Coach Richelle’s Pemmican Bars
Ancient, shelf-stable, and the ultimate “survival food,” Coach Richelle’s Pemmican Bars are the gold standard for portable carnivore nutrition.Coach Richelle’s Pemmican Bars By combining finely powdered dried meat with high-quality rendered tallow, you create a nutrient-dense bar that requires no refrigeration and provides long-lasting energy. These bars are a staple for those who need a travel-friendly meal that aligns perfectly with a strict animal-based protocol.
What exactly is pemmican? Pemmican is a traditional mixture used by indigenous peoples and explorers for centuries. It consists of lean meat that has been dried until brittle, ground into a fine powder, and then bound together with melted animal fat (tallow). The result is a concentrated brick of protein and fat that is incredibly calorie-dense.
How do I get the texture right for a “bar”? The secret is the ratio. Typically, a 1:1 ratio by weight of meat powder to tallow is used.1:1 ratio by weight To form bars, you press the warm mixture into a silicone mold or a lined baking sheet. Once the tallow cools and solidifies, it “locks” the meat powder into a firm, portable shape.
Does pemmican really stay fresh without a fridge? Yes. Because the meat is completely dehydrated (removing moisture) and the tallow is rendered (removing impurities and water), there is nothing left for bacteria to grow on. When stored in a cool, dry place, traditional pemmican can last for months or even years.
What is the best way to dry the meat? You want the meat to be “snappy” rather than chewy like regular jerky. Use a dehydrator or an oven at its lowest setting (around 150°F–160°F) until the meat cracks when bent. This allows it to be pulverized into a powder rather than just remaining in strips.
Can I flavor pemmican without using plants? Absolutely. While traditional pemmican sometimes included dried berries, a strict carnivore version relies on salt and the natural flavor of the tallow.salt Using a high-quality “Yellowstone” or grass-fed beef tallow will provide a much richer, cleaner taste than standard fats.
How should I consume these bars? Pemmican is designed to be eaten in small amounts because it is so energy-dense. It’s the perfect fuel for hiking, long workdays, or as an emergency meal in your car. It can be eaten cold as a bar or crumbled into hot bone broth to make a quick, hearty stew.
Are you planning to use a food processor to grind your meat, or are you going for a more traditional hand-pounded texture?
Coach Richelle’s Pemmican Bars
Ingredients
- 1 pound ground beef
- 1 to 2 teaspoons salt
- 1 cup beef tallow melted and slightly cooled
- Coarse sea salt for topping
Instructions
- Preheat your oven to its lowest possible setting, ideally 170°F. Line a large, rimmed baking sheet with parchment paper.
- In a large skillet over medium-high heat, cook the ground beef until it is fully browned and crumbly. Season with 1 to 2 teaspoons of salt during the cooking process.
- Once cooked, drain the beef thoroughly in a colander. Transfer the meat to paper towels and pat it firmly to remove as much moisture and rendered oil as possible.
- Spread the dried beef in a thin, even layer on the prepared baking sheet. Place it in the oven to dehydrate for 4 to 7 hours. The exact time will vary based on your oven's accuracy and the humidity in your kitchen. Every hour, use a spatula to turn the meat and blot away any rising oils with a fresh paper towel. The beef is ready when it is completely dry and very crispy.
- Line a small glass dish or rectangular container with parchment paper. Place the dehydrated beef into the dish, spreading it out evenly.
- Slowly pour the melted and slightly cooled beef tallow over the top of the beef until it is completely submerged and the tallow fills the gaps. Sprinkle the surface with additional coarse salt to your liking.
- Place the dish in the refrigerator to chill for 1 to 2 hours until the tallow has completely solidified into a firm block.
- Lift the parchment paper to remove the block from the dish and use a sharp knife to cut it into portable bars. Store the bars in an airtight container in a cool, dark place for several weeks or in the refrigerator for extended shelf life.
