Cured, dried, deli meats

Spice up your diet

Homemade Pemmican Recipe (with Organ Meat)

This Homemade Pemmican Recipe always goes in my bag when we go camping, traveling, and on long hikes. It is the ideal food for taking on the go outdoors because it’s lightweight, nutrient-dense, and doesn’t need to be refrigerated.

Prep Time: 15 minutes

Serves: 16 pieces


  • 300 grams lean meat, dried and ground
  • 100 grams beef liver, dried and ground
  • 1 tablespoon salt
  • 2 tablespoons herbs and spices, optional
  • 400 grams beef tallow, melted


  1. Combine the dry meat, liver, and salt in a medium mixing bowl. Add optional herbs and spices, mix well.
  2. Melt tallow in a double boiler over medium heat.
  3. Pour over the dry ingredients. Stir well until thoroughly combined. Break apart all clumps. Tallow should fully incorporate into the meat. If still crumbly, add more melted fat.
  4. Spread the mixture evenly in an 8×8-inch baking dish and leave to harden at room temperature or place in the refrigerator for 30-60 minutes. Once firm, score into squares. Alternatively, you can roll the “dough” into balls with your hands.
  5. Store pemmican in an airtight container in the pantry. If made correctly, it is shelf-stable and will never spoil. You may also store it in the refrigerator if that makes you more comfortable.


Use any type of liver (beef, sheep, goat, etc) in combination with any meat (beef, bison, lamb, etc).


To add heart, adjust to 200 g dry, ground meat, 100 g dry, ground heart, and 100 g dry ground liver.


To make pemmican without liver, follow my Traditional Pemmican Recipe instead.

For the printable recipe card and complete recipe details with FAQs, visit the Homemade Pemmican with Organ Meats on Primal Edge Health and check out The Carnivore Cookbook too!


This pemmican recipe combines the two most essential ingredients for human health: animal meat and fat. It is one of my easy keto recipes that is a long-lasting option for backpacking, hiking, camping and other forms of travel because it won’t spoil, smush or spill. 

Prep Time: 20 minutes

Total Time: 20 minutes



  • 454 grams meat dried and ground
  • 1 tablespoon salt
  • 2 tablespoons herbs and spices optional
  • 454 grams tallow melted


  1. Melt the tallow in an oven-safe container or double boiler over medium-low heat. At 350° F/175° C, it takes about 10 minutes in the oven.
  2. Combine the meat, salt, and optional herbs and spices in a bowl.
  3. Once the tallow is melted, but not too hot, pour over the dry material and combine well. There should be just enough tallow to moisten all the meat but not make puddles. If the fat does not completely incorporate the dry meat, add a little more. Mix well.
  4. Transfer into an 8×8-inch baking dish to set. Then score into squares and store in an airtight container.


See notes in recipe text for the best way to dry meat.

In place of cutting into squares, it is also possible to roll the mixture in your hands like a meatball and form small balls.

Silicon molds and standard or mini muffin size pans are also useful for forming uniform shaped pieces. Chocolate or soap molds can both be used for this purpose if they have a shape you like.

For the printable recipe and complete recipe details, visit the Pemmican Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

Carnivore Pizza Mini Rounds (Inspired by WWll recipe)

Great recipe for packed lunches or traveling!
Prep time: 10 min
Cook time: 2 hours
Makes: 6
  • 1 lbs ground beef
  • 6 pieces pepperoni
  • 1 cup shredded mozzarella
  1. First mold 6 ground beef disks. I find they cook best if they are no thicker than 1/2 inch, and no larger than 4 inches across.
  2. Lay disks flat on a cookie sheet and pre bake for an hour and a half at 200 degrees. They should become very dehydrated and a rich dark color, as well as shrink some.
  3. Then remove from the oven and place cheese and pepperoni on top and pop back in the oven until brown (around 20 min).
These also are wonderful bases for lots of creativity. So go crazy! Enjoy!

Goat Cheese Prosciutto Quiche

4 eggs

½ cup cream

4 ounce goat cheese

2 tbs mayonnaise (optional)

2 folio cheddar cheese shells or 4 ounces shredded cheese

3 ounces prosciutto

Pinch of salt

Preheat your oven to 350 degrees. Layer your 2 cheese shells in the bottom of a 6” sillicon round pan. Bake cheese for 10 minutes. Let cool.

Thoroughly whisk eggs, cream, mayo and salt together. Once cheese crust has cooled, spread half the goat cheese onto the crust, layer with prosciutto and then layer the goat cheese and prosciutto again. Slowly pour your egg mixture over the layers. Place your silicone pan on a sheet pan and bake covered with foil for 30 minutes.

Remove foil and bake for about 10 more minutes or until center is just set. Let cool 10 minutes before slicing.

You can easily double this recipe to use a larger baking pan like a pie pan. If doing so, check at 40 minutes instead of 30 minutes.

Eggs Benedict


  • 4 pieces of your favorite carnivore bread (this dish goes best with chicken buns)
  • 4 thick slices of sugar free ham
  • 4 slices of cooked bacon (optional)
  • 4 eggs, fried or poached
  • 1 batch homemade hollandaise sauce
  • Paprika or hot sauce


  1. The best way to poach eggs is by ensuring the water is simmering hot and add a dash of vinegar to prevent eggs from shredding. Using fresh eggs is best, but not necessary. Do not salt the water, this will cause the whites to shred. When placing the eggs in water, first crack them into a small cup or ramekin, then drop them in carefully and as close to the water as you can. Let cook for about 3-4 minutes. Remove from the water and set aside until ready to use.
  2. You can also just pan fry your eggs, if you don’t care to have poached eggs. Either way it’s delicious!
  3. Layer from the bottom to the top: carnivore bread, ham, bacon, poached egg, hollandaise sauce all topped with a sprinkle of paprika or hot sauce for color.

Feel free to get creative and change the meats to sausage patties or turkey slices; you could even add a slice of cheese!

Serves 2.

Deli Sandwich


  • 4 pieces of your favorite carnivore bread (bacon weave, chicken bun, cloud bread)
  • 2 slices swiss cheese
  • 2 slices pepper jack, muenster or cheddar
  • 2 ounces corned beef or pastrami, sliced thin
  • 2 ounces salami, sliced thin
  • 2 ounces roast beef, sliced thin
  • Brown mustard or mayo (optional)


  1. Layer all ingredients onto your bread of choice. Feel free to switch the meat and cheese options up to your favorite deli meats and cheeses.
  2. If you want the sandwich hot, lay the meats with cheeses on top onto a parchment lined sheet pan and broil on low for about 1 minute while keeping a close eye on it. Or you can heat the meat up in a pan and top with cheese when layering the sandwiches.

Even better if you have some hot and salty beef broth to dip the hot sandwich in!


Makes 2 sandwiches.

Gravlax Stack


  • 2 pieces of your favorite carnivore bread (I like chicken buns for this recipe)
  • 2-4 ounces cream cheese
  • 2-4 ounces gravlax (smoked salmon)
  • 2 eggs, poached, soft boiled or fried
  • Salt
  • Black pepper, garnish
  • Paprika, garnish


  1. Spread the cream cheese onto your 2 pieces of carnivore bread.
  2. Place on a plate and layer the gravlax slices on top of the cream cheese.
  3. Top gravlax with an egg on each stack.
  4. Sprinkle with salt, pepper and paprika.

This pairs really well topped with hollandaise sauce.

Prosciutto Skull


  • 6 ounces prosciutto or your favorite ultra thinly sliced cured meat
  • 1 plastic skull or foam head


  1. Let your cured meat come to room temperature so it sticks to your skull easier.
  2. Cover the edges of your plate with cured meat.
  3. Lay skull on top and carefully layer all your dried meat around the skull in different directions making it look like peeling skin. Make sure to cover all of the skull.

Watch your guests squirm when attempting to take a slice!

Meatza Pizza



  • 2 ½ pounds Ground Meat (beef, chicken, turkey, bison, etc.)
  • 2 eggs
  • 1 tsp salt
  • 2 tsp basil
  • ½ tsp fennel seeds (optional, if you want a more Italian sausage flavor)
  • 1 tsp garlic powder
  • ½ tsp black pepper

Pizza topping ideas

  • 8 ounces mozzarella
  • Parmesan
  • Goat cheese
  • Pepperoni
  • Cooked and crumbled sausage
  • Sliced cured meats
  • Cooked bacon
  • Poached eggs (top with poached eggs AFTER the meatza is complete or else you’ll have boiled eggs!)


  1. Preheat oven to 400 degrees.
  2. Mix all crust ingredients thoroughly and press into a large sheet pan or 2 pizza pans.
  3. Make the crust a little thinner than you want because it will shrink and get a little thicker.
  4. Bake for 12-15 minutes or until meat is cooked.
  5. Drain fat from the pan.
  6. Turn oven up to 450 degrees.
  7. Top with your favorite cheeses and cured meats.
  8. Bake 8 minutes.
  9. Broil for 1-2 minutes if you want your cheese browned.
  10. If you somehow don’t eat it all in one night, this makes phenomenal breakfast of the classic cold pizza!

Carnivore Snax Mix

Say hello to your new favorite snack mix! Make a double or even triple batch of this recipe to have plenty of snacks when you need them! It truly can’t get any easier than this!



  • 1-2 packages of your favorite sugar free jerky or biltong
  • 2-3 small bags of your favorite flavor of cheese crisps (whisps, moon cheese, bunker hill cheese crisps, etc.)
  • 2-4 beef or pork sticks, diced up into 1″ pieces


  1. Combine all ingredients and mix.
  2. Feel free to add about 1-2 tsps of your favorite seasoning mix to change up the flavors!
  3. Serve in your favorite party bowl next time you have a get together.

Want To Achieve Your Optimal Health?

Join us for a Free 30-Day Trial. Cancel Anytime.