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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

 

Ingredients

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

Instructions

  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.

Notes

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!

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7 thoughts on “Pemmican”

  1. Pingback: Pemmican Recipe - Primal Edge Health

  2. Pingback: Homemade Pemmican Recipe (with Organ Meat) | MeatRx

  3. This is awesome!
    A bit of Canadian history here….
    I’m a direct descendant of the Red River Metis Settlement and discovered that there are historical documents calling the Metis ‘the pemmican eaters’ and ‘the greasies.’
    Pemmican was such a powerful source of food and a trading commodity that it was both feared and coveted.
    Go figure a few generations later you would find me at 265 lbs following doctor’s orders, miserable with a plethora of health issues.
    I did my own research and now I eat ancestrally appropriate and feel like a healthy and thriving human.

    Thank you Dr. Baker and Everyone in the community!

    For further reads…

    Pemmican War:
    http://www.thecanadianencyclopedia.ca/en/article/pemmican-proclamation

  4. This is awesome!
    A bit of Canadian history here….
    I’m a direct descendant of the Red River Metis Settlement and discovered that there are historical documents calling the Metis ‘the pemmican eaters’ and ‘the greasies.’
    Pemmican was such a powerful source of food and a trading commodity that it was both feared and coveted.
    Go figure a few generations later you would find me at 265 lbs following doctor’s orders, miserable with a plethora of health issues.
    I did my own research and now I eat ancestrally appropriate and feel like a healthy and thriving human.

    Thank you Dr. Baker and Everyone in the community!

  5. Hi there , making pemmican weekly, here is a fast way of getting it done , I dry 1kg=2.2pounds of meat in a EXCALIBUR DRYER (around 300US$)which has 9 trays for 14 hours , you need to cut meat into small pieces ,the smaller you cut ,the easier and faster you turn them through the grinder ,to grind the dried meat use a CORONA CORN MILL (50US$), it takes me 7 min of turning the handle to pass 1 kg of meat ( weight before drying) ,the same work took me 50 min when I didn t cut them into not small enough pieces in the beginning, to adjust for fastest meat setting play around with the screw at the end-opposite of handle , I do not use salt or herbs or spices ,I do use tallow , I melt it on lowest possible temperature, ground dried meat goes bad without grease therefor always have more grease on hand as you need, to clean undo the handle and you can wash grinder without disadjusting the perfect meat tension , the one thing you need is a solid table not too thick where you can screw the mill on ,my old one opens max to 1 1/4 inch. (somebody used the working table in the garage ) ,the mills I would recommend from the amazon site are 1)premium cast iron corn grinder or better 2) victoria manual high hopper grain grinder (both are worth about 50 us$) ,the red or black plastic washer sits on table straight because a cast iron mill is not flat , (I started making pemmican with Peter Ballersteadts recipy (grass based health ) “the original american trail food ” from 2010 with pictures , it seems to have less images as I remember)(and yes why not, turning the grinder is a little workout )

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