Beef Pemmican Bars | Cheap Carnivore Food for Hiking and Travel
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- čas přidán 17. 05. 2024
- Beef Pemmican Bars | Cheap Carnivore Food for Hiking and Travel
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Crockpot or stove pot to render tallow
Bowl, strainer and cheesecloth to strain tallow
Food Processor or blender
Sheet pan or other pans to firm up the bars
**Ingredients:
2 lb extra lean ground beef (yielded 10oz dry meat)
1 cup rendered liquid tallow
Salt to taste (optional)
Honey to taste (optional)
** Macros for how I made it (8 bars)
Per bar: Calories: 396, Protein: 24 grams, Fat: 34 grams, Ratio: 76/24
Note: If you add honey, dried fruit, nuts or use different meat, then you will need to adjust the macros
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Thank you, Anita, for showing us with all details of how to make these bars! You remain my favorite carnivore CZcamsr, with your friendly, honest, and practical tips and instructions. 😊
You are so welcome!
Just found you! Thanks for the information. Great video. I’ll watch you.
I’m from St Mary’s Ontario Canada 🇨🇦 I have made pemmican and my husband and I eat it all the time we have it in our pantry shelf for about 8 months. You have different kinds of fat in a cow that 2 kinds go rancid do not use that fat for pemmican use the fat around the kidneys suet it won’t melt like regular fat it stays hard except when you melt it. But when you add it to your meat , Berrys, honey spices salt Himalayan or sea salt. Dry berry’s we like blueberries. Mix all well and the fat will go back to its harder self to keep everything together. Press in lined sheets like plastic wrap or wax paper then press into pans, put in fridge or freezer overnight I let sit on counter for couple hours so easy to cut and wrap in plastic and put in air containers. We make about 60 bars at a time never gone bad. Please do not use other fats then kidney it will spoil on you.
Thank you for that hit about the fat.
Thank you!
@@KetogenicWoman would be a pain in the butt haha but you could add a note about kidney fat/suet if CZcams allow an edit with word note added, idk though you got your thing thank you for the great video
Thanks for this info. I just bought half a cow and asked for the fat. They packaged the kidney fat separately, much to my delight!
Just buy cheap 70/30 cook the beef and drain the fat… set aside fat… dehydrate cooked ground beef in oven… about 2-3 hours at 200… and continue with the recipe as demonstrated 👍
One pound 70/30 is about $4-5 in my area… so thats about 14 bars for $10 including rendered fat and less time dehydrating!
I wondered why if fat is added why it matters how much is initially in the meat. Thanks.
@@hoboonwheels9289 because the fat would melt all over the inside of the dehydrator.
Thank You!
Good to know! Thanks
Meat brownies! They do look delicious, healthy & an affordable option to commercial ones. Also, thanks for showing us how to render our own tallow. Great video Anita!
Thanks for showing us the process. I expect many folks will find this very useful, I enjoyed watching..
I flew with a keto brick one time. My bag got pulled and the lady kept turning it around and around and reading it like what the heck is this. 😂
Coming back from my last trip, they tested my brand new containers of Redmonds salt like it was drugs! 😆
Canada?@@KetogenicWoman
I worked for TSA (as a checkpoint screener) for 13 years, ending in 2016, so unless they have✴️ New and Improved✴️ rules, homemade items are okay to bring through the checkpoint.... as long as they are not liquid or high moisture, like peanut butter. Dehydrated items should not be a problem. At the very least, they could test the items for explosives, and they only run a little pad around the area of the container where it seals. However, TSA is rather squirrelly, so I can't guarantee that there won't be a problem.
Well 2016 was before covid. Everyone seems a little more unhinged since then! And each airline seems to have different rules, so much fun to travel now! 😂
Might also depend on the opinion of the staffer on duty?
what are the odds?!? You & 2KK's release same vid on same day!?!?
Fact is stranger than fiction sometimes!!
Great stuff! Happy to watch both. 😍
I have always wondered what exactly it was as early Americans, before us Europeans got here, made it.
Though theirs was meat & dried fruit??
& they didn't have dehydrators or food processors & they managed 😉
Plus $14 p or $3 p?? That is an insane mark up!!
Who couldn't spend a bit of time to save $100!?!
You could have had the fat rendered at some previous point etc...
I didn't feel it was an inordinate amount of hands on time when lots of us make virtually everything that goes in our mouths anyway.
YOU ROCK Dear Anita!! Thank You for all You, Terri & Your other helpers do for all of us!!
Oh! I didn't realize 2KK had a video at same time, lol! Absolutely we have it easier with our modern conveniences, the indigenous peoples dried their meat on racks out in the sun. And yes, they often included dried blueberries and other small fruits that grew locally. They were preparing for the winter ahead and didn't require them to last 20 years!
This is something I could definitely take the time to make. Thanks for the detailed video.
Yes I started to watch theirs but saw you had one also so I’m watching yours… I might watch theirs later… I cook more like you…
My grandchildren luuuv my homemade (ground meat) jerky which i season with salt, smoked paprika and garlic powder. They call them meat snacks and put them in their lunch boxes. Apparently they have to resist the pestering from lunchtime friends 😆
Love it!!
Lucky grandkids! Yummy, wholesome snacks without any crappy ingredients.
Just made some recently. 10 lbs 90% lean ground beef for $44 (Sams Club), rendered in the crock pot 2 lbs of chopped up beef suet $16 (Market District). Dried thin sloppy patties in dehydrator once they snap. Run in blender. Made bars in silicone molds. Pretty tasty! I added salt and smoked paprika. Love she did this one! imho, the finer the beef the better because chewing them is like chewing rocks when they set. It IS work so do it in bulk but it does last if you do it right. Also I ended up with 4 small containers of extra tallow for future use.
Fantastic!
Mind me asking what molds do you use ? From Amazon
This look great! The issue isn't bringing them on the plane, it's taking them off in the US, no "fresh" or non commercially packaged meat. The little spaniels at Denver will sniff them out. 🐶 I usually but the thinly sliced NY steak at Costco, labeled for Shabu shabu, cut the pieces in thirds, salt them and dry for eight hours in the dehydrator. Not nearly as inexpensive as your recipe, but so much easier. The grandkids love them. I'm always trying to stuff the grandkids with protein as they eat SAD at home. Then again, since I have a whole bunch of tallow in the freezer that I rendered, I will try these out. Thanks for the recipe!
You are very welcome!
My granddaughter too eats crap at home but has learned at grandmas to love my smashed eggs and homemade mayo, etc.😂
I just bought this at Costco and thought I could dehydrate them for meat snacks.
The remains from tallo is called cracklings. Grew up in a meat locker & helped father render lard.
How do you get the smell out of lard and tallow?
I used an eight-cavity silicone tray about 3/4 by 1.24 wide 5inches long put the beef powder into each mold and filled each cavity with melted tallow til it's saturated, then put it in cooler and packed them in wax or parchment paper
Mercy sakes, think I would rather buy the bars. Very labour intensive.
Great job though Anita. 😁🇬🇧
Yes the carnivore bars will be a must for flying. We are very grateful for this product.
I also was very glad to see this process of making pemmican. I’ve actually wanted to make it for 20 years 😂 couldn’t wrap my brain around it. Now I’m 95% carnivore so , good time to do it! And I look forward to getting myself healthy enough to do some 3 day nature excursions where I subsist primarily on my own homemade pemmican 🙌🏼🙌🏼
That is fantastic!
That’s quite a big to-do! One other option would be to just eat the dehydrated ground beef. That might eliminate the concerns about the bars going rancid due to the added fat. Thanks for the recipe.
U wrote out my thoughts exactly.
The ground beef straight from the dehydrator is quite good on it's own. To make it a true meal replacement was my goal for today but for sure, the meat alone is great!
Then it would just be jerky.
When Mom rendered lard we called the crispy pieces cracklings. We added salt and just ate it. It brought back memories.
Thank you Anita for taking the time and energy to show us this homemade recipe! They look amazing!
My Ninja air fryer has a dehydrator finction and it works as good as my Nesco dehydrator. I also use my electric smoker because I can do 25 pounds of meat at a time and it makes awsome cranivore meat chips.
I think keeping them in the freezer is a wise idea. I never would have guessed the prepackaged bars would be that expensive. The ones you made look wonderful.
Thank you!
Special food is generally much costlier than homemade as it doesn't sell as much.
We can take food on the plane in the USA. Anthony Chaffee I thought packed his own beef jerky. The border crossing is different. Thanks for this video.
This is so timely for me. Ive watched others make pemmican and never really interested. But now I'm headed out for the summer to be camping in remote areas and its now time to make these for my larder. I'm stock piling non perishable carnivore foods for me and my dogs so we will stay carnivore out there awah from civilization. So thanks a ton. ❤
What are the odds? I realize you didn't make these today, but I had planned to restock my freezer with homemade ground beef carnivore bars today. Unfortunately, other things took precedence earlier, so I didn't get the beef in the dehydrator yet. I think I will be using your tip of rolling the ground beef out. The last time I made them, I used a parchment-lined pan; the parchment helps you lift the whole thing out. Then, I cut them on the cutting board.
Yes, I think next batch I'll firm them flatter on a sheet with parchment.
Everything always shows up at the right time❤
Delicious recipe, thank you, this is exactly what I've been looking for. I will use a Crock-Pot to render the Tallow overnight and also put dehydrator next to it and dehydrate overnight for time savings sake.
I'm going to try to make a lot so I can use the FoodSaver and freeze them.
You can purchase small vacuum sealer bags that these bars still fit nicely into.
Most of the time commitment is 'hands off' so, if you have the equipment, it can just (mostly) manage itself in the background
Great timing for this recipe, I just got suet on flash food for a buck a pound
Just made these delicious bars following your recipe. They are in the freezer right now setting.
They are super delicious (I licked the bowl LOL)
Lori from Wisconsin. I just paid $10.49 for 1 lb. of bison!
Very interesting. I’m sure you and your family will enjoy these goodies😊
Thanks, Anita! I was getting excited just seeing the crispy meat from the dehydrator! Meat chips!
It was hard not to just go ahead and eat that instead of making the bars!
Anita, This is great to see BOTH you & the 2KrazyKetos doing each your own versions of this meat bar!. Cheers! Geri
Oh! I'll have to see what they did!
@@KetogenicWoman yes Anita, I need to review Neah's video too.😉
@@KetogenicWoman its a bit different than yours but I think I'll follow yours.
My wife had me fry up ground beef outside on the grill until it was just hard crunchy bites and mixed that with the tallow and some bacon fat. They were good, just the bits were a bit too hard crunchy. Maybe we will try grinding them up next time. The frying probably doesn’t get the grease out as much, but since we don’t have a dehydrator and didn’t feel like running the oven all day, this worked out.
I'm so glad you ended up making these! I used thin sliced beef, but seeing the way you do it here I am thinking ground beef is worth a try too. I use my Vitamix to get it like sawdust and it works great. I also think your bars probably could last for 20 years because you were so careful to get all the moisture out. I keep mine in the fridge because I like it when they're that solid. But room temp is fine too. I also use silicone mould (that I already had, thankfully!) to make them into bars so they're super easy to get out and they stay well formed. Great job again, Anita!
Thanks for these tips!
Anita, you're a lifesaver. I've been wanting a recipe like this. I just bought a box of carnivore bars to take on an overseas trip, I feel it was worth it,however I want to have the option to make my own as well. Thank you so much! 😊
Excellent advice Anita… hope everyone watches this it’s very touching.❤
I buy this thin sliced NY strip thinly sliced and dehydrated it at 165 for 4 hrs. Just like Carnivore Crisps and you can control the salt/seasoning
Sounds just like South African Biltong.
Oh yumm I have ground venison I'm going to try this with. Thank you thank you
Thank you, Iso enjoy you:) I would love to enjoy the convenience of the carnivore bars, but no way do they fit my budget. So, I thank you for all the work you put into your recipe. Bless your health and your carnivore journey!!
Thank you!
Awesome! I want to make these asap. I might add a little unsweetened dried cranberries.
me too! I dried cranberries last fall! YUM!
Maybe a bit of allulose honey??
I am ketovore so I am ok with a tiny bit of sweet.
EXCITED!!
@@PinkLady54
I agree with the allulose honey. I'm ok with that as well!
I will definitely try these in the future, $14 per bar is definitely to much. How about using a silicone mold for making these?
I'm looking forward to making these bars! I'll skip the honey.
Great video Anita! Now I know not to try this lol! I'll just buy them already made 😄
The Carnivore Bar has to take into account the electricity and paying employees. These look really good. I'll try drying out the meat in the oven. Thanks for all your amazing videos.
So true! And I didn't factor in my time either!
Anita, Thanks very much for sharing the process. I am almost a month into my carnivore journey and I need to thank you for demystifying and therefore making it easy to start. I am seeing the benefits already! Wishing you all the best!
I am so happy to hear this!
Super excited to watch this one!!!!!
Yes! This is exactly how my husband and I make ours! So much easier to make it with ground beef:)
I love how you’re so real on camera I’ve done the same thing dehydrating and it still dehydrates upside down or upside, right🥳🤭😘
Exactly!!
I’m going to try this!! 😊 thank you!
I love that nothing is wasted,even the beef fat bits (my favorite thing). I don’t have a dehydrator but I can use my oven I want to try these. Thank you for the video! 🙂
I just got back in town, and my plan was to make my own PIM again. I’m so excited that you have done this for me.
Thank you for this! I just ordered a box of six Carnivore Bars, and even with a discount, it was $85. I believe in paying for quality when needed, but it would be great to make my own, as I love to cook anyway.
Yes, agree. I love to make my own stuff but sometimes I need the convenience factor as well!
You don’t have a cow pattern apron? 🐄
Thanks for this demonstration.
Never heard of pemmican before I started carnivore and it’s right up my alley.
I saw Neah’s Way version also.
She’s so lovely. It’s as if Scarlet Johansson and Angelina Jolie crashed into each other and Neah popped out. 😂
Right!? She is a beautiful person both inside and out!
I will try these, but I agree it would seem an all day venture. I think I’ll be breaking up the effort. Maybe dry the beef overnight, use tallow I already rendered. The step by step approach. Thank you!
a full spectrum analysis thank you for your discerning attention to detail, very helpful!
For some really good flavor, you can smoke the meat before dehydrating.
You make it look so easy. Thank you for sharing your talents!🙏
Thanks so much 😊
Ty, appreciate knowing i can dehydrate ground beef for this recipe
Hola Anita!! I love love these bars! I put blue cheese on top! They are delicious! Thank you for your videos!🤗🤗🤗
Well I love the sound of that!
Looks like cracklin ,yummy. GOD BLESS
Looks good
Thank you for sharing your recipe. I’ll definitely make this. I really enjoy your videos. 👏🏼😁
Looks so good. I have the same dehydrator and want to make some soon. I hope I can use venison because I have a freezer full.
Yes you can!
Thank you for making this video! I will be making these soon thanks to you Anita!!!
TY for recipe and showing us the step by step. Isn't that complicated.
Thank you so much 😊The original process just made me say forget it😂😂 So happy to have a simpler process. ❤❤
Maybe it's different over your side of the world but in south east asia, and even from Australia, we carry fresh food for example ham and cheese rolls onto the planes to fly internationally. As long as we don't try to enter the next country and eat it all (or leave it on the plane) on the plane no one minds.
They made me throw out my bottle of water! The Canada/US border can be very tricky and it can also depend on who you get and if he/she is having a bad day!
@@KetogenicWomanNext time freeze your water bottle. Ice is allowed through security. Then you’ll have nice cold water onboard.
I try to get beef fat trimmings every week so I always have tallow on hand. I made mine with the last burgers that didn't get eaten crumbled up. I mixed in a little brown butter for flavor, but mostly tallow because it doesn't melt easily (high melt point). I do use water when I render but the oil and water don't mix ,so if any doesn't evaporate I pour it off and dry the block of fat. 🥩
Oh my that’s some pricey tallow! I get a 7 pound tub on Amazon for $45. It’s organic, grass fed, and delicious!
What brand do you buy on Amazon? I’ve seen mixed reviews on several reasonably priced brands so I’ve held off buying there. Thanks.
@@gins8781 the brand is Sulu and it’s got yellow on the label. It’s so good, I eat it by the spoonful
I am in Canada so I don't get access to those deals! It's cheapest to make my own!
this was great! Cant wait to try it at home! Also can't wait to see the tallow pudding! Thnks so much for sharing! Vacuum seal = last longer
Hi Anita! Layli from Monday nights. I use a silicone bar mold for my pemmican or a sheet pan lined with parchment paper. I dehydrate a lean roast that I slice up. Normally the meat is $3.99 a pound USD.
I have flown with my homemade pemican with no issue, though not out of the country. They did get a bit mushy when they hit room temperature though.
I always keep some on hand. I love them for a quick lunch in between meetings.
Hi Layli! I definitely have better results with a silicon mold, I think I'd like to get the handy bar shaped one too! I recently flew from my home in Canada to Tennessee and back and was made to dump out my water bottle, and they tested my redmonds salt (brand new unopened package) for drugs. Flying domestically is never an issue, but this was fun!
I like the idea of rolling the meat out. Thanks!
Thank u for All ur time in showing us ur recipes, the only thing u didn't add in was coast in oven & stove time plus ur time, would then make ur carnivore bars more expensive to 😊
well that is a good point!
Ideal hiking/kayaking/backpacking food
Wow! It is indeed a whole day's work!
Traditional pemmican can also contain dried fruit. Northeastern native people often used dried blueberries or pokeberries. Natives of the West Coast used dried blackberries and manzanita berries!
Absolutely!
I thought poke berries were poison. Check before you try them.
Love it!
Thanks for sharing this!!!
Thankyou for a great video.
Looking forward to this video! 😊
good job anita! ty.
That’s great
Thank you for simplyfying this!
That suet looks much cleaner than what I’ve seen in my local store
Different kind of fat on an animal carcass, you need the kidney fat.
Hu Anita - Carnivor Crisp Beef Butter (tallow) is $14.99 US. But they frequently run sales. For example today it's only $10.99 with the coupon code "Mothers", which is 20% off. I think it's a really excellent product. That sale ends tonight.
Thanks, I am Canadian so have to pay that conversion which is why I was guessing at the my price!
@@KetogenicWoman Oh, I know! That's why I gave you the price! 🙂
Thank you for another great vidoe! ❤
Thanks for watching!
thank you for this video !! what a labor of love !
Glad you enjoyed it!
Beautiful job and thank you for sharing! Looking forward to trying the recipe. Trying scoring the bars before refrigeration next time. 🥰 Love and light on your journey.
That would have been smart! 😍
I'm so impressed. Your bars look great!
Thank you!
I love your videos! I'm learning to cook more which give me more variety on my paleo thing, so this is very useful to me. Thank you! ; )
I'm so glad!
I viewed and think with my time I’ll buy the bars for travel. I appreciate you showing us.
This is what I do, certain things I just buy.
Would make a great guano hits the fan food.
Love your avocado apron Anita! Do you eat avocado too?
I used to eat way more avocado than I do now. I love to have it now and again!
Wonderful Video! I think I'd like to give it a go. You really are a wonderful instructor! Thanks for all you do. PS - I purchased Carnivore bars about 18 months ago (during a nice sale).. and only use them if traveling! I still have plenty in the pantry! 😅
Well they should last you years and years! 😄 I think you would like the crispy dried beef too, I am making more right now!
Im so annoyed that ive been subbed for a long time but CZcams dont send notifications for shorts from ANY of my subbed channels
☮️❤️
Vacuum seal.and freeze. They will last for years.
I think that is the best option!
Thank you. I will definitely be making these. I'm now wondering if it would work with other types of meat. I have a lot of mylar bags filled with freeze dried beef, pork, chicken, etc. I'll be doing some experimenting and add freeze dried blueberries, also cherries to a few of them.
Any type of dried meat should work!
I have a stockpile of freeze dried meats-thanks for the idea!
Nice presentation! Not sure if you know / care, wax paper, parchment, has plastic that seeps into all food... Just an FYI- 🎻♥️😎
This is interesting, thanks Anita. Did you factor energy costs in? They look like a great travel food.
No just the ingredient costs! But sure there are energy costs as well as time costs.
Thanks Anita, i wonder if you can use Freeze Dried Ground Beef?
Blessings ❤
YES, I would love to somehow squeeze a freeze drier into my budget and kitchen, that would be amazing!
@@KetogenicWoman woohoo, gonna give that a try... thanks and blessings. I was in the Kickstarter for the Carnivor Bars... got one of the 1st boxes... I couldn't stand them... so I've always wanted to try my own.
Blessings
Anita, is there any reason why the ground beef can't be cooked ahead of time and then dehydrated after? I must admit, I'm a little wary of raw, ground meat cooking at such a low temperature for so long. For food safety and for histamine reasons.