Recipe by: @wildnutritionist
How to Make Homemade Carnivore Bars (A Fun Alternative to the Real Thing!)
If you're a fan of carnivore-based foods, you've likely heard of pemmican—a traditional, nutrient-dense food that fueled indigenous communities, explorers, and frontiersmen for centuries. Modern versions, like The Carnivore Bar, have perfected this process by removing all moisture for true shelf stability. However, making pemmican at home that is both truly shelf-stable and properly rendered is a time-consuming and labor-intensive process.
That said, if you're looking for a quick homemade version of carnivore bars that captures the essence of pemmican but doesn’t require an entire weekend of meticulous fat rendering, this recipe is for you. These bars aren’t 100% shelf-stable (since some moisture remains in the meat), but they make for a fun DIY alternative in a pinch!
Homemade Carnivore Bars Recipe
Ingredients:
- 2 lb ground beef (grass-fed & finished preferred)
- 1 pint tallow (beef fat)
- 5 tsp honey (optional but traditional)
- Pinch of sea salt
- Optional: freeze-dried fruit (like blueberries or raspberries)
Instructions:
1. Cook the Ground Beef
Cook your ground beef in a skillet over medium heat. Stir frequently, breaking it apart into small crumbles. Do not add water or oil.
2. Strain the Fat
Once fully cooked, pour off and strain the excess rendered fat. (We’ll be adding pure tallow back later, so this step helps improve consistency.)
3. Dehydrate the Beef
- Oven Method: Spread the cooked beef onto a baking sheet and dehydrate at 300°F with the oven door slightly propped open (using a wooden spoon) for airflow. This process takes about 4 hours.
- Dehydrator Method: If using a dehydrator, set it to 145-160°F and dry the beef for 12-24 hours until it’s completely crisp and moisture-free.
4. Grind the Dried Beef
Once fully dried, use a food processor or high-powered blender to blitz the beef into small, fine crumbles. The finer, the better!
5. Melt the Tallow & Mix Ingredients
In a saucepan over low heat, melt the pint of tallow. Stir in the honey and sea salt until fully incorporated.
6. Combine & Mold the Bars
Pour the tallow-honey mixture over the dried beef and mix thoroughly. If using freeze-dried fruit, stir it in at this stage. Press the mixture firmly into a parchment-lined pan or silicone mold.
7. Cool & Cut
Place in the fridge for a few hours until completely hardened. Once set, cut into individual bars and wrap them in parchment paper for storage.
How Long Do These Last?
These bars are not 100% shelf-stable because there is still some moisture in the beef, even after dehydration. For best results:
- Store in the fridge for up to 2 weeks
- Store in the freezer for longer-term storage
How Are The Carnivore Bar’s Shelf-Stable Pemmican Bars Different?
The Carnivore Bar takes this concept to the next level by ensuring zero moisture remains in the meat and fat, allowing for true long-term preservation without refrigeration. The process involves:
✅ Meticulous dehydration and fat rendering for perfect consistency
✅ A high degree of quality control to remove any chance of spoilage
✅ No added moisture, extending shelf life
This is what makes The Carnivore Bar a long-lasting, shelf-stable food you can count on—whether you're stocking up for travel, emergencies, or daily carnivore fuel.
Final Thoughts
If you want a quick DIY version of carnivore bars to keep in your fridge or freezer, this recipe is a fun alternative. But if you need true pemmican that will last indefinitely (without spoilage risks), The Carnivore Bar is the ultimate solution.
Want to skip the hassle? Grab your Carnivore Bars here
