Homemade Carnivore Bar: How to Make It Better, Cheaper, and Tastier Than Store-Bought

The homemade carnivore bar isn’t just a budget-friendly alternative—it’s a better product. Whether you’re a hardcore hunter, a survivalist, or just someone fed up with overpriced meat snacks, learning to make your own carnivore bars at home is one of the smartest moves you can make.

Let’s break down exactly why this DIY version is dominating the store-bought variety. You’ll get the full recipe, cost analysis, step-by-step guide, and a final blind taste test. The results speak for themselves.

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What Is a Homemade Carnivore Bar?

The homemade carnivore bar is a modern take on an ancient food: pemmican. It’s a high-fat, high-protein bar made by combining ultra-dehydrated lean meat with rendered animal fat (tallow) and a bit of salt. Hunters used it for centuries because it’s nutrient-dense, lightweight, and shelf-stable for a decade or longer.

Today, companies are charging nearly $19 per bar for the same thing. You can make your own at home for less than $4—and it’ll taste better too.

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Why Store-Bought Bars Are Overhyped and Overpriced

The commercial carnivore bar is essentially glorified pemmican in fancy packaging. Here’s why it’s not worth the price tag:

• Cost: $8.94 per bar + $1.95 shipping = $10.89 minimum. Bulk orders still cost nearly $17–$19 per bar.

• Flavor: Bland, grayish, and overly uniform. Lacking character.

• Texture: Often gummy or crumbly—hardly ideal.

• Ingredients: Same three things you already have—meat, fat, salt. Optional flavoring like garlic or honey doesn’t justify the markup.

• Shelf Life: Identical to homemade. Nothing proprietary.

• Accessibility: Long shipping times and out-of-stock issues.

• Customization: Zero flexibility unless you buy multiple SKUs.

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Exact Ingredients You’ll Need (and Where to Get Them Cheap)

🛒 Basic Ingredients for Homemade Carnivore Bars

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Step-by-Step Instructions to Make the Best Homemade Carnivore Bar

This process is simple, scalable, and very beginner-friendly. One batch will make about 6 bars depending on your fat ratio and meat used.

🔪 Step 1: Trim and Slice Meat

• Use the leanest cuts possible (like round roast).

• Remove all visible fat to prevent spoilage.

• Slice into thin strips for faster drying.

🔥 Pro Tip: Wild game like venison or elk is naturally lean—perfect for long-lasting bars.

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🍖 Step 2: Dehydrate the Meat

• Use a smoker, dehydrator, or oven.

• Time: 12–17 hours at ~160°F or until meat is brittle and cracks when bent.

• Goal: No moisture. This is key for shelf life.

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⚙️ Step 3: Grind to a Fine Powder

• Use a square blender jar for even grinding.

• Grind dried meat until it becomes powdery.

• Ground elk and venison work best for texture. Sliced roast may turn stringy.

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🧂 Step 4: Add Salt and Flavor

• Add 1–2% salt by weight (e.g., 0.13 oz for 6.5 oz of powder).

• Optional: Add seasoning like Pluck Garlic, Cracked Pepper, or even dried liver powder.

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🫕 Step 5: Melt Tallow Using a Double Boiler

• Avoid burning it—use low heat.

• Pour very slowly into meat powder while mixing.

• Add just enough for mixture to clump and stick, not swim in fat.

❌ Too much = greasy mess.
✅ Just enough = compact, energy-dense bar.

You can purchase beef tallow online, or make it yourself with this Whipped Beef Tallow DIY Recipe.

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🧱 Step 6: Mold the Bars

• Use Tupperware or baking dishes to form bars.

• Press hard to pack tightly.

• Let them cool at room temperature or refrigerate to speed it up.

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🧊 Step 7: Storage and Shelf Life

• Vacuum seal for maximum longevity.

• Shelf stable for 10+ years if dried properly.

• No fridge needed, but cooler temps = less oil seepage.

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The Taste Test: DIY vs. Carnivore Bar Co.

A blind taste test between homemade bars (beef, elk, and deer) and a commercial Carnivore Bar revealed some key findings:

🏆 Winner: Venison homemade carnivore bar
❌ Loser: $19 commercial bar—overpriced, underwhelming.

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Final Cost Analysis Breakdown

📦 Store-Bought

• One Bar = $8.94 + $1.95 = $10.89

• Bulk 12-pack with shipping = $18.94/bar

🏕️ Homemade Carnivore Bar

• One Bar = 0.5 lb meat = $4

• Salt + Fat = Free or <$1

• Total = $4–$5 per bar

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Storage, Shelf Life, and Usage Tips

• Keep vacuum sealed in a cool, dry place.

• Ideal for:

  • Hiking & Hunting

  • Emergency Prepping

  • Zero-Carb Snacking

  • Travel Nutrition

• Modify for personal goals:

  • Add more tallow for extra calories.

  • Add electrolytes or dried organ powders for performance.

  • Keep flavors simple for carnivore purity.

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Why Homemade Carnivore Bars Are the Ultimate Survival Snack

Making your own homemade carnivore bar saves money, improves flavor, and gives you full control over ingredients. At nearly 75% cheaper, you get a product that tastes better, lasts just as long, and supports your goals—whether they’re survival, performance, or everyday carnivore eating.

So stop paying $19 for the same thing you can make at home for $4.

💪 Get back to ancestral roots.
🔥 Skip the markup.
🧠 Make your own homemade carnivore bar and never look back.