Modern Pemmican Dried Fruit Seeds Jerky
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A modern, portable ration of beef jerky, dried fruit and seeds inspired by traditional pemmican for backpackers and trekkers.
A modern, portable ration of beef jerky, dried fruit, and seeds inspired by traditional pemmican, built for long trails. It packs dense protein and energy into a strip you can carry for days. The snack the old-time explorers would recognize.
🥄 Ingredients
- 🫗 1.3 lb (600g) lean beef jerky, finely chopped or pulsed into small pieces
- 🫗 1/2 cup (110g) clarified butter (ghee) or rendered beef tallow
- 🫗 1/2 cup (80g) dried cranberries or cherries
- 🫗 1/2 cup (70g) dried apricots, chopped
- 🫗 1/2 cup (70g) pumpkin seeds
- 🫗 1/2 cup (70g) sunflower seeds
- 🫗 1 teaspoon flaky sea salt
- 🫗 1/2 teaspoon cracked black pepper
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Pulse the jerky in a food processor until it is shredded but still has texture.
Melt the ghee over low heat until just liquid, then cool until warm but not hot.
In a large bowl, combine the jerky, dried fruits and seeds with the salt and pepper.
Pour the warm melted fat over the mixture and mix thoroughly until everything is coated.
Press the mixture firmly into a parchment-lined 8x8 inch pan to form a solid slab.
Chill for at least 2 hours until set, then cut into 12 bars.
⚠️ Common Mistakes
- ✕
Using hot melted fat, which makes the mixture greasy and hard to shape.
- ✕
Leaving the jerky too chunky, which keeps the slab from binding.
- ✕
Skipping the chill step, which causes the bars to fall apart when cut.
🔄 Variations
Swap beef jerky for turkey or bison jerky.
Use almonds or walnuts instead of the seeds.
Add a pinch of cinnamon or cayenne to change the flavor profile.
🧊 Storage
- 📦
Keeps for 3 weeks in a cool, dry place when sealed; up to 3 months refrigerated.
- 📦
Handle with clean, dry utensils to avoid introducing moisture.
💡 Chef Tips
Tip 1: Choose a dry, well-trimmed jerky so the bars set firmly instead of staying greasy.
Tip 2: Warm the fat only slightly, just enough to stay pourable and coat every piece.
Tip 3: Press the slab very compactly so the bars hold together on the trail.
Tip 4: Store in sealed portions and reseal quickly after each use to keep them fresh.
❓ FAQ
Why eat pemmican when hiking? It is calorie-dense and shelf-stable, providing protein and fat without needing cooking or refrigeration.
How many calories per bar? About 275 kcal and 18g of fat per bar, a compact energy source.
Can I eat it during a trek? Yes, it was designed for travel and needs no rehydration or preparation.
How long does it last? Up to 3 months refrigerated, making it great to prepare before a big trip.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →