I wish I had known about this diet a few years ago before I wasted my money on blenders, food processor, juicers, pots and pans. All I need is this nifty machine and a grill right now. Thanks for sharing this doc. I learned the bacon crisps from Dr. berry, the carnivore crisps from you now, and -aging meat from Dr. Chaffee! I'm all set now :)
@@jg5755 every time I ask a carnivore to name some research articles I can look up they always stop replying or tell me to “look it up myself” 🤔 let’s see if you can point me in the right direction
We’ve been eating this for decades here in South Africa, we call it Biltong chips, dried meat and droëwors (dried beef sausages) is part of our Afrikaans culture!!!
I have done something similar with ground beef. I put some between two pieces of parchment paper and using a rolling pin try to get it as thin as possible. Then using a pizza cutter I cut them into chips shapes. I then put the on the parchment paper and a cookie sheet and bake them in the oven. They are great for road trips when my husband comes out of a gas station with a bag of Doritos or Potato Chips.
I just flatten my minced beef into the equivalent of burger patties and run them in the driers for 20-24 hrs. Problem is, I’ve just eaten the equivalent of over three kilos of beef in one day.
I'm still playing around with the time & temp. Start with something low, and just keep an eye on them. I tried them in my airfryer. That worked, but they tend to fly around.
We do everything the same except we mist the meat before salting with white balsamic vinegar. Use a glass food grade mister. Makes them taste like salt and vinegar chips. We have the same dryer. SS racks are a must. Have probably dried 200 lb (partially frozen , hand sliced) of various cuts over the last few years. Addictive is an understatement !
I was making jerky using my wife’s dehydrator and ran out of drying racks. I loaded the remaining meat into my electric smoker, set the temp at 160 F, and let it smoke as long as the meat in the dehydrator. Afterwards the difference was so pronounced that I put the dehydrator back in the cabinet and haven’t used it since. Darlington, South Carolina
Smoked Jerky is the way! 160F though? seems a little low but not too sure. The lowest I've heard of for smoking was 180-185F. It seems like it worked out well for you though?
@@williamlott7612yeah, that's what I figured you just end up copying the dehydrator. I think that cold smoking is done at the lower temps, compared to hot smoking, but I'm not an expert with all of that.
I've been doing this for a couple of months now. I've been doing 2 Tri Tips a week. I generally end up just having a bunch of jerky for lunch, then a steak for dinner. If I have any lingering hunger, the jerky does the trick. Switching to tritip for the jerky was a game changer compared to other roasts I've tried. I haven't tried a chuck roast though, so maybe I'll give that a shot (cheaper!), but the tritip ends up coming out almost with a bacony texture, it's delightful. I support calling this stuff Carnivore Crack. Thanks for all you're doing Shawn! Living a lot better now!
Shawn, please do more such videos. Your DIY instructions were great (thanks for mentioning the brands you use, too) and all the helpful tips in the Comments section made this video even more useful.
11 yrs old I was slicing beef from the frozen state for steak sandwiches and subs in our restaurant. Slice 3.5 oz frozen andput it on wax paper and then in the freezer and finally on the iron flat grill with butter first. Salt and pepper and then dress it. Our customers loved it. Great demo Shawn.
Thanks brother!! Down 29lbs since Aug 15, allergies, swelling and gut have improved 10 fold since switching to carnivore lifestyle. You keep posting, I’ll keep watching👊🏻🇺🇸👍
One note on drying meat: generally the leaner meat is, the more shelf-stable it will be. It's not gonna matter for making it as a snack, but some people will keep it around for a long time and this is something to be aware of. If you want to reintroduce fat and keep it shelf-stable for a long time, you can grind the dried meat down and use (preferably bison since it will last longer) tallow to turn it into pemmican.
I also have found that people who make jerky have the leanest meat because fat will go rancid. So it is not a food you can keep out of the refrigerator with fat in it.
@@Livetoeat171 If you render the fat first, it will last for a very long time. That is why pemmican is made by first frying then pulverizing the dried meat, and then adding hot tallow.
AKA jerky I've been eating this for over 50 years. A better version is to take it a step further and add fat to make pemmican (a more complete and satifying meal). Simply dry the meat to the point where you can turn it into a powder in a blender. Then add an equal amount of tallow, by weight. Salt to taste. If you have almost all of the water content removed from the meat and tallow, it will last for years without spoiling - even at room temps. Some add dried blueberries or even some honey to it, but that will greatly reduce shelf life and take away from the carnivore aspects of the treat.
Honey is the most shelf stable food ever, the presence of bacteria doesn't change that. Either there is bacteria on the meat and tallow and there for your point is moot, or the bacteria was introduced by the honey, and your point is still moot because you said it feeds on sugar.@@harry554
@@ComeGetSome5297 t does if you understand what conditions bacteria thrive under. Honey contains water and moisture encourages bacterial growth. The fat and meat in pemmican are prepared so virtually all of the water is removed, giving a shelf life that can extend into years. Adding any significant amount of honey, greatly shortens the shelf life.
I’m sure that he knows it’s a type of beef jerky. It’s his own super simple method and recipe so he calls it crack. It’s also a lot crispier than jerky normally is.
I do something similar, but I freeze my beef pretty well and slice them super thin using a Beswood 250 set just a hair over zero. The slices are translucent and paper thin. I lay the beef slices out on dehydrator trays, brush them with sole water using a pastry brush. They go into my dehydrator at 120 degrees for several hours. The results are super crisp beef chips that crunch, then melt in your mouth. I've never had Carnivore Crisps, but I imagine they would be very similar. Every time I've made them, they don't last very long because I share them with my co-workers, who really love them.
In South Africa we dry thick pieces of meat and then slice the dried version, it's called biltong. Mostly salt and pepper but there are spices added in to give more flavour. Great carnivore snack and quite readily available here.
My favorite!!!! 🔥 Love the extra thin slices that make it so crispy and so different than chewy jerky! I think that the chuck roast does make the best meat chips!
This is a South African specialty called biltong. The basic is just dried meat with salt but the traditional uses coriander as well. You can buy it in nearly any store here or buy a biltong drier to make it yourself😂.
Awesome Dr. Baker! Great video! I need to make those, especially for travel!! You know, you could produce and sell those- “Dr. Baker’s Ribeye Crunch!” All the beef jerky out there has sugar and other mess in it! It’s amazing how companies can’t just make it like you did! Ridiculous. That looked tasty! I need to go get a food dryer like yours if it runs for 10 hours. Looking forward to more carnivore cooking videos with you Dr. Baker. ☺️ You have a great evening Dr. Baker! ☺️
Mikhaela Peterson makes something called crunchy bits. She uses the air fryer. So even if you don't have an oven or dehydrator you can make something similar. 🤤🤤🤤
Great idea. I bought a $116 six tray dehydrator from Amazon and it arrived yesterday. Made my first batch today. Sliced it pretty thin and it was done in 5 hours at 150. The wife loves it too. It will pay for itself pretty quick and it's the best beef snack evah! Addicting is correct! Thanks Doc!
I love Carnivore Snax but they are super expensive so I came up with a similar recipe to Dr. Baker's. I wait for ribeye roasts to go on sale, buy a few and slice thin, salt and dehydrate. Really tasty and much cheaper than commercial varieties.
Thank you for sharing, My husband has been making t,hese for the pass 4 yrs and really enjoys them. They are his go to for staying on track Of 98% carnivore lifestyle!
Great idea! I used to make deer jerky in my oven back "in the day". I didn't add much to it except salt and garlic powder. It was yummy and I'm sure this crack beef is too! Best regards
@@crystalchili3823 it was 250 or so for hours. I'd keep checking on it. I also froze it in batches when it was finished, so it wouldn't spoil. I did this over 25 years ago! I bet you could do a UA-cam search to see what others have done. Best regards.
It is a great snack Doc! One other suggestion I would make is to slice the meat perpendicular to the grain. This helps when biting into a piece. It breaks off much easier.
I just buy about 5-7 lbs top or bottom round and slice around 1/8"--1/4" thickness, marinate for 2 days in a spicy bourbon marinade and dehydrate for 5.5 hours in the dehydrator @ 160 degrees. Great for snacks and adding more protein if needed.
I started buying the shaved steak from Kroger. It comes in packs of 12 ounce I believe or 24 ounces for about five or six dollars a pound. It is sliced really thin. I also started using the rubber or silicone(?) mats, which make it really easy to get out when done. Because the slices are so thin, you can actually mash them together a little bit instead of trying to lay them out flat. I actually snack on these in place of potato chips. Enjoy your videos Shawn.
beef jerky is my snack. i make dehydrator jerky and sometimes smoker jerky. I like a few splashes of worchestershire? sauce, salt, pepper, granulated garlic and cayenne pepper for marinade over night next day smoker for 3 to 4 hours at 150 F if sliced very thin it is done if thick jerky transfer to oven or Dehydrator for a few more hours.
Aldi sells thin sliced chuck for $5 a pound. It has a nice beefy flavor. If you do dehydrate fatty meat you want to be a little careful. You really don't want to let the fat go rancid. If you are going to eat it up if a few days, it probably isn't problem. If you are going to keep it longer maybe keep it in the fridge. For even longer storage like months, I recommend vacuum packing it and keeping it in a freezer.
If you soak it in a salt brine before dehydrating it should be ok… I’ve done it before… with salt n pepper corns… they won’t last long enough to go rancid lol!
Rancid animal fats have actually played a major role in many traditional human diets. They don't seem to be anywhere near as bad for us as rancid plant oils. Remember that we have a stomach acidity on par with a hyena or a vulture. Do you think those hardy beasts worry about rancid animal fats?
I am so glad I stumbled across your channel. I have made this numerous times and we just love it. I bought the slicer like you have and it works great (best with slightly frozen beef). Thank you for the recipe, it’s a keeper!
Another tip for those who don't have a slicer or aren't good with a knife, you can use lean ground beef (venison is best because it is very lean) and then get a jerky gun (like a caulk gun) that takes the ground meat and form strips of meat that are then dried. It's also easier to eat this way.
I smoke my roast first to medium rare, then freeze for a bit, slice, and dehydrate. It only took mine around 3 hours. Very similar to carnivore snax. I used a rib roast.
Yes carnivore diet is a survival diet and it should be like that. We are not supposed to be abusing and murdering innocent beings in a normal situation. Animal abuse is wrong, don’t you think?
Murder is a man killing a man, not an animal. You kill an animal but it’s not murder.. Man is inherently different then the animals since we are made by God in his image. If you want to eat a diet of vegetables wich still require the killing of animals to harvest and maintain pleas don’t judge us meat eaters based on the morality of eating meat, clearly in the Bible we are given the right to kill animals for our benefit.
So I watched your video yesterday and I commented that the meat slicer was gonna be expensive. I was "right" sort of! I was looking for one like you have on FB marketplace and there were a bunch of them in the $350 to $1000 or more, yikes! Then I saw one listed for $60 and it was like 10 mins from my house. Went over this morning and got it for $45. Cleaned it up and bam! it works like a charm. Got a couple cheap roasts at Kroger, put them in the freezer while I mowed the lawn then broke out my "dehydrator" from the shed. Followed your recipe and in just 10 hrs I was munching on beef chips "to die for!" You were not kidding. I ate way to many because I couldn't stop. I felt like a crack-head must feel. I used to make beef jerky and sliced it by hand with a knife, so dangerous! This meat slicer is a game changer. Thanks Doc!
I have made jerky. Another idea someone might enjoy is adding a spice like paprika or chilli, or a dried herb like rosemary powdered to the salt. Gives a lovely flavour .....
For those not able to get a benchtop slicer, I use a very long slicing knife to achieve the same type of cut. The length and thinness of the blade makes it really easy to cut really thin slices. Thanks for the clip, they are definitely addictive 😀
A six rack dryer can hold about a 3lb roast tightly spaced. We let it defrost in the fridge for about 18 to 20 hrs or until firm then slice with a good sharp knife. Btwn the two of us, we can cut and fill the racks in about 15 min.
yeah, they're known as salmon knives over here if we're thinking of the same type. they're great for any kind of thins slices. No matter what you use the keywords in this case are "long" and "thin", though :D
I have made this before using thin sliced rib eye from the supermarket, it works great. You may not need quite that long in the dehydrator, depending on how thin the meat is sliced and how crunchy you want it. Cosori is a great dehydrator.
I thought you said before, these are a gateway way drug to snacking and other bad habits. Personally, I love this. I made some with chuck and pink curing salt. Came out amazing!
I don’t have a mechanical meat slicer. So I use a fillet knife on a thinner cut to make long thin strips. It works! Daily trail/ walking food. I have powderized it in my Ninja blender and added tallow to make pemmican. That is better. I am always struggling to get enough fat being dairy free due to allergy.
We call it Biltong Chips / Crisps in South Africa. We also use vinegar to kill any bacteria that may be present, before spicing. Try spicing it up with various flavours, BBQ, chutney, chilies, add pepper to the salt etc, etc. Very lekker.
We make meat chips a lot~ love them! Since we're fulltime in our RV now, I don't keep a meat slicer or dehydrator on board, but most butchers/meat dept's will slice it up at no charge. We like ours about the same thinness as a regular potato chip, so I ask them to slice it on the zero/"0" setting, not quite paper thin~ they turn out super crispy & kind of melt in your mouth, just amazing imho. I have a multi-purpose Ninja Flip oven/air fryer which has a dehydrate setting & it does a great job. Takes 3~5 hrs @130~150 degrees, depending on the amount of fat on the beef. *Also have hand sliced half frozen beef roast myself, & can get it about like Shawn shows here, maybe 2 mils thick. Not as consistent results as a slicer gives, but it still works really well if you don't have access to a slicer. So delicious guys, highly recommend. =)
I’ve seen this kind of prepared meat somewhere 🤔 Oh that’s it jerky. Unfortunately these days a lot of the jerky companies feel the need to Americanize their products and add sugar to the meat. Keep an eye out for this. Tough to find good-ole beef jerky anymore. Great show Doc!
We have the same dehydrator and use it for our presliced ny steak meat from Costco. One batch/package of meat is around $25-$30 and lasts me and my wife 1 week. It is our carnivore crack!!!👍😁
So crispy jerky. I make it on a pellet smoker but I like the cut you used. As soon as you said it, I realized was missing an obvious win. 😂 Always something I can learn. I bet my airfryer could do a nice crisp.
You’re lookin awesome doc! Gotta try makin these at home. I bet it’s also healthy for your teeth, gums and jaw to actually chew on those chips. Definitely gonna help your digestive juices get moving. Great idea 😋
I got the 10 tray version of that dryer; I love it. I get meat already thin sliced at local grocery to save work. Usually do 10 hours at 125F so not to cook the meat much.
I love my Cosori as well. I have the butcher cut 2 pounds of eye of round into jerky slices and it’s a little thicker than yours. I use Redmond salt and dehydrate 8 hours at 165 degrees F. It always comes out amazing and disappears quickly!!
Here in Australia Costco sells Japanese style Wagu Brisket sliced in strips and it is heavily marbled with fat. It looks like bacon there so much fat and it fries up nicely in a pan hot enough to easily brown it. You could salt and dry it to make Manga Carnivore Crack. BTW it sells for the same price as chuck steak in the supermarket.
So jerky, basically. Looks great! I will try it. 😊 I don’t have room for another appliance on my countertop but I think an oven or my air fryer would work. My air fryer has racks like your dehydrator.
I would recommend to never out your hand and fingers and grab the meat when the blade in spinning. I've worked in super markets and know meat cutters that cut off a good about of flesh from their fingers. One meat cutter I worked with cut off tip of his middle finger with a saw blade and he said when you get tired you get slobby when it comes to safety. I asked him what happened to his finger he said it ended up him some guys hamburger.
Absolutely amazing . My mind is blown . I just got a couple of bags of that Real Salt Ancient Fine Sea Salt at the health food store . So we do have one item the same in our diets . I wish you health and happiness 😊
I have made a LOT of jerky. If you want variation I would suggest adding caraway seed with salt. My other option is to use salt, onion powder, and garlic powder. This is very good. 🇨🇦🤗🤔
Two summers ago I built a prototype solar dryer. It worked very well. I made several kgs worth of deliciousness. It was made with beer cans, plyboard, plexiglass and metal racking. Basic concept. Air moves up tubes of beer cans under plexiglass into a cabinet where it then drops down through the layers of meat and out an 'exhaust'. On a good New Zealand summer day it was hot enough to cook the meat if I wasn't careful. In the right amount of sun/shade it was about 1 1/2 to 3 days to dry four racks. Maybe 500g finished jerky.
I experimented with dehydrating blade roasts - one was cooked, the other raw. The cooked blade roast turned out crispy and melt in the mouth with great flavour. The raw one wasn’t as good. Crispy but dry and not melt in the mouth or as good flavour.
It's jerky, I make it with beef,deer,elk,antelope and bear.😊❤ it's delicious try pepper or garlic, red pepper flakes. I'm 59 6 foot and 240lbs carnivore/ keto former rancher.
@@craigluhr7243 nice. I just cut a frozen slice into strips and put it on a toaster oven rack on top of my skillet and put it in the oven on Warm. Fingers crossed it goes well. Gonna salt it once thawed.
Liver works fine, beef kidney seems to get sweet tasting then try heart.. Yum.. We dehydrate the blood poured on tray thinly as well.. Dry till its crispy.. Wow super delicious.. Doesn't last, it's all gone straight away.. Farm living rocks.. Hi from NZ..
I've been eating that since I've been knee high to a little flea! lol. I actually make a whole deer into that every year plus beef no idea how many times. But it is my snack that I always reach for. Not only as a good survival food and you don't need Refrigeration plus it's great for hiking or camping and you can always rehydrate it and cook it in a meal
almost every carnivore doctor I see looks like a beast and almost every detractor is a pasty rail in comparison. Just an observation.
I wish I had known about this diet a few years ago before I wasted my money on blenders, food processor, juicers, pots and pans. All I need is this nifty machine and a grill right now. Thanks for sharing this doc. I learned the bacon crisps from Dr. berry, the carnivore crisps from you now, and -aging meat from Dr. Chaffee! I'm all set now :)
All set for heart disease 🤣
@@ZavHustles How so?!! Are you like a vegan?
@@ZavHustles You obviously aren't up to date with the latest research.
I've been there, done that :) a lot of gadgets to throw away now...
@@jg5755 every time I ask a carnivore to name some research articles I can look up they always stop replying or tell me to “look it up myself” 🤔 let’s see if you can point me in the right direction
Hi Shawn. When I clicked on this video, the first commercial that played before the start of the video, was BEYOND MEAT🤣
We’ve been eating this for decades here in South Africa, we call it Biltong chips, dried meat and droëwors (dried beef sausages) is part of our Afrikaans culture!!!
We've been eating it for decades too in the US, it's called Beef Jerky.
Ja, Biltong and 'Wors are completely addicting and I think far better than jerky!!! Easy to make too.
This is plain ole beef jerky
@@humbalapaHow are they different if it's just dried out beef?
@@ginagray603the mass produced beef jerky isn’t great. I imagine the home made jerky is very similar to biltong.
I eat these slathered in butter. Great way to up your fat if you’re struggling with that. Like buttered flatbread. But meat.
What a great idea
I have done something similar with ground beef. I put some between two pieces of parchment paper and using a rolling pin try to get it as thin as possible. Then using a pizza cutter I cut them into chips shapes. I then put the on the parchment paper and a cookie sheet and bake them in the oven. They are great for road trips when my husband comes out of a gas station with a bag of Doritos or Potato Chips.
Sounds good!
For how long and at what temperature?
I just flatten my minced beef into the equivalent of burger patties and run them in the driers for 20-24 hrs. Problem is, I’ve just eaten the equivalent of over three kilos of beef in one day.
I'm still playing around with the time & temp. Start with something low, and just keep an eye on them. I tried them in my airfryer. That worked, but they tend to fly around.
You can get Jerky kits that come with an extruder for ground beef.
@@Ease54 I did try that, but making patties is quicker. Others may differ.
We do everything the same except we mist the meat before salting with white balsamic vinegar. Use a glass food grade mister. Makes them taste like salt and vinegar chips. We have the same dryer. SS racks are a must. Have probably dried 200 lb (partially frozen , hand sliced) of various cuts over the last few years. Addictive is an understatement !
I was making jerky using my wife’s dehydrator and ran out of drying racks. I loaded the remaining meat into my electric smoker, set the temp at 160 F, and let it smoke as long as the meat in the dehydrator. Afterwards the difference was so pronounced that I put the dehydrator back in the cabinet and haven’t used it since. Darlington, South Carolina
Smoked Jerky is the way! 160F though? seems a little low but not too sure. The lowest I've heard of for smoking was 180-185F. It seems like it worked out well for you though?
Yep, smokers are the best. For those that don't have one, you can add a little liquid smoke for taste, but I'm sure it's not the best for health.
160F was the temperature setting on the dehydrator for jerky so I used that on the smoker. It turned out excellent.
@@eatanelkbergerSadly liquid smoke is absolutely disgusting.
@@williamlott7612yeah, that's what I figured you just end up copying the dehydrator. I think that cold smoking is done at the lower temps, compared to hot smoking, but I'm not an expert with all of that.
I've been doing this for a couple of months now. I've been doing 2 Tri Tips a week. I generally end up just having a bunch of jerky for lunch, then a steak for dinner. If I have any lingering hunger, the jerky does the trick. Switching to tritip for the jerky was a game changer compared to other roasts I've tried. I haven't tried a chuck roast though, so maybe I'll give that a shot (cheaper!), but the tritip ends up coming out almost with a bacony texture, it's delightful. I support calling this stuff Carnivore Crack. Thanks for all you're doing Shawn! Living a lot better now!
Shawn, please do more such videos. Your DIY instructions were great (thanks for mentioning the brands you use, too) and all the helpful tips in the Comments section made this video even more useful.
11 yrs old I was slicing beef from the frozen state for steak sandwiches and subs in our restaurant. Slice 3.5 oz frozen andput it on wax paper and then in the freezer and finally on the iron flat grill with butter first. Salt and pepper and then dress it. Our customers loved it. Great demo Shawn.
Thanks brother!! Down 29lbs since Aug 15, allergies, swelling and gut have improved 10 fold since switching to carnivore lifestyle. You keep posting, I’ll keep watching👊🏻🇺🇸👍
One note on drying meat: generally the leaner meat is, the more shelf-stable it will be.
It's not gonna matter for making it as a snack, but some people will keep it around for a long time and this is something to be aware of.
If you want to reintroduce fat and keep it shelf-stable for a long time, you can grind the dried meat down and use (preferably bison since it will last longer) tallow to turn it into pemmican.
How long do you think thinly sliced dried chuck toast Will last of stored dark and dry?
@@gustavakesson2758 Well, I wouldn't store it for weeks.
It's fine if you eat it relatively quickly, though.
Its safe to freeze or refridgerate and fat content doesn't matter
I also have found that people who make jerky have the leanest meat because fat will go rancid. So it is not a food you can keep out of the refrigerator with fat in it.
@@Livetoeat171 If you render the fat first, it will last for a very long time. That is why pemmican is made by first frying then pulverizing the dried meat, and then adding hot tallow.
AKA jerky
I've been eating this for over 50 years. A better version is to take it a step further and add fat to make pemmican (a more complete and satifying meal). Simply dry the meat to the point where you can turn it into a powder in a blender. Then add an equal amount of tallow, by weight. Salt to taste. If you have almost all of the water content removed from the meat and tallow, it will last for years without spoiling - even at room temps. Some add dried blueberries or even some honey to it, but that will greatly reduce shelf life and take away from the carnivore aspects of the treat.
Have you had both? Which do you prefer?
Adding honey will reduce shelf life? That doesn't make sense.
@@ComeGetSome5297 it does make sense because bacteria feast on sugar
Honey is the most shelf stable food ever, the presence of bacteria doesn't change that. Either there is bacteria on the meat and tallow and there for your point is moot, or the bacteria was introduced by the honey, and your point is still moot because you said it feeds on sugar.@@harry554
@@ComeGetSome5297 t does if you understand what conditions bacteria thrive under. Honey contains water and moisture encourages bacterial growth. The fat and meat in pemmican are prepared so virtually all of the water is removed, giving a shelf life that can extend into years. Adding any significant amount of honey, greatly shortens the shelf life.
I've always called that "Beef Jerky".
LOL up here in Michigan we call that jerky also
I’m sure that he knows it’s a type of beef jerky. It’s his own super simple method and recipe so he calls it crack. It’s also a lot crispier than jerky normally is.
Or biltong in South Africa 🇿🇦
@@TheLinguisticDove BIltong is a particular type of jerky. They sell it in the states too. Its just dried a bit different.
Yes but normally beef jerky doesn't have fat, this does so its completely different
“Beefing up your immune system” indeed that’s what we need. Love this video. Thanks ❤
I do something similar, but I freeze my beef pretty well and slice them super thin using a Beswood 250 set just a hair over zero. The slices are translucent and paper thin. I lay the beef slices out on dehydrator trays, brush them with sole water using a pastry brush. They go into my dehydrator at 120 degrees for several hours. The results are super crisp beef chips that crunch, then melt in your mouth. I've never had Carnivore Crisps, but I imagine they would be very similar.
Every time I've made them, they don't last very long because I share them with my co-workers, who really love them.
Thank you.
What is sole water?
In South Africa we dry thick pieces of meat and then slice the dried version, it's called biltong. Mostly salt and pepper but there are spices added in to give more flavour. Great carnivore snack and quite readily available here.
I love biltong! I make it myself (but using my Ninja Foodie as a dehydrator, not hanging off the rafters!)❤
This stuff is my go-to travel snack. No heartburn from it (“naked”).
We make it on our smoker (temp kills bacteria)
Nothing beats biltong!
You beat me to it. I like that you get different kinds - from wet to very dry and plain to spicy.
My favorite!!!! 🔥 Love the extra thin slices that make it so crispy and so different than chewy jerky! I think that the chuck roast does make the best meat chips!
People are saying it's jerky but is it more like a beef potato chip?
That does look really good! I am hearing so many positive things about the carnivore diet!
Thank you for posting!
This is a South African specialty called biltong. The basic is just dried meat with salt but the traditional uses coriander as well. You can buy it in nearly any store here or buy a biltong drier to make it yourself😂.
Can you tell me where can I store it and for how long?
Awesome Dr. Baker! Great video! I need to make those, especially for travel!!
You know, you could produce and sell those- “Dr. Baker’s Ribeye Crunch!” All the beef jerky out there has sugar and other mess in it! It’s amazing how companies can’t just make it like you did! Ridiculous.
That looked tasty! I need to go get a food dryer like yours if it runs for 10 hours.
Looking forward to more carnivore cooking videos with you Dr. Baker. ☺️ You have a great evening Dr. Baker! ☺️
Mikhaela Peterson makes something called crunchy bits. She uses the air fryer.
So even if you don't have an oven or dehydrator you can make something similar. 🤤🤤🤤
Does she have a recipe on her channel?
Great idea. I bought a $116 six tray dehydrator from Amazon and it arrived yesterday. Made my first batch today. Sliced it pretty thin and it was done in 5 hours at 150. The wife loves it too. It will pay for itself pretty quick and it's the best beef snack evah! Addicting is correct! Thanks Doc!
I love Carnivore Snax but they are super expensive so I came up with a similar recipe to Dr. Baker's. I wait for ribeye roasts to go on sale, buy a few and slice thin, salt and dehydrate. Really tasty and much cheaper than commercial varieties.
I agree. Carnivore snacks are tasty (I LOVE the Bison) but wayyyy to expensive.
WalMart sells mesh pizza racks that work well to dehydrate in the oven.
Thank you for sharing,
My husband has been making t,hese for the pass 4 yrs and really enjoys them. They are his go to for staying on track
Of 98% carnivore lifestyle!
My grandmother used to make these when I was a super young kid and I loved them!
Great idea! I used to make deer jerky in my oven back "in the day". I didn't add much to it except salt and garlic powder. It was yummy and I'm sure this crack beef is too! Best regards
What temp for how long?
@@crystalchili3823 it was 250 or so for hours. I'd keep checking on it. I also froze it in batches when it was finished, so it wouldn't spoil. I did this over 25 years ago!
I bet you could do a UA-cam search to see what others have done. Best regards.
@@CarolynnMc01 it’s hard because there so many varying opinions on how to do it.
You really seem like a super kind human. Thank you for the videos. :)
It is a great snack Doc! One other suggestion I would make is to slice the meat perpendicular to the grain. This helps when biting into a piece. It breaks off much easier.
I just buy about 5-7 lbs top or bottom round and slice around 1/8"--1/4" thickness, marinate for 2 days in a spicy bourbon marinade and dehydrate for 5.5 hours in the dehydrator @ 160 degrees. Great for snacks and adding more protein if needed.
I do need to try this. Just paid $10 for a bag of airport beef jerky that had 18g sugar! It tasted like syrup.
oh no
I find it best to stay away from that sugar laden beef jerky!!!
I started buying the shaved steak from Kroger. It comes in packs of 12 ounce I believe or 24 ounces for about five or six dollars a pound. It is sliced really thin. I also started using the rubber or silicone(?) mats, which make it really easy to get out when done. Because the slices are so thin, you can actually mash them together a little bit instead of trying to lay them out flat. I actually snack on these in place of potato chips. Enjoy your videos Shawn.
That slicer is nice and quiet! I've seen some that sound like a buzz saw lol. This looks delicious!
beef jerky is my snack. i make dehydrator jerky and sometimes smoker jerky. I like a few splashes of worchestershire? sauce, salt, pepper, granulated garlic and cayenne pepper for marinade over night next day smoker for 3 to 4 hours at 150 F if sliced very thin it is done if thick jerky transfer to oven or Dehydrator for a few more hours.
Aldi sells thin sliced chuck for $5 a pound. It has a nice beefy flavor.
If you do dehydrate fatty meat you want to be a little careful. You really don't want to let the fat go rancid. If you are going to eat it up if a few days, it probably isn't problem. If you are going to keep it longer maybe keep it in the fridge. For even longer storage like months, I recommend vacuum packing it and keeping it in a freezer.
If you soak it in a salt brine before dehydrating it should be ok… I’ve done it before… with salt n pepper corns… they won’t last long enough to go rancid lol!
Our fridge has that middle drawer and I keep it at 33f so that's where I store all my meats. What a great invention Samsung.
I've frozen my dried beef (and salmon). I thaws quickly enough to eat.
salt, nature's preservative.
Rancid animal fats have actually played a major role in many traditional human diets. They don't seem to be anywhere near as bad for us as rancid plant oils.
Remember that we have a stomach acidity on par with a hyena or a vulture. Do you think those hardy beasts worry about rancid animal fats?
I am so glad I stumbled across your channel. I have made this numerous times and we just love it. I bought the slicer like you have and it works great (best with slightly frozen beef). Thank you for the recipe, it’s a keeper!
Another tip for those who don't have a slicer or aren't good with a knife, you can use lean ground beef (venison is best because it is very lean) and then get a jerky gun (like a caulk gun) that takes the ground meat and form strips of meat that are then dried. It's also easier to eat this way.
I smoke my roast first to medium rare, then freeze for a bit, slice, and dehydrate. It only took mine around 3 hours. Very similar to carnivore snax. I used a rib roast.
You’re cooking segments are awesome!
Yes already doing this! Great to see you promoting this! Delicious!
My grandparents made this during the depression and on into WWII. They called it chipped beef and had several ways to use it in their diet.
Yes carnivore diet is a survival diet and it should be like that. We are not supposed to be abusing and murdering innocent beings in a normal situation. Animal abuse is wrong, don’t you think?
@@Libb-oleffub Plants want you dead, guy. Grow a pair.
It devolved into sh$t on a shingle. Not that many decades ago most families relayed on wild or cheap processed meat.
Murder is a man killing a man, not an animal. You kill an animal but it’s not murder.. Man is inherently different then the animals since we are made by God in his image. If you want to eat a diet of vegetables wich still require the killing of animals to harvest and maintain pleas don’t judge us meat eaters based on the morality of eating meat, clearly in the Bible we are given the right to kill animals for our benefit.
@@susanvandeneng5231 Yep. Chipped beef in milk gravy on toast. I've eaten worse things. Lol.
So I watched your video yesterday and I commented that the meat slicer was gonna be expensive. I was "right" sort of! I was looking for one like you have on FB marketplace and there were a bunch of them in the $350 to $1000 or more, yikes! Then I saw one listed for $60 and it was like 10 mins from my house. Went over this morning and got it for $45. Cleaned it up and bam! it works like a charm. Got a couple cheap roasts at Kroger, put them in the freezer while I mowed the lawn then broke out my "dehydrator" from the shed. Followed your recipe and in just 10 hrs I was munching on beef chips "to die for!" You were not kidding. I ate way to many because I couldn't stop. I felt like a crack-head must feel. I used to make beef jerky and sliced it by hand with a knife, so dangerous! This meat slicer is a game changer. Thanks Doc!
I have made jerky. Another idea someone might enjoy is adding a spice like paprika or chilli, or a dried herb like rosemary powdered to the salt. Gives a lovely flavour .....
looks great Shawn love this simple method. I have also done in the refrigerator on same open rack system and does ok. Cheers and thanks
For those not able to get a benchtop slicer, I use a very long slicing knife to achieve the same type of cut. The length and thinness of the blade makes it really easy to cut really thin slices. Thanks for the clip, they are definitely addictive 😀
A six rack dryer can hold about a 3lb roast tightly spaced. We let it defrost in the fridge for about 18 to 20 hrs or until firm then slice with a good sharp knife. Btwn the two of us, we can cut and fill the racks in about 15 min.
yeah, they're known as salmon knives over here if we're thinking of the same type. they're great for any kind of thins slices. No matter what you use the keywords in this case are "long" and "thin", though :D
Awesome! Thanks so much for the tip! No space for yet another appliance!
A knife! To cut?! Whoa!
Yay...great tip on the knife. Thanks.👍
(I was ready to give up)
Like Kramer said: Slice it so thin that the taste will have nowhere to hide!
I sliced it so thin I couldn't even see it
@@clownpuncher29 How did you know it was there?
I have made this before using thin sliced rib eye from the supermarket, it works great. You may not need quite that long in the dehydrator, depending on how thin the meat is sliced and how crunchy you want it.
Cosori is a great dehydrator.
Need a Breaking Bad yellow lab coat and you're on your way of being the Jerky drug king. Thank you as always Dr. Baker.
I thought you said before, these are a gateway way drug to snacking and other bad habits. Personally, I love this. I made some with chuck and pink curing salt. Came out amazing!
Thanks for the demonstration!! It makes me think I can start doing it, too! 😊
I don’t have a mechanical meat slicer. So I use a fillet knife on a thinner cut to make long thin strips. It works! Daily trail/ walking food. I have powderized it in my Ninja blender and added tallow to make pemmican. That is better. I am always struggling to get enough fat being dairy free due to allergy.
Thank you Dr. Baker, this is the best beef jerky💕💕💕
We call it Biltong Chips / Crisps in South Africa. We also use vinegar to kill any bacteria that may be present, before spicing. Try spicing it up with various flavours, BBQ, chutney, chilies, add pepper to the salt etc, etc. Very lekker.
Flavouring the meat causes issues for many
I use redmonds smoked salts. Chef's blend is my favorite. Nice smokey flavored beef chips
We make meat chips a lot~ love them! Since we're fulltime in our RV now, I don't keep a meat slicer or dehydrator on board, but most butchers/meat dept's will slice it up at no charge. We like ours about the same thinness as a regular potato chip, so I ask them to slice it on the zero/"0" setting, not quite paper thin~ they turn out super crispy & kind of melt in your mouth, just amazing imho. I have a multi-purpose Ninja Flip oven/air fryer which has a dehydrate setting & it does a great job. Takes 3~5 hrs @130~150 degrees, depending on the amount of fat on the beef.
*Also have hand sliced half frozen beef roast myself, & can get it about like Shawn shows here, maybe 2 mils thick. Not as consistent results as a slicer gives, but it still works really well if you don't have access to a slicer. So delicious guys, highly recommend. =)
Saw this video, bought a deli slicer and dehydrator. Two hours left and can’t wait for my Carnivore Crack!
how was it?
@@zwan1886 😋
Yes how was it?
@@SSandtheRVCats It was just as the doc says! Absolutely delicious and addictive like crack. I've made many batches since posting this!
Maybe I'm stupid...but a few years ago this was called beef jerky....🙄
Yes, I was watching this saying to myself: sooo....beef jerky...
Beef jerky is the colloquial term. Lol. Maybe this guy has a drug problem
Beef jerky has many more seasonings, which is why I don’t eat store-bought jerky 😢
You know he does troll a lot… this is a meme video if it wasn’t already obvious
@@johnweinhandl8890 🤡
I’ve seen this kind of prepared meat somewhere 🤔 Oh that’s it jerky. Unfortunately these days a lot of the jerky companies feel the need to Americanize their products and add sugar to the meat. Keep an eye out for this. Tough to find good-ole beef jerky anymore. Great show Doc!
Awesome!!! Three months of carnivore and I feel great!!! Never going back to the S.A.D. diet
We have the same dehydrator and use it for our presliced ny steak meat from Costco. One batch/package of meat is around $25-$30 and lasts me and my wife 1 week. It is our carnivore crack!!!👍😁
Costco sells thin sliced ribeye and NY strip if you don't have a slicer. Also great in a pan with butter, cooks fast!
pretty sure the one at costco is made with seed oils or has ingredients that aren't clean.
Looks wonderful! Thank you for sharing
A fast method for making jerky, that's good. I've had this or a similar process with venison, it's outstanding!
I'vebeen making those in the exact dehydrator for the past year. They are delicious!
So crispy jerky. I make it on a pellet smoker but I like the cut you used. As soon as you said it, I realized was missing an obvious win. 😂 Always something I can learn. I bet my airfryer could do a nice crisp.
You’re lookin awesome doc!
Gotta try makin these at home. I bet it’s also healthy for your teeth, gums and jaw to actually chew on those chips. Definitely gonna help your digestive juices get moving. Great idea 😋
My fridge is full of this. I used the air fryer...6hrs 160 °
I got the 10 tray version of that dryer; I love it. I get meat already thin sliced at local grocery to save work. Usually do 10 hours at 125F so not to cook the meat much.
Oh wow! Thank you. Just ordered my consori.
I love my Cosori as well. I have the butcher cut 2 pounds of eye of round into jerky slices and it’s a little thicker than yours. I use Redmond salt and dehydrate 8 hours at 165 degrees F. It always comes out amazing and disappears quickly!!
Just picked up something like this a few hours ago at a butcher but it was made from brisket. One of the best things I've ever eaten.
I do a mix of sea salt, chile and lime. I spread it in the meat before drying with a cooking brush. It’s bomb!!!
Here in Australia Costco sells Japanese style Wagu Brisket sliced in strips and it is heavily marbled with fat. It looks like bacon there so much fat and it fries up nicely in a pan hot enough to easily brown it. You could salt and dry it to make Manga Carnivore Crack. BTW it sells for the same price as chuck steak in the supermarket.
You better not be teasing me !! 😍
Right?!?!?! 😳 This stuff sounds HEAVENLY!! 🤤🤤🤤
So jerky, basically. Looks great! I will try it. 😊 I don’t have room for another appliance on my countertop but I think an oven or my air fryer would work. My air fryer has racks like your dehydrator.
I would recommend to never out your hand and fingers and grab the meat when the blade in spinning. I've worked in super markets and know meat cutters that cut off a good about of flesh from their fingers. One meat cutter I worked with cut off tip of his middle finger with a saw blade and he said when you get tired you get slobby when it comes to safety. I asked him what happened to his finger he said it ended up him some guys hamburger.
Dude! You are looking extra jacked, cheers!
Shawn is the “Beef Cuisine Carnivore Pitmaster!” ☺️👌🏻
Can't wait for Dr.Chef Baker to start restaurant chains!👍🏼👍🏼🇺🇲🇬🇺🇯🇵
☺️ I would dine there! He can bring them to Texas!
Thank you for your work dr shawn baker. Doing this diet 6 weeks or so. My life is indescribably enhanced in every way.
Keep up the good fight. 💪🥩🥓
I have the same dehydrator. Works great!
😂 I'll save this video for when I get a slicer and dehydrator. But, you're looking good! 👍
Don't need a dehydrator...just an oven on its lowest setting
Don't need a slicer either, just a good sharp knife.
Absolutely amazing . My mind is blown . I just got a couple of bags of that Real Salt Ancient Fine Sea Salt at the health food store . So we do have one item the same in our diets . I wish you health and happiness 😊
I have made a LOT of jerky.
If you want variation I would suggest adding caraway seed with salt.
My other option is to use salt, onion powder, and garlic powder. This is very good.
🇨🇦🤗🤔
Two summers ago I built a prototype solar dryer. It worked very well. I made several kgs worth of deliciousness. It was made with beer cans, plyboard, plexiglass and metal racking. Basic concept. Air moves up tubes of beer cans under plexiglass into a cabinet where it then drops down through the layers of meat and out an 'exhaust'. On a good New Zealand summer day it was hot enough to cook the meat if I wasn't careful. In the right amount of sun/shade it was about 1 1/2 to 3 days to dry four racks. Maybe 500g finished jerky.
I experimented with dehydrating blade roasts - one was cooked, the other raw. The cooked blade roast turned out crispy and melt in the mouth with great flavour. The raw one wasn’t as good. Crispy but dry and not melt in the mouth or as good flavour.
Oooh! Thanks for sharing!
Geez, you made me hungry and I just had a juicy ribeye. 😋
It's jerky, I make it with beef,deer,elk,antelope and bear.😊❤ it's delicious try pepper or garlic, red pepper flakes. I'm 59 6 foot and 240lbs carnivore/ keto former rancher.
Have you tried making liver jerky? Or anyone else out here? Ive got a pack of the individually sliced beef liver i was thinking about trying this with
I have done this with liver as well. It turns out good. I add a bit more salt because the liver flavor gets concentrated.
@@craigluhr7243 nice. I just cut a frozen slice into strips and put it on a toaster oven rack on top of my skillet and put it in the oven on Warm. Fingers crossed it goes well. Gonna salt it once thawed.
Liver works fine, beef kidney seems to get sweet tasting then try heart.. Yum.. We dehydrate the blood poured on tray thinly as well.. Dry till its crispy.. Wow super delicious.. Doesn't last, it's all gone straight away.. Farm living rocks.. Hi from NZ..
That looks insanely good!
Eye of Round roast, sliced thin, is my favorite meat to make these. Great video, thank you!
Wow, that’s amazing and convenient for all of us in this carnivore community!
I guess it's convenient for those with a slicer and a dehydrator.
Great!! Thanks for the detail, I’m buying that setup!! Looks delicious!! I appreciate you!! 👍🏼
I’m thinking of that Seinfeld episode 😂🥩
That looks delicious, a lot healthier than beef jerky and a hell of a lot cheaper than carnivore crisps! 😍
Frito Lay needs to get with the program...✌️😁👍
You don't want those people touching your food.
I've been eating that since I've been knee high to a little flea! lol. I actually make a whole deer into that every year plus beef no idea how many times. But it is my snack that I always reach for. Not only as a good survival food and you don't need Refrigeration plus it's great for hiking or camping and you can always rehydrate it and cook it in a meal
Is he also addicted to growth hormone💉? 🏋♂💪
Hes addicted to DISCIPLINE!
I know, it is so foreign to you.
Holy hell your ripped buddy and this is exactly what I needed yesterday throughout the day
I store our crisps in a paper bag seems to keep the nice a crispy . Don’t last long at our home either :) ❤
Me on my way over ! 😏.