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The Hirshon Antarctic Bacon Pemmican

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  • Total Time: 0 hours


Units Scale
  • 68 ounces of bacon
  • 68 ounces of VERY lean game meat such as venison or bison or use beef eye round roast, meat double ground by butcher
  • 1/2 cup of beef suet, ideally from an organic, grass-fed cow (it will be yellow if this is the case) (melted)
  • 1/2 cup of dried cranberries
  • 1/2 cup of dried wild blueberries
  • 1 tsp. garlic powder (optional)
  • 1 tsp. freshly ground black pepper (optional)
  • 1 tsp. thyme leaf powder (optional)


  1. Begin by cooking the bacon in a skillet. The key is cooking it long and slow. You really don’t want to crisp it up too much. It should be soft and flimsy, but the fat should be mostly cooked down. At this point turn the heat off and let it cool. Grind to a paste in the food processor and add it to the beef/game meat.
  2. Spread the meat paste out very thin on a cookie sheet and dry at 180 degrees F for at least 8 hours or until sinewy and crispy. Pound the meat into a nearly powder consistency using a blender or other tool.
  3. Grind the dried fruit, but leave it a little bit lumpy for texture. Heat the rendered fat on the stovetop at medium heat until liquid, with added reserved bacon fat. Add liquid fat to dried meat and dried fruit, and mix in optional spice blend, if using. Mix thoroughly. Let cool and store. At this point you can cut it into bars or whatever size pieces your heart desires. It will keep for several years at room temperature.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 573.48 kcal
  • Sugar: 10.37 g
  • Sodium: 371.18 mg
  • Fat: 48.9 g
  • Saturated Fat: 22.39 g
  • Trans Fat: 0.19 g
  • Carbohydrates: 16.58 g
  • Fiber: 1.88 g
  • Protein: 17.63 g
  • Cholesterol: 83.21 mg