Carnivore Meat Chips! Crispy DIY Carnivore Meat Crisps 2 Ingredients! New Excalibur Dehydrator!

beef

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner and lower in calories, while chicken is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more budget-friendly.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds flavor without extra calories, while cayenne is often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener, while agave syrup is often less expensive.

Introduce the recipe and equipment, mentioning the new dehydrator.

Show the rib eye and pork shoulder, noting they are paper thin slices.

Explain where to find thinly sliced meat, specifically mentioning Asian supermarkets.

Mention that the rib eye is labeled as Shabu Shabu and the pork is frozen pork shoulder.

Discuss previous experience with dehydrating thicker meat and how it took longer than thinner slices.

Show previously made pork shoulder chips and note they were dehydrated for about four hours but could be crispier.

Introduce the Excalibur dehydrator and its four trays, expressing a desire for more trays.

Mention using parchment paper on the dehydrator trays due to concerns about plastic.

Discuss the importance of calculating macros based on the weight of the meat slices.

Weigh the meat to determine that four slices equal 2.3 ounces for macro calculations.

Lay out the meat slices on the dehydrator trays, noting the need for careful placement due to their thinness.

Sprinkle Redmond salt over the meat slices evenly.

Set the dehydrator to 165°F for four hours.

Check the meat chips after four hours to assess their crispiness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens