this post was submitted on 31 Mar 2025
7 points (88.9% liked)

Friendly Carnivore

101 readers
4 users here now

Carnivore

The ultimate, zero carb, elimination diet

We are focused on health and lifestyle while trying to eat zero carb bioavailable foods.

Keep being AWESOME

Purpose

Rules

  1. Be nice
  2. Stay on topic
  3. Don't farm rage
  4. Be respectful of other diets, choices, lifestyles!!!!
  5. No Blanket down voting - If you only come to this community to downvote its the wrong community for you

Other terms: LCHF Carnivore, Keto Carnivore, Ketogenic Carnivore, Low Carb Carnivore, Zero Carb Carnivore, Animal Based Diet, Animal Sourced Foods

Library

The relation of alimentation and disease - Salisbury 1888

The fat of the land - Stefansson - 1946

founded 3 months ago
MODERATORS
[email protected]
[email protected]
[email protected]
7
Pemmican - Ultimate Energy Bar (en.wikipedia.org)
submitted 2 days ago* (last edited 1 day ago) by [email protected] to c/[email protected]
8 comments fedilink hide all child comments
 

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

you are viewing a single comment's thread
view the rest of the comments
[–] [email protected] 2 points 2 days ago (3 children)

The earliest records of pemmican have it as a first nations (American Natives) invention.

[–] [email protected] 2 points 2 days 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?

[–] [email protected] 2 points 2 days 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.

[–] [email protected] 2 points 1 day ago* (last edited 1 day 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)