Excellent review! I find Stevia does leave an aftertaste Another is erythritol I have tried different things with that ingredient and it always gives me stomach discomfort Monk fruit pure 100% seems to be the best all around
You said you make a lot of fresh meals and have to use up fresh I ingredients within a couple of days. I make a keto dehydrated zuppa tuscana soup. You add your hot water, let steap or heat on your favorite camp stove. I tested it on a friend who is not on keto.
I make fresh keto meals mostly for day hikes. I am working on recipes and ingredients for dehydrated keto meals as well. I am always interested in a new recipe if you would like to share. Thanks for commenting
Thank you for the keto recipes. I make homemade mini bricks or actually any shape you would like. They are shelf stable. High protien, low carb. If you would like the recipe, please let me know. The original recipe comes from keto connect fat bombs. My husband loves this version. I also keep pemmican on hand for snacks or meal replacement. He takes both the pemmican and fat bombs to work.
Hi Sherry. I do have the Keto Connect recipe and have tried it. I also make pemmican and enjoy it greatly. I will be making a video on pemmican as well as fat boms for the trail. Thanks for commenting
Oh, that would be wonderful ! I realy enjoy your videos, I have learned a lot. Someone made the comment that it is a lot of work , time consuming, but I think it is a labor of love.
Stevia, to me, and unless my taste buds just work different, has a salty mouth feel in addition the "sweet" it has...in fact, I've used stevia when it comes to sweetening an alcohol cocktail, the saltiness from it cuts part of the bitterness of the alcohol. HOWEVER, stevia does not go with everything...and in fact I'm more of a monk fruit fan when it comes to sweetening things that don't need any bitterness cut from it, if you haven't tried monk fruit, do, but be sure to get the monk fruit extract as close to pure as possible, the kind you'll find more times than not is always cut with erythritol, and it adds a mouthfeel I'm not a huge fan of..
Taste is such a personal thing for sure. I use monk fruit blended with erythritol. I like the taste best. The only issue is that it does not always dissolve well. I will grind it super fine in a coffee grinder if I need to blend completely. Thanks for commenting
Monk fruit is my favorite sweetener. Try 2 cups of finely chopped pecans, one egg, a splash of vanilla, and a 1/4 cup of monk fruit, and a bit of salt. Mix well, form into cookies, and bake to your liking. Best cookie ever.
Pecans are not a low inflammation food. High in long chain triglycerides, omega 6 (inflammatory) , and very often contaminated with inflammatory mycotoxins. Cashews are a far better option. 🙂
@@ronson-natsarim Well, I haven't had any in awhile, but my inflammation is way out of control. Clearly I need help and to do reseaech. The pain has me nearly bed ridden. I'm feeling pretty desperate right now.
@@patriciaribaric3409 An excellent read is “The Bulletproof Diet” by Dave Asprey. I ran across it a decade ago and it has dramatically upgraded my health. It’s taking a biochemistry approach to understanding what to eat - the actual molecules in your food and how they interact with your bodily systems. It sounds heady but he makes it very approachable! Should give you many valuable insights into what is causing your inflammation and related dysfunction.
Ordered 2 bars to try. Only 2 because the sodium numbers are to high except those two for my sodium restricted diet. Maybe they will lower the rest below 500. I am looking for BOB food so this might work. Thanks
So, too much sodium is not an issue on the keto diet. In fact too little is often the case. As long as the kidneys are functioning and insulin levels are low sodium won't result in water retention. I will be making my own version of the keto brick and will share that recipe. Thanks for commenting
Good choice. I use monk fruit mixed with erythritol. Great taste and texture with less chance of gastrointestinal upset. That can be an issue for me after my cancer surgery. Thanks for commenting Steve
Hi Mark- I am a big fan of you and your channel. I've spent considerable time researching the Keto and LCHF lifestyle and recall several references are made to Pemmican (mixed with tallow, dried meat and berries) which has a fascinating history with the indigenous cultures of North America. I read somewhere it has a high fat volume content of approx. 50% and around 80% fat by calories. I have watched some DIY CZcams videos that describe the making of it and it is rather labor intensive. I've checked to see if it is available commercially and anything I've been available to find appears very expensive. I'm curious to see if you've explored Pemmican as a potential Keto meal alternative and if you have any feedback.
Yes, pemmican is a wonderful survival food that is also pretty much a keto/low-carb food as well. I have made some pemmican but was not satisfied enough to share it with viewers. I plan to make it again and hopefully come up with a recipe worth sharing. Thanks for commenting
Three of those bricks would provide a generous whole-day ration of calories in a low-carb format. I would try to eat a better diet than that but sometimes situations don't allow that. These bars would be a great component of a bug-out bag. It would also be useful for a meal when you can't cook or don't want to stop moving or for emergency rations.
All the ones i tried were very bitter and had a chemical taste with a delish aftertaste... just hard to get past the first half of the taste each bite 😢😂
Yes, I am thinking it may be the stevia. I successfully mixed them in with other things like peanut butter and melted chocolate and that helped. Thanks for commenting
@@Seahsep-Tink I east natural peanut butter which does not stay hard outside of the fridge for very long. Adding these did help keep them hard but more like fudge. Adding dark chocolate (no sugar) made them harder than the way they came. I think the best would be to mix the PB with chocolate. May need to experiment
Something that I have been wanting to try for a long time. Low carb is definitely my go to life choice. Good to know they can be melted and reshaped in to smaller portions! Thank you so much for the review...Bruce and Otis
Hi Mark,Been on the keto for 8 weeks absolutely amazing for me.. My go to meal( Omad)is a tin of corned beef with nuts and cheese and salad and berries in season... Endless energy up and down those hills.. some days I just take keto electrolytes..The keto brick would appeal to me will nuts and cheese...
Right on. I love the foods you mentioned. I do try and add in fats like olive oil that have a bit more Omega-3. I have been doing intermittent fasting as well. 2MAD most days with OMAD about twice a week. Nothing longer yet. Thanks for commenting
I wish this had come out a week ago. This would have been perfect for this upcoming weekend. No fires, lightweight, mobile pack through the woods. I made pemmican, but I think I’m going to have melting issues.
Hi Mike. Good to hear from you. Pemmican, the original Keto (or paleo) food. I have made some but did not turn out as good as I had hoped. Plan to try again. I agree the Keto Brick would be a good hiking food for no fire, no cook days. Thanks for commenting
I really enjoy hearing your honest opinion . Right down to recieving there slightly melted. I think the Stevia would put some off. Great tho for a long tramping trip with good amount of calories.
This is something we will look into as my wife needs to eat gluten free and Ketogenic. Unfortunately most Ketogenic bars have tree nuts or peanuts, which she is allergic to. She uses stevia as her main sweetener so not a problem. Thanks again for your research and Cheers my friend. Ps: looks like we are heading to your area, we are traveling east, been to Quebec city, are now in Moncton, heading to Dartmouth on September 20 to the 27th.
I hope you enjoy your time down east😊. My daughter is arriving from away after two years (pandemic) and we are doing a bit of travelling with her. Thanks for commenting
@@MarkYoungBushcraft enjoy the time with your daughter, our itinerary is tight anyway, as I have relatives in Halifax and alot of sightseeing to do. Cheers Mark!
Mark....without being mean...:) When I see people eating their.. personally...they look like they are biting into a bar of soap....:) I'll help you out a bit...the best recipe for meat... I've been making it for over 30 years... Directly from Amerindian tradition, pemmican (from the Cree pimikan, which means "prepared fat") is made from dried meat, traditionally bison (moose, caribou, deer or beef can also be used), It is coarsely ground and mixed in equal parts with lard (fat) and sometimes saskatoon berries, cranberries and even, for special occasions, cherries, currants, chokecherries or blueberries. Once cooled, the mixture was inserted in batches of 41 kg into buffalo skin bags. Pemmican is a dense food, rich in protein and energy. It has the quality of not going mouldy and can be kept for decades. It was used to feed fur trade travelers who visited the prairie regions where food could be scarce, especially in winter. Pemmican was also prepared and used elsewhere, for example by the Royal Navy, which supplied several expeditions to the Arctic with beef pemmican made in the UK. The principle is simple...Fat (lipids) + Dried meat (Protein) + Berries, fruits (carbohydrates) The whole ingested has the same effect as putting a birch log in the wood stove... I share with you the "nouritive" recipe that I concocted for my winter expeditions... Here are the ingredients: 600g of beef 200ml of duck fat 15ml of honey ¾ cup of dehydrated cranberries ¾ cup of roasted salted soy nuts Manufacturing steps: I cold seared the meat so it would be easy to slice. This step was pretty easy considering it was -24... Slice the beef as thinly as possible against the grain of the meat Place the thin slices on trays in a dehydrator. Dehydrate at the desired temperature (between 145 and 155 degrees Fahrenheit) (the dehydration steps can be done in a traditional stove at 170 degrees Fahrenheit. Leave the door of the stove slightly ajar. Remember, we want to dry the meat, not cook it. Once the meat is dehydrated (much like potato chips), grind it with a small food processor or pestle. The goal here is not to produce a powder but rather a bean, much like ground coffee. This step gave me two cups of jerky for my 600gr of beef. Melt the duck fat (or other type of fat) and add it to the meat in a mixing bowl Blend until smooth. Stir in the honey, cranberries and soybeans . Transfer the mixture to a pyrex pan lined with parchment paper or wax paper and compact it. Put the mixture in a cool place to allow the fat to set and act as a binding agent. Once cooled, cut into desired portion sizes according to your appetite. I wrapped the pieces in parchment paper and put them in a freezer bag, removing as much air as possible.... sorry english is not my language so I used a translator Translated with DeepL/Translator
Your English translation if fine. I appreciate your detailed instructions on making pemmican. I have been experimenting with recipes as well and will be making a video on it soon. My recipe will not be as involved as yours is. Thanks for commenting
@@MarkYoungBushcraft I can appreciate the way they did it, and for who. But, at the same time Keto isn’t supposed to be about calories or sweet either one, and one of the first beneficial things I noticed is the less carbs and sweet stuff we ate, the less taste we had for it. I find stevia so over the top personally I generally don’t even try anything that uses it. I know folks that do like it though so its just a personal taste thing. I haven’t made pemmican in a long while but I think I might this fall.
Looked interesting until I looked at the ingredients list - "VEGETABLE-BASED PROTEIN SOY FREE. INCLUDES BCAA'S" problem for me anyways is that BCAA (Branch Chain Amino Acids) knock me out of ketosis ... you might want to check your ketones after eating one, may not affect you the same way.
Thank you for introducing me to the Ketogenic way of eating. I don't know very much about it and I am trying to keep an open mind. Perhaps it's just my ignorance, but when I am out hiking, if I eat to rich of a meal, aka high fat, it makes me sluggish and causes reflux. These bars seem so interesting, but there's nearly one hundred grams of fat in one bar. And a high amount of saturated fat. Mark, That would be like eating three entire Big Macs at 32 grams each of fat each. Mark, How do eat feel after eating this and then continuing to be active? Thank you
As simple as Keto appears, there is a lot to learn. I am planning a video that talks about keto as it relates to those of us who go to the woods. On the surface, if you took the bun and sweet condiments off the Big Macs they would be keto except for the preservatives, etc. Saturated fats are fine as long as they are balanced with high Omega-3 fats. The ingredients in the Keto Brick include cacao butter and MCT oil as their fat source. They actually raise my energy level after eating. Having said that, there is no need to eat before or after going to the gym if on keto because the body utilized stored fat instead of (or immediately after) using stored glycogen (blood sugar). Thanks for commenting
I don’t know why meal replacement bars always have to be sweet. It’s a meal replacement, not a snack bar, right? I went to the site, and find it a little confusing for the pricing, but I’m fairly sure it’ll be expensive. Btw. Found any food coconut flour recipes? I’m going to look for some this week
Hey Jim. I agree, food does not have to be sweet. I have been trying to come up with a good pemmican recipe. The original fat bomb. No sweetness there. I have used coconut flour in some recipes. Very different than almond flour and a bit more carbs as well. Thanks for commenting
Very interesting Mark. I am not really keto per-say but lowish carb. I just ordered Miracle Noodles ready to eat meals from Healthy Planet which are low carb. The noodles are made from Konjac flour and am hoping the meals will be good, have to wait and see! lol They have I think four different flavoured meals so hopefully even one or two will be good. Stevia, it is a funny natural sweetener. The only one that I have found that I don't find an after taste with is Flavorall which I order from Amazon. I can't say that the flavours are really recognizable but I don't find it has an after taste. I think sometimes quality of the stevia and other things that may be added really affect the taste. Will have a closer look at the keto bricks, may be good for an on the go meal especially where weight is a consideration. :) :) Thanks for sharing. :) :)
I plan to check Costco for the Miracle Noodles. I found them in the Sobey's health food section. No carbs or other calories in them. They are all about what you put on them. Thanks for commenting Jackie
@@MarkYoungBushcraft The ready to eat meals have other things added. I ordered PHO, Japanese curry, marinara and pad thai! I hope they taste as good as they look. :) I may even add some chicken to any of them. :)
Using the wrong stevia can make an absolute horrible after taste. Why the sugar at all? If sugar is a plus get it from dates or better. Not a bad idea to have for like the end of the world. Im going to stick with my cooking to go in my hot logic. As soon as the perfect bar comes out I’m buying a whole box. Thanks for vid. I think this is the best option out there nevertheless right now
I consume no sugar at all. Having said that, I do add monk fruit mixed with erythritol (no calories) to some things that are better when sweet. Like full fat yogurt. Thanks for commenting
I eat a low carb, low sodium diet. I'm diabetic. Sadly, it seems most food, whether its low carb or not, has sugar and salt in it. I like the fact these bars have low carb and no sugar, but the sodium is pretty high. I'm trying to find a long term storage, survival food that's low carb and low sodium and no sugar. As far as I can tell, no such animal exists. Thanks for the interesting video Sir. Ty from Ohio.
Hi Ty. As mentioned by others. Going high fat, low carb, moderate protein causes the body to eliminate some electrolytes. If you find yourself getting weak and dizzy you may want to add some sodium and potassium to your diet. I have also learned that sodium intake is not what drives bood pressure up. It is the high insulin levels caused by too many carbs. It is worth confirming for yourself what I and other are saying of course. Thanks for commenting
Yeah, I got a good month of dried food for the upcoming Zombie Apocalypse… but none are “South Beach Diet” friendly (that has all that has kept me alive when all other males have died of heart attack/stroke because we can’t digest carbs after 50s) but I’m not expecting salads and fresh veggies after SHTF!
@@MarkYoungBushcraftagree. The medical profession is still stuck in old ways which are killing us. You should have heard the conversation I had with the Registered Dietician last year when I was in the hospital! I explained what I had done, what outcomes were observed, what meds were removed by the docs, all of this under (up to date) doctor supervision. She relented when I could back up everything I was telling her I needed and why. Funny how my blood sugar and pressure both went back down when she got me in my diet instead of theirs.
I'm also not a fan of Stevia. I have no problem using Splenda or Equal. This is the first time hearing about it.......all in all it's just another brick in the wall...🤣🤣🤣😉
I'm no fan of Stevia either ,we tried all kind of sugars and when I was in the UK,I bought erythritol Use it ever since. A very good substitute for sugar and you can use it for cooking to. The same amount of erythritol to regular sugar is 1.3 Atb Steve
LOL..good pick up "Mr Floyd". For me, the best natural, no calorie sweetener is monk fruit mixed with erythritol. Taste and texture is spot on with no issues associated with straight erythritol. Thanks for commenting
Excellent review!
I find Stevia does leave an aftertaste
Another is erythritol
I have tried different things with that ingredient and it always gives me stomach discomfort
Monk fruit pure 100% seems to be the best all around
I agree. Thanks for commenting
You said you make a lot of fresh meals and have to use up fresh I ingredients within a couple of days. I make a keto dehydrated zuppa tuscana soup. You add your hot water, let steap or heat on your favorite camp stove. I tested it on a friend who is not on keto.
I make fresh keto meals mostly for day hikes. I am working on recipes and ingredients for dehydrated keto meals as well. I am always interested in a new recipe if you would like to share. Thanks for commenting
Interesting, Thanks For Your Input, Mark ! ATB T God Bless
Glad you enjoyed it. Thanks for commenting Terry
Love Stevia. Used it for 20 yrs
Many people do. For some reason, it does not taste good to me. I use monk fruit mixed with erythritol. Still zero calories. Thanks for commenting
Thank you for the keto recipes. I make homemade mini bricks or actually any shape you would like. They are shelf stable. High protien, low carb. If you would like the recipe, please let me know. The original recipe comes from keto connect fat bombs. My husband loves this version.
I also keep pemmican on hand for snacks or meal replacement. He takes both the pemmican and fat bombs to work.
Hi Sherry. I do have the Keto Connect recipe and have tried it. I also make pemmican and enjoy it greatly. I will be making a video on pemmican as well as fat boms for the trail. Thanks for commenting
Oh, that would be wonderful ! I realy enjoy your videos, I have learned a lot. Someone made the comment that it is a lot of work , time consuming, but I think it is a labor of love.
Great Review! Thanks Brother.
Glad you liked it. Thanks for commenting
Stevia, to me, and unless my taste buds just work different, has a salty mouth feel in addition the "sweet" it has...in fact, I've used stevia when it comes to sweetening an alcohol cocktail, the saltiness from it cuts part of the bitterness of the alcohol. HOWEVER, stevia does not go with everything...and in fact I'm more of a monk fruit fan when it comes to sweetening things that don't need any bitterness cut from it, if you haven't tried monk fruit, do, but be sure to get the monk fruit extract as close to pure as possible, the kind you'll find more times than not is always cut with erythritol, and it adds a mouthfeel I'm not a huge fan of..
Taste is such a personal thing for sure. I use monk fruit blended with erythritol. I like the taste best. The only issue is that it does not always dissolve well. I will grind it super fine in a coffee grinder if I need to blend completely. Thanks for commenting
That's where with the liquid monk fruit extract it's just extract, alcohol, and deionized water, and disperses easily being liquid. And No problem!
Monk fruit is my favorite sweetener. Try 2 cups of finely chopped pecans, one egg, a splash of vanilla, and a 1/4 cup of monk fruit, and a bit of salt. Mix well, form into cookies, and bake to your liking. Best cookie ever.
Pecans are not a low inflammation food. High in long chain triglycerides, omega 6 (inflammatory) , and very often contaminated with inflammatory mycotoxins. Cashews are a far better option. 🙂
@@ronson-natsarim Well, I haven't had any in awhile, but my inflammation is way out of control. Clearly I need help and to do reseaech. The pain has me nearly bed ridden. I'm feeling pretty desperate right now.
@@patriciaribaric3409 An excellent read is “The Bulletproof Diet” by Dave Asprey. I ran across it a decade ago and it has dramatically upgraded my health. It’s taking a biochemistry approach to understanding what to eat - the actual molecules in your food and how they interact with your bodily systems. It sounds heady but he makes it very approachable! Should give you many valuable insights into what is causing your inflammation and related dysfunction.
@@ronson-natsarim I have reumatoid arthritis, and right now the pain is unbearable. Thank you for sharing. I will look it up on Amazon.
@@ronson-natsarim Free on my audible books; awesome!!!
Ordered 2 bars to try. Only 2 because the sodium numbers are to high except those two for my sodium restricted diet. Maybe they will lower the rest below 500. I am looking for BOB food so this might work. Thanks
So, too much sodium is not an issue on the keto diet. In fact too little is often the case. As long as the kidneys are functioning and insulin levels are low sodium won't result in water retention. I will be making my own version of the keto brick and will share that recipe. Thanks for commenting
I use erythritol instead of regular sugar
Good choice. I use monk fruit mixed with erythritol. Great taste and texture with less chance of gastrointestinal upset. That can be an issue for me after my cancer surgery. Thanks for commenting Steve
Hi Mark- I am a big fan of you and your channel. I've spent considerable time researching the Keto and LCHF lifestyle and recall several references are made to Pemmican (mixed with tallow, dried meat and berries) which has a fascinating history with the indigenous cultures of North America. I read somewhere it has a high fat volume content of approx. 50% and around 80% fat by calories. I have watched some DIY CZcams videos that describe the making of it and it is rather labor intensive. I've checked to see if it is available commercially and anything I've been available to find appears very expensive. I'm curious to see if you've explored Pemmican as a potential Keto meal alternative and if you have any feedback.
Yes, pemmican is a wonderful survival food that is also pretty much a keto/low-carb food as well. I have made some pemmican but was not satisfied enough to share it with viewers. I plan to make it again and hopefully come up with a recipe worth sharing. Thanks for commenting
Three of those bricks would provide a generous whole-day ration of calories in a low-carb format. I would try to eat a better diet than that but sometimes situations don't allow that. These bars would be a great component of a bug-out bag. It would also be useful for a meal when you can't cook or don't want to stop moving or for emergency rations.
I agree. I look at them as a great back up to "real" food. Thanks for commenting
I am sure they taste much better than the protein bar for the tailies on Snowpiercer. Thanks, Mark.
I don't know...maybe with the right spices😁. Thanks for commenting
Stevia is NOT artificial, it’s simply the dried juice of the stevia plant leaves.
Yes, you are correct. I meant to say no calorie
All the ones i tried were very bitter and had a chemical taste with a delish aftertaste... just hard to get past the first half of the taste each bite 😢😂
Yes, I am thinking it may be the stevia. I successfully mixed them in with other things like peanut butter and melted chocolate and that helped. Thanks for commenting
@@Seahsep-Tink I east natural peanut butter which does not stay hard outside of the fridge for very long. Adding these did help keep them hard but more like fudge. Adding dark chocolate (no sugar) made them harder than the way they came. I think the best would be to mix the PB with chocolate. May need to experiment
Something that I have been wanting to try for a long time. Low carb is definitely my go to life choice. Good to know they can be melted and reshaped in to smaller portions! Thank you so much for the review...Bruce and Otis
Glad you found the video helpful. Thanks for commenting
Hi Mark,Been on the keto for 8 weeks absolutely amazing for me.. My go to meal( Omad)is a tin of corned beef with nuts and cheese and salad and berries in season... Endless energy up and down those hills.. some days I just take keto electrolytes..The keto brick would appeal to me will nuts and cheese...
Right on. I love the foods you mentioned. I do try and add in fats like olive oil that have a bit more Omega-3. I have been doing intermittent fasting as well. 2MAD most days with OMAD about twice a week. Nothing longer yet. Thanks for commenting
@@MarkYoungBushcraft As much as I enjoy keto food I can't drink the keto bullet proof coffee...Yuk the devil's drink..
I wish this had come out a week ago. This would have been perfect for this upcoming weekend. No fires, lightweight, mobile pack through the woods. I made pemmican, but I think I’m going to have melting issues.
Hi Mike. Good to hear from you. Pemmican, the original Keto (or paleo) food. I have made some but did not turn out as good as I had hoped. Plan to try again. I agree the Keto Brick would be a good hiking food for no fire, no cook days. Thanks for commenting
I really enjoy hearing your honest opinion .
Right down to recieving there slightly melted.
I think the Stevia would put some off.
Great tho for a long tramping trip with good amount of calories.
I totally agree! Thanks for commenting
This is something we will look into as my wife needs to eat gluten free and Ketogenic. Unfortunately most Ketogenic bars have tree nuts or peanuts, which she is allergic to. She uses stevia as her main sweetener so not a problem. Thanks again for your research and Cheers my friend. Ps: looks like we are heading to your area, we are traveling east, been to Quebec city, are now in Moncton, heading to Dartmouth on September 20 to the 27th.
I hope you enjoy your time down east😊. My daughter is arriving from away after two years (pandemic) and we are doing a bit of travelling with her. Thanks for commenting
@@MarkYoungBushcraft enjoy the time with your daughter, our itinerary is tight anyway, as I have relatives in Halifax and alot of sightseeing to do. Cheers Mark!
Mark....without being mean...:)
When I see people eating their..
personally...they look like they are biting into a bar of soap....:)
I'll help you out a bit...the best recipe for meat...
I've been making it for over 30 years...
Directly from Amerindian tradition, pemmican (from the Cree pimikan, which means "prepared fat") is made from dried meat, traditionally bison (moose, caribou, deer or beef can also be used), It is coarsely ground and mixed in equal parts with lard (fat) and sometimes saskatoon berries, cranberries and even, for special occasions, cherries, currants, chokecherries or blueberries. Once cooled, the mixture was inserted in batches of 41 kg into buffalo skin bags.
Pemmican is a dense food, rich in protein and energy. It has the quality of not going mouldy and can be kept for decades. It was used to feed fur trade travelers who visited the prairie regions where food could be scarce, especially in winter.
Pemmican was also prepared and used elsewhere, for example by the Royal Navy, which supplied several expeditions to the Arctic with beef pemmican made in the UK.
The principle is simple...Fat (lipids) + Dried meat (Protein) + Berries, fruits (carbohydrates) The whole ingested has the same effect as putting a birch log in the wood stove...
I share with you the "nouritive" recipe that I concocted for my winter expeditions...
Here are the ingredients:
600g of beef
200ml of duck fat
15ml of honey
¾ cup of dehydrated cranberries
¾ cup of roasted salted soy nuts
Manufacturing steps:
I cold seared the meat so it would be easy to slice. This step was pretty easy considering it was -24...
Slice the beef as thinly as possible against the grain of the meat
Place the thin slices on trays in a dehydrator.
Dehydrate at the desired temperature (between 145 and 155 degrees Fahrenheit) (the dehydration steps can be done in a traditional stove at 170 degrees Fahrenheit. Leave the door of the stove slightly ajar. Remember, we want to dry the meat, not cook it.
Once the meat is dehydrated (much like potato chips), grind it with a small food processor or pestle. The goal here is not to produce a powder but rather a bean, much like ground coffee. This step gave me two cups of jerky for my 600gr of beef.
Melt the duck fat (or other type of fat) and add it to the meat in a mixing bowl
Blend until smooth.
Stir in the honey, cranberries and soybeans
.
Transfer the mixture to a pyrex pan lined with parchment paper or wax paper and compact it.
Put the mixture in a cool place to allow the fat to set and act as a binding agent.
Once cooled, cut into desired portion sizes according to your appetite.
I wrapped the pieces in parchment paper and put them in a freezer bag, removing as much air as possible....
sorry english is not my language
so I used a translator
Translated with DeepL/Translator
Your English translation if fine. I appreciate your detailed instructions on making pemmican. I have been experimenting with recipes as well and will be making a video on it soon. My recipe will not be as involved as yours is. Thanks for commenting
The requirement that everything has to be sweetened baffles me.
Right? Pemmican, the original shelf-stable keto fat bomb is not sweet. Thanks Randal
@@MarkYoungBushcraft I can appreciate the way they did it, and for who. But, at the same time Keto isn’t supposed to be about calories or sweet either one, and one of the first beneficial things I noticed is the less carbs and sweet stuff we ate, the less taste we had for it. I find stevia so over the top personally I generally don’t even try anything that uses it. I know folks that do like it though so its just a personal taste thing.
I haven’t made pemmican in a long while but I think I might this fall.
Great Video Mate
Thanks for commenting my friend
I see reports that 100% keto may not be a good option, although it doesn't hurt for a while.
Kids were placed on it for epilepsy and some have stayed on it for decades and no issues.
I have not found any contra-indications for the keto low-carb diet. At least, none supported by research. Thanks for commenting
Looked interesting until I looked at the ingredients list - "VEGETABLE-BASED PROTEIN
SOY FREE. INCLUDES BCAA'S" problem for me anyways is that BCAA (Branch Chain Amino Acids) knock me out of ketosis ... you might want to check your ketones after eating one, may not affect you the same way.
I have not checked my ketones but will keep this in mind. Thanks for commenting
I think a sirloin would be better.
I would choose sirloin every time. Would just need to add some fats and of course it does not keep well unless frozen. Thanks for commenting
Thank you for introducing me to the Ketogenic way of eating. I don't know very much about it and I am trying to keep an open mind. Perhaps it's just my ignorance, but when I am out hiking, if I eat to rich of a meal, aka high fat, it makes me sluggish and causes reflux. These bars seem so interesting, but there's nearly one hundred grams of fat in one bar. And a high amount of saturated fat. Mark, That would be like eating three entire Big Macs at 32 grams each of fat each.
Mark, How do eat feel after eating this and then continuing to be active? Thank you
As simple as Keto appears, there is a lot to learn. I am planning a video that talks about keto as it relates to those of us who go to the woods. On the surface, if you took the bun and sweet condiments off the Big Macs they would be keto except for the preservatives, etc. Saturated fats are fine as long as they are balanced with high Omega-3 fats. The ingredients in the Keto Brick include cacao butter and MCT oil as their fat source. They actually raise my energy level after eating. Having said that, there is no need to eat before or after going to the gym if on keto because the body utilized stored fat instead of (or immediately after) using stored glycogen (blood sugar). Thanks for commenting
I am.looking forward to seeing that video on Keto and the woods.
And Thank You for shedding some light on my unfamiliarity of the subject!
I don’t know why meal replacement bars always have to be sweet. It’s a meal replacement, not a snack bar, right? I went to the site, and find it a little confusing for the pricing, but I’m fairly sure it’ll be expensive.
Btw. Found any food coconut flour recipes? I’m going to look for some this week
Yes - why do they have to be sweet?
Hey Jim. I agree, food does not have to be sweet. I have been trying to come up with a good pemmican recipe. The original fat bomb. No sweetness there. I have used coconut flour in some recipes. Very different than almond flour and a bit more carbs as well. Thanks for commenting
Very interesting Mark. I am not really keto per-say but lowish carb. I just ordered Miracle Noodles ready to eat meals from Healthy Planet which are low carb. The noodles are made from Konjac flour and am hoping the meals will be good, have to wait and see! lol They have I think four different flavoured meals so hopefully even one or two will be good. Stevia, it is a funny natural sweetener. The only one that I have found that I don't find an after taste with is Flavorall which I order from Amazon. I can't say that the flavours are really recognizable but I don't find it has an after taste. I think sometimes quality of the stevia and other things that may be added really affect the taste. Will have a closer look at the keto bricks, may be good for an on the go meal especially where weight is a consideration. :) :) Thanks for sharing. :) :)
I plan to check Costco for the Miracle Noodles. I found them in the Sobey's health food section. No carbs or other calories in them. They are all about what you put on them. Thanks for commenting Jackie
@@MarkYoungBushcraft The ready to eat meals have other things added. I ordered PHO, Japanese curry, marinara and pad thai! I hope they taste as good as they look. :) I may even add some chicken to any of them. :)
the Stevia is a bit of a bummer, I'd be curious to know if honey or agave instead would improve the taste.
Honey may help with the flavour but, unfortunately, it is a high carb sweetener that will spike insulin. Thanks for commenting
Using the wrong stevia can make an absolute horrible after taste. Why the sugar at all? If sugar is a plus get it from dates or better. Not a bad idea to have for like the end of the world. Im going to stick with my cooking to go in my hot logic. As soon as the perfect bar comes out I’m buying a whole box. Thanks for vid. I think this is the best option out there nevertheless right now
I consume no sugar at all. Having said that, I do add monk fruit mixed with erythritol (no calories) to some things that are better when sweet. Like full fat yogurt. Thanks for commenting
Are you losing weight?
Yes, about 35 lbs so far on the Keto low-carb diet. Feel great. Thanks for commenting
I eat a low carb, low sodium diet. I'm diabetic. Sadly, it seems most food, whether its low carb or not, has sugar and salt in it. I like the fact these bars have low carb and no sugar, but the sodium is pretty high. I'm trying to find a long term storage, survival food that's low carb and low sodium and no sugar. As far as I can tell, no such animal exists. Thanks for the interesting video Sir. Ty from Ohio.
When eating extremely low carb the body needs more sodium. Please reaearch why.
@@patriciaribaric3409 For most people that maybe true but I have kidney disease as well, so I can't eat much sodium. Sucks to be me I guess. 😁
@@Ty_The_Bonsai_Guy I hear you. It sucks to be me too (rheumatoid arthritis), and I can't straiten my right leg. The pain is excruciating.
Hi Ty. As mentioned by others. Going high fat, low carb, moderate protein causes the body to eliminate some electrolytes. If you find yourself getting weak and dizzy you may want to add some sodium and potassium to your diet. I have also learned that sodium intake is not what drives bood pressure up. It is the high insulin levels caused by too many carbs. It is worth confirming for yourself what I and other are saying of course. Thanks for commenting
@@MarkYoungBushcraft Thanks for the reply Mark. I'll check with my doctor and see what he says about it. 😁👍
Yeah, I got a good month of dried food for the upcoming Zombie Apocalypse… but none are “South Beach Diet” friendly (that has all that has kept me alive when all other males have died of heart attack/stroke because we can’t digest carbs after 50s) but I’m not expecting salads and fresh veggies after SHTF!
Good point. Have you made any pemmican? Thanks for commenting
Sounds like a heart attack waiting to happen..... Way to much Fat/Saturated Fat. At least from my point of view, I'm a RDN.
Please do more research into the benefits of a low-car, high fat diet also known as the the ketogenic diet
@@MarkYoungBushcraftagree. The medical profession is still stuck in old ways which are killing us. You should have heard the conversation I had with the Registered Dietician last year when I was in the hospital! I explained what I had done, what outcomes were observed, what meds were removed by the docs, all of this under (up to date) doctor supervision. She relented when I could back up everything I was telling her I needed and why. Funny how my blood sugar and pressure both went back down when she got me in my diet instead of theirs.
This is so beautiful
Thank you very much
Kinda like a long life fat bomb then. Hmm
Yes, pretty much. Complete Keto macros in a shelf-stable, no refrigeration required fat bomb. Thanks for commenting
I'm also not a fan of Stevia. I have no problem using Splenda or Equal. This is the first time hearing about it.......all in all it's just another brick in the wall...🤣🤣🤣😉
I'm no fan of Stevia either ,we tried all kind of sugars and when I was in the UK,I bought erythritol
Use it ever since.
A very good substitute for sugar and you can use it for cooking to.
The same amount of erythritol to regular sugar is 1.3
Atb
Steve
@@sosteve9113 Watch out for side effects of sugar alcohols like erythritol, not good to get the trots when out hiking :)
@@partytagger lol ,I have not felt any side effects because of it
LOL..good pick up "Mr Floyd". For me, the best natural, no calorie sweetener is monk fruit mixed with erythritol. Taste and texture is spot on with no issues associated with straight erythritol. Thanks for commenting