Make Your Own Meat Chips - We Experiment So You Don't Have To...

beef

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner and lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Introduce the video and the concept of making meat chips.

Mention using a nine tray Excalibur dehydrator for the chips.

Show the different types of meats being used: thin sliced pepperoni, slightly thicker pepperoni, sliced salami, seasoned roast beef, roasted turkey breast, and roast chicken breast.

Set the dehydrator to 160°F (70°C) and close it up.

State the time to check on the chips will be around the four-hour mark, noting that thinner meats may be ready sooner than thicker ones.

After the initial taste test, discuss the texture and crunchiness of the various meats, noting that the roast beef was too crunchy and suggested trying thinner meats.

Compare the homemade chips to store-bought carnivore crisps, discussing texture and flavor differences.

Mention storing the chips with a desiccant packet to keep them dry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens