this post was submitted on 31 Mar 2025
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Pemmican - Ultimate Energy Bar (en.wikipedia.org)
submitted 3 weeks ago* (last edited 2 weeks ago) by jet@hackertalks.com to c/carnivore@lemm.ee
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Very Comprehensive Video Guide https://youtu.be/e23njOfpKCU

Pemmican is the ultimate food storage and preservation method. It historically doesn't need refrigeration

Equal Parts (by weight):

  • Fully dehydrated zero fat meat
  • Rendered fat

1lb pemmican has 1636.8 calories

Any lean meat can be used, from any animal.

The key to its longevity is zero moisture! Some people add small berries, nuts, and salt.. but the more things you add the shorter the shelf life

If you prefer more of a story time video

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[–] psud@aussie.zone 2 points 2 weeks ago (2 children)

I have found a supplier of 5kg lots of beef suet pretty cheap, and will be having a go at making pemmican in the next few weeks, which should make ~3.8kg of tallow, which (along with 12.65kg of fresh beef) should make 7.6kg of pemmican – enough for 10 to 20 days (all numbers are fuzzy until the tallow is made and measured)

I have made tallow before so I know that part of the process well

Do you happen to know a good lean cut to use?

[–] jet@hackertalks.com 1 points 2 days ago* (last edited 2 days ago) (1 children)

I made my first batch. I don't have any suet yet, just used tallow. No salt. I need a better grinder. So much work for such a small amount of food. Haha

Grinding the dehydrated beef and sifting it reminds me of pork floss

[–] psud@aussie.zone 2 points 1 day ago

I didn't sift mine. Hope it tastes good to you!

[–] jet@hackertalks.com 2 points 2 weeks ago (1 children)

The USDA says these are the leanest cuts:

  • Eye of round roast and steak.
  • Round tip roast and steak.
  • Top round roast and steak.
  • Bottom round roast and steak.
  • Top sirloin steak.
  • Top loin steak.
  • Chuck shoulder and arm roasts.

But you should cut off all the fat as your slicing the small slices, you can make any cut work you just might have to spend more time removing fat. Grass fed beef will be better here, grain fed beef gets the intramuscular fat (marbling)

I would recommend only making a tiny bit of pemmican the first time, trying the taste, then deciding if you want to add salt, spices, etc. People say its a very acquired taste.

[–] psud@aussie.zone 2 points 2 weeks ago* (last edited 2 weeks ago)

Thanks, luckily my local butcher only sells grass finished beef, I'll start with half a kilo - maybe I'll start with whatever will fit in my dehydrator (which is capable of working under 60°C, I bought it for working with brewers yeast)