to Crossfit and I am full of energy. The rest of the evening I have a feeling of wellness that's just wonderful. I'm almost 60 (and strictly paleo)and I feel more energy than I ever have. 
Thank you!!
Posted @ Sunday, July 22, 2012 3:24 PM by Sean Grady
since this comes up a lot, i made some pemmican and weighed it.  
the beef was a slab of 100% grass fed top round from whole foods, the tallow was a 5 gallon bucket from us wellness. i did it this way because you can order a bucket and dry the meat while waiting for it. all prices are usd. 
753g of top round cost $13.26 
64g were trimmed off fat and scrap meat leaving 689g for the dehydrator 
after drying, it was 186 grams, and after griding, 183. 183grams of tallow costs about $1.20 so the total price of the batch was $14.46 
this makes each 100g meal cost $3.95 (thats 650 calories, a respectable meal for most) 
because of the delivery cost, the price per meal of pemmican from uswellness depends on how many pails you buy. but the price is only 25c cheaper even if you buy 128 pails. 
per 100g meal 
1 pail 4.48 
2 pail 4.07 
3 pail 3.93 <--effectively the same price 
4 pail 3.86 
16 pail 3.76 
32 pail 3.68 
64 pail 3.67 
128 pail 3.66 <-- 25c cheaper than home made, $1 / day. 
256 pail 3.66 
512 pail 3.66 <-- whole sale? 
the uswellness stuff tastes pretty good as far as pemmican goes, and the effective difference is really in the labor and shelf stability. given the trivial price difference, and the fact that it is good for about a week on the shelf anyway, its probably better for most to get it here.  
but if you have a dehydrator, id make a few batches of the real thing for emergencies.  
if it matters, there is one more advantage to home made. its a hard cookie (at least how i make it) and its cleaner to eat on the go. i usually keep a spoon in a ziplock bag when taking the uswellness stuff. 
btw, its not hard to make pemmican, just labor. 
for storage and trips, i put it in ziplock hard containers that are easier to wash so as not to fill landfills with bags. i try washing and reusing those bags and they inevitably break.
Posted @ Thursday, August 09, 2012 9:53 PM by pixel
I just had my first bar and I loved it. Just curious, has the nutritional information changed since the bar size and shape changed? Can you give that info for the new bar?
Posted @ Thursday, September 13, 2012 5:38 PM by Johnny
I plan on going for a week long trail hike. Will your new Pemmican bars be ok for that long with no refridgeration? Has the shelf life increased with the new packaging?
Posted @ Monday, September 24, 2012 7:03 AM by Ron
In one of the posts above (January 5, 2011) you said that the beef is "mixed with salt" and dried. Does that include the "salt free" variety? Have you tested for the sodium content of your "regular" and "salt free" varieties? I need to know that before deciding if I should purchase some. I've been looking for low sodium jerky for a long time.
Posted @ Thursday, September 27, 2012 11:00 PM by Laure
Did the size of the pails change? I distinctly remember the pails having more product in them a few years ago. I recently ordered more and the pails seemed much smaller...
Posted @ Sunday, October 28, 2012 8:42 PM by Sheridan
This is one more vote for shelf-stable pemmican, plus a possible suggestion for how to make it possible. 
I understand that you can't dry the meat all the way, and then grind, due to the equipment limitations. 
Have you considered drying the amount you currently do, then grinding, then doing a final drying step, and then making the pemmican? It would require an additional step (and therefore I understand that it would need to be a more expensive version), but there are some of us who would really appreciate it.
Posted @ Monday, November 05, 2012 4:36 PM by Scott King Walker
I live in Torrance California and have never had pemmican. Because your website only allows orders for 7 pounds, is there a sample pack you can send out for folks to try? Or perhaps a local retailer. Look forward to your response.
Posted @ Monday, November 19, 2012 1:03 AM by Julius
just wondering, how do you eat pemmican, we are doing a project in social class and i would just like to know.  
thanks. i subscribed!
Posted @ Wednesday, May 29, 2013 10:40 AM by wazupwaffelz
the key here that everyone is missing is that this is not considered REAL pemmican. Real Pemmican is RAW MEAT. it is dried below 120 degrees and that is what lends to its long shelf life. Making jerkey, by cooking meat above 140/160 degrees without fully drying it, ensures the meat cannot last unrefrigerated more than a couple weeks, or a couple of days really. to have shelf stable real pemmican, the meat must be dried RAW. ideally under 115 degrees. This is what makes pemmican last for decades
Posted @ Tuesday, February 04, 2014 2:08 PM by fire honey
The first time I tried a pemmican bar, I spit it out. The second time, I chewed a few times, then spit it out. After eating low-carb for about a month, I tried it again. It was tasty! I ordered the honey- and cherry-free pemmican pail, and now have ordered 50 bars. Once I got my palate off of sugar and processed carbage, I developed quite a taste for the stuff. In fact, I am eating it, even as we speak.
Posted @ Tuesday, February 18, 2014 4:06 PM by thebionicbroad
we're can I find the real deal that will last longer w/out refrigeration ?
Posted @ Friday, August 15, 2014 10:41 AM by
you can't find it, you have to make it. I made 110 lbs of it for my partners "Thru-hike" on the Appalachian trail. He ended up consuming only about half of it. It's expensive since we made it 100% local-and-organic-grassfed- beef, tallow from the same cows that we rendered ourselves, local raw wildflower honey from a nearby beekeeper, and organic dried powdered strawberries, raspberries, blueberries, and blackberries. Since we were focused on having ultralight-high-calorie food, we cut back significantly on the honey and had a higher proportion of fat to meat since fat is more calorie dense. The result is a sustaining survival food that isn't the funnest to eat, but makes you feel great. It ended up costing us about $30/lb.  
Posted @ Friday, August 15, 2014 10:43 PM by fire honey
Noticed there are trans fats in the bars. Can you please explain this? I thought trans fats came from highly processing things like vegetable oils, etc.
Posted @ Thursday, July 16, 2015 8:16 PM by Claire
Last comment I found on this dated 2011.This is 2015 So do you ship to Canada? Omaha Meats out of Nebraska.Why can't you? 
Posted @ Monday, July 20, 2015 8:05 PM by Gord Krawchuk
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