Today, I was offered a high-carb lunch at a parenting class I usually attend. I only ate the salad (basically just lettuce) with mozzerella cheese and no dressing. On the way home, I went to 7-11 and grabbed their beef jerky sticks (they sell 4 for $1). Maybe not the lowest carb meat, but I’m thinking I should carry some jerky or pemmican in my purse in case of emergencies. Better than eating rice and white bread for me. Anyways, here’s a recipe for pemmican that I modified from another website so long ago that I don’t remember how I found it:
Pemmican
4 cups dried meat - depending on how lean it is, it can take 1 - 2 lbs. per cup. (Do not use pork or bear). Get it as lean as possible and double ground from your butcher if you don’t have a meat grinder. Combine with 1 tsp. salt per pound of fresh ground meat. Spread it out very thinly in cookie sheets and dry at 180° overnight or until crispy and sinewy. Regrind or somehow break it into almost a powder.
3 cups dried veggies - to taste mix celery, onions, garlic, bell peppers, etc. Dry the veggies without salt as you did the meat. Grind some and leave some lumpy for texture.
2 cups rendered fat - use only beef fat or butter. For beef fat, cut into chunks and heat over the stove over medium (or Tallow) heat. Tallow is the liquid and can be poured off and strained.
Unsalted nuts to taste and a shot of stevia (or other sweetener).
Combine in a bowl and hand mix. Double bag into four portions. The mixture will last for quite a while without refrigeration.
