Meat Chips Recipe: Carnivore Crisps Copycat
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- Опубліковано 27 лип 2023
- Meat Chips Recipe: Learn how to make your own carnivore crisps.
Find the full recipe here: thethingswellmake.com/meat-ch...
These meat chips are great low carb chips that are perfect for using on a ketogenic diet, carnivore diet, or for those ketovores looking for something delicious.
When choosing low fat cuts of meat, these keto crisps can be used on protein sparing days. Choose beef roast, pork loin, or even turkey sirloin.
i use the thin sliced salami and they are awesome
I've been making meat crisps for quite awhile myself now~ absolutely love them. I like to experiment w/various meats & salts, sometimes I get fancy, but my favorite overall are beef. w/regular Redmond's fine salt.
I'm able to get eye of round or sirloin roast for around $3 lb, so it's quite economical w/a perfect amount of fat. I don't have a slicer yet, because I've been blessed to have the guys at the meat counter slice all my meat for me at no extra charge. I definitely like the slices almost transparent~ the zero/"0" setting on their slicers.
Besides on their own, they are wonderful w/liver pate ~ which I never thought I'd enjoy. My palate has truly changed over time, eating a meat based diet. Wonderful post, thank you=)
You can make these with frozen ground beef, salt ti taste & dehydrate at 145f for 24 hr. super crispy & cheaper than using a roast or a loin.😉👍❤️
Sounds great! I'll have to give it a try!
Just found your channel, loving it😊
Thank you!
Love these. In the UK we have fewer options for dried meat. Most jerky and biltong is sugary or has unknown ingredients. And we don't have anything like carnivore crisps, even pork crackling and scratchings are all made with vegetable oil.
I've made my own jerky a few times, but am just now trying it with pork. Love having comvenient protein that lasts a long time 😁
Yes! I still make these every week and put them into my son's snack at school. He has concentration issues and it gets a lot worse if he eats carbs at snack time so something like this is great. I also love it for bringing places with me- or a quick snack.
I live in Spain and we don't even have jerky here. It's basically chorizo or serrano ham if you want. a dried meat option. Luckily the pork rinds are generally fried in lard.
Check out Chris Cooking Nashville on UA-cam🎉
He has the TASTIEST carnivore recipes! 💖
Have fun!
Brilliant! I began dehydrating extra lean bacon🥓🥓🥓in September…this will be amazing for me to do. The 🇺🇸Carnivore Crisps are very, very expensive to import here into Canada🇨🇦‼
So, all I need to purchase is the frozen meat slicer‼
Fantastic‼When grinding your own salt…use a Peugeot salt grinder that produces a SALT POWDER which melts into the meat before dehydrating‼I am subscribing right now‼🥩🥩🥩 Greetings from Toronto🇨🇦
Thanks for the tip! I wanted smoked salt- and could only find it in a relatively fine grind, but I could try further grinding to see if it's possible. My food processor does make "powdered sugar" pretty well, so... 😏
What dehydrator do you use please?
Is your chopper found on Amazon?
2 years ago I saw one person making meat chips, she's a small channel but with great ideas, her channel is Kitchen Secret Recipe, one they some one bullied her because of her Halloween bread, and she's seldom making recipes since then, oh I don't know if she continue I didn't check her channel again, but I won't forget her channel because of how artistic and how she experiment food!
I checked it out, but it's a very different type of recipe (If you're referring to the chicken crakers?), mostly tapioca flour based. I made prawn crackers like that many years ago. I'm now avoiding both oils and tapioca for health reasons. Making those sorts of chips is fun, but it is also a lot harder than these. These are healthier (IMO) and simpler. ;)
@@Thethingswellmake oh, chicken crackers I forgot l, yes chicken crackers or chicken chips
Don’t hold yourself back from eating these. Meat and salt are healthy don’t listen to the corrupt buffoons trying to make us sick. Awesome video
Can you deep fry them?
Very inspiring! At how many degrees C did you dehydrate these? And did I understand correctly that it only takes about 1.5 hr??
🌷🙋♀️
70-75ºC (160-170ºF)
I dry them for a lot longer than that now. I noticed they are quick to dry if you've sliced super thinly, but I like them to be super crispy. I made a batch today and I had sliced a bit thicker and dried them for between 5-6 hours. I could have stopped before that because they do crisp up a bit after cooling, but I like them to be crispy right out the the dehydrator.
You can probably tell int he video, but I recorded myself a while back when I first made them and then recorded myself again to show that I have changed my mind about a few things.
@@Thethingswellmake thanks for explaining. I will certainly give it a try!
Please link to your type of meat slicer😃
I have a very sharp stainless steel mandolin, I’m wondering if this will work for slicing the meat.
I'm not sure. You'd have to try it out to see how thin you can get the meat. Drying it will make it thinner, but if the meat is too thick, it won't get the same crispiness. (It may still be very good; just different.)
I'd give ti a try and see what you end up with! Good luck with it.
Hi I’m new to carnivore…… can you dehydrate meat slices in the oven ? I’m not familiar with this process, OR do I need to buy a dehydrator
I haven't tried dehydrating carnivore chips, but I have successfully dehydrated other things in the oven using the lowest heat and fan setting. The problem I see with these is that you want good airflow around them. The meat should be sliced quite thinly, so you'll want good support with a grill rack that doesn't have beg spaces between the bars.
You never mentioned the temperature or time you put the meat in the dehydrator.
I use a higher (for a dehydrator) heat setting (75ºC/167ºF) which helps ensure the meat is "cooked" while dehydrated. I don't mind eating raw beef, but I'd rather err on the side of caution with the other meats. I don't have a set time because some days my slices will end up thinner than others. I start checking on them after around 3 hours- and see if they are beginning to turn crispy. I'll keep drying until they are starting to become crispy. (They will crisp up more as they cool.) If I'm not going to be around, though, I usually just set it for 5 hours and I can be pretty sure that they will be done when I get home.
Is there a link to the meat slicer you use? Thanks.
I bought one like this one: amzn.to/3ZMWext
(That's an affiliate link.) I bought from Spain so it was a different seller, but it looks like mine.
Now that I know that I use it so much, I'd probably invest in a bigger, better model once this once stops slicing well. Mine has deformed in shape slightly, but it still works well. The nice thing about these smaller ones is that they don't take up as much space. Still, I eventually will buy a larger one that can cut bigger pieces.
@@Thethingswellmake thank you!
Is there a link to the slicer?
I bought one like this one: amzn.to/3ZMWext
(That's an affiliate link.) I bought from Spain so it was a different seller, but it looks like mine.
Now that I know that I use it so much, I'd probably invest in a bigger, better model once this once stops slicing well. Mine has deformed in shape slightly, but it still works well. The nice thing about these smaller ones is that they don't take up as much space. Still, I eventually will buy a larger one that can cut bigger pieces.
Have you ever tried to do them a little thicker, and cook then dehydrate them? I'm trying to figure out how they make the Carnivore Snax, I actually like them better, but jeez, they're sooo expensive! I think they're seared or cooked or something first, because of the taste( and they admit it's a 2 step process, but not how it's done), but no one has a tutorial, lol😊❤
Interesting. No, I haven't tried it. I don't have access to any of the meat snacks here, so I just have to guess what they would taste like. I plan to pre-order some before my next trip to the US to visit family to try them out. I'll look into those.
I have dehydrated steaks when I've brought home leftovers from restaurants and know I won't eat them before they taste off- and I can't say I loved them. I mostly have used them for making pemmican. I could give it another shot with some different meats, though.
I still make these all the time. I send my son to school with them as his snack as he concentrates much better when he doesn't have carbs in the morning/school time.
@Thethingswellmake I'm thinking they just kinda sear them under some REALLY high heat, then pull them out before any real cooking occurs. In their FAQ they state its a 2 part process that's more time consuming than just dehydration, AND they also say if you notice little reddish dots on the meat, it's drippings from the racks above- I just don't think that would happen quite that way unless they were cooking them briefly first. Their company may be going under, though- I went on their site to place and order and all the products were unavailable- then I got an email from them about this campaign to save the company and to pre-order and what date it would be fulfilled(1-2 months out!). I contacted them to find out why nothing was available and they said they were having legal problems because of a compliance law, and had to temporarily stop production. Then with their campaign literally saying Save our company, well, not too sure they're gonna be around much longer! Sad, because their product is better, in my opinion, than Carnivore Crisps. The only thing I like really really well in the Crisps is the brisket, it's been delicious until the last couple times I've gotten it. But they have a real quality control problem. Some batches are so salty you can hardly choke them down, and sometimes they either don't cook them the same amount of time or maybe the batch is old, I don't know, but they're either too hard or too floppy. I've had some that were so hard I had to throw them away, I couldn't chew them at all! I almost broke a tooth on one! And the last 2 orders, 6 bags each time, there was only 1 bag in each that was thin, crispy, and buttery, the other 5 bags were cut thick and were floppy and tasted old. And so salty, ugh!!!🤮 I'm thinking of buying a meat slicer and giving it a go, both companies are really too expensive, anyway, and I have a self control problem, lol, so I was spending a LOT of money every month, getting an order from Snax one week and Crisps the next, ugh! Like $600/ month! I had to just stop ordering! Well, if you give it a try, let us know, and if I give it a try, I'll tell you how it comes out!😍
@@richellmcknight446 Interesting. I had my mom order them to try them, and she didn't like the Carnivore Crisps either because she also found them too salty. (I figured it could just be the batch.) She also got some chicken skins and said they tasted rancid, but they were really good about returning her money for the bad batch.
It definitely saves money to make them yourself. I go through a lot of meat to make these every week, but I spend less than 20 Euros a week on it and make quite a few. Beef are, of course, more expensive to make than the others. Pork is very cheap here in Spain.
I recently invested in a new slicer as mine was bending out of shape. I bought a more expensive vertical model and really like it so far. Anyway, I find these really delicious (especially the fattier cuts), but may give other methods a try to see.
How long u keep them until thy got soft?
I generally make them weekly and they keep well throughout the week-2weeks. They are always eaten before they go soft. There are ways to keep them longer, as needed, though.
I use dessicant packets in my jar and that seems to work. (I saved them from other foods/supplements.)
For traveling, I vacuum seal them. I took them on our last cruise and they were in there for several weeks before opening. They were perfect when opened!
Maybe you should get another dehydrator
Turkey sirloin ? Say what? 🤣🤣🤣
Sorry. I live in Spain and have translated directly. I buy "solomillo de pavo" and "solomillo de ternera" is always translated to beef sirloin. I'm not sure what the equivalent is in turkey as I rarely buy turkey and am unfamiliar with the terminology in English. (I was born in the US, but have been here for over 20 years.)
For how long they can stay in jar ?
We use them up quickly, so. I've never had them around for much longer than a week, but they have kept perfectly in that time. I put some of those dessicant packages (that I had saved from other foods in the past) in the bottom of the jar just in case.
I vacuum seal some chips for traveling, etc., and those keep perfectly for a long time.
Carnivore chips and crisps are ridiculous price at 50 for 2 bags +shipping
The old danger with undercooked commercial pork was because everyone fed them slop. That is now illegal.
Interesting!
I wouldn’t dehydrate pork. Unless you cook it really well. Most meat chips are raw dehydrated meats. I hope you are cooking it. I also wouldn’t dehydrate poultry for the same reason. Parasites and salmonella are real dangerous in my world.
If you're concerned about it, dehydrate the first hours at 75C/165F to the old kill temp recommended by the FDA. Even in the US, they have updated the recommended temperatures to lower than the temp I'm dehydrating at when making, these. (They not recommend getting it to (145F/63C. I recommended dehydrating at 70-75C/158-167F.) These are cooked way past the point where I cook pork for eating. (In fact, pork is often served pink in restaurants here in Spain.)
www.smokedbbqsource.com/can-pork-be-pink/#:~:text=There%20is%20a%20common%20misconception,still%20be%20safe%20for%20consumption.
There are studies that have been done, too, that show that salmonella can't live very long at temperatures anywhere near where I am cooking this in the dehydrator. Here, it is being cooked for hours and completely dried out. This is nothing like a jerkey.
www.ncbi.nlm.nih.gov/pmc/articles/PMC1057731/
"These data indicate that heating perishable foods of the type studied to 150 F and holding every particle of food at this temperature for at least 12 min reduces 10 million or less salmonellae or staphylococci per gram to nondetectable levels.
The same degree of destruction is achieved in similarly contaminated foods when held at 140 F for 78 to 83 min.
On the basis of the calculation procedures employed, it is estimated that 45-min exposure at 140 F would be necessary to reduce 1,000 organisms per gram to nondetectable levels."
Keep in mind that you are also pre-freezing the meat to make these. Freezing generally kills most parasites, even if the cooking didn't (which it should when cooked at this high of a temperature for this long).
@@Thethingswellmake Thank you for the time and energy you spent on your response. It really opened my eyes. I am still living in the 70’s looks like. When I think of pork, I hear my mother telling me to cook the meat well done, like an old scratched record. This is challenging me outside of my comfort zone. 🥹🙏🏼🥴
Many people do this just the way she described. No harm done!
@@theresa337 Many people are infected with parasites, many are overweight, etc. Wisdom and Reason have left the country.