Posted on 1 Comment

Pemmican

This pemmican recipe combines the two most essential ingredients for human health: animal meat and fat. It is one of my easy keto recipes that is a long-lasting option for backpacking, hiking, camping and other forms of travel because it won’t spoil, smush or spill. 

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients

  • 454 grams meat dried and ground
  • 1 tablespoon salt
  • 2 tablespoons herbs and spices optional
  • 454 grams tallow melted

Instructions

  1. Melt the tallow in an oven-safe container or double boiler over medium-low heat. At 350° F/175° C, it takes about 10 minutes in the oven.
  2. Combine the meat, salt, and optional herbs and spices in a bowl.
  3. Once the tallow is melted, but not too hot, pour over the dry material and combine well. There should be just enough tallow to moisten all the meat but not make puddles. If the fat does not completely incorporate the dry meat, add a little more. Mix well.
  4. Transfer into an 8×8-inch baking dish to set. Then score into squares and store in an airtight container.

Notes

See notes in recipe text for the best way to dry meat.

In place of cutting into squares, it is also possible to roll the mixture in your hands like a meatball and form small balls.

Silicon molds and standard or mini muffin size pans are also useful for forming uniform shaped pieces. Chocolate or soap molds can both be used for this purpose if they have a shape you like.

For the printable recipe and complete recipe details, visit the Pemmican Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

Posted on Leave a comment

Goat Cheese Prosciutto Quiche

4 eggs

½ cup cream

4 ounce goat cheese

2 Tbs mayonnaise (optional)

2 Folio cheddar cheese shells or 4 ounces shredded cheese

3 ounces prosciutto

Pinch of salt


Preheat your oven to 350 degrees.

Layer your 2 cheese shells in the bottom of a 6” sillicon round pan.

Bake cheese for 10 minutes.

Let cool.

Thoroughly whisk eggs, cream, mayo and salt together.

Once cheese crust has cooled, spread half the goat cheese onto the crust, layer with prosciutto and then layer the goat cheese and prosciutto again.

Slowly pour your egg mixture over the layers. 

Place your silicone pan on a sheet pan and bake covered with foil for 30 minutes.

Remove foil and bake for about 10 more minutes or until center is just set.

Let cool 10 minutes before slicing.


You can easily double this recipe to use a larger baking pan like a pie pan. If doing so, check at 40 minutes instead of 30 minutes.


Posted on

Eggs Benedict

Serves 2

4 pieces of your favorite carnivore bread (this dish goes best with chicken buns)

4 thick slices of sugar free ham

4 slices of cooked bacon (optional)

4 eggs, fried or poached

1 batch homemade hollandaise sauce

Paprika or hot sauce

Prepare all your ingredients. 

The best way to poach eggs is by ensuring the water is simmering hot and add a dash of vinegar to prevent eggs from shredding. Using fresh eggs is best, but not necessary. Do not salt the water, this will cause the whites to shred. When placing the eggs in water, first crack them into a small cup or ramekin, then drop them in carefully and as close to the water as you can. Let cook for about 3-4 minutes. Remove from the water and set aside until ready to use.

You can also just pan fry your eggs, if you don’t care to have poached eggs. Either way it’s delicious!

Layer from the bottom to the top: carnivore bread, ham, bacon, poached egg, hollandaise sauce all topped with a sprinkle of paprika or hot sauce for color.

Feel free to get creative and change the meats to sausage patties or turkey slices; you could even add a slice of cheese!

Posted on

Deli Sandwich

Makes 2 sandwiches

4 pieces of your favorite carnivore bread (bacon weave, chicken bun, cloud bread)

2 slices swiss cheese

2 slices pepper jack, muenster or cheddar

2 ounces corned beef or pastrami, sliced thin

2 ounces salami, sliced thin

2 ounces roast beef, sliced thin

Brown mustard or mayo (optional)

Layer all ingredients onto your bread of choice. Feel free to switch the meat and cheese options up to your favorite deli meats and cheeses.

If you want the sandwich hot, lay the meats with cheeses on top onto a parchment lined sheet pan and broil on low for about 1 minute while keeping a close eye on it. Or you can heat the meat up in a pan and top with cheese when layering the sandwiches.
Even better if you have some hot and salty beef broth to dip the hot sandwich in!

 

Posted on

Gravlax Stack

2 pieces of your favorite carnivore bread (I like chicken buns for this recipe)

2-4 ounces cream cheese

2-4 ounces gravlax (smoked salmon)

2 eggs, poached, soft boiled or fried

Salt

Black pepper, garnish

Paprika, garnish

Spread the cream cheese onto your 2 pieces of carnivore bread.

Place on a plate and layer the gravlax slices on top of the cream cheese.

Top gravlax with an egg on each stack.

Sprinkle with salt, pepper and paprika.

This pairs really well topped with hollandaise sauce.

Posted on

Prosciutto Skull

6 ounces prosciutto or your favorite ultra thinly sliced cured meat

1 plastic skull or foam head

Let your cured meat come to room temperature so it sticks to your skull easier.

Cover the edges of your plate with cured meat.

Lay skull on top and carefully layer all your dried meat around the skull in different directions making it look like peeling skin. Make sure to cover all of the skull.

Watch your guests squirm when attempting to take a slice!

Posted on

Meatza Pizza

Crust

2 ½ pounds Ground Meat (beef, chicken, turkey, bison, etc.)

2 eggs

1 tsp salt

2 tsp basil

½ tsp fennel seeds (optional, if you want a more Italian sausage flavor)

1 tsp garlic powder

½ tsp black pepper

 

Preheat oven to 400 degrees.

Mix all crust ingredients thoroughly and press into a large sheet pan or 2 pizza pans.

Make the crust a little thinner than you want because it will shrink and get a little thicker.

Bake for 12-15 minutes or until meat is cooked.

Drain fat from the pan.

 

Pizza topping ideas

8 ounces mozzarella

Parmesan

Goat cheese

Pepperoni

Cooked and crumbled sausage

Sliced cured meats

Cooked bacon

Poached eggs (top with poached eggs AFTER the meatza is complete or else you’ll have boiled eggs!)

 

Turn oven up to 450 degrees.

Top with your favorite cheeses and cured meats.

Bake 8 minutes.

Broil for 1-2 minutes if you want your cheese browned.

If you somehow don’t eat it all in one night, this makes phenomenal breakfast of the classic cold pizza!

Posted on

Carnivore Snax Mix

Say Hello to your new favorite snack mix! Make a double or even triple batch of this recipe to have plenty of snacks when you need them! It truly can’t get any easier than this!


1-2 packages of your favorite sugar free jerky or biltong

2-3 small bags of your favorite flavor of cheese crisps (Whisps, Moon Cheese, Bunker Hill Cheese Crisps, etc.)

2-4 beef or pork sticks, diced up into 1" pieces


Combine all ingredients and mix.

Feel free to add about 1-2 tsps of your favorite seasoning mix to change up the flavors!

Serve in your favorite party bowl next time you have a get together. 


Posted on

Pepperoni Chips

Use your favorite pepperoni, or even your favorite thin sliced dried meat/sausage

 

Preheat oven to 325 degrees

 

Place pepperoni on parchment lined sheet pan and bake for 18-20 minutes, flipping them halfway through.

Let cool. Chips will get crisp once cooled down. Eat immediately. They do not stay crisp, but if you have leftovers you can re-crisp them in the oven for 3-5 minutes at 300 degrees.

 

Posted on

Cobb Salad

 

 

1 large serving

6-8 ounces cooked chicken, grilled or rotisserie taste best for this recipe

2-3 boiled eggs

4-6 pieces cooked bacon, chopped

2 ounces blue cheese (Any cheese will work, though)

1.5 ounces pork rinds

1-2 ounces your favorite salad dressing (Best with carnivore buttermilk ranch or blue cheese)

Layer chicken into your bowl. Layer with bacon next, then boiled eggs.

Top with crumbled blue cheese and crushed pork rinds.

Serve with dressing.

You can easily make this salad at most salad bars if you’re in a hurry!