Making Pemmican or Buying it😅

Ingredients:

• 2 pounds ground beef
• 1/2 pound suet (kidney fat)
• A pinch of butter (for flavor)
• Salt to taste (optional)
• Any dried berries (optional, if you want to add a slight sweetness)
(Pause) use code BALLERINA for 10% off the carnivore bar

Instructions:
1. Slowly cook 2 pounds of ground beef until fully done, then dehydrate it in an oven or food dehydrator until crispy and completely dry.

2. Cut 1/2 pound of suet (kidney fat) into small pieces and render it over low heat. Strain out any solids, keeping the liquid fat.

3. Mix the dried beef with the rendered suet, adding a pinch of butter for flavor.

4. Press the mixture into a mold or spread it out, then let it cool until firm.

5. Once set, cut into portions and store in an airtight container.

Why Use Kidney Fat (Suet)?

Suet, specifically kidney fat, is highly prized for pemmican because it is a hard fat that renders very cleanly and has a high melting point. This type of fat is stable and won’t spoil as quickly as softer fats like those from muscle tissue, which are prone to rancidity. Since pemmican is meant to be a long-lasting, shelf-stable food, using suet ensures that the fat stays solid at room temperature, helping preserve the meat and making it more durable for extended storage.
.
.
#health #recipes #ballet #diet #animalbased #naturalbeauty #carnivorediet #carnivore #keto #ketodiet #ketorecipes #homestead #homemaking