this post was submitted on 24 Jul 2025
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[cooking] My pemmican process (aussie.zone)
submitted 3 days ago* (last edited 3 days ago) by psud@aussie.zone to c/carnivore@discuss.online
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Ingredients

  • Ruminant meat, I used beef
  • Rendered fat from the same, I used suet

Method

  1. Remove any fat from the meat. This can be done before or after drying. It's a nice snack when removed after drying
  2. Dehydrate the meat until it is so dry it can be broken into pieces Meat, so dry it snaps
  3. Grind, smash, or blend the dried meat to add small as practical Blended dried beef
  4. Weigh the dried meat
  5. Weigh out the same weight of rendered fat into a microwave or heat proof container Cold rendered suet
  6. Heat the fat until it is just melted, I use a microwave 1 minute at a time, or starting with 2 minutes if I'm doing more than 1 kg Melted rendered suet
  7. Put the dried meat in a suitably sized mixing bowl
  8. Add the melted fat to the meat, mix well with a wooden spoon Mixed blended dried meat and rendered suet
  9. Empty the mix into a suitable mold. I use a large casserole dish, once it has set reasonably firm, cut it into pieces. This has set completely, and two pieces are already eaten Completely set pemmican molded in a Corning Ware large casserole dish, cut into 8 pieces of which six remain
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[–] xep@fedia.io 2 points 1 day ago (1 children)

How do you dry your meat?

[–] psud@aussie.zone 2 points 21 hours ago* (last edited 21 hours ago) (1 children)

I use a Kalahari Biltong Box, if I didn't have the budget for that I would have gone with a cardboard box, heat lamp, PC fan dehydrator

I dry until it snaps rather than bends

[–] xep@fedia.io 3 points 21 hours ago (1 children)

I had a nagging feeling you'd mentioned it somewhere and there it was in your comment just in this very post. Sorry, and thank you for patiently repeating it to me again.

[–] psud@aussie.zone 3 points 20 hours ago

It's all good :)

[–] psud@aussie.zone 3 points 3 days ago* (last edited 3 days ago)

Most of the photos are from last time I posted this, the last photo is from my current 2.5kg batch

I said above to use the same amount of fat as meat, I find it better to make it more rich rather than more lean. The batch shown at the end was a bit more than 5% rich - 1.2kg dry beef and 1.3kg fat

You can expect to get 1.5kg dry meat out of 5kg fresh meat

The meat I'm using at the moment is topside (a whole topside is about 5kg), which my butcher cuts into 2mm steaks for easy drying. I always ask for either topside or silverside as they are very lean cuts

The dehydrator I use is a Kalahari Biltong Box, which I like because it is set up for hanging the meat and had more than enough hooks to hang half a topside cut thin

If I had a lesser budget I would have used a cardboard box heated by a 100W heat lamp, with the meat hung from dowels (ensuring there is plenty of airflow in at the bottom)

You need to mix until all the meat is wetted (or whatever the word is when the liquid is lipids), you can use any method you'd use to mix cake batter, the process reminds me of adding the wet ingredients to the flour to make a cake

[–] jet@hackertalks.com 2 points 3 days ago* (last edited 3 days ago) (1 children)

These are great photos!

Step three reminds me of chinese pork floss - I had the best effect using a food processer to break up the pieces.

When you take the pemmican out for traveling, do you find it melts or keeps it shape?

[–] psud@aussie.zone 3 points 3 days ago

So far it has held its shape. The stress test will be February, that's when we get the highest temperatures. It would certainly melt if left in a car on a hot day

I keep it in a zip lock bag when I'm out, in case it melts

I find a food processor best also, I break the meat up into small pieces before it goes into the food processor