Pemmican (Beef & Fat Bars)
Dried beef combined with beef tallow and coarse salt, set into firm blocks. A high-protein, high-fat, shelf-stable food, perfect for a carnivore-style snack or long-term storage.
A nutrient-dense, long-lasting treat, rich in complete protein, essential fats, iron, and B vitamins.
Chef’s notes
Use plain beef jerky without sugar or additives.
A sharp knife is essential; grinding in a small grinder is optional but convenient.
Pemmican is long-lasting if stored in a cool, dry place.
Adjust salt to taste — it enhances both flavor and preservation.
Ingredients
- Beef jerky (plain, no additives) — homemade or store-bought
- Beef tallow (or ghee)
- Coarse sea salt
Directions
- Finely chop the dried beef using a sharp knife, or grind it in a coffee grinder or similar small grinder. The finer, the easier it mixes with the fat.
- On low heat, melt the beef tallow in a pan. Use enough fat to coat all the beef.
- Add the chopped or ground beef to the melted fat.
- Sprinkle in coarse sea salt and stir thoroughly to distribute evenly.
- Leave the mixture to set in the pan at room temperature, or chill in the fridge until firm. Optional: transfer to a mold or tray for easier cutting.
- Once solid, cut into cubes or bars for serving or storage.
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