@@sharpatite4684 the recipe is in there. Equal amounts by weight of shredded, dehydrated beef (I use peoples choice machaca) and beef tallow. Mix them together and form them however you choose. I use a 1 ounce portion scoop. I hope this helps.
I fry up 80/20 hamburger, 2#, crumbling it and cooking until all the moisture has boiled away. Drain the fat and reserve. Let the meat cool a bit and put it in the food processor until pretty fine. Now spread on a cookie sheet on towel paper in a 170F oven until bone dry - takes only a few hours. Put through the blender until it is a very fine meal. Now I cook 2 sticks of butter until brown, as for brown butter bites. Season with pepper, garlic powder, and/or whatever. Mix the butter and beef fat with the ground beef meal, then scrape into a silicone sheet candy mold (mine has 40 1" squares). Chill and keep in the refrigerator. Looks like milk chocolate squares. Tastes like hamburger.
Cannot wait to try this, this must be popular as Ketogenic Woman just released a similar recipe. So great to have shelf stable meat foods to take on the road that don't have nitrates.
Thanks 2KK! Tried this today using a 15oz pack of Steak-Umm meat thins, the Waygu tallow, and Redmond salt. The meat thins yielded 160g, so I rendered 160g of tallow, but stopped pouring it in with 80g left because the mixture was much more runny than yours already (maybe because of the blueberries?). The mixture made 5 bars using the same silicone mold as you, but I think I poured too much in each. The bars are cooling now. Can't wait to try them since I have found the Carnivore Bars so valuable while traveling. Already replaced Carnivore Snax with homemade jerky thanks to you! UPDATE: The bars came out great. Very similar to Carnivore Bars. A little less chunky. I'm going to try some salt variations. The beef-to-tallow ratio is still a question though. Mine seemed to work well at 2-to-1 instead of 1-to-1 by weight.
I have no dehydrator, so oven method has to be my way. I heard you say you can use filtered bacon grease. I assume one could use good quality lard as well. I have been wanting to make this for when the Guano Hits the Fan time. I cannot afford the Carnivore Bar.
No. Not for shelf stable. Bacon or lard melts too low for shelf stable. In the sense of leaving the refrigerator - sure. Please use tallow from around the organs of the animal. Please know I am not saying you can’t. Just know the shelf stable long term properties are not assured as traditional recipes.
my thought exactly on cranberries! I totally dried some last yr!! Maybe a lil pomegranate blueberry stevia or allulose honey? Things that make ya go hmmm...? ☺️
It is easy but the practical sense it does take some understanding. How long and what temp. Goes exponentially in what type of meat you start with and how it’s cut. Most will advocate the 170’ for 6-8 hrs. Please know at those temps you are actually coming the meat. Dehydrating is much lower. Around 120’ or so. But this will vary to what dehydrating method and cut size you use. I usually am more for low and longer and do it in 2 stages. Sliced and then temp at 120’ for 10-12 hrs and then break it up and put back into the dehydrator at 90-95’ for 8-10 hours. It’s science! More surface area for moisture to make it more dehydrated. I use a basic recipe of 1:1. I pulverize meat and then weigh the final and add the same amount of tallow by weight. I do add salt. I recommend depending how salty you like it to start about 3-5g per 100g of finished pulverized meat. It’s easy when you get the hang of it and taste the final product so you can adjust for your taste and longevity needs (storage plan). I eat mine so always tinkering. Used Bison tallow - very waxy (no flavor). Used smoked brisket rendered fat - amazing and you get a hint of smoke too!
cool. I plan to go pick blueberries this summer and wonder how I dry them? I do have a dehydrator so I guess with that. Any one know for how long I must dry them?
If you're using the oven , prop the door open with a wooden spoon or paint stick (obviously be careful around littles or pets). Tallow is the best fat choice since it is very hard and it doesn't melt at room temp. HTH 🥩🍖
Freeze drying doesnt cook meat. WHen you dehydrate it, the meat actually cooks. You could cook the meat and then freeze dry however that would be a much longer process and energy wise cost more since a freeze dryer uses a lot of electricity
Looking for a burger/fat bar that is simpler and still be keto. Was wondering if you could just brown 70/30 hamburger + add tallow then mold burger bars, know this isn't pemmican but it is a burger/fat bar that is simpler and should taste the same, since tallow is a preservative and covers each piece of burger might be good for a camping trip. If I keep them in refrigerator I could eat them every day.
Hey there, I made some Pemican had no berries, etc. in it, just meat and tallow, they were perfectly solid. I put them in a ball jar and an oxygen absorber in it just went and looked in my pantry, and they seem to be slightly melted? Does this mean they’re bad or can I just put them in a cooler place? The seal hasn’t been broken. Should I take them out and put wax paper between them? Thank you so much!
When I dehydrated the meat it was gritty. Did I do something wrong or is my food processor/nutri bullet not powerful enough to powder it? Yours didn't look like powder and you mentioned a crunch.
Awesome video! I've been wanting to do this for a while and have watched several videos. It was just way more involved than I wanted to do. Y'all's video just so simple, that I'm sure I could do this😊. I do have a question ❓❓❓ Could you use strawberries? 🍓
Melt equal amounts of tallow to the dried amount of meat. So if your dried meat is 100grams, use 100 grams of tallow. You may not need that much but dont exceed it.
Not sure why But can't stop thinking this is a scene from living color! With their style and Rachel's voice and reactions So please Just one day can Rachel just say " Hated It "....old school living color skit references... 😄
As I said in the video, if you don't add any dried fruit, it is Zero carbs and only 3 ingredients. Native Americans, who are credited with its creation, used Bison, fat and sometimes berries. The berries do not need to be added and in fact, can decrease shelf life (though no one knows by how much). They added them for flavor and because the sugar in the berries would give some extra energy
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I've been making pemmican for many years...just 2 ingredients. Shredded dehydrated beef and tallow. Equal parts by weight.
Mind sharing your recipe ? 😉
Please
That's a good carnivore pemican. Do you use salt?
❤please tell us recipe?
@@sharpatite4684 the recipe is in there. Equal amounts by weight of shredded, dehydrated beef (I use peoples choice machaca) and beef tallow. Mix them together and form them however you choose. I use a 1 ounce portion scoop. I hope this helps.
I fry up 80/20 hamburger, 2#, crumbling it and cooking until all the moisture has boiled away. Drain the fat and reserve. Let the meat cool a bit and put it in the food processor until pretty fine. Now spread on a cookie sheet on towel paper in a 170F oven until bone dry - takes only a few hours. Put through the blender until it is a very fine meal. Now I cook 2 sticks of butter until brown, as for brown butter bites. Season with pepper, garlic powder, and/or whatever. Mix the butter and beef fat with the ground beef meal, then scrape into a silicone sheet candy mold (mine has 40 1" squares). Chill and keep in the refrigerator. Looks like milk chocolate squares. Tastes like hamburger.
Cannot wait to try this, this must be popular as Ketogenic Woman just released a similar recipe. So great to have shelf stable meat foods to take on the road that don't have nitrates.
Thanks 2KK! Tried this today using a 15oz pack of Steak-Umm meat thins, the Waygu tallow, and Redmond salt. The meat thins yielded 160g, so I rendered 160g of tallow, but stopped pouring it in with 80g left because the mixture was much more runny than yours already (maybe because of the blueberries?). The mixture made 5 bars using the same silicone mold as you, but I think I poured too much in each. The bars are cooling now. Can't wait to try them since I have found the Carnivore Bars so valuable while traveling. Already replaced Carnivore Snax with homemade jerky thanks to you!
UPDATE: The bars came out great. Very similar to Carnivore Bars. A little less chunky. I'm going to try some salt variations. The beef-to-tallow ratio is still a question though. Mine seemed to work well at 2-to-1 instead of 1-to-1 by weight.
I have no dehydrator, so oven method has to be my way. I heard you say you can use filtered bacon grease. I assume one could use good quality lard as well. I have been wanting to make this for when the Guano Hits the Fan time. I cannot afford the Carnivore Bar.
Yes, you can use lard.
No. Not for shelf stable. Bacon or lard melts too low for shelf stable. In the sense of leaving the refrigerator - sure. Please use tallow from around the organs of the animal.
Please know I am not saying you can’t. Just know the shelf stable long term properties are not assured as traditional recipes.
If you have an air fryer you can if it fas a dehydrator function
Great video, guys ! I have been wanting to try making pemmican for a while now. This info helps.
Once I am settled in my new house after we move at the end of the month, I want to try making these. Look awesome.
Me too. Moving and trying to get settled in.
Good Morning Guys, Rachel, you too have the best t shirts.
So excited, will be making for my hiking trip this summer because the vendor will not honor my low carb request.
Unsweetened dehydrated cranberries sound good. Maybe with turkey? That should still work, i would think.
my thought exactly on cranberries!
I totally dried some last yr!!
Maybe a lil pomegranate blueberry stevia or allulose honey?
Things that make ya go hmmm...? ☺️
yes, it will
Do you dehydrate them in your oven? Or you buy them dehydrated?
I was thinking cranberries with venison or beef.
I am going to try this with my freeze dried cooked ground beef. Thank you for posting.
I’ve made a few batches with cooked freeze dried ground beef and I think it works really well.
Sounds wonderful. And it looks like something I could do
It’s the best for these types of meal plans and snacking!
I have wanted to make pemmican for years. You make it seem so easy. 🙂
It is easy but the practical sense it does take some understanding. How long and what temp. Goes exponentially in what type of meat you start with and how it’s cut.
Most will advocate the 170’ for 6-8 hrs. Please know at those temps you are actually coming the meat. Dehydrating is much lower. Around 120’ or so. But this will vary to what dehydrating method and cut size you use.
I usually am more for low and longer and do it in 2 stages. Sliced and then temp at 120’ for 10-12 hrs and then break it up and put back into the dehydrator at 90-95’ for 8-10 hours.
It’s science! More surface area for moisture to make it more dehydrated.
I use a basic recipe of 1:1. I pulverize meat and then weigh the final and add the same amount of tallow by weight. I do add salt. I recommend depending how salty you like it to start about 3-5g per 100g of finished pulverized meat.
It’s easy when you get the hang of it and taste the final product so you can adjust for your taste and longevity needs (storage plan). I eat mine so always tinkering.
Used Bison tallow - very waxy (no flavor). Used smoked brisket rendered fat - amazing and you get a hint of smoke too!
Made the pemican today, just ground beef, wagyu tallow and Redmond seasoned salt. Sooo good ❤❤
Yes! A new way to my zero carb life!
cool. I plan to go pick blueberries this summer and wonder how I dry them? I do have a dehydrator so I guess with that. Any one know for how long I must dry them?
I was wondering the same thing except I'm only working with an oven.
Super great! Would you happen to have a link to the silicone tray you used? I like the size of the bars you made.🥰
I was thinking the same thing. I couldn't find it in their affiliate Amazon shop.
Adding this to the top of my list to try. Thanks!
Again to Rachel & Joe....BRAVO! You are geniuses 💡 Everu recipe you create is a BIG hit!!!!
I need to invest in a dehydrator.
Hubby and I got one for Xmas and it has more than paid for itself. We love it!
Anybody attempt Salmon Pemmican?
Hello from the Republic of Ireland. Can you tell me approximately what the fat/ lean ratio of your ground beef is. Great video, thanks.
If you're using the oven , prop the door open with a wooden spoon or paint stick (obviously be careful around littles or pets). Tallow is the best fat choice since it is very hard and it doesn't melt at room temp. HTH 🥩🍖
Very interesting. I would have to buy some new kitchen things to make these. You guys make it look so easy!
Your video about this is one of the best!
What brand/model is your good processor please?
I can dehydrate the blueberries with the meat at the same time?
Yes
yes
Would it work with the dried meat thins? What about pork tallow? I wasn't interested in these and now I am. Joe and Rachel made me do it...again!
yes, you could use meat thins that were dried and you can use pork fat so long as its rendered
What about freeze drying the meat after its cooked?
Freeze drying doesnt cook meat. WHen you dehydrate it, the meat actually cooks. You could cook the meat and then freeze dry however that would be a much longer process and energy wise cost more since a freeze dryer uses a lot of electricity
Looking for a burger/fat bar that is simpler and still be keto. Was wondering if you could just brown 70/30 hamburger + add tallow then mold burger bars, know this isn't pemmican but it is a burger/fat bar that is simpler and should taste the same, since tallow is a preservative and covers each piece of burger might be good for a camping trip. If I keep them in refrigerator I could eat them every day.
Hey there, I made some Pemican had no berries, etc. in it, just meat and tallow, they were perfectly solid. I put them in a ball jar and an oxygen absorber in it just went and looked in my pantry, and they seem to be slightly melted? Does this mean they’re bad or can I just put them in a cooler place? The seal hasn’t been broken. Should I take them out and put wax paper between them? Thank you so much!
Cane I use the dehydrator setting on the airfryer
Do you have the measurements for someone who doesn't have a food scale? How much meat, how much tallow?
So if I got beef jerky from Amazon…then I pop that jerky into my dehydrator and watch it for several hours. Do I have the general gist of this?
it depends on the type of beef jerky
Can you use ghee??
I wouldnt. It's difficult to know if all the water has been removed
Great video. Thanks. These look pretty easy to make. Will give it a shot.
Yummmm 🎉 Thank you both! ❤ Blessings 😊
When did you add the blueberries?
Would it be okay making these with pluck season salt?
yes
When I dehydrated the meat it was gritty. Did I do something wrong or is my food processor/nutri bullet not powerful enough to powder it? Yours didn't look like powder and you mentioned a crunch.
it will be slightly gritty. You just want to get it as fine as you can
Man. I bought dried blueberries at aldi. I didn't dry them more. Is that ok?
Are the bars you made, crunchy from the salt still like the carnivore bars are? Great video!!
yes
Do you recommend a vacuum sealer?
we prefer the JVR vac 100. 2krazyketos.org/JVR. We made a video on it. ruclips.net/video/bwrobeGEce4/видео.htmlsi=RHIs4MFeYC2tz472
Great video!
Looks great! How do you store them for longest storage?
Don't use berries, Get all the moisture out of the meat, and use a good rendered fat. Then vacuum seal them
Could I add keto chow chocolate core to the pemmican bars
I’m guessing that I can use lard for this right?
Yes, any shelf stable fat that solidifies
I wonder if you can put an organic essential oil instead of the fruit to give it the flavor?
Has anyone experimented?
you dont want to add any extra liquid or fat
@@2krazyketos thank you for your reply 🙏
Where can i find the mold that you used?
amzn.to/3QPR1ls
I picked up 88-12 ground beef. Will that work?
Awesome video! I've been wanting to do this for a while and have watched several videos. It was just way more involved than I wanted to do. Y'all's video just so simple, that I'm sure I could do this😊. I do have a question ❓❓❓ Could you use strawberries? 🍓
Yes, but you need to thoroughly dry them
Do they taste similar to the Carnivore Bar?
Yes. But you can change the flavors with berry, spices, sweetener
What would you suggest for long term storage containers? Thank you....great video 😊
anything air tight
Foodsaver bags cannot be beat
In the fridge? Is is shelf stable?
Can you use freeze dried berries ?
Yes
I would need to try/taste before thinking of making this - not sure I would like it.
Why does fat content of meat matter when we're adding tallow? Wouldn't using less tallow work?
Generally dehydrated fatty meats go rancid. But dehydrated low fat meat preserved in fat tallow or lard does not go rancid.
Would you suggest leaving salmon skin on or take it off for a salmon version of it?
I havent tried with salmon but I would say take the skin off
Thank you.
Can I use the rendered fat from bacon?
yes
I missed how much Waygu tallow you melted for your pound of meat.
Melt equal amounts of tallow to the dried amount of meat. So if your dried meat is 100grams, use 100 grams of tallow. You may not need that much but dont exceed it.
The weight of your dry ingredients is the max you would use but probably less
Not sure why
But can't stop thinking this is a scene from living color!
With their style and Rachel's voice and reactions
So please
Just one day can Rachel just say " Hated It "....old school living color skit references...
😄
What's the point of keeping track of the weight?
because the ratio of tallow to beef is by weight
@@2krazyketos thanks so much for answering!! I'm making my first meat bars and your video was super useful.
What are Meat Thins?
We take Steakums and dry them in a Dehydrator for 4 hours. ruclips.net/video/7TBY_U4DgAs/видео.htmlsi=H0FFOAjZYBNL-C7e
How is this zero carb with fruit in it?
It’s 3 carbs per bar with blueberries in it and 0 carbs without blueberries
Yes,exactly, just omit the fruit if it’s not for you.
As I said in the video, if you don't add any dried fruit, it is Zero carbs and only 3 ingredients. Native Americans, who are credited with its creation, used Bison, fat and sometimes berries. The berries do not need to be added and in fact, can decrease shelf life (though no one knows by how much). They added them for flavor and because the sugar in the berries would give some extra energy
Its really hard to see you waste the meat stuck on the parchment paper😢
I thought the same thing. 😮
Maybe cut intro shorter and talk while cooking? Just a suggestion!😊
Definitely need to talk more while cooking instead of just in front of the camera.
😍
💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜
She’s cute as a button. 😊
Stop useless kamalot.
Boring
Can you use ghee?