Carnivore bars skip all plant ingredients—even vanilla extract contains grain alcohol, so pure beef tallow becomes the binding agent.
Homemade Carnivore Bars
Get ready to fuel your adventures with these delicious homemade carnivore bars! Packed with protein-rich beef jerky, crunchy nuts, and a hint of savory spices, these bars are perfect for on-the-go snacking that even the pickiest kids will adore. Whip up a batch and enjoy a nutritious treat that keeps everyone energized and satisfied!
Prep
15
min
Cook
240
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 2 lb ground beef (907 g)
🫙Pantry Staples(1)
- 5 tsp honey (25 ml)
🧂Spices & Seasonings(1)
- pinch of sea salt
📦Other(2)
- optional: freeze dried fruitoptional
- 1 pint tallow (473 ml)
👨🍳 Instructions
- 1
Cook your ground beef and strain the fat.
- 2
Dehydrate the meat in an oven or dehydrator at 300 F for about 4 hours with a wooden spoon in the oven for proper circulation.
- 3
Blitz the dried beef until small and crumbly.
- 4
Melt your tallow and add the honey and sea salt.
- 5
Pour the tallow-honey mixture over the crispy fried beef.
- 6
Add optional freeze-dried fruit.
- 7
Place in the fridge for a few hours until hardened.
- 8
Cut and wrap individually with parchment paper.
💡 Pro Tips
- ✓Dehydrate ground beef at 275°F instead of 300°F to prevent case hardening, where the exterior dries too quickly and traps moisture inside, leading to spoilage.technique275°F
- ✓Strain beef fat immediately after cooking while it's above 140°F because fat solidifies rapidly below this temperature and becomes difficult to separate completely.timing140°F
- ✓Use a 3:1 ratio of tallow to honey as binder because tallow's melting point (42-48°F) provides structural integrity while honey adds just enough adhesion without making bars sticky.ingredient3:1 ratio
- ✓Pulse beef in food processor for 3-4 seconds at a time rather than continuous blending to achieve uniform crumbs without creating paste from residual fat.equipment3-4 seconds
- ✓Heat tallow to exactly 120°F before adding honey to prevent honey's enzymes from breaking down above 140°F while ensuring complete incorporation.technique120°F
Share this recipe
Prep
15
min
Cook
240
min
Serves
4
people
Level
intermediate
Share this recipe
Carnivore bars skip all plant ingredients—even vanilla extract contains grain alcohol, so pure beef tallow becomes the binding agent.
Homemade Carnivore Bars
Get ready to fuel your adventures with these delicious homemade carnivore bars! Packed with protein-rich beef jerky, crunchy nuts, and a hint of savory spices, these bars are perfect for on-the-go snacking that even the pickiest kids will adore. Whip up a batch and enjoy a nutritious treat that keeps everyone energized and satisfied!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 2 lb ground beef (907 g)
🫙Pantry Staples(1)
- 5 tsp honey (25 ml)
🧂Spices & Seasonings(1)
- pinch of sea salt
📦Other(2)
- optional: freeze dried fruitoptional
- 1 pint tallow (473 ml)
👨🍳 Instructions
- 1
Cook your ground beef and strain the fat.
- 2
Dehydrate the meat in an oven or dehydrator at 300 F for about 4 hours with a wooden spoon in the oven for proper circulation.
- 3
Blitz the dried beef until small and crumbly.
- 4
Melt your tallow and add the honey and sea salt.
- 5
Pour the tallow-honey mixture over the crispy fried beef.
- 6
Add optional freeze-dried fruit.
- 7
Place in the fridge for a few hours until hardened.
- 8
Cut and wrap individually with parchment paper.
💡 Pro Tips
- ✓Dehydrate ground beef at 275°F instead of 300°F to prevent case hardening, where the exterior dries too quickly and traps moisture inside, leading to spoilage.technique275°F
- ✓Strain beef fat immediately after cooking while it's above 140°F because fat solidifies rapidly below this temperature and becomes difficult to separate completely.timing140°F
- ✓Use a 3:1 ratio of tallow to honey as binder because tallow's melting point (42-48°F) provides structural integrity while honey adds just enough adhesion without making bars sticky.ingredient3:1 ratio
- ✓Pulse beef in food processor for 3-4 seconds at a time rather than continuous blending to achieve uniform crumbs without creating paste from residual fat.equipment3-4 seconds
- ✓Heat tallow to exactly 120°F before adding honey to prevent honey's enzymes from breaking down above 140°F while ensuring complete incorporation.technique120°F