on June 16, 2012
at 11:47 AM
I would recommend Pemmican: 4 parts dried crushed meat, 3 parts crushed dried fruit/nuts (bit more fruit, figs work well for pemmican), and enough melted tallow/fat/lard so it can solidify together - cool it in the fridge. om nom nom
on May 17, 2013
at 11:44 AM
I just tried to replicate Tanka bars last night and grabbed one to eat for breakfast at work this morning. Here is my recipe:
Homemade Tanka Bars
Yield 14 bars (1/4 cup mixture each)
- 2lbs grass-fed/finished beef (Its around 80% lean?)
- ~1 cup? (I eyeballed it) Organic dried cranberries (these ones still look like cranberries and are not as sticky as Craisens, but I'm sure you could use either)
- 4 tsp dried minced onion
- 3 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 tsp salt
Mix all ingredients together. Measure out 1/4 balls of meat mixture, shape them into desired shape (the flatter the better), and place into dehydrator. Check on them a few times patting off any fat that pools on the surface and flip them over once.
I have an old school dehydrator, so it takes forever to dehydrate things. They were in for about 13 hours total.
- Use WAY less garlic! I think I'm going to have garlic breath all day now. Probably 1 1/2 tsp would be suitable. I couldn't taste the minced onion, but that might be because of the overpowering garlic.
- If you use the organic cranberries that are large and round (not flat and squished) you'll probably be better off tossing them in the food processor to chop them up slightly, but it isn't bad if you can't do this part.
Regardless of having too much garlic, I still really enjoyed eating my Tanka bar this morning. I'm delighted, because I'll be taking these on an 8 day backpacking trip with me and really need some diversity in my food choices.
I'd like to know what you try for seasoning if you try out my recipe. Let me know how they turn out!
on September 15, 2012
at 05:12 AM
I have made pemmican from all sorts of meat and berry combos before. But, there is something about the "tanka bars" that is really easy for me to digest and gives me a nice sustained energy longer then just munching some jerky or pemmican. I think there is something special in the "lactic acid starter" listed in the ingredients list. Tanka bars seem more like a sausage product then a pemmican product.
I am also on a mission to figure out how to mimmick "tanka bars". I'll let you know if i come up with anything.
on June 16, 2012
at 03:08 AM
Yes ground beef jerky is quite common, many recipes on the internet. I make jerky by slicing flank steak thin, marinating with salt, pepper and coconut aminos 24 hours, then dehydrating it. It's fabulous. My boyfriend wants to try doing ground beef, and you can buy a "gun" that shoots it out into thin ribbons.