Also very curious if you have had any experience using a freeze dryer making these? Either to remove moisture from meat before mixing in the tallow or after to ensure they are moisture free to increase shelf life / could they be packaged with oxygen absorber in mylar? For long term ? ...also that would mean they could be made from RAW meat, thereby keeping more of the nutrients and amino acids intact .... Again, any information you can give or suggest is very much appreciated...
@@julienfroidevaux1143Why do vegetarians always try to make things that taste like meat? Soy based "bacon." Plant based burgers.... the list goes on. 🙄
Thank you Neah for your video! I love pemmican! I started making it in 1997. I grind the meat in a coffee bean grinder. I have some dried liver ready to make some more tomorrow. Once my cat caught a wild rabbit and I made rabbit pemmican. ❤ 🐰
Thank you so much. I added Dutch cacao to make this for my kid. I added glycine to my mixture and when I make my kids bar I add honey. He now has something he can eat quickly before or after sports and he loves it. I took it on a 20 mile hike and it was perfect food for me!
They make silicone bar molds, 8-12 cavity, that are perfect for this (also good for keto lemon bars 😊). They are deep plus already portioned; with tallow they hold their shape well unless you are someplace super hot. I have mixed tallow with a little browned butter for flavor. 😋
It's been many years since I made pemmican. I use to have my butcher slice up lean meat for dehydrating (now I have my own meat slicer). I would render my fat in the oven. Afterwards, I let it cool to hard stage. I would process the meat to powder form then using 1:1 weight ratio, I would place back into the food processor with cold hard fat. I just kept it in a bag and took out what I wanted to eat at the moment. Next time, I may try the bar shape. Thanks for sharing and going the extra mile to calculate.
Nice work. I get some nice lean ‘eye of round’, ‘top round’ or ‘bottom round’ roasts. Ask butcher to slice about 1/4” thick. Then I use a meat mallet to pound thinner. I can add herbs and spices at this point. Into the dehydrator it goes. Then it’s either jerky or Break up pieces into spice/coffee grinder to make meat powder. Thx on the proportions. I’ve winged it for years as an addition to hiking pantry. Years ago there was a company called Wilson. They made meat and bacon bars that were hikers mainstay for meals.
Since I replied, I’ve been thinking about Wilson bacon bars for the last day or so. I guess I’ll have to wing it and see what I can come up with there. Many a hiker back in the late 60s and 70s had an emergency meal in the bottom of their pack. It was a bacon or meat bar from Wilson and a packet of instant potatoes when they first came out. That would always get you out of trouble in a pinch. It was six or 7 ounces in your pack with plenty of calories. Miss those times.
Since I replied, I’ve been thinking about Wilson bacon bars for the last day or so. I guess I’ll have to wing it and see what I can come up with there. Many a hiker back in the late 60s and 70s had an emergency meal in the bottom of their pack. It was a bacon or meat bar from Wilson and a packet of instant potatoes when they first came out. That would always get you out of trouble in a pinch. It was six or 7 ounces in your pack with plenty of calories. Miss those times.
Since I replied, I’ve been thinking about Wilson bacon bars for the last day or so. I guess I’ll have to wing it and see what I can come up with there. Many a hiker back in the late 60s and 70s had an emergency meal in the bottom of their pack. It was a bacon or meat bar from Wilson and a packet of instant potatoes when they first came out. That would always get you out of trouble in a pinch. It was six or 7 ounces in your pack with plenty of calories. Miss those times.
Since I replied, I’ve been thinking about Wilson bacon bars for the last day or so. I guess I’ll have to wing it and see what I can come up with there. Many a hiker back in the late 60s and 70s had an emergency meal in the bottom of their pack. It was a bacon or meat bar from Wilson and a packet of instant potatoes when they first came out. That would always get you out of trouble in a pinch. It was six or 7 ounces in your pack with plenty of calories. Miss those times.
I just love your videos Neah , and you put so much time and effort into them and there’s always such a good info.. As a prepper, I’ve been wanting to make pemmican for many many years, but it’s just one of those things where I just haven’t got around to it yet.. but now you’ve completely inspired me.. I’m finaly gonna make it ! thx for that Neah 😊 If you don’t mind, I would like to give your channel a big shout out in my next video.. your videos are so good I think a lot more carnavores need to see them.. let’s get a bunch of my subscribers over to your channel ! Wut ya think ? 😁
It’s my pleasure.. ive been thinking of adding a regular segment in my videos where I put other carnivore channels in the “ spotlight “ so to speak. Channels that I think are awesome and informative , and yours is at the top of the list thus far Neah 😊 I’ll “ spotlight” u in my usual Tuesday video comming up 😊
Wow girl, you've got some terrific math skills! I'm glad that you gave details because my mind just doesn't work that way, but I'm really needing some high fat to eat before bed and I'm going to give this a try. Thank You!
Some add-ins to have flavor variety or make them a treat bar for kids. Crispy bacon Stevia to the tallow and it will have a flavor like white chocolate if you don't want to add sugar.
@@theresanelephantinthemushr2965Do you know why stevia isn't considered keto? I wonder if it takes you out of ketosis? Not a big fan of stevia....for some reason it has a bad aftertaste to me, but that peanut snickers cheesecase sounds like it's worth it! lol
Such a great video! Love the math! First time I figured out how to calculate my recipe macros, I felt like a rock star. Never seen anyone explain like this, thank you!
This was a great how-to! I have access to somewhat local bison, and thought of adding elderberries to the mix - it would make an excellent 'health' bar, to help protect against colds, etc. while also having flavor!
This is an outstanding video! Although I should not have watched this while hungry. 😂. Thank you very much for showing your complete process and math. This is really going to help me. I appreciate you. Thank you!
This was a fantastic recipe!!!!! It looks fairly easy and simple!!! This looks so good and tasty!!! I had to comment again cause wow looks so good and delicious! Excellent!👏👏👏❤
The extra fat is an interesting variation. I've made it a few times using beef jerky and dried wild kangaroo (sold as pet food!) with the fat that I collect from making lots of bone broth. I try to save it for when Im travelling, but usually end up nibbling it away.
Off topic.. but I love the glossy finish of the cabinets. Very cheery kitchen. Back on topic- excellent video.. Pemican bars are expensive- especially the really good ones promoted by Dr Chaffee.. I’ve tried them and they are good- but man, the price. DIY pemmican is the way to go for sure.
For sure! I was kind of blown away by how much they are. Next time I'll do a fully grass-fed/local version and compare the costs there. But I think either way it's more affordable to just do it yourself! (I like my cabinets too, thank you hehe).
I confuse the calorie/grams and fat/protein relation so I tend to just ignore those metrics. Your formula makes it understandable to my software developer brain. Thanks!
Excellent! I’ve been wondering what to do with the ground beef I bought yesterday… meatballs, burger patties? Hell no, it’s going in the dehydrator. Thank you Neah.
When beef is dehydrated, the water content is significantly reduced, concentrating the nutrients, including protein. On average, **100 grams of dehydrated beef** contains **50 to 60 grams of protein**. The exact amount can vary depending on the fat content of the original cut and how much water has been removed during dehydration. Since the water weight is eliminated, dehydrated beef is much denser in nutrients compared to its fresh counterpart.
In 100 grams of cooked beef, the amount of protein can vary slightly depending on the cut and the method of preparation. However, on average: - **100 grams of cooked beef** contains around **25 to 30 grams of protein**. Leaner cuts, like sirloin or tenderloin, tend to have a bit more protein per gram, while fattier cuts may have slightly less due to the higher fat content. Keep in mind that cooking methods (e.g., grilling, frying) can also affect the exact nutritional values.
For the higher fat version and even consistency: mix fat and lean in a bowl until lean is saturated. Let sit until it’s harder but still malleable. Form to pan and then add additional liquid fat.
Those bars look amazing! I don't have a dehydrator but I wonder if Chris Cooking Nashville's beef flour that he made using the microwave would be a good alternative method. I always have the Wagyu tallow around. I might have to give this a try! Thank you for the video!
I am interested in shelf stable recipes. This one is the first I will try. I kayak camp, so no fridge or cooler. Usually out for 2-5 days. This bar will come with me. Any other similar videos would be appreciated.
Great video. I make pemmician all the time to stay carnivore backpacking, but just eyeball it. Just never thought of doing the Marco math so that is a great idea for me to use. Just a tip on your math yours worked perfectly, but the equation can be simpler. Percentages to decimal should be as follows 100% = 1, 70% = .7, 50% = .5, 20% =.2. So modifying the equation you used with these numbers, you get the following. x=total calories Protein calories=.2•x Thanks for this idea I am going to use this today to make a exact ratio pemmician that I can easily repeat the same every time.
Yo dog, I’m also carnivore, obviously, since I’m in the comments section here. Anyways, I also go backpacking. But the last two times I went backpacking, I just said, “I guess I’m not gonna do carnivore while I’m out here”. Can you tell me about how you do carnivore while you are backpacking? Like specifically how you use Pemican to do that? Like does every meal consist of Pemican?
Usually, I eat pemmican in the morning as I break down camp each day. Then I eat homemade beef jerky while hiking since most store bought has garbage like sugar, soy and man made chemicals. Then while setting up camp each night I rehydrate eggs and ground beef. Then cook in my titanium pot. I also have a jar of tallow that I eat a spoonful each day. Again, I dehydrate my own eggs and beef, so I know it's clean. Also render my own fat for tallow so not wasting anything and save money. Tip to make beef rehydrate better. I grind porkrinds to a powder. Then I mix into the raw ground beef before dehydrating. This is similar to what other due with bread crumbs but without the inflammation causing ingredient. I also buy desicated liver and have some of those each night. I have done this with great success now on many thru hikes as far 350 miles over a course of about three weeks. So you can be carnivore on the trail, and actually, it's beneficial due to a diet that reduces inflammation. This is huge for me because I dont know how far you hike each day, but I commonly cover 25 to 30 miles a day. Which can be rough on the body already. The last thing needed on the trail is inflammation and having to pop vitamin I all day due to swelling and pain. Another tip if you dont have a vacuum sealer get one. This is what allows me to hold my food on trail and also mail myself resupply packages. Since I dont want to buy garbage in a store when I hike through a town. So I hold maybe 4 to 5 days of food, then hike into a town with a post office and pick up my resupply box with 4 to 5 days off food again. I have tried other things like salmon and tuna packets but didnt enjoy as much as beef and eggs. If you do try those be very careful to read the label many contain seed oils which you definitely want to avoid. Also depending if you include dairy hard cheese is an option as well. I dont do dairy though so I cant speak from experience. So it is very possible though and have been carnivore now for 5 years and each year have successfully thru hiked at least a 220 mile each year while staying carnivore. After all its carnivore that got me back into shape to do it so it's carnivore that will keep me healthy on trail, too. Happy hiking!
@Candyapplebone No, I don't unfortunately. These are things I have learned through trial and error after hiking over a thousand miles. I have thought about creating content on here of how I do things on trail differently being carnivore. I suggest making things at home for backpacking and trying them on small shakedown hikes. So if it does turn out, it's no big deal you'll be off trail the next day. Then you just refine it from your mistakes. Well, I hope this still at least helps you with ideas to maintain carnivore on the trail. Happy hiking
@@hikewithview thanks dude I’ll try that. If you’re ever interested in doing an interview about carnivore and hiking let me know I have a little channel it’s small and shitty but I’d be interested in interviewing you
I use the recipe from Asheats for her beef bars. I think I will use a dehydrator from now on with the ground beef. I don't take it to a powder. I use butter instead of tallow. We eat it so fast that 2 pounds of meat is gone in no time!
Good video! Yes I bought that same wagu tallow!!😅 I see it on many a carnie’s countertop… Man, I’m so excited about carnivore I wanted to start a YT channel, but I have 26.5k on tiktok so I’m trying to figure out how to lure some of them over😮 I would like to join forces with some of you guys! Like you Neah, great channel btw
Awesome! I'm the opposite, haha. Trying to convince myself to get on some of the other platforms like tiktok. Are you doing Carnivore stuff over there? Your name on here suggests music? Thanks!
@@neahsway no carnivore on tiktok yes to music and embarrassing other things on TikTok lol…. Tiktok is by far easier though, if you clip some of your videos you would have content for decades on there! It’s worth it and they pay after a while. I’ll most likely do YT but starting from scratch with a new niche on a new platform…. Aaaghh corrumba!!
Great video. I dehydrate my meat in my smoker. it adds a nice smoke flavor. I just use a 1:1 by wight ration for my pemican. I like the cost break downs you do, one thing, what about the cost of electricity/gas ?
I would love to try it in the smoker! 😋 Hmm. I could hook it up to my Bluetti generator and get the wattage, otherwise that would be hard to calculate from my energy bill.
Oh oh. You have assumed that all the mass of your dried beef is protein and its not. The protein component of the moist ground beef would have been about 22 to 25 % I.e 0.22 x 22 ounces which is 5.5 ounces of protein or 156 grams of protein. This amount of protein would not have changed during dehydration. Key point here is that protein only makes up about 25% of the weight of undried meat. Loved the instructions though
I actually did think about this, but for the sake of simplicity (since this was already a math-heavy / slightly complicated video) I decided to just go with the dried weight = protein. I'm currently tracking macros pretty diligently in cronometer and it is a huge pain, LOL. It really shows how much estimation is happening generally, and how we can't really know for sure exactly what is going in. But the way they turned out seems to be working very well for me! Thanks!
Yeah, I am tracking right now to try and hit high fat for therapeutic reasons, so I put that in for those who may need that information. But certainly, you could just use the standard 1:1 approximate ratio for general purposes.
I feel like this would be a good utilitarian snack. But it really needs some seasonings to make it desirable. At least pepper or something. I'll try this after my 90 days is up. Edit: idea just popped up. LMNT powder? I'll be experimenting.
In beef jerky recipes, the maker adds salt to the meat before it’s dehydrated. You may find that black pepper is irritating to your system; many carnivores do. I saw it recommended to switch to white pepper. (Black pepper has a lot of oxalate in it.)
Butter gets soft too quick unless you are planning on storing the product in the fridge constantly. The original point of pemmican is that it was stable without refrigeration at most normal temperatures, so you could take it with you for extended periods. If that doesn't matter to you, then try butter and let us know.
Instead of melting, what if you used a mixer to whip the powdered beef into the tallow, so it's as even as possible? You could 'frost' the baking sheet with the whipped mixture. Or, use the whipped mixture to fill the silicone forms. There wouldn't be the two-tone layers, but it might be easier to dispense.
If you’re interested in an extended shelf life, then I think it’s important to eliminate all of the oxygen from the mixture so there’s no oxidation going on. You could melt it down after it is whipped/mixed together.
Wouldn’t it make sense to NOT add any water when you are rendering the tallow. Instead you have this extra step requiring more work, to get rid of all the water. When Anita at Ketogenic Woman made her pemican bars, she just put the fat on a low flame in a stainless pot and stirred occasionally, then after it was melted she poured the fat through a cheesecloth to separate any small bits & pieces of meat from the fat.
If you are just going to grind it up, why not just slightly over cook some ground beef in a pan and put it in the bars? You can get the water out in a pan for the same preservation and takes less time/electricity/cleaning.
There is little fault in your calculations I bielieve, you should measure meat before rehydrating as that removes water and some fat, but protein stays mostly the same, so you had possibly much more protein than you thought. That being said, if it worked for you then perhaps being so specific is not always necessary. Great video, thank you for sharing 😊
Interesting.... I didn't know you could just grab a hunk of tallow like that and munch on it. I'll give it a try... I'm new to carnivore and keep finding myself not getting anywhere near enough fat. Thanks!
