Pemmican made from material dried meat
Pemmican (also pemican in older sources) is a mixture of tallow, dried meat, and sometimes dried berries. A calorie-rich food, it can be used as a key component in prepared meals or eaten raw. Historically, it was an important part of indigenous cuisine in certain parts of North America and it is still prepared today. The word comes from the Cree word ᐱᒦᐦᑳᓐ (pimîhkân), which is derived from the word ᐱᒥᕀ (pimî), "fat, grease". The Lakota (or Sioux) word is wasná, originally meaning "grease derived from marrow bones", with the wa- creating a noun, and sná referring to small pieces that adhere to something. It was invented by the Indigenous peoples of North America.Pemmican was widely adopted as a high-energy food by Europeans involved in the fur trade and later by Arctic and Antarctic explorers, such as Captain Robert Bartlett, Ernest Shackleton, Richard E. Byrd, Fridtjof Nansen, Robert Falcon Scott, George W. DeLong, and Roald Amundsen.Traditional preparation
Traditionally, pemmican was prepared from the lean meat of large game such as bison, elk, deer, or moose. The meat was cut in thin slices and dried, either over a slow fire or in the hot sun until it was hard and brittle. Approximately 5 pounds (2,300 g) of meat are required to make 1 pound (450 g) of dried meat suitable for pemmican. This thin brittle meat is known in Cree as pânsâwân and colloquially in North American English as dry meat. The pânsâwân was then spread across a tanned animal hide pinned to the ground, where it was beaten with flails or ground between two large stones till it turned into very small pieces, almost powder-like in its consistency. The pounded meat was mixed with melted fat in an approximate 1:1 ratio by weight. Typically, the melted fat would be suet that has been rendered into tallow. In some cases, dried fruits, such as blueberries, chokecherries, cranberries, or saskatoon berries, were pounded into powder and then added to the meat-fat mixture. The resulting mixture was then packed into rawhide bags for storage where it would cool, and then harden into pemmican.Today, some people store their pemmican in glass jars or tin boxes. Since there is no "official" recipe for pemmican, the shelf life may vary depending on ingredients and storage conditions. At room temperature, pemmican can generally last from one to five years, but there are anecdotal stories of pemmican stored in cool cellars being safely consumed after a decade or more.
A bag of bison pemmican weighing approximately 90 lb (41 kg) was called a taureau (French for "bull") by the Métis of Red River. These bags of taureaux (lit. "bulls"), when mixed with fat from the udder, were known as taureaux fins, when mixed with bone marrow, as taureaux grand, and when mixed with berries, as taureaux à grains. It generally took the meat of one bison to fill a taureau.Trading people of mixed ancestry and becoming known as the Métis would go southwest onto the prairie in Red River carts, slaughter bison, convert it into pemmican, and carry it north to trade from settlements they would make adjacent to North West Company posts. For these people on the edge of the prairie, the pemmican trade was as important a source of trade goods as was the beaver trade for the Indigenous peoples farther north. This trade was a major factor in the emergence of the new and distinct Métis society. Packs of pemmican would be shipped north and stored at the major fur posts: Fort Alexander, Cumberland House, Île-à-la-Crosse, Fort Garry, Norway House, and Edmonton House. 
So important was pemmican that, in 1814, governor Miles Macdonell started the Pemmican War with the Métis when he passed the short-lived Pemmican Proclamation, which forbade the export of pemmican from the Red River Colony.Alexander Mackenzie relied on pemmican on his 1793 expedition from the Canadas to the Pacific.North Pole explorer Robert Peary used pemmican on all three of his expeditions, from 1886 to 1909, for both his men and his dogs. In his 1917 book, Secrets of Polar Travel, he devoted several pages to the food, stating, "Too much cannot be said of the importance of pemmican to a polar expedition. It is an absolute sine qua non. Without it a sledge-party cannot compact its supplies within a limit of weight to make a serious polar journey successful."British polar expeditions fed a type of pemmican to their dogs as "sledging rations". Called "Bovril pemmican" or simply "dog pemmican", it was a beef product consisting, by volume, of 2⁄3 protein and 1⁄3 fat (i.e., a 2:1 ratio of protein to fat), without carbohydrate. It was later ascertained that although the dogs survived on it, this was not a nutritious and healthy diet for them, being too high in protein. Members of Ernest Shackleton's 1914–1916 expedition to the Antarctic resorted to eating dog pemmican when they were stranded on ice during the antarctic summer.
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