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.
@@KetogenicWoman would be a pain in the butt haha but you could add a note about kidney fat/suet if RU-vid allow an edit with word note added, idk though you got your thing thank you for the great video
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!
Thank you, Anita, for showing us with all details of how to make these bars! You remain my favorite carnivore RU-vidr, with your friendly, honest, and practical tips and instructions. 😊
Folks, putting hamburger on trays and dehydrating is easy and you can walk away from it. A food processor would grind that into powder quickly, and you can use that beef (or chicken) 'flour' for other recipes. The beef or chicken 'flour' she made is worth $16/OZ. It's costly so I make my own by dehydrating the meat and grinding it up to a very fine powder. Thankfully I have time to dehydrate meats while I do other stuff. Thanks so much for showing the recipe and the process. I love your channel and all that you do.
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!
My Ninja air fryer has a dehydrator function 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.
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 😆
I've made "pemmican" by frying up hamburger, draining and reserving the fat for some other use. I put the cooked meat through the food processor and dehydrating it in the oven at the lowest setting. I then grind it in my spice mill to a fine meal, and add browned butter. Scrape it into bite sized candy molds and refrigerate. Pemmican is in scare quotes here because of course I'm not using beef fat.
Some people don’t realize that when you buy meat per lb you are paying for mostly water. 🤷🏻 so when you buy dehydrated food you are paying for not only the meat minus the water you are also paying for the time to dehydrate and energy.
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! 😂
@@KetogenicWoman Indeed, COVID unhinged a lot of people. I'm glad to have left TSA before that fiasco rolled out. I wouldn't be surprised if Ivermectin was being confiscated at the checkpoint. But at least Boeing is making sure that the checkpoint experience isn't the only reason people dread flying these days!
TSA is now more than squirrelly!! They’re more of a power hungry control freak than an HOA member (homeowner association) hopped up on coffee & cigarettes 😂
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.
LAUGHING>.... I can just see a Drug Sniffing Dog... Sniff that and Say... "Yep... Contraband... I'll take this off your hands... Dog leaves with your Kilo/keto brick... LOL
As a meal replacement, carnivore bars are NOT expensive! I cannot go to a restaurant to eat a clean carnivore meal for $16. Too many consider these bars a snack and for a snack that’s an outrageous price.
Completely agree!! I think it’s worth the price and saves me a few times when I had busy and needed a meal replacement option instead of a fast food option that would end up costing about the same for a lot less and poor quality.
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.
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 🙌🏼🙌🏼
Great! My next job was to figure out how to make my own meat bars, and here you are. Thank you SO MUCH. I have 2x 500g packs of suet, and especially happy for your lesson on making tallow. xx from Hali
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.
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.
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!
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
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.
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!
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!!
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.
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.
@@akm2743 EXACTLY... I have been doing research and can NOT believe how EXPENSIVE they are... Beef Jerky I can understand the cost, but these are made out of Hamburger.
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!
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.
I’m excited to try making these. I appreciate that you rendered your own tallow and showed every step it takes to make these. I’m sure they’ll be delicious.
In the USA I have absolutely no problems packing my homemade snacks and meals to take onboard domestic flights. I pack what I call deli wraps of roast turkey or ham with a slice of cheese rolled and wrapped in plastic wrap. Before I was carnivore, I regularly packed sliced fruits, berries and peanut butter. Boiled eggs, sausage and cheese balls, meatballs are also great for flying. I have done it for over 40 years for the entire family. I have not tried to take my homemade food on international flights.
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! 😊
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!
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!
I did enjoy your video very informative. Thank you for that. Thank you for sharing. I watched your video all the way through God bless you and yours. Take care.
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. 🥩
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! 🙂
Hi! I just want to add a comment about taking them on a plane. I live in America, for reference. I took a trip to New York and for my flight home I bought myself a sandwich. Pastrami. It was delicious. Anyways, I had no problems getting it through security, and it wasn't really packaged. I've brought all kinds of food onto a plane since then without a hitch. I'm not sure if Canadian requirements are different, so take it for what it's worth. Thanks for the video! I might have to do this.
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.
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!
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 😊
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!
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.
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!
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!
