this post was submitted on 30 Nov 2025
1 points (55.6% liked)
Friendly Carnivore
82 readers
1 users here now
Carnivore
The ultimate, zero carb, elimination diet
Meat Heals.
We are focused on health and lifestyle while trying to eat zero carb bioavailable foods.
Keep being AWESOME
We welcome engaged, polite, and logical debates and questions of any type
Purpose
- lifestyle
- food
- Science
- problems
- Recipes
- Sustainability
- Regenerative lifestyle
Rules
- Be nice
- Stay on topic
- Don't farm rage
- Be respectful of other diets, choices, lifestyles!!!!
- No Blanket down voting - If you only come to this community to downvote its the wrong community for you
- No LLM generated posts . Don't represent machine output as your own, and don't use machines to burn human response time.
Other terms: LCHF Carnivore, Keto Carnivore, Ketogenic Carnivore, Low Carb Carnivore, Zero Carb Carnivore, Animal Based Diet, Animal Sourced Foods
Meta
If you need to block this community and the UI won't let you, go to settings -> blocks you can add it.
[Meta] Moderation Policy for Niche Communities
founded 4 months ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Where are you sourcing pemmican? Doesn't it take a year to make?
Why would it take a year to make?
You dry meat then pound or blend it into a powder, add equal amount of tallow to the weight of meat powder. Put it into a tray then let it set. Done.
I guess I was confused and thought it had to age to be proper pemmican.
If done right and sealed against bacteria then it can last pretty indefinitely. It doesn't need cooking but can be cooked with whatever you can forage to stretch it out and avoid burnout from eating the same thing repeatedly.