Steadfast Provisions (@SteadfastProvisions)

WHAT is the secret for why Pemmican stays so good for so long? In historical accounts, Metïs people on the northern plains would discover large pieces of Pemmican that had accidentally spent a winter outside, exposed to snow, rain, and heat. If properly made, the Pemmican would be completely fine. Beef jerky, on the other hand, goes bad if exposed to a bit of humidity. That’s because the dry meat has “pores” that absorb water vapor out of the air. When you mix the dry meat with tallow, those “pores” fill with fat, which is naturally waterproof. Water simply slides off Pemmican. In fact, our Mylar packaging will probably degrade faster than the Pemmican itself (that will still take a decade or so). But when it does, the Pemmican can simply be re-packaged… Because high-quality, grass-fed saturated fat (antimicrobial, hydrophobic, nutrient-dense) is the ultimate natural preservative and nutrient protector. High sat fat is also associated with long lifespans in several “blue zone” regions - it protects your food, and it protects YOU. Be strong in the wild, and go far with good fat. Don’t be afraid to get wet!