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Pemmican Recipe

Pemmican is a traditional, high-energy food made by combining dried meat with rendered fat. This modern take on a centuries-old practice yields a portable, shelf-stable snack that’s perfect for carnivores, campers, or anyone looking for a nutrient-dense option on the go.

Ingredients:

  • 2 lbs ground beef (or thinly sliced beef cuts)
  • 8 oz beef tallow
  • 2 tsp salt

Instructions

  • Dehydrate the Meat
    1. Prepare the Beef:
      • If using ground beef, flatten it into thin sheets on a parchment-lined baking sheet.
      • If using steak cuts, slice them into very thin strips or flatten them.
    2. Set the Dehydrator or Oven:
      • Use a dehydrator set to 165°F (74°C), or an oven at its lowest possible setting (times may vary if using the oven).
    3. Start Dehydrating:
      • Place the beef in the dehydrator (or oven) and dehydrate until the beef is very brittle and crumbles easily.
      • This can take 7-12 hours, depending on the thickness and moisture of the meat.
      • If the process seems slow, crumble or break up the meat partway through to speed up drying.
    4. Check for Zero Moisture:
      • The meat should have no visible moisture left and should snap easily when bent.
  • Powder the Beef
    • Once the beef is completely dried, place it into a food processor.
    • Pulse until the meat becomes a fine powder (almost flour-like in consistency).
  • Combine Meat Powder, Tallow, and Salt
    1. Warm the Tallow:
      • Gently heat the beef tallow until it’s pliable and pourable (but not scorching hot).
    2. Mix:
      • In a large bowl, stir the powdered beef, 2 tsp salt, and warm tallow together.
      • Mix thoroughly until it forms a uniform paste.
  • Shape and Cool
    1. Fill Molds:
      • Spoon or press the mixture into molds, a loaf pan, or even a simple baking dish lined with parchment.
    2. Refrigerate or Freeze:
      • Chill the mixture until it solidifies enough to hold its shape (about 1-2 hours).
      • If using molds, remove the pemmican once firm.
  • Store
    • Pemmican can be stored in airtight containers in a cool, dry place.
    • It is shelf-stable and can last for months under proper conditions.
    • For longer storage or particularly warm climates, you may wish to keep it in the fridge or freezer.

Tips & Variations

  • Meat Choice: While beef is common, other lean meats like bison, venison, or lamb can also be used.
  • Ratio Adjustments: Adjust the ratio of meat to tallow depending on your preference for texture and richness.
  • Seasoning: Keeping it simple is classic, but you can add pepper or other spices if desired (though this may affect shelf life slightly).

Enjoy this ancient, protein-dense snack on hikes, camping trips, or simply as a quick and convenient meal on a carnivore or low-carb diet!

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

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Frozen Vanilla Caramel Protein Butter Bombs

Ingredients:

  • 8 oz Grass Fed Butter, softened
  • 4 oz Whole Milk
  • 3 scoops Equip Prime Salted Caramel Beef Isolate Protein Powder (use code: CARNIVOREJT) https://www.equipfoods.com/CARNIVOREJT
  • 2 tsp Pure Vanilla Extract

Instructions:

  1. In a mixing bowl, combine softened grass-fed butter and half of the whole milk. Use a hand mixer to whip the mixture until it becomes creamy and smooth.
  2. Add pure vanilla extract to the mixture and continue mixing until well incorporated.
  3. Gradually add the remaining whole milk while mixing.
  4. Slowly incorporate the Equip Prime Salted Caramel Beef Isolate Protein Powder into the mixture, ensuring it’s well combined and smooth.
  5. Once all ingredients are thoroughly mixed, transfer the mixture into a mini muffin pan, filling each mold evenly.
  6. Place the muffin pan in the freezer and allow the butter bombs to freeze until solid, typically for about 2-3 hours or until firm.
  7. Once frozen, remove the pan from the freezer and carefully pop out the frozen butter bombs from the molds.
  8. Store the Frozen Vanilla Caramel Protein Butter Bombs in an airtight container in the freezer until ready to serve.

Nutrition Information (per serving, assuming 16 total servings):

  • Calories: 120
  • Fat: 11.5g
  • Protein: 4g
  • Carbohydrates: 0.4g

Enjoy these delicious Frozen Vanilla Caramel Protein Butter Bombs as a satisfying and nutritious treat

Equip Prime Protein

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

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Bone Broth

Bone broth is a nutrient-dense, comforting stock made from slowly simmered bones. Roasting the marrow bones first adds a deep, rich flavor. Follow these simple steps to make a delicious, gelatinous broth that you can enjoy on its own or use as a base for soups, stews, and sauces.

Ingredients:

  • Bone marrow bones (quantity as desired)
  • Salt (to taste)
  • Water (enough to cover the bones in the slow cooker)
  • Seasoning (optional, such as peppercorns, bay leaves, garlic, or herbs)

Instructions

  1. Roast the Bones
    • Preheat your oven to 450°F (230°C).
    • Place the marrow bones on a baking sheet and season them lightly with salt.
    • Roast in the oven for 30-45 minutes, or until the bones are golden brown. This step adds depth and richness to your broth.
  2. Transfer to Slow Cooker
    • Carefully remove the roasted bones from the oven.
    • Place them in a slow cooker or Crock-Pot.
  3. Add Water and Season
    • Pour enough water into the slow cooker to completely cover the bones.
    • Add additional salt or any seasonings you prefer (e.g., peppercorns, bay leaves, garlic, or dried herbs).
  4. Slow Cook
    • Set the slow cooker to low and let the bones simmer for 48-72 hours.
    • Check periodically to ensure the bones remain covered with water. Add more water as needed.
  5. Strain the Broth
    • Once the cooking time is complete, remove the bones from the slow cooker.
    • Strain the broth through a fine-mesh sieve or cheesecloth to remove any debris or small bone fragments.
  6. Store Your Bone Broth
    • Allow the broth to cool slightly before transferring it to airtight containers or jars.
    • Store in the refrigerator for up to 1 week. If you prefer to keep it longer, freeze it for up to 3 months.

Serving Suggestions & Tips:

  • Gelatinous Texture: Once refrigerated, your bone broth may become gelatinous, which is a sign it’s rich in collagen. It will liquefy again when warmed.
  • Use It Anywhere: Sip it as a warm beverage, or use it as a base for soups, stews, gravies, or sauces.

Enjoy the deep, savory flavor of this bone broth and all its nourishing benefits!

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

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No Churn Carnivore Ice Cream

Enjoy a rich and creamy frozen treat without the need for an ice cream maker! This No Churn Carnivore Ice Cream uses simple, animal-based ingredients for a decadent dessert. The vanilla and orange zest are completely optional, but they lend a subtle flavor that complements the creamy texture.

Ingredients:

  • 7 egg yolks
  • 2 cups heavy cream
  • 1/2 tsp salt
  • 1 tsp vanilla extract (optional)
  • 1 tsp orange zest (optional)

Instructions

  1. Chill Your Mixing Equipment
    • Place a metal bowl and your whisk or beaters in the freezer for about 15 minutes. This helps everything whip up faster.
  2. Combine Ingredients
    • In the chilled metal bowl, add the egg yolks, heavy cream, salt, and any optional flavorings like vanilla or orange zest.
  3. Whip the Mixture (Round 1)
    • Using an electric mixer (or whisk if you don’t mind the arm workout), whip the mixture on medium-high speed for about 10 minutes, or until it becomes light, airy, and thickened.
  4. Freeze (Round 1)
    • Transfer the whipped mixture to a freezer-safe container.
    • Freeze for 3 hours.
  5. Whip Again (Round 2)
    • Remove the partially frozen mixture from the freezer.
    • Return it to your chilled bowl (re-chill the bowl briefly if it has warmed up).
    • Whip again until smooth and creamy. This step breaks up ice crystals and improves texture.
  6. Repeat as Desired
    • For an even smoother consistency, you can repeat the freeze-and-whip process one more time or until you reach your preferred texture.
  7. Final Freeze
    • After the last round of whipping, freeze the ice cream until it’s firm enough to scoop, usually another 2-3 hours, or overnight.
  8. Serve
    • Let the ice cream sit at room temperature for a few minutes if it’s too hard to scoop.
    • Serve and enjoy immediately.

Tips:

  • Serving Suggestions: Top your ice cream with a sprinkle of additional orange zest or a pinch of flaky salt for extra flavor.
  • Storage: Store in an airtight container to prevent ice crystals and enjoy within 1-2 weeks for the best quality.
  • Carnivore-Friendly: Skip any sweeteners—rely on the natural sweetness of the cream and egg yolks for a rich, indulgent treat.

Enjoy your No Churn Carnivore Ice Cream—a creamy, scoopable dessert that fits perfectly into a carnivore or low-carb lifestyle!

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

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Carnivore Steak & Cheese Wrap – Updated

If you’re a fan of bold flavors and hearty meals, you’re in for a treat with this Carnivore Steak & Cheese Wrap. Combining the robust taste of well-seasoned steak with the gooey goodness of mozzarella, all wrapped up in a homemade flatbread that’s surprisingly simple to make, this recipe is a carnivore’s dream come true. It’s perfect for a fulfilling meal at home or a packed lunch that will keep you energized throughout the day. The jalapeño-infused flatbread adds just the right kick, making each bite a delightful blend of spicy and savory. Whether you’re strictly meat-loving or just looking for a low-carb option that doesn’t skimp on flavor, this steak and cheese wrap is sure to impress. Let’s dive into how you can whip up this tasty wrap in your own kitchen!

Ingredients:

For Flatbread:

  • 1 cup cottage cheese
  • 2 egg whites
  • 1 tsp Texas jalapeño salt

For Wrap:

  • 8 oz steak, cooked and sliced
  • Cheese, Shredded (your choice)
  • Sour Cream (optional)

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Prepare Flatbread:
    • In a blender, combine the cottage cheese, egg whites and Texas jalapeño salt.
    • Blend until the mixture is smooth and well-combined.
  3. Bake Flatbread:
    • Line a baking sheet with parchment paper and pour the flatbread mixture onto it, spreading it evenly into a thin layer.
    • Bake for 45 minutes or until the middle is set and the edges are golden brown.
  4. Add Steak and Cheese:
    • Once the flatbread is done, remove it from the oven and let it cool slightly.
    • Add the shredded cheese and return to the oven for 5 min or until cheese is melted.
  5. Wrap and Serve:
    • Add the cooked, sliced steak on top of the flatbread, add sour cream (optional).
    • Carefully roll the flatbread into a wrap, enclosing the steak and cheese inside.
    • Slice in half if desired, and serve immediately.

Enjoy your protein-packed Carnivore Steak & Cheese Wrap!

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

Category:
Tags: , , , , , ,