The Power of Pemmican: Fueling the Interior Trade of North America

🚣Voyagers in the 18th and early 19th century ventured into the interior of North America to trade with Native Americans for furs and meat, relying on pemmican as a vital source of sustenance.

🌞Pemmican was made by drying thinly sliced bison meat in the sun and pounding it into a fiber, which was then mixed with hot bison suet and packed into a leather bag made from the bison's hide.

🌽Before pemmican, trade relied on cornmeal and lard, but pemmican proved to be a much more efficient and nutritionally dense food source, allowing voyagers to travel longer distances.

🏔️Pemmican's importance extended beyond the trade industry, as it was also used by explorers in the northern hemisphere, including those venturing to the North Pole.

🥣Although not known for its palatability, pemmican could be eaten raw or used as an ingredient in dishes like rubaboo soup or roussea stew, making it more edible and enjoyable.

What is pemmican?

—Pemmican is a high-energy, dense food source made by drying thinly sliced meat, typically bison, in the sun, pounding it into a fiber, and mixing it with hot suet before packing it into a leather bag.

Why was pemmican important for trade?

—Pemmican provided the necessary fuel and sustenance for voyagers traveling deep into the interior of North America to trade with Native Americans for furs and meat. Its high energy content allowed voyagers to paddle hundreds of miles for hours on end.

What was pemmican used for besides trade?

—Pemmican was also used by explorers in the northern hemisphere, including those venturing to the North Pole. Additionally, it could be turned into dishes like rubaboo soup or rousseau stew to make it more palatable.

How long does pemmican last?

—When kept dry, pemmican can last for years, making it an ideal survival food. However, it was typically consumed within a shorter period of time to ensure it remained edible.

Can pemmican be made with types of meat?

—While bison was commonly used in pemmican, Native Americans across North America made variations using different types of meat, such as venison.

00:00Trade into the interior of North America in the 18th and early 19th century was perilous and relied on pemmican as a vital source of sustenance.

03:22Pemmican, made by drying thinly sliced bison meat and mixing it with hot suet, provided a highly efficient and nutritionally dense food source for voyagers.

05:23The development of pemmican allowed voyagers to travel farther and faster, increasing their speed from 40 to 60 strokes per minute while paddling.

06:17Pemmican became a major industry and was traded to companies like the Hudson Bay Company and the Northwest Company. It was also used by explorers around the world.

07:55While pemmican was not known for its taste, it could be turned into dishes like rubaboo soup or rousseau stew to make it more palatable.