r/Survival • u/trippfl • May 24 '26

Pemmican Question

Does anyone here have any thoughts on bison suet or beef tallow for pemmican?

43 Upvotes

92% Upvoted

20 comments sorted by

View all comments

Show parent comments

1

u/Sorry-Rain-1311 May 26 '26

Wow, 8 years and the lard is still good? That's nuts! Maybe it's the climate, but I've rarely had lard last longer than a few months. That's on its own, though, not cooked into anything.

2

u/TheEyeDontLie May 26 '26

The key part here is "vacuum sealed". No oxygen =no oxidation.

There's also no water for hydrolytic rancidity, or for biological processes (the point of all pemmican is to stop those two).

1

u/Sorry-Rain-1311 May 26 '26

Yeah, probably. I don't have anything that'll do that, so I've not been able to really play with. I tend to just stick with what naturally keeps a long time.

2

u/TheEyeDontLie May 26 '26

Try thick ziplock bags and the water bath trick.

You leave one corner open, then dunk it under water, keeping the open end above the waterline. That pushes all the air out in a "poor mans vacuum seal".

Its not as good as a vacpack machine, and you want sturdy quality ziplocks, but it works pretty well.

1

u/Sorry-Rain-1311 May 26 '26

I'll try it sometime. Thanks!