I bought two bags of the Carne Seca at the local Mexican meat market to make pemmican. Its the same market I buy my boneless rib-eye, carnitas, tripas etc. It was pricey though about $15 a pound-- comparable to commercial jerky. It has a recipe for Machacado Con Huevo (Beef with Eggs) on the back. I was a little confused since the nutrition facts showed in addition to sodium 1010 mg/ 1/3 cup it had 4g total carbohydrate? The ingredients list: Beef and salt.

Since I had lots of tallow saved, beef, lamb, bacon and ungulate I wanted to use up I though I would save a step and just make some pemmican. I simmered the fat(s) then packed the dried meat into two bread pans about two and a half inches deep, poured the fat over and packed everything down with a spatula. When it cools ill slice the product into bars, wrap with foil and store in Tupperware in the fridge. I think it will be great for snacks as part of my Atkins plan without requiring a lot of preparation-- somewhat like I use cooked bacon and hard boiled eggs. I found several pemmican recipes on the net. The one below was good, but I got a kick out of his caution disclaimer: When will the disinformation come to an end?

Pemmican Recipe by Tamarack Song:

http://www.natureskills.com/pemmican_recipe.html

That's awesome. Quick question... how long does the tallow keep? Do you clarify it? Freeze it? Keep it in the fridge?

As far as I know, there is no possibility of oxalates forming from meat protein. Oxalates are found mostly in grains, nuts and beans, so if you're getting all your protein from soy maybe it's a problem. Ridiculous!

http://en.wikipedia.org/wiki/Oxalic_acid

I keep fat in the fridge, even at 50*F it won't spoil if pure-- I had one tub go moldy on top after a year so I threw it out. I think that was old bacon grease. In days olde they used to "pot meat" or preserve it cooked with lard on top.

BTW: I poured the hot lard thru a screen into the pans to catch any hard 'cracklings' or other impurities that didn't float to the top or sink to the bottom.

Ill report back how it tastes later since its an survival food ... Friday is rib-eye and bacon night

That is a pretty sweet deal...I might look into making my own! I've thought about making just regular jerky before but a part of me cringes to think of shrinking down all that beautiful beef.

Thanks so much! I was concerned my fat would go bad. I think I'll heat it up and pour it through a screen - clarify it - I have some nice yellow fat from my batch of oxtail

Enjoy your dinner tonight!

I took the pans out of the fridge, ran a butter knife around the edges of the meat then over and turned then pounded it out on a cutting board for slicing. It takes a very sharp knife to slice. I tried a bite, its like a greasy bacon flavored jerky. It takes some chewing, but its not too dry or tough. I could barely taste the red pepper I added to the hot fat earlier; and the pemmican was not very salty so I rolled the bars in some Kosher salt and coarse black pepper before I wrapped them in foil to store in a container in the fridge.

I think the best fat to use would be harder fats like tallow or lamb? as natural lard can get soft in warm temperatures or even melt. It shouldn't be a problem if kept in the fridge though.

All in all it was an successful experiment I have no idea of the amount of calories per 1x1x5" by 5 ounce bar.

Mike I used to have some old cowboys come into my restaurant years ago. They made something very similar to what you did, but they powdered the jerky before hand in a flour sack (towel or food processor would work) Then added the fat, sorry never asked what type. I tried it with coconut oil and powdered jerky that I made in my dehydrator, worked like you said, but way to soft of fat, melted in your hand! Best of luck I'll keep on eye on this thread.
PS tried the Pemmican from the grass fed place U.S. Wellness....didn't like the taste at all!

An 5 oz bar should contain ~ 1200 calories 75% from fat.

One of those with three eggs and a can of sardines would be enough for a whole day! I am so frustrated with my progress lately or lack thereof I am planning to give this a try

A little bacon grease and coarse black pepper added to the fat improves the taste, but makes em a tad softer-- I eat em straight out of the fridge or even the freezer-- if I am hungry enough

BTW: Dogs love em