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Pemmican - Grass Fed Beef Bars
Grass Fed Beef Bars - Recipe From Nicolas Zahasky www.bodybycultivate.com
Prep Time: 01:30
Cook Time: 12:30
1 .5 pounds grass fed beef heart
0 .65 pounds grass fed beef tallow
0 .25 pounds goji berries
0 .40 pounds freeze dried blueberries
8 grams smoked sea salt
10 grams dried ginger
ascorbic acid (vitamin c crystals)
beef collagen casings
1Cut and soak beef heart for one and a half hours. Rinse and pat dry.
2Triple grind beef heart and spread into thin layers on parchment covered dehydrator racks or sheet pans.
3Dehydrate for 12 hours at 170 degrees Fahrenheit or 76 degrees Celsius.
4In a blender or food processor, grind blueberries into a powder.
5Remove beef heart from pans and break into chunks.
6Combine Beef heart, tallow, blueberries, Sea salt, and ginger in blender and puree into a thick paste.
7In a large bowl or stand mixer add goji berries.
8At this point the collagen casing is optional. you can use a sausage press to stuff
9beef casing or form mixture into bars for smoking.
10Smoke beef bars or sausage for 35 minutes at a temperature not exceeding 95 degrees Fahrenheit or 35 degrees Celsius.
11Store tightly wrapped in fridge for up to six months.
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