Beef Tendon Recipe How to Make Carnivore Chips? Puffed BEEF Tendon Recipe // Ketovore Snack

beef tendons

🥗Healthier: chicken skin

💰Cheaper: pork skin

Chicken skin is lower in fat and pork skin is more affordable.

Go to the Asian grocery store to buy beef tendon.

Trim the beef tendon to remove any wrap or excess fat.

Submerge the trimmed beef tendon in a mixture of white vinegar and salt for 10 minutes.

Rinse the tendon thoroughly to remove salt and vinegar flavor.

Place the tendon in the pressure cooker with water, peppercorns, garlic, and 1 tablespoon of white vinegar.

Set the pressure cooker for 90 minutes and let it depressurize naturally.

After cooking, dry the tendon and refrigerate overnight to firm it up.

Slice the chilled tendon as thin as possible using a mandolin or knife.

Dehydrate the sliced tendon for about 6 hours at 120 degrees Fahrenheit, checking for doneness.

Heat vegetable oil in a pot to fry the tendon pieces until they puff up.

Fry the tendon pieces in batches, monitoring the temperature and adjusting as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens