ANNOUNCEMENT: There will definitely be more dehydrator videos inbound. While going through this process, I had a lot of different ideas, but I didn't want to make a video that would be an hour long and take weeks of experiments. I'll be trying out different cuts of meat, uncooked meat, cured/brined (but uncooked meat), pureed meat, etc. Stay tuned...
May have to try grinding chicken up and pressing it super thin with the torilla press. Or a rolling pin. Compare notes with you later. Cheers, and hope you all are having an awesome summer in Wisconsin! 🙂
Nice experiment! What if you ground up the meats and mixed them or added fat to the lean cuts, maybe add some spices and flatten the mixture in a tortilla press to make thin patties or strips? Would it fall apart in the dehydrator?
I saw someone making carnivore chips, but what they did was they ground their own turkey in a blender and then they put it in a meat press, cooked it on the stove until it was the right temperature. Let it cool and then sliced it and cooked it from there. I think the reason it taste like an uncooked noodle texture is because of the fiber in the slices. If you press ground meat and then dehydrated, I can see that being much crispier an easier on the teeth ❤. Maybe that’s why the salami was easier on the teeth because it was ground in pressed together.
I've been doing this for a while. Love being able to enjoy dips at a family gathering, using my homemade "chips". As a hint, for the turkey, chicken, beef, I sprinkle with a little bit of Keto-friendly rub. I find them a little boring without something. Or Italian seasoning, or garlic, onion powder, etc. Gives it some flavor. The last thing I do is HIDE THEM FROM MY HUBBY!
I would probably put the rejects in the food processor and make a panko, might make some interesting breading or chaffle type things. Thanks for showing it!
Most deli meats have dextrose and corn syrup solids, so if you are trying to avoid sugar or are diabetic, please do your research before eating any brand. Your best bet is to use fatty cuts of meat or you can use Burger if you flatten it by placing it between parchment paper and use a rolling pin to make it super thin, then partially freeze it before placing it in the dehydrator (this makes great jerky also that's soft and you can use any seasonings). Also try using "uncured" meats like salami, pepperoni, and ham as most brands do not contain sugar. Great video!
Hey I'm a truck driver and discovered this brand of "jerky" near an Indian reservation. The sheets of meat are thin and crispy like a huge potato chip! I think they press it super flat before drying. I ordered a bunch to try all the flavors but the spicy ones are too hot for me.The company is "ld santa fe trail beef jerky". I bought a huge box so I don't need the sugary crap at the fuel stations.
Love good truck drivers! So glad that you've discovered healthful eating, which will help you to "keep on truckin" 😊 God's blessings for your protection 🙏
spent 3 days making various meat chips in my Air Fryer (looks like a mini oven....rather than ones with a small basket). I asked them at the deli counter to do it shaved. I made some ranch dip and it was a heavenly treat. The lowest temp on my air fryer is 180 degrees....so it took a 40 minutes to crispness.
I’ve made it with lunch meat and fresh meat. Use fresh!!! I take a pork lion and slice thin, then brine in salt and water overnight. Use the dehydrator for 4-6 hours. Then you’ll get that carnivore crisp!
I haven't pulled out the dehydrator yet, but I do air-fry pepperoni and salami for 7-10 mins on 400. Absolutely crispy and delicious. This has inspired me to pull out my dehydrator and try this. Pre-Ketovore, I made beef jerky but always used raw meat.
NOICE!!!!!! Many, if not most, air fryers have dehydrator settings, for those of us in smaller living settings. The price on Hillshire Farms lunch meats also depends on where one shops. Smiths, for example, has the smaller sizes at $4 for 7-9 oz (depending on the meat) and the larger for $7/lb and right now on sale for $5.50/lb. A pastrami chip is starting to call my name right about now. Thanks for all you do. Great to see Courtney. Love her no-nonsense.
Just because I know someone will ask if these can be done in the oven, the answer is "yes... but it's probably not worth having your oven running for 4-6 hours (assuming you can set the temperature low enough)". For a dehydrator, the temperature I used was 155F-160F (68C-70C). The timing will range from 4-6 hours depending on how thinly your meat is sliced and how crispy you like your chips. We found that the fattier meats (roast beef, pepperoni and salami) all got crispier than lean meats like chicken and turkey.
I can get my pellet smoker down to 170F. I may try that and see if the texture is any different. Might be too much smoke after that many hours with such a small piece of meat though.
@@SeriousKeto That's not really an option since the pellets are the heat source as well smoke source. I do have an electric Masterbuilt smoker will electric heat source. Haven't used it in months. Hmmmm.
@@skywarrior00 Shows how little I know about pellet smokers. I have a Masterbuilt electric and a Kamado Joe, but those pellet smokers look pretty sweet.
My oven goes down to 170 and I've been making jerky in it for years . Takes about 4 hours.. I use bottom round pre cut to stir fry from Walmart . Maybe you're leaving them in to long? Hence the hardness? I can do the thicker pepperoni's in 2-3 hours @170.. I'm sure everything varies trial and errors takes a while... Lol... Thanks for the video!
Just for ease of use in the Excalibur.. We've been using the "Carl Buddig" cheap packaged lunchmeats. I grew up with them and they are the perfect circle size and near perfect thickness, and end up being perfect chip sizes. 155 for 13 hours. These are awesome.
As a child my dad went on the Atkins diet back in the 80's. He used to get deli ham, salami and pepperoni and fry them up in a pan. I recently tried placing those same meats in the oven. Turned out great. Thanks for sharing another great idea!!
Wowzers, I had not thought of this... getting my 5 tray Excalibur out and gonna make my own... thanks for all the ideas and doing thr hard work of time and temp.. blessings
I just watched your carnivore crisps review today & I was going to buy some & even with the discount I think they're way too expensive so I thought soon I'll try and make them myself then this popped up & I'm glad it did! Thanks for this!!
Great descriptives on textures & such! Love that =) The "uncooked noodle" & "cooked just right bacon fat" really helps the viewer grasp what you're experiencing. Also, very kind of you to lower the volume on the chewing parts. As helpful as it is to understand crunchy/crispy factor, it can be difficult to hear humans chewing food...except for you people, so darn likeable~ the whole lot of ya =) Thanks from AZ
Do you do voice acting, radio, or a news anchor? You definitely have the voice for it! I‘ve been wanting to make beef jerky/chips but never thought to dehydrate pepperoni or other deli meats and now want a dehydrator more than ever. Thank you for the video!
There is a blind man with a UA-cam channel that does do professional voices, commercials, and voice acting and he sounds just like our friend here. He even takes his surf board out and travels around town.
Gonna try this one. I make jerky in my dehydrator. I take thin sliced uncooked beef from Winco, add salt, pepper, and garlic, then dehydrate it all night. I keep it in the freezer. I do cut the slices into strips though. They are not crispy though. I'll be picking up some of the Hillshire Farms at the grocery store. Edited to add: My grocery store had limited Hillshire Farms, so I bought a package of Hormel pepperoni and a package of Gallo salami. I've now made both of them. Steve, these are LEGIT! So, so good. The salami took longer, but I have a cheaper dehydrator. I urge everyone to try these. So delicious!
I bought thin sliced meat at the H-Mart Asian store and dried them. I saw a video where chicken breast meat was pureed with spices, then rolled between parchment and cling rap to "see through" stage and baked until crispy. 😋
Thank you so very much. Would love to get those Carnivore Chips, but they are way to expensive for my budget. I have a dehydrator so I am going to try the Pepperoni Salami and the Hillshire Farms beef and Chicken. Love your channel.
I get to start keto next week (grands here this week-choc chip cookies and Nina’s spaghetti are a staple when they’re here) and I have scoured the internet for do-able recipes and tips and advice and such. You’re my number one go-to and I have more of your vids saved than all others, maybe even combined (ok, maybe not quite!). For whatever reason, you seem to be a man of integrity and super trustworthy so when you eval a recipe or product, I do believe when you say it is delish and worthy. I really appreciate that you try so many variations until it really IS worthy!! And I love that you include all your family and that they seem to be really good people as well (good job, Dad!). Thanks for your hard work and for making it seem like you really enjoy doing it! Someone wise once said “If you enjoy your job, you never have to work a day in your life”! That was my case before I retired (art teacher-best job ever!). So a big thank you to you!
Hopefully you come back to see this particular post I made some of those meat chip crisps I used some salami also I used some thinly sliced chicken breast the chicken breast before I started to cook those in the dehydrator I sprinkled on some everything bagel seasoning and they turned out awesome just a little added flavor thought I'd let you know in case you wanted to try them thanks again
Will DEFINITELY be making these. We also are trying to make dog treats. It takes a thicker cut of meat to do, but still a LOT cheaper than buying dog jerky!!
I make chicken and pork "jerky" for my dogs using raw thin sliced pork roast or boneless chicken breast cooked at 160 f for 10-12 hrs in my dehydrator. Dogs love them!
I have been making my own jerky and drying Meats for many years and what I have found is you are correct about the higher fat also the fact that it is ground meat mixed with the high-fat that makes it so crispy and delicious more like a chip good job guys
thanks so much for your video today. I have also been thinking of this, as the Carnivore Crisps are not available in my Country and they are very expensive. The thing that would be challenging for me is to find out where to get finely sliced meats. Also I gave away my Tribest Sedona dehydrator that I paid $600.00 for and never used... that was a bit stupid of me...
Have to admit, I was floored when I saw the pricing! I knew they would be expensive, but was not expecting those prices~ Wow. Keep waiting for the 'fad' foodiness to dissipate of keto/carnivore snacks, hoping maybe the cost will follow.
The sliced chicken reminded me of a dish I make that's like fettuccine chicken Alfredo. It's not a chip but I cut the sliced chicken into fettuccine sized chicken noodles. Its easy to do if you make rolls and slice them crosswise. Separate the "noodles", then add butter, shredded mozzarella, a little cream. I like to add canned sliced mushrooms. I then microwave in a bowl for 1-2 minutes, stirring halfway to melt the cheese. I usually make just enough for one serving but I think this might make a good casserole. It's easy and fast!
Great episode Steve (and Courtney)! Informative and gives me encouragement to buy a dehydrator. Might I suggest for future experiments you try some fatty Italian lunch meats that are widely available in delis and supermarkets. Specifically, I'm thinking of prosciutto, mortadella and capicola. I've seen these lunch meats pre-packaged in my local Aldi. Another idea you might try is chicken skins. Should crisp up nicely!.
This is the best video on making meat chips. The chicken was spot on like pasta noodles. The favourite was Montreal smoked meat in the oven @190f for 2hrs. Light and crispy. Loved the thoroughness of the video. Thanks
Well I dug out my dehydrator and try pepperoni sliced at 1. Now my dehydrator is old and has only low, medium, and high. Worked like a charm; did set it for 6 hours. We used them tonight for a keto dip I made. Gosh they were so good. Also the little packages have kept them dry. Once again you came up with a great idea! 👍
I am going to try this - my Ninja Foodie has a dehydrator setting but not sure how much I will be able to get in. I will definitely try it out. Thanks!
It will get the job done but if you want a larger batches, a dedicated dehydrator is the way to go. Considering that dehydrating can take several hours, it might be better to get a dehydrator like his since you're using very thin cuts of meat. I dont think you would fit that much in the Ninja, but I would certainly test this out in the Ninja before investing in a dehydrator though, to at least see if its worth the investment.
@@RRW_HomeGrown.Keto.Cookin I have NInja Foodi Grill and use the dehydrator a lot. I got special wire trays, so I can do 3 trays. I marinate thinly sliced raw beef during the day. Then I dehydrate it for 8 hours overnight. It makes great jerky.
I’ve missed your videos, you by far have one of my favorite keto channels. I’m going to have to try this, I have a dehydrator as well. I miss the dipping and the crunch. Thanks for more great recipes.
I am at work snacking on pork loin carnivore crisps right now. I will definitely have to try making my own crisps. The ribeye crisps were my favorite so I’m hoping maybe the roast beef will be a good substitute. I don’t have a dedicated dehydrator but my airfryer has one so let’s see if that will work.
Excellent vid, as always! Your daughter is a great co-host. Makes me fondly remember my own daughter when she was about the same age. Looking forward to your upcoming posts on more dehydrater preparations. So now, a good dehydrater is about to edge out the pellet smoker on my want list. Grrrrr!
YES! YES! And YES!! I’ve been waiting on this! I’ve wanted to make either jerky or crisp in a dehydrator. Keto is a tricky diet to deal with at times. Sometimes when I’m out and about hunger hits at the wrong time. It’s hard to find something to grab to snack on to quiet the hunger. I don’t eat fast food and the only alternatives are nuts or cheese crisp. I’ve searched channels for meat crisp for a couple months. THANK YOU 🙏 you have no idea how excited I am to see this video. Now I can make a nice delicious Keto snack that will fit in my purse or in a carry bag. Thank you 😊
I keep a small container of olives in the car to eat, especially timed a few minutes from home to fight urge to stuff my face with undesirables upon home arrival!
Avantco dehydrator from restaurant supply online is $149, 10 trays, (12x16) all metal. Temperature control from 80-160 degrees F. With a twelve hour timer. Door comes off to make cleaning easy.
I just made meat chips with Hillshire roast beef and pastrami and deli counter sliced Turkey (Hillshire turkey had way too many carbs). I dehydrated @165 for 4 hrs and they turned out really good. The turkey isn’t quite as good, but I will still make these again. Such a great on the go meal. Thanks so much for all your experimenting.
Steve!!! What a quick turnaround from Carnivore Crisps to this. Thank you SO much. I've never dehydrated before, but my Emeril Lagasse multifunction appliance has a dehydration function which is what made me think of this idea, which I mentioned on the original video. Of course, you had already thought of it... smart (keto) cookie that you are! I have thin pepperoni in the house, so it's time to give this a try! If it comes out as good as yours, it may be worth investing in a dedicated dehydrator. 🤞🤞 Thanks, again!! 🎉
Really enjoyed your experiment with crisping keto meats. You really did a thorough review and left us with some great ideas even giving the brand names that work best! Thanks so much for ideas! I’m thinking of some fruits to crisp. 💡 💡 ideas brewing…..
sometimes in the meat section at Harry Teeter I can get shaved beef, such that you would use for cheese steak. I've spread it out on parchment, patted dry and seasoned with Redmond salt, and transferred to my dehydrator (sans parchment)...super tasty.
Oven works great! mine goes down to 170 degrees. 3 hours for thinnest slice deli chicken... then tried prepackaged costco chicken to find it needed 5 hrs, and was just too thick to enjoy! loved seeing your video that agreed with my findings, and gave ideas for other meats to try. but the real key to success seems to be the thickness - or lack thereof!!!
Thank you for doing this! I get spicy dry capicolla from an italian market and fry it in a pan, comes out like a chip and its so delicious! It has to be the dry sausage though, not the regular capicolla, I'll bet it the dry would be amazing in a dehydrator.
I stay away from the pepperoni because it’s got artificial sugar, but I love pepperoni, but the doctor says to stay away from it. Great video I got a 10 tray dehydrator time to fire it up.
Great vid. I’d suggest trying non deli meat. Carnivore Crisp doesn’t seem to cure or process their meat before they dehydrate. Those extra ingredients and processing for sure impact crunch and flavor. Thanks for the video, I enjoyed this!
I have tried dehydrating thin chicken deli meat in my oven at 170 and they turned out like shoe leather. More recently I bought boarshead Buffalo chicken sliced thin (but I don’t recall if they sliced the at a 1 or a 2); I put 6 slices in my breville toaster oven which goes down to 150…took them out after 2.5-3 hrs and they were perfect/like chips! So excited to have a high protein chip replacement. Will defintely try salami and pepperoni in the future!
Hey Steve, my meat chips turned out alright. The roast beef was the best. The pepperoni and salami had more of a jerky texture but after I let them sit for a while they got more crunchy. Thanks for the video!
When I do anything greasy in my dehydrator I lay them on a piece of cotton cut to the tray size, it soaks up the grease. Makes easy clean up to throw them in the wash. Also good if you dehydrate cheese.
Love that dip idea at the end! Never in a million years would I thought of that because I usually just eat horseradish fresh grated - such a healthy ingredient. That dip would even be a great fat topper upper idea for me personally because I use crème fresh for my dips/sauces/casseroles mainly because it come in a tiny glass jar ‘petit pot’ and has 35%+ fat. The 18% ultra sour crème isn’t always available but the Crème Fraiche is.
LOL, when I've made beef jerky with the Nesco dehydrator, I've had no problem filling all the trays I have-I think nine. I generally use pretty lean meat to make jerky, and think I would to make chips. My favorite jerky meat is eye of round. There's generally a narrow channel of fat to cut out, if any.
I LOVE pepperoni chips. I put multiple layers of paper towels in the microwave and lay a single layer of pepperoni slices over the entire paper towel. I microwave it for 2 min... But different brands of pepperoni make a huge difference in my microwave and I'm sure that a different machine will affect the amount of time needed. Most of the fat melt into the paper towels. I also use parchment paper (silicone mats work to) to microwave sliced cheese into "chips"
I have a suspicion that the commercial carnivore crisps are freeze dried. Maybe that's why the crunch and texture are hard to duplicate in the dehydrater. 🤷♂️ good video though, gonna be trying this.
I made finnochio (fennel/curry/black pepper salami), picante salami, black pepper salami, and Spanish chorizo chips in the past two day. My diabetic brother loves them!! Also, next time I go to the store I'm getting some of the Boars Head curried chicken breast, sliced paper thin.
@@gigivarnum How nice that you still have a local butcher!! Ours closed in 2020. I have to drive about 20 miles to the nearest “butcher” which is actually a home-owned processing place. So they don’t really have any of the goodies a normal butcher shop does. I have called all round and I would have to drive nearly to Dallas to find one, about an hour and a half! Hillshire Farms for the win!
@@lesliebooth2833 ours is actually a new store, opened in 2019. A couple younger guys (30's, I think?), own it. It's a very limited storefront but they sell wagyu and elk and all sorts of housemade fresh sausages, and have few shelves of oils and spices and staples. It's literally called The Local Butcher & Market. But hey, they can order me anything, and 10% off for locals on Mondays and Tuesdays (so that's when I pick up my orders for the week!)
I do beef jerky in my food dryer and that always comes out really good, however, one important step at the early preparation for drying is cutting off all of the fat ... because the fat will turn rancid. Your best chips were the high fat varieties ... I wonder how those will hold up to storage.
Forgot to say I line my trays with parchment paper and reuse it. Not sure about the sanitation of that but so far I’m the only one eating the meat. Also I leave no space on the trays, every inch is full of meat.
Thanks for this!!! Would love to try this, but I don't have a dehydrator except my Samsung oven has a dehydrator button. Last time I,used it to th to dry figs it took ALL day. Maybe too much liquid. Gotta try the salami chips and roast beef with creamy horse radish dip!!!
I recently had a chicken chip from another company and it had some almond flour and spices in it. I wondered it this recipe would work with some sort of dough made with ground chicken and rolled extremely thin. It would have more carbs but maybe making the crip come out like you want would end up being easy between baking and/or baking & dehydrating. Just a thought. I always love your content! THANKS for all the work you do for us!
I wonder if a lower temp with a longer dehydration time might work better. 155-160 is as high as (my) Excalibur goes, And is what I use for raw meat jerking making. All of these meats are already cooked, or made in a way that doesn't require cooking, so all you're really looking to do is get rid of the additional moisture I think.
I make my own beef jerky in a dehydrator. I cut flank steak strips with scissors and soak it overnight. The sauce has basic ingredients and varies depending on what flavor I'm going for, but it's a combo of worcestershire sauce, soy sauce, garlic powder, onion powder, ground pepper, and sugar-free water flavoring. I like pineapple, cherry, and/or orange for the flavoring. I put the meat on the trays and flip it every 2 hours. Usually it takes about 8 hours to dry and it'll last a month in the fridge in a baggie.
Each meat most likely has a different cooking time. So it's most likely best to have just one type of meat in the dehydrator at a time. You can cook these in your oven at a low setting 160-170 degrees also. Also well as sundried tomatoes.
Nice! I’m going to have to try this with my favorite turkey deli meat. It’s the store brand from Smart & Final and it is THIN. But it’s not real breast meat, it’s more like a turkey bologna so it doesn’t shred into flakes like real turkey. I use it all the time for roll-ups. Dehydrated it would either be amazing… or turn into cardboard!
I do meat chips in my oven which the lowest temperature is 170°. I do three trays and have only used Costco meats including ham in the double pack. I have checked them at two hours and then hourly until I’m happy with texture. Pepperoni and salami I’ve done in the microwave for a quick snack. I have always used some homemade dip when eating and am always satisfied. Thanks for all of your testing.
Bought a bunch of carnivore crisps for my Trip nearly around the world, at the end of the month. Know I will be on the plane for far to long to go without anything to eat. Lucky Singapore will not be difficult to stay ketovore. Passed on this video to my son.
I made these with Hillshire Farms roast beef in the dehydrator, then used a smoke infuser, game changer! Talk about flavor! Smoke infuser was technically a Christmas gift for hubby, but I've been doing the experimenting.
ANNOUNCEMENT:
There will definitely be more dehydrator videos inbound. While going through this process, I had a lot of different ideas, but I didn't want to make a video that would be an hour long and take weeks of experiments. I'll be trying out different cuts of meat, uncooked meat, cured/brined (but uncooked meat), pureed meat, etc. Stay tuned...
May have to try grinding chicken up and pressing it super thin with the torilla press. Or a rolling pin. Compare notes with you later. Cheers, and hope you all are having an awesome summer in Wisconsin! 🙂
YES!
Thanks! Loving this!
Nice experiment! What if you ground up the meats and mixed them or added fat to the lean cuts, maybe add some spices and flatten the mixture in a tortilla press to make thin patties or strips? Would it fall apart in the dehydrator?
In the UK we call that cut, wafer thin. It's really popular in ham.
I saw someone making carnivore chips, but what they did was they ground their own turkey in a blender and then they put it in a meat press, cooked it on the stove until it was the right temperature. Let it cool and then sliced it and cooked it from there. I think the reason it taste like an uncooked noodle texture is because of the fiber in the slices. If you press ground meat and then dehydrated, I can see that being much crispier an easier on the teeth ❤. Maybe that’s why the salami was easier on the teeth because it was ground in pressed together.
I've been doing this for a while. Love being able to enjoy dips at a family gathering, using my homemade "chips". As a hint, for the turkey, chicken, beef, I sprinkle with a little bit of Keto-friendly rub. I find them a little boring without something. Or Italian seasoning, or garlic, onion powder, etc. Gives it some flavor. The last thing I do is HIDE THEM FROM MY HUBBY!
What are your tips from your experience?
Thin deli the way to go? Do you roll out your own? How long and what temp?
Thanks
Which meat is your favorite for chips just curious?
thanks for the prompt reply
I would probably put the rejects in the food processor and make a panko, might make some interesting breading or chaffle type things. Thanks for showing it!
That’s a good idea.
#OlderPennsylvanian-OP …That’s a fricken genius idea even without them being rejects! 🥳
Most deli meats have dextrose and corn syrup solids, so if you are trying to avoid sugar or are diabetic, please do your research before eating any brand. Your best bet is to use fatty cuts of meat or you can use Burger if you flatten it by placing it between parchment paper and use a rolling pin to make it super thin, then partially freeze it before placing it in the dehydrator (this makes great jerky also that's soft and you can use any seasonings). Also try using "uncured" meats like salami, pepperoni, and ham as most brands do not contain sugar. Great video!
All Salamis have cured in it, otherwise the color would be grey.
Hey I'm a truck driver and discovered this brand of "jerky" near an Indian reservation. The sheets of meat are thin and crispy like a huge potato chip! I think they press it super flat before drying. I ordered a bunch to try all the flavors but the spicy ones are too hot for me.The company is "ld santa fe trail beef jerky". I bought a huge box so I don't need the sugary crap at the fuel stations.
Cool. I’m sure you find some interesting local food stuff out on the road.
@elliot deherrera Stay safe out there Trucker. This country needs you. (Thanks for the suggestion.)
Thank you for your service trucker. Texas appreciates u.
Love good truck drivers! So glad that you've discovered healthful eating, which will help you to "keep on truckin" 😊
God's blessings for your protection 🙏
@@NoTrashInHeaven thank you!
spent 3 days making various meat chips in my Air Fryer (looks like a mini oven....rather than ones with a small basket).
I asked them at the deli counter to do it shaved.
I made some ranch dip and it was a heavenly treat.
The lowest temp on my air fryer is 180 degrees....so it took a 40 minutes to crispness.
This is what I want to do too...
What Air-Fryer Oven do you have?
Do you still like it today would you change anything?
I just tried pastrami. You just gotta try it. From packaged Hillshire Farm. 4 hours - perfectly light and crispy. Yum!
I’ve made it with lunch meat and fresh meat. Use fresh!!! I take a pork lion and slice thin, then brine in salt and water overnight. Use the dehydrator for 4-6 hours. Then you’ll get that carnivore crisp!
I’ll give that a try.
😏
I haven't pulled out the dehydrator yet, but I do air-fry pepperoni and salami for 7-10 mins on 400. Absolutely crispy and delicious. This has inspired me to pull out my dehydrator and try this. Pre-Ketovore, I made beef jerky but always used raw meat.
NOICE!!!!!! Many, if not most, air fryers have dehydrator settings, for those of us in smaller living settings. The price on Hillshire Farms lunch meats also depends on where one shops. Smiths, for example, has the smaller sizes at $4 for 7-9 oz (depending on the meat) and the larger for $7/lb and right now on sale for $5.50/lb. A pastrami chip is starting to call my name right about now. Thanks for all you do. Great to see Courtney. Love her no-nonsense.
Just because I know someone will ask if these can be done in the oven, the answer is "yes... but it's probably not worth having your oven running for 4-6 hours (assuming you can set the temperature low enough)".
For a dehydrator, the temperature I used was 155F-160F (68C-70C). The timing will range from 4-6 hours depending on how thinly your meat is sliced and how crispy you like your chips. We found that the fattier meats (roast beef, pepperoni and salami) all got crispier than lean meats like chicken and turkey.
I can get my pellet smoker down to 170F. I may try that and see if the texture is any different. Might be too much smoke after that many hours with such a small piece of meat though.
@@skywarrior00 maybe just don’t add pellets?
@@SeriousKeto That's not really an option since the pellets are the heat source as well smoke source. I do have an electric Masterbuilt smoker will electric heat source. Haven't used it in months. Hmmmm.
@@skywarrior00 Shows how little I know about pellet smokers. I have a Masterbuilt electric and a Kamado Joe, but those pellet smokers look pretty sweet.
My oven goes down to 170 and I've been making jerky in it for years . Takes about 4 hours.. I use bottom round pre cut to stir fry from Walmart . Maybe you're leaving them in to long? Hence the hardness? I can do the thicker pepperoni's in 2-3 hours @170.. I'm sure everything varies trial and errors takes a while... Lol... Thanks for the video!
Sounds fantastic. I must say, kudos to both you and Courtney. She adds a great and honest perspective to all your taste-test videos.
Just for ease of use in the Excalibur.. We've been using the "Carl Buddig" cheap packaged lunchmeats. I grew up with them and they are the perfect circle size and near perfect thickness, and end up being perfect chip sizes. 155 for 13 hours. These are awesome.
Buddig or Hillshire Farms both work great for this. 👍
Just be advised those cheap deli meats tend to have sugar
As a child my dad went on the Atkins diet back in the 80's. He used to get deli ham, salami and pepperoni and fry them up in a pan. I recently tried placing those same meats in the oven. Turned out great. Thanks for sharing another great idea!!
Wowzers, I had not thought of this... getting my 5 tray Excalibur out and gonna make my own... thanks for all the ideas and doing thr hard work of time and temp.. blessings
I just watched your carnivore crisps review today & I was going to buy some & even with the discount I think they're way too expensive so I thought soon I'll try and make them myself then this popped up & I'm glad it did! Thanks for this!!
I love it when a plan comes together. 😉
Almost got rid of my dehydrator since I don’t eat most fruit anymore. But I’m using it for this! Thanks Steve and Courtney!!
Ditto- my dust collector is coming out of hibernation!!!
Crispy is the one thing I absolutely still miss, even after years on carnivore. This is a wonderful video, looking forward to more
Great descriptives on textures & such! Love that =) The "uncooked noodle" & "cooked just right bacon fat" really helps the viewer grasp what you're experiencing. Also, very kind of you to lower the volume on the chewing parts. As helpful as it is to understand crunchy/crispy factor, it can be difficult to hear humans chewing food...except for you people, so darn likeable~ the whole lot of ya =) Thanks from AZ
Do you do voice acting, radio, or a news anchor? You definitely have the voice for it!
I‘ve been wanting to make beef jerky/chips but never thought to dehydrate pepperoni or other deli meats and now want a dehydrator more than ever. Thank you for the video!
No, but I used to be a corporate instructor.
There is a blind man with a UA-cam channel that does do professional voices, commercials, and voice acting and he sounds just like our friend here. He even takes his surf board out and travels around town.
Gonna try this one. I make jerky in my dehydrator. I take thin sliced uncooked beef from Winco, add salt, pepper, and garlic, then dehydrate it all night. I keep it in the freezer. I do cut the slices into strips though. They are not crispy though. I'll be picking up some of the Hillshire Farms at the grocery store. Edited to add: My grocery store had limited Hillshire Farms, so I bought a package of Hormel pepperoni and a package of Gallo salami. I've now made both of them. Steve, these are LEGIT! So, so good. The salami took longer, but I have a cheaper dehydrator. I urge everyone to try these. So delicious!
So many things to say! Love seeing Courtney and her serious assessment of your work. Secondly, thanks for 'doing the work so I don't have to'!
I bought thin sliced meat at the H-Mart Asian store and dried them. I saw a video where chicken breast meat was pureed with spices, then rolled between parchment and cling rap to "see through" stage and baked until crispy. 😋
I've done something similar, but couldn't get results that were good enough to make a recipe video out of it.
YES... You can buy Chicken already minced like hamburger meat at Walmart.
AND Turkey
@@JudiChristopher Ground beef, ground pork, ground chicken. ground turkey.
Yep, I've got two 5-tray Excaliburs too. Added hilshire farms shaved meats and thin sliced pepperoni to the shopping list!
Thank you so very much. Would love to get those Carnivore Chips, but they are way to expensive for my budget. I have a dehydrator so I am going to try the Pepperoni Salami and the Hillshire Farms beef and Chicken. Love your channel.
I get to start keto next week (grands here this week-choc chip cookies and Nina’s spaghetti are a staple when they’re here) and I have scoured the internet for do-able recipes and tips and advice and such. You’re my number one go-to and I have more of your vids saved than all others, maybe even combined (ok, maybe not quite!). For whatever reason, you seem to be a man of integrity and super trustworthy so when you eval a recipe or product, I do believe when you say it is delish and worthy. I really appreciate that you try so many variations until it really IS worthy!! And I love that you include all your family and that they seem to be really good people as well (good job, Dad!). Thanks for your hard work and for making it seem like you really enjoy doing it! Someone wise once said “If you enjoy your job, you never have to work a day in your life”! That was my case before I retired (art teacher-best job ever!). So a big thank you to you!
Hopefully you come back to see this particular post I made some of those meat chip crisps I used some salami also I used some thinly sliced chicken breast the chicken breast before I started to cook those in the dehydrator I sprinkled on some everything bagel seasoning and they turned out awesome just a little added flavor thought I'd let you know in case you wanted to try them thanks again
Awesome. Glad you liked it.
Will DEFINITELY be making these. We also are trying to make dog treats. It takes a thicker cut of meat to do, but still a LOT cheaper than buying dog jerky!!
I make chicken and pork "jerky" for my dogs using raw thin sliced pork roast or boneless chicken breast cooked at 160 f for 10-12 hrs in my dehydrator. Dogs love them!
@@leestrom2217 how do you slice it thin? by hand?
I have been making my own jerky and drying Meats for many years and what I have found is you are correct about the higher fat also the fact that it is ground meat mixed with the high-fat that makes it so crispy and delicious more like a chip good job guys
thanks so much for your video today. I have also been thinking of this, as the Carnivore Crisps are not available in my Country and they are very expensive. The thing that would be challenging for me is to find out where to get finely sliced meats. Also I gave away my Tribest Sedona dehydrator that I paid $600.00 for and never used... that was a bit stupid of me...
Definitely doing this because the carnivore crisps aren't that great and way to expensive! Thanks Steve!
Have to admit, I was floored when I saw the pricing! I knew they would be expensive, but was not expecting those prices~ Wow. Keep waiting for the 'fad' foodiness to dissipate of keto/carnivore snacks, hoping maybe the cost will follow.
@@RV-there-Yet And 8.00 shipping unless you spend $100.00- crazy prices.
The sliced chicken reminded me of a dish I make that's like fettuccine chicken Alfredo. It's not a chip but I cut the sliced chicken into fettuccine sized chicken noodles. Its easy to do if you make rolls and slice them crosswise. Separate the "noodles", then add butter, shredded mozzarella, a little cream. I like to add canned sliced mushrooms. I then microwave in a bowl for 1-2 minutes, stirring halfway to melt the cheese. I usually make just enough for one serving but I think this might make a good casserole. It's easy and fast!
Nice!
Great episode Steve (and Courtney)! Informative and gives me encouragement to buy a dehydrator. Might I suggest for future experiments you try some fatty Italian lunch meats that are widely available in delis and supermarkets. Specifically, I'm thinking of prosciutto, mortadella and capicola. I've seen these lunch meats pre-packaged in my local Aldi. Another idea you might try is chicken skins. Should crisp up nicely!.
Will do
I don't think mortadella would hold up.
This is the best video on making meat chips. The chicken was spot on like pasta noodles. The favourite was Montreal smoked meat in the oven @190f for 2hrs. Light and crispy. Loved the thoroughness of the video. Thanks
You have a great RADIO VOICE. very clear and easy to understand.
Yes he does... Excellent voice,
I used to work in Radio years ago... I too was told I have a "Radio Voice"....
Well I dug out my dehydrator and try pepperoni sliced at 1. Now my dehydrator is old and has only low, medium, and high. Worked like a charm; did set it for 6 hours. We used them tonight for a keto dip I made. Gosh they were so good. Also the little packages have kept them dry. Once again you came up with a great idea! 👍
I am going to try this - my Ninja Foodie has a dehydrator setting but not sure how much I will be able to get in. I will definitely try it out. Thanks!
That's what I have. Fingers crossed the dehydrator function works well.
It will get the job done but if you want a larger batches, a dedicated dehydrator is the way to go. Considering that dehydrating can take several hours, it might be better to get a dehydrator like his since you're using very thin cuts of meat. I dont think you would fit that much in the Ninja, but I would certainly test this out in the Ninja before investing in a dehydrator though, to at least see if its worth the investment.
@@RRW_HomeGrown.Keto.Cookin I have NInja Foodi Grill and use the dehydrator a lot. I got special wire trays, so I can do 3 trays. I marinate thinly sliced raw beef during the day. Then I dehydrate it for 8 hours overnight. It makes great jerky.
As always, great video! Tried some super thin roast beef today and it was amazing!!! Thank you!!!
I’ve missed your videos, you by far have one of my favorite keto channels. I’m going to have to try this, I have a dehydrator as well. I miss the dipping and the crunch. Thanks for more great recipes.
I'm with Grams of All Trades! 5 tray Excaliber on job with salami & Hillshire farms! TY & Bless You & Your MORE! YOU ROCK!
I am at work snacking on pork loin carnivore crisps right now. I will definitely have to try making my own crisps. The ribeye crisps were my favorite so I’m hoping maybe the roast beef will be a good substitute. I don’t have a dedicated dehydrator but my airfryer has one so let’s see if that will work.
Excellent vid, as always! Your daughter is a great co-host. Makes me fondly remember my own daughter when she was about the same age. Looking forward to your upcoming posts on more dehydrater preparations. So now, a good dehydrater is about to edge out the pellet smoker on my want list. Grrrrr!
YES! YES! And YES!! I’ve been waiting on this! I’ve wanted to make either jerky or crisp in a dehydrator. Keto is a tricky diet to deal with at times. Sometimes when I’m out and about hunger hits at the wrong time. It’s hard to find something to grab to snack on to quiet the hunger. I don’t eat fast food and the only alternatives are nuts or cheese crisp. I’ve searched channels for meat crisp for a couple months. THANK YOU 🙏 you have no idea how excited I am to see this video. Now I can make a nice delicious Keto snack that will fit in my purse or in a carry bag. Thank you 😊
I keep a small container of olives in the car to eat, especially timed a few minutes from home to fight urge to stuff my face with undesirables upon home arrival!
Try tinned fish with vegetables or tinned fish with oil and add 4 cherry tomatoes it becomes low carb lunch when out and about.
Very interesting. I could definitely also see these crushed and sprinkled over nachos, into choice soups and certainly over salads. Good job.
Avantco dehydrator from restaurant supply online is $149, 10 trays, (12x16) all metal. Temperature control from 80-160 degrees F. With a twelve hour timer. Door comes off to make cleaning easy.
Good info.
Thank you for that info... I plan to do this professionally so I need to know this ..
I use parchment paper on my Excalibur trays when dehydrating just about anything for easy cleanup😁
I just made meat chips with Hillshire roast beef and pastrami and deli counter sliced Turkey (Hillshire turkey had way too many carbs). I dehydrated @165 for 4 hrs and they turned out really good. The turkey isn’t quite as good, but I will still make these again. Such a great on the go meal. Thanks so much for all your experimenting.
@@lanamcquown3063 thanks for letting me know how it worked out.
EXCELLENT VIDEO
I am learning so much from y'all...
Thank you both so much for this great video
Steve!!! What a quick turnaround from Carnivore Crisps to this. Thank you SO much. I've never dehydrated before, but my Emeril Lagasse multifunction appliance has a dehydration function which is what made me think of this idea, which I mentioned on the original video. Of course, you had already thought of it... smart (keto) cookie that you are! I have thin pepperoni in the house, so it's time to give this a try! If it comes out as good as yours, it may be worth investing in a dedicated dehydrator. 🤞🤞 Thanks, again!! 🎉
Just dried a tray each of hillshire farms roast beef and rotisserie chicken…..Wow Steve, you rock!
So I guess they turned out. 😄
And... Did they turn out okay???
Really enjoyed your experiment with crisping keto meats. You really did a thorough review and left us with some great ideas even giving the brand names that work best! Thanks so much for ideas! I’m thinking of some fruits to crisp. 💡 💡 ideas brewing…..
Glad it was helpful!
sometimes in the meat section at Harry Teeter I can get shaved beef, such that you would use for cheese steak. I've spread it out on parchment, patted dry and seasoned with Redmond salt, and transferred to my dehydrator (sans parchment)...super tasty.
Sounds great!
Trader Joe's also carries shaved ribeye which I have used to make keto-friendly cheesesteaks. Ain't cheap, but it is paper thin.
Oven works great! mine goes down to 170 degrees. 3 hours for thinnest slice deli chicken... then tried prepackaged costco chicken to find it needed 5 hrs, and was just too thick to enjoy! loved seeing your video that agreed with my findings, and gave ideas for other meats to try. but the real key to success seems to be the thickness - or lack thereof!!!
I like heating peppperoni in the microwave for 1-2 minutes. I think you get the same effect. Yum.
Probably easier to clean up too, but then I get attacked by the UA-cam microwave police that tell me I'm eating "nuclear fallout". 😄
@@SeriousKeto 😂
@@SeriousKeto 😂
@@jujube2407 I've had people tell me that grilling meat means I'm just turning it into carcinogens. If so, carcinogens are DELICIOUS.
Thank you for doing this! I get spicy dry capicolla from an italian market and fry it in a pan, comes out like a chip and its so delicious! It has to be the dry sausage though, not the regular capicolla, I'll bet it the dry would be amazing in a dehydrator.
I stay away from the pepperoni because it’s got artificial sugar, but I love pepperoni, but the doctor says to stay away from it. Great video I got a 10 tray dehydrator time to fire it up.
I followed your lead and got some of the ultra thin hillshire lunch meat and I am really happy It does have the perfect crispiness!
Great to hear!
Hey Steve, thought you'd want to know that I didn't get a notification. Interesting video. Thanks for taking the time.
I have an Excalibur and will definitely try this. Thanks so much!
Great vid. I’d suggest trying non deli meat. Carnivore Crisp doesn’t seem to cure or process their meat before they dehydrate. Those extra ingredients and processing for sure impact crunch and flavor. Thanks for the video, I enjoyed this!
I totally agree
I love the energy you two have. Subscribed
I have tried dehydrating thin chicken deli meat in my oven at 170 and they turned out like shoe leather. More recently I bought boarshead Buffalo chicken sliced thin (but I don’t recall if they sliced the at a 1 or a 2); I put 6 slices in my breville toaster oven which goes down to 150…took them out after 2.5-3 hrs and they were perfect/like chips! So excited to have a high protein chip replacement. Will defintely try salami and pepperoni in the future!
Great idea with the dehydratet!!
Hey Steve, my meat chips turned out alright. The roast beef was the best. The pepperoni and salami had more of a jerky texture but after I let them sit for a while they got more crunchy. Thanks for the video!
Made these on accident years ago. Just used deli sliced meats and Jerry marinade. I wanted thin jerky.
I have been waiting for a recipe to make them myself. Thank you so so much
When I do anything greasy in my dehydrator I lay them on a piece of cotton cut to the tray size, it soaks up the grease. Makes easy clean up to throw them in the wash. Also good if you dehydrate cheese.
Excellent information, thank you Steve.
Love that dip idea at the end! Never in a million years would I thought of that because I usually just eat horseradish fresh grated - such a healthy ingredient. That dip would even be a great fat topper upper idea for me personally because I use crème fresh for my dips/sauces/casseroles mainly because it come in a tiny glass jar ‘petit pot’ and has 35%+ fat. The 18% ultra sour crème isn’t always available but the Crème Fraiche is.
Need to try it with the Buddig packs of lunch meat... they're so thin you can almost see through it.... I bet those will crisp up quit nicely?...
I bet they would
Oh yummm! I will try this for sure. Checked into the meat crisps that you tried, but thought they were too expensive.
Ty for all your info! Don't stop....
I made the salami meat chips and they were great! Planning to try your smoked cream cheese to go with them for football Sunday.
Sounds great!
Wow, I've never thought about dehydrating deli meats. I will definitely be trying pepperoni and salami.
I’ll be making these tonight!! Thanks for the video!
LOL, when I've made beef jerky with the Nesco dehydrator, I've had no problem filling all the trays I have-I think nine. I generally use pretty lean meat to make jerky, and think I would to make chips. My favorite jerky meat is eye of round. There's generally a narrow channel of fat to cut out, if any.
Yes eye of round is ideal. Cheap too.
Love seeing your kids participate too.
I LOVE pepperoni chips. I put multiple layers of paper towels in the microwave and lay a single layer of pepperoni slices over the entire paper towel. I microwave it for 2 min... But different brands of pepperoni make a huge difference in my microwave and I'm sure that a different machine will affect the amount of time needed. Most of the fat melt into the paper towels. I also use parchment paper (silicone mats work to) to microwave sliced cheese into "chips"
I have a suspicion that the commercial carnivore crisps are freeze dried. Maybe that's why the crunch and texture are hard to duplicate in the dehydrater. 🤷♂️ good video though, gonna be trying this.
Very interesting. Just watched your smoked cream cheese video and I think I will give both a try, thanks! !! !!!
I made finnochio (fennel/curry/black pepper salami), picante salami, black pepper salami, and Spanish chorizo chips in the past two day. My diabetic brother loves them!! Also, next time I go to the store I'm getting some of the Boars Head curried chicken breast, sliced paper thin.
Wow!! Do you make your own finnochio (fennel/curry/black pepper salami)& picante salami? Big fan of curry & spicy!!
@@wildflower1335 I wish!!! Naw, my wonderful local butcher has a case full of salamis and cheeses...
@@gigivarnum How nice that you still have a local butcher!! Ours closed in 2020. I have to drive about 20 miles to the nearest “butcher” which is actually a home-owned processing place. So they don’t really have any of the goodies a normal butcher shop does. I have called all round and I would have to drive nearly to Dallas to find one, about an hour and a half! Hillshire Farms for the win!
@@lesliebooth2833 ours is actually a new store, opened in 2019. A couple younger guys (30's, I think?), own it. It's a very limited storefront but they sell wagyu and elk and all sorts of housemade fresh sausages, and have few shelves of oils and spices and staples. It's literally called The Local Butcher & Market. But hey, they can order me anything, and 10% off for locals on Mondays and Tuesdays (so that's when I pick up my orders for the week!)
I do beef jerky in my food dryer and that always comes out really good, however, one important step at the early preparation for drying is cutting off all of the fat ... because the fat will turn rancid. Your best chips were the high fat varieties ... I wonder how those will hold up to storage.
Forgot to say I line my trays with parchment paper and reuse it. Not sure about the sanitation of that but so far I’m the only one eating the meat. Also I leave no space on the trays, every inch is full of meat.
Carnivore Crisps, pretty good, but so expensive🤗 Thanks for this☺
This is such a great idea, and I am making the chips tonite... You guys Rock! Thank you for all the great vids
Thanks for this!!! Would love to try this, but I don't have a dehydrator except my Samsung oven has a dehydrator button. Last time I,used it to th to dry figs it took ALL day. Maybe too much liquid. Gotta try the salami chips and roast beef with creamy horse radish dip!!!
Thank you! I’ve been thinking about doing this myself!
You can add spices & herbs to the meat to spice it up. Smoked paprika or chipotle is really good.
I recently had a chicken chip from another company and it had some almond flour and spices in it. I wondered it this recipe would work with some sort of dough made with ground chicken and rolled extremely thin. It would have more carbs but maybe making the crip come out like you want would end up being easy between baking and/or baking & dehydrating. Just a thought. I always love your content! THANKS for all the work you do for us!
I wonder if a lower temp with a longer dehydration time might work better. 155-160 is as high as (my) Excalibur goes, And is what I use for raw meat jerking making. All of these meats are already cooked, or made in a way that doesn't require cooking, so all you're really looking to do is get rid of the additional moisture I think.
Give it a try and let me know your results. Thanks.
I make my own beef jerky in a dehydrator. I cut flank steak strips with scissors and soak it overnight. The sauce has basic ingredients and varies depending on what flavor I'm going for, but it's a combo of worcestershire sauce, soy sauce, garlic powder, onion powder, ground pepper, and sugar-free water flavoring. I like pineapple, cherry, and/or orange for the flavoring. I put the meat on the trays and flip it every 2 hours. Usually it takes about 8 hours to dry and it'll last a month in the fridge in a baggie.
yum
Can’t wait to try these, I have an Excalibur and it looks like it will get more use.
Oh wow thanks for all the information you give. Love this.
Glad it was helpful!
Each meat most likely has a different cooking time. So it's most likely best to have just one type of meat in the dehydrator at a time.
You can cook these in your oven at a low setting 160-170 degrees also. Also well as sundried tomatoes.
Nice! I’m going to have to try this with my favorite turkey deli meat. It’s the store brand from Smart & Final and it is THIN. But it’s not real breast meat, it’s more like a turkey bologna so it doesn’t shred into flakes like real turkey. I use it all the time for roll-ups. Dehydrated it would either be amazing… or turn into cardboard!
Good luck
I do meat chips in my oven which the lowest temperature is 170°. I do three trays and have only used Costco meats including ham in the double pack. I have checked them at two hours and then hourly until I’m happy with texture. Pepperoni and salami I’ve done in the microwave for a quick snack. I have always used some homemade dip when eating and am always satisfied. Thanks for all of your testing.
That a great video. Love the trial and error to dail it in.
Bought a bunch of carnivore crisps for my Trip nearly around the world, at the end of the month. Know I will be on the plane for far to long to go without anything to eat. Lucky Singapore will not be difficult to stay ketovore. Passed on this video to my son.
I made these with Hillshire Farms roast beef in the dehydrator, then used a smoke infuser, game changer! Talk about flavor! Smoke infuser was technically a Christmas gift for hubby, but I've been doing the experimenting.
A bet a horseradish dip would go great with those chips. 😋