DIY HIGH FAT Carnivore Pemmican Bars for $1 each! // With macro calculation and cost analysis
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- เผยแพร่เมื่อ 14 พ.ค. 2024
- I've been LOVING these HIGH FAT pemmican bars lately. They're perfect for the Carnivore Diet, and they're so flexible -- in that you can tailor them to meet your macro needs and easily make additions in the form of salt, seasonings, dried fruit, or even honey if those things suit your lifestyle currently.
Here are the timestamps for the video so you can skip around to the information you want:
Intro 0:00
Ingredients and Appliances 2:26
Start with your beef 6:03
Macro Math 8:49
Want a different ratio? 11:03
Rendering your tallow 11:12
Putting it all together! 13:25
Cost Analysis 15:35
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Thanks so much for watching, I hope you enjoyed this recipe!
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I am not a medical doctor or a therapist. Nothing on this channel or any of the associated links should be taken as or substituted for professional medical or psychological advice. Always discuss any changes to your diet or health routine with your doctor, and seek help from a professional if you are in crisis. Neah's Way and/or any of it's affiliates are in no way responsible for any injury, damage or loss from the use of any information presented here on this channel or associated websites. For information purposes only. Always do your own research.
This video made me salivate!!
They turned out so good! Thanks Doc!
Same!
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...
Why do carnivore imitate plants all the time if meat is so yummy ?
Apparently your wife's carnivore butter bites she made ' tastes just like caramel "
@@julienfroidevaux1143Why do vegetarians always try to make things that taste like meat? Soy based "bacon." Plant based burgers.... the list goes on. 🙄
When you get to the end, it becomes clear that you can simply start with the same weights of tallow and pre-dehydrated meat, to obtain the 80/20 ratio!
You're the real MVP! Thanks.
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. ❤ 🐰
That's a good kitty! 🐱
That's so cool! Great idea to add in some organ meats. I need to try that and see if I can tolerate the flavor better that way!
Bill Nott highlighted your channel on his and sent me here. I'm so glad he did. I'm excited to try out these recipes!
loved this video! So helpful!!! We love pemmican 🥩
With your recipe it is always 1gr protein to 1.78gr fat. So 100gr protein is 178gr fat. Just multiply with 1.78
😳I totally trust your calculations and admire your dedication to get this right!
😅 thank you..i had to watch 2x because the math turned to blah blah 😅the 1st time..what a great presentation!!
This is actually very helpful. Thanks for that calc. Subscribed.
Lots of great info in this video! I will save it & refer back to it when I make my pemmican 😊
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!
Young Lady, you and your family just rock! All can do it! Thank you 💪 🧡 ✌️
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!
Great video. Will be making this one of these days.
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. 😋
Wow, that sounds so good! I think I'll be getting some of those style molds for next time!
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 ? 😁
I make something similar but put in small molds for bite sized pieces which I find easy to grab anytime to add fat.
Thanks, Bill I appreciate that so much!
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 😊
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!👏👏👏❤
At least the tools in the comments are boosting you in the algorithm ❤ thanks for this video!
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.
I like that method a lot! Thanks for sharing!
What temp for the oven rendering and do you use water?
This video is... AMAZING!!
Thank you so much! This looks super good, can’t wait to try it. Blessings!
Yay! You're welcome!
What a great idea! Thank you!
Just found this, love it! New subscriber on board.
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!
Thanks! Definitely need to make this.
Love all your recipes!
Thank you! :)
You are fantastic! I love this. I've been wanting to make pemmican for a long time.
Thanks so much!
Awesome vid, I like the breakdown in costs.
So glad! :)
This is amazing 👏 you never fail to impress with these DIY
Thanks!
Thank you, I have been wanting to try this.
You're very welcome!
Great video, your content is amazing!
Thank you!
Ive taken to making ground meat jerky and just spreading it with butter when i eat it
Amazing job! Never had Pemmican before, but I'm very interested in trying some. I need to get a dehydrator badly!
Daam. Wachting this in the second day of fasting.
Yummy!
Great video Neah!
Thanks Cristie!
The child in the background yelling “Oh nooooooo!” gave me a good chuckle 😂
I loved the math, thanks.
Looks great!! Thank you!
Excellent, Neah😊
Thank you! 😃
❤❤❤❤ Definitely trying this!
Yay! Ive been noticing my ketones going UP since I started eating these...
Thanks Neah I’ve got my next project!
Great!
interesting, looks like I'm gioing to do this, thanks again!!!
Awesome!!! ❤
Never heard of pemmican before. We learn something every day. Looks delicious.
Back in the day it was the only food taken by explorers as it lasted for years without refrigeration.
I learned about pemmican in elementary school. Maybe it's because I live in Canada and learning about native history is part of our curriculum.
Nice im ginna try this. Looks good!
So excellent!!! Great work!!! Wow! Thank you so much 😊 🎉🎉🎉👏👏👏💪🥩💪🥩
You are welcome! :D
Genius and looks so good….❤️🇦🇺🥩
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!
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!
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.
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.
Except stevia isn't keto apparently
Made a peanut snickers inspired cheesecake and found out after!
@@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
Stevia is accepted on keto but not carnivore. Stevia glycerite doesn’t have that bitter aftertaste.
These are delicious. The texture after a few hours in the freezer almost feels like a nestle crunch bar lol.
It really does!! haha
Thanks!
Great video! I was looking at the carnivore bars the othwr day and I was like... Immediately NO lol... But this... This I can do. ☺️
omggg i'm so gonna do this
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!
thank you !
I can't wait to try this! I wanted to try the carnivore bar, but couldn't believe they cost $16 for one bar!
Me either! This is a bit of work but it's so worth it!
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.
You're so welcome! :)
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).
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.
Great idea!
thanks...you've saved me so much brain power (which is hard to come by these days!).
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.
Awesome! That sounds like an amazing trip! I used to canoe and loved it. Looking to get into kayaking!
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!!
All that math made my eyes cross, great video though, very thorough. Have you considered counting cards at a Black Jack Table?
She could pass for Angelina Jolie's little sister 😮
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.
That is a helpful tip 👍 thank you
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.
Could you add your DIY LMNT mixture to the ground beef instead of just using salt? Have you tested to see if these are shelf stable?
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.
For better shelf life, try rendering Suet (hard fat from around the kidneys).
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!
@@hikewithview that’s really interesting do you have that written up anywhere besides this TH-cam comment?
@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 just need to get me a Nesco dehydrator.
do you know how long the separated items will be safe refrigerated? dried beef refrigerated. tallow refrigerated? I know me... I'll get the prep finished and then get busy and not get to the mixing and storing right away.
Perfect grab and go carnivore snack i might like mine a little more 50/50 protein and fat
great video!! could you use grass-fed butter instead of tallow?
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.
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!
This has really helped me up my fats. I'm having a lot more energy now!
Good video. That looks good.
Could you send a bar to try, maybe?
LOL, just kidding. Sort of.
Thanks for sharing.
Ha! :)
NEW TITLE: "HOW TO OVERTHINK MAKING PEMMICAN". 😂😂
Way too much overthinking, otherwise, great info. Thank you
Neah = 🔥🔥🔥🔥🔥
Can you use drippings from ground beef instead of tallow? I buy 73/27 ground beef and there is always a bunch of fat left over.
This recipe looks so good! I have a question, so I rendered beef fat trimmings in my crock pot and the bits left over that didn't melt...how can we get those bits crispy? What would you do with those left over bits?
I always take beef tallow from the meat grinder, let it melt until the small pieces are nice and crispy. I make my bars from this.
I would try throwing them in the air fryer!
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.
That's definitely something to try!
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.
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.)
Adding some LMNT in a complimentary flavor is a great idea!
Neah, I’ve had an interest in making pemmican for ages, but my concern is how to “keep” it. Keeping it dry and not exposed to mold is my concern. The Indians could wrap it in doeskin or whatever (animal stomach)? but a modern house with a damp basement is not ideal. I hate it when they claim, “it will keep for years!” Not in my house!
Would you keep it in glass in fridge? I have a tiny freezer. Dry bars stacked on plates in a cupboard wrapped in waxed paper?
I’d appreciate your advice!
Large mason jars with silica packets?
I'd love to see this but with brown butter for the fat
❤
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
That seems important.
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!
Yes, most meat and fish is around 25% protein by weight (and eggs are 7gm protein each) - easy rule of thumb! Since each gram of protein is 4 calories, that means the wet weight of meat is the same as the number of protein calories.
So 100gms meat = 25gms protein = 100 calories.
80/20 means you need 4 times as many calories from fat as from protein - so for 100 protein calories you need 400 fat calories = 400/9 grams of fat = 44.44 grams of fat.
Close enough - each 100gms meat (undehydrated) requires 45gms fat.
(Great to see Americans realise how much better is the Metric system than the old British Imperial measurement system, BTW - which is why the British themselves, along with the entire world, abandoned it long ago!)
Can i just use beef flour?
Can we use bacon with the beef, and lard with the tallow
I suppose you could, if you get it dry enough, and the bacon fat was completely rendered!
Crispy bacon powdered, then added to the powdered beef sounds yummy.
Seems delicious, and perfect for hiking. And the whole "calorie math" exercise is exactly how the Natives did it...right? (wink,wink)
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.
"Tallow" is made from rendered SUET (Kidney Fat), NOT from melted fat trimmings.
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.
Can someone answer this question? Can I use freeze dried meat?
Was the bottom of the dehydrator full of grease after you dehydrated the beef?
I used a baster to remove it as it accumulated, and added it back into the final product!
@@neahsway thanks for the reply, I've been meaning to try pemmican for a while. Thanks for the reminder
I'm researching making yogurt
OOO! Yes! I used to have a yogurt maker back in the day, and it worked ok, but I'd love to try it again crock pot style or something along those lines. I just found a source of raw milk, so I may be looking into this also soon!
I would be interested in that!! @@neahsway
I'm starting to snooze and lose interest...too much trouble! I never count calories or macros or grams (are you in Canada?)! Just tell me measure-wise how much beef and how much tallow.
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 😊
Try cooking the meat before dehydrating it. It’s a lot faster, easier and cleaner.
Can u buy dehydrated meat ?
I buy shredded dried beef on Amazon. It is a Hispanic product and is delicious.