Tag: Protein

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.

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Ingredients:

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

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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.

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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!