DON’T Waste MONEY: MAKE Jerky 80% Cheaper

[@ruthlarsen9386]

Chris, treat yourselves to the shabu shabu sliced beef at Costco. Not cheap at 9.99lb and usually @4lb packages but so good! I put slices on the shelves add salt and I add Montreal steak seasoning. I dehydrate for 5 hours and let rest in the machine until cool. Perfect for me, I’m 79 years old so I’m treating myself a lot! 😋

[@ChrisCookingNashville]

Sounds good 😊

[@Ohwhale79]

Great tip!! A little more expensive but certainly convenient and easy, I bet it's tasty! Also, it's nice to hear you're treating yourself, even though I don't know who you are LOL ♥️

[@ChrisCookingNashville]

😊

[@Bama_J]

I’ve been doing this for many years. The ground meat jerky is so much better to us. Good job

[@ChrisCookingNashville]

I agree 😊

[@kansaswildcat]

Little known trick... I go to Sam's and buy an eye round roast for $4.28/LB and buzz the meat staff, ask them to slice it 1/4" thick (with the grain). It beats trying to freeze it and cut it by hand or dragging out my meat slicer and then having to clean the thing and they slice it for free! I then trim it up a little at home and make it jerky sized pieces. Then just add your marinade and dehydrate in the same manner.

[@ChrisCookingNashville]

👍🏼

[@gullinvarg]

FYI, for folks with a KitchenAid stand mixer you can use the dough hook to mix this. Just make sure to stop it and scrape the middle up after a couple of minutes. I also scrape the sides into the hook path while it's running. I have arthritis and sticking my hands in cold meat for long enough to mix properly hurts. I prepped 13.5 lbs of raw meat in one go this way (I have a large dehydrator).

[@ChrisCookingNashville]

Great tip!

[@gullinvarg]

To clarify, I did it in 3 batches one after the other. 😁 I realized afterwards "one go" could be interpreted as one batch. Did 2 with the recipe from the video (except I used smoked salt and didn't use jalapenos) and one with smoked salt and Cajun seasoning. Mixed them up yesterday and will be putting them in the dehydrator today.

[@ChrisCookingNashville]

Sounds good. I just made a batch of jerky before we get ready to hit the road for tour. 😊

[@hrhneenerita]

so I had to go look this up on making it more shelf stable I had heard this but could not remember exact info... so I did a search for why put the dehydrated jerky in the oven post drying... *Jerky that wasn't heated prior to marinade can be heated after dehydrating as a safety precaution. After drying, place strips on a baking sheet and heat 10 minutes in an oven at 275 degrees Fahrenheit.Oct 23, 2023 Home-Dried Jerky: Process and Tips - SDSU Extension what this does is kill the bacteria that goes dormant during dehydration but will grow afterwards

[@ChrisCookingNashville]

Great info 😊👍🏼

[@mixedmediaartgirl300]

Top and bottom round sometimes goes on sale for $3.49 a pound as a loss leader probably at my local grocer. I stock up, and do several batches of jerky. I found out about biltong, which led me to look at how to make biltong boxes, which led me to make several different prototypes that have all worked way better than even imaginable for both biltong and jerky, and they were made with cardboard boxes and dollar tree skewers, some hot glue., Home made stainless steel hooks from wire I had..... And it's absolutely delicious, and I can mix and match seasonings easily. It can be as simple or complex as you make it and I just love that about jerky. There's never a time jerky doesn't hit the spot! 🥩

[@ChrisCookingNashville]

Sounds great 😊

[@savannah482]

I have been looking into making biltong and your diy biltong box sounds like a great idea! Is there a certain plan to follow that worked best for you?

[@ChrisCookingNashville]

.

[@lanamcquown3063]

So I caved and bought a dehydrator and meat gun and the mixer is marinating in the refrigerator right now. Since I’m more carnivore focused, it would be great to always have these on hand. I think I am more excited about using the meat gun than anything else 😁Would you consider doing a recipe for meat chips? Thank you so so much for everything you share with us.

[@ChrisCookingNashville]

Haha awesome! Hope you enjoy. I’ll see what I can do for meat chips. 😊👍🏼

[@empresspyra]

​​@@ChrisCookingNashvilleoh sweet, I'm gratefur for this conversation 😊 I'm love to see a carnivore chip too. 🫶💖

[@ChrisCookingNashville]

😊👍🏼

[@Carnivore1959]

You are amazing ...the ONLY carnivore chef i trust for recipes that actually taste amazing. Have some others recipes and end up throwing it all out...yuck. Every single one of your recipes ive made have been utterly fantastic!!! Thanks Chris!!❤❤❤❤ Thanks too for giving alternatives for all the fancy gadgets which i cannot afford.

[@ChrisCookingNashville]

Aww thank you so much! And you’re welcome. Trying to help any way I can. 😊❤️

[@AntiGravityResearch2022]

Half the other recipes on KZbin are all about looks and nothing about taste! This guy knocks it out of the park every time

[@Carnivore1959]

@@AntiGravityResearch2022 YES he does!!!

[@ChrisCookingNashville]

Y’all are so kind. I’m so glad you enjoy them. If I don’t eat it for dinner I don’t post it. 😊❤️

[@jayhoggard92]

😊😊😊

[@charlotteestess268]

Dude! I freaking love love how you broke it all down to the ounce! I do that with everything I buy or make and find the savings.

[@ChrisCookingNashville]

Thanks! 😁

[@AshTaylorcountry]

Eating some more of this jerky now! Yum 😋 😁

[@ChrisCookingNashville]

It’s so good! Glad you enjoy it babe. 😊❤️

[@cynthiagilbreth1352]

This looks so good. I usually use the NY strip from Costco sliced for shabu shabu. Also I didn’t realize you have a mixed marriage, Fender and Gibson!

[@ChrisCookingNashville]

Haha we have guitars from about 8 or 9 different companies in this house. I think we have about 37 total. Lol

[@sherrimiller450]

Your channel is the BEST I have found for helping create amazing Keto Carnivore foods. Thank you for making everything so simple.

[@ChrisCookingNashville]

You are so welcome! And thank you! 😊❤️

[@pamelasuccaw7214]

I don't have a jerky gun, but I do have a cookie press languishing in my kitchen somewhere. It just might work for this. 🤔

[@ChrisCookingNashville]

Great idea! I bet it will work. 😊👍🏼

[@SuziesCornerInLove]

My cookie press won't even do heavy cookie dough. It was a Pampered Chef investment years ago and It's only good for fluffy stuff.

[@ChrisCookingNashville]

👍🏼

[@Senergy20]

Usually, natural flavourings is one of many label words for MSG. This looks yummy-can’t wait to try ‘em.

[@ChrisCookingNashville]

Hope you like it! 😊

[@AgnesMariaL]

Msg is actually not even bad for us - the original msg was derived from meat, if I recall correctly, and someone at some point got regular headaches and just assumed it was the msg and the media and other industries just ran with that! Msg has been used for ages in Asian cooking, long before all our modern diseases developed.

[@ChrisCookingNashville]

.

[@lovesJesus448]

​@@AgnesMariaLyes you're right I read the same article...Chinese food was getting very popular in the 70s...I bet this person or dr started that lie so people would quit eating it and eat American fast food..maybe...but I've never had problems with it and I think it means "many salts" monosodium...

[@ChrisCookingNashville]

.

[@SaltyBibleCracker]

I bought Stryve beef biltong yesterday - 2 oz for $8!, $4/oz. 🤑It’s grass-fed, air dried sliced ultra thin. Absolutely delicious. Ingredients: Beef, vinegar & 2% or less of Salt, raisin juice concentrate, black pepper, white pepper, garlic powder, coriander, clove & nutmeg. Can’t wait to make your recipe & save $$.💰Thanks Ash & Chris, God bless y’all. 🫶🏻😋🙏🏻

[@ChrisCookingNashville]

Yikes! That’s expensive for sure but I imagine delicious. Hope you enjoy this one. 😊

[@scottw2317]

that would seem rather expensive. The brand I would get in Australia has A$10 (about US$6-6.50) per 100g (3.52 ounces) of Droewors, they use Wild kangaroo (>60%), organic grass-fed & finished Australian beef brisket, gluten-free white vinegar, coriander seeds, sea salt, black pepper, cayenne pepper, cloves and collagen casing as the product similar to what Chris is making. So ends up about US$1.85 per ounce. They have Biltong that appears in Aldi here once or twice a year for A$7 for 70g, I like their sea salt variety the best (taste and ingredients). Organic grass-fed & finished Australian beef, gluten-free white vinegar and sea salt.. So you can avoid the curing salt if you use vinegar if you want to produce something that can last a few days without refrigeration depending on water content.

[@ChrisCookingNashville]

.

[@MundaneCarnivore]

Cherry powder is used to prevent oxidation before spoilage. Great video

[@ChrisCookingNashville]

Thank you 😊👍🏼

[@schmi146]

Same function as sodium erythorbate in a conventional processed meat product.

[@ChrisCookingNashville]

😊👍🏼

[@carrikartes1403]

Hi Chris. I buy mineral salt at our fleet farm (like a big tractor supply). I get 40 pounds of Redmond's animal salt for about $12. It is coarse and I use a spice grinder to make it fine. It looks tan like sand but it is absolutely delicious and very high in minerals. It is mild in flavor and doesn't taste overly salty. (For me regular white salt can taste almost bitter) I use a ton of it. Much cheaper than buying the Redmond's in the grocery store which is about $12 a pound. I made jalapeno salt too with it. It would be great for curing meats and salt crusting on meats. Have a blessed day.

[@ChrisCookingNashville]

Very cool! 😊👍🏼

[@Smart44Lady]

Does it taste the same though?

[@carrikartes1403]

@@Smart44Lady for me it tastes better. It is milder, salts do taste a bit different. I would say it is similar to Himalayan pink salt. But if you use it for a salt bath then there is silt that is not dissolved by the hot water in the bottom of the tub after draining. I expect there would be less if I ground it up fine like I do for eating. It never tastes gritty when I eat it but I always grind it fine in a spice grinder. Redmond’s salt has natural iodine while Himalayan pink salt does not.

[@ChrisCookingNashville]

👍🏼

[@caleighhemp9975]

I love your videos!! I just wanted to mention that there are some of us that are actually highly allergic to nitrites/ nitrates. I get horrible migraines from them but don’t have that reaction from the naturally occurring in celery powder. I have the same horrible migraines from msg for days. I can’t even touch anything that has been touched by someone with msg on their hands-crazy,right. But no reaction to naturally occurring msg type stuff. I even get migraines from the aroma beads that float in the air from msg in foods. Thanks again for all your hard work & fun videos. God bless!

[@ChrisCookingNashville]

👍🏼👍🏼👍🏼

[@SolarCookingGermany]

I use a solar dehydrator in summer and my wood stove in winter, zero energy costs. This is also a factor, especially here in Germany where prices for electricity are among the highest worldwide 😬

[@ChrisCookingNashville]

Great tip!

[@Chasecka]

Dude you have the absolute best carnivore channel! Thanks so much!

[@ChrisCookingNashville]

Wow, thanks! I appreciate that so much. 😊

[@diamondk67]

My husband eats Chomps so I will consider doing this. I make my own jerky with sliced sirloin tip roast and Redmonds. The only problem is I finish it all in 2 days because it is so good.

[@ChrisCookingNashville]

Haha I understand. This way is so much cheaper than the chomps I couldn’t help but share. 😊

[@rosannaD375]

I can't wait to give this a try. I've been talking to some of my co-workers about making jerky with hamburger getting more tips from them since they have done it. One tip that I think I will try is mixing the spices into the meat using the KitchenAid stand mixer with the paddle attachment co-worker says it makes the texture better.

[@ChrisCookingNashville]

👍🏼👍🏼👍🏼

[@markiangooley]

Lactic acid is for a tangy flavor, whether it acts as a preservative or not. It’s expected in many sausages. If you’re making sausages you plan to dry, it’s common to add a little glucose and some live lactobacilli to convert the glucose (and any tiny amount of it naturally in the meat) into lactic acid. I’ve seen encapsulated citric acid (as well) as an ingredient in sausages and such. Flavor more than preservation I think.

[@ChrisCookingNashville]

Lactic acid is a part of the form of fermentation used which fights off the bacteria that would grow in the meat. Without it this would spoil at room temperature.

[@grateful.little.farm.81]

Great job Chris and Ash! Love your channel and ESPECIALLY the trustworthy information!

[@ChrisCookingNashville]

Thanks so much! Happy I can help. 😊😊😊

[@DoctorBendOver]

Thanks for those great recipes, cant wait to try them. As for the jerky gun, speaking from experience those little weird Chinese brands often have issues which you can see from the reviews too. I recommend linking a "LEM Products" jerky gun instead which are industrial grade materials and much more robust design. Theres a small one and a big one for larger batches.

[@ChrisCookingNashville]

👍🏼👍🏼👍🏼

[@InTheMiddleOfAForest]

Yes, Today we are seeing HISTORY in the making on the CCN channel & I for one, am happy to shout it from the rooftops! Thank you!

[@ChrisCookingNashville]

Aww thank you so much! 😊😊😊

[@judyduran2306]

I've made jerky many times using thinly sliced meat, but I've never used ground meat. I'm going to try this for sure. It looks so much easier than slicing the meat! Thanks for another wonderful recipe Chris! ❤️❤️❤️

[@ChrisCookingNashville]

Hope you enjoy! And yes I think it’s way easier. And nicer to eat too in my opinion. 😊

[@charlotteestess268]

We love making jerky from venison too. We make meat chips too by cooking thin slices of any seasoned meat until dry then dehydrate until crunchy. So so much cheaper than buying them and so easy.

[@ChrisCookingNashville]

Agreed! So tasty. 😊

[@E33Tpro]

I like smoked meats so I'd go that route as it's also a preservative method but your method is good for those who can't or if it's even possible, doesn't like the taste of smoked meats. I love your creativity with food, it's very inspiring and will help a lot of people get and keep being healthy.

[@ChrisCookingNashville]

Thanks so much! I’d love if I could have a smoker here.

[@altaolden]

Love this recipe!…Can’t wait to try it! We definitely will keep this recipe handy during deer season! Thanks for sharing your knowledge and expertise!

[@ChrisCookingNashville]

Great idea! Hope you enjoy. 😊😊😊

[@SHalto142]

Thank you again. The changes to the recipes website make it soooo easy to download into my Paprika recipe database. Will be making this recipe today ♥️

[@ChrisCookingNashville]

My pleasure 😊

[@FlashGordon1023]

YES! I am always looking for more ways to use my dehydrator. I mostly use it to preserve foods, make my own powdered ingrediencies, and make bacon chips. You can also use it to turn steak-umms, or another brand, into chips.

[@ChrisCookingNashville]

Sounds great 😊👍🏼

[@ellieb2914]

I buy Greenridge Natural beef sticks but yea, $16 for a pack of 8 14 inch sticks is pricey. I've also started making my own beef jerky from thin sliced steak - have about a pound and a half in the oven dehydrating right now! Looking forward to this video SO much!

[@ChrisCookingNashville]

Good stuff! Hope you enjoy. 😊

[@Tiernos55]

Interestingly enough, I recently discovered, to my dismay, the ingredient encapsulating various acids is typically a hydrogenated cottonseed (citric) or palm oil (lactic). The reason is so that the meat has time to set before the capsule melts, trapping the acid inside of the meat so that it’s more evenly preserved. So anyone that is in the no seed oil camp may wish to avoid. I don’t know if chomps uses a special version of this product that’s not hydrogenated or not a seed oil but it saddened me when I learned what these acids are generally made from.

[@ChrisCookingNashville]

Great info 👍🏼

[@katie7748]

So much garbage and it's dang near EVERYWHERE 🤬🤬🤬

[@ChrisCookingNashville]

Agreed

[@AGTTP]

@@katie7748 It's crazy too how a lot of proclaimed health experts and whatnot will actually defend this crap and say that it's good for you when it clearly isn't. This stuff wasn't even made to be consumed! I'm not a scientist or anything but, any product that you cannot naturally produce which requires ridiculous engineering / processing to make is enough of a red flag for me to confidently say that i should not be eating this.

[@ChrisCookingNashville]

I agree there’s a certain point where you hit and it just seems so far removed that it just can’t be good anymore.

[@whitneysmithdevargas402]

Can't wait til Tuesday when ground beef is on sale!! I'm going to make this and pemmican. So many snacks! Just adore you two. You both make cooking fun!

[@ChrisCookingNashville]

Aww thank you! Hope you enjoy. 😊

[@cintikevin1]

I just bought the 6 tray Cosori dehydrator. I debated getting the 10 tray one but I thought that the size of it was just too big for my counter space. My first batch was ground beef and some salami slices. They both turned out great. I think I'm gonna have to get a jerky gun though. It was kind of a pain rolling it out and splitting it up. A jerky gun looks WAY easier. Great video. New subscriber!

[@ChrisCookingNashville]

Thank you so much! Really glad to have you. 😊

[@janellesobaskie3288]

LOL, I love the way you read ingredient labels like I do! This recipe is da bomb! I have everything I need to make these right now. I'll be mixing this up later today, and I've just ordered up the jerky gun so after it's cured in the fridge, I'll be ready to go! 💗💗💗 The hard part will be waiting for the meat to cure and dehydrate. Pictures will be coming.

[@ChrisCookingNashville]

Haha yes I’ve become a detective that way. Alright! That is awesome! Hope you enjoy, and I look forward to seeing what you end up with! 😊😊😊

[@Lovelylilac23]

I won't use the curing salt since it has red food coloring . But it looks good...will make it soon! Thanks.

[@ChrisCookingNashville]

Hope you enjoy

[@dennismcconnell7057]

We mostly salt and pepper. Sometimes we might add more seasonings but usually just salt and pepper. Then I lay them out on racks and put them in my pellet smoker for about 7 to 8 hours on the low smoke setting. Using the pellet flavor of choice. Have done cherry and apple and the flavor of the finished jerky is amazing. We don't bother with a preservative as the jerky doesn't last long enough for it to matter.

[@ChrisCookingNashville]

👍🏼

[@adriennemurphy8528]

Love this❤ ...judging by the spices, it has to taste amazing!

[@ChrisCookingNashville]

Thanks! Yes it’s quite tasty. 😁

[@tg360andbeyond]

Paleo Valley! Slim Jims have always been icky to me.

[@ChrisCookingNashville]

Not bad. Still expensive.

[@AddictedToAntlers]

@@ChrisCookingNashville, so true, and whatever is used to preserve them (I know it’s natural fermentation) gives me heartburn, so I can’t eat them!

[@ChrisCookingNashville]

I hear ya on that.

[@Ohwhale79]

YES! Thank you for addressing the *no nitrates* thing. I've been saying this for years like, it's just the celery people LOL. But people freak out about nitrates too much anyway. I love using curing salt to make char siu as well. It turns out extremely awesome. I'm definitely trying this recipe. Sometimes I wonder why I don't think of these things myself LOL 😂

[@ChrisCookingNashville]

Thanks so much! Yes I agree about the nitrates. Thanks for watching. 😊

[@gloriagiorgi1026]

I’ve always thought jerky is insanely expensive and difficult to find a clean version (mostly sugar and smoked versions). So I thought I should make it myself and boom! Here comes your video! Thank you for answering my unexpressed request 😂

[@ChrisCookingNashville]

Haha you’re very welcome. 😊

[@BetterWayLiving]

If you like Chomps and have acces to a Costco that carries them they sell the 1oz (or 1.1oz?) for a much better price - about $16/12 if I remember correctly. I have actually found the chomps to be very inconsistent in flavor. Some are extra fatty and flavorless and usually paler. The darker ones are usually very nasty with a nice little spicey taste.

[@ChrisCookingNashville]

👍🏼👍🏼👍🏼

[@shelleyn.8503]

Those would have been great to take on your cruise (if they let you on with it). You two look so refreshed! Welcome back.

[@ChrisCookingNashville]

Agreed. Wish we could have done so.

[@jennpyle6095]

I will be making these soon! I love meat sticks! I found a "pretty cleanish" one but it's $10 a bag... I can eat the entire bag! Lol.. Now I have a challenge for you! I LOVE SCRAPPLE and I've been looking for a carnivore friendly version... haven't found one yet... I have seen a few keto versions using almond flour & coconut flour in place of cornmeal & wheat flour but I was hoping you could work your magic here & figure out something that is carnivore friendly as the rest of the scrapple recipe is meat! Hope you might consider giving it a try I have confidence in you! Haven't tried one thing you have made that I didn't love! Your recipes have helped keep me going! Thanks! ❤

[@ChrisCookingNashville]

Hey I hope you enjoy! 😊 I’ll certainly see what I can think of for scrapple. 😁👍🏼 And thank you. I’m glad this is helpful for you.

[@mikepaulus4766]

Sugar in jerky keeps it more moist and easier to chew. Going without it means chewing through the very dry meat.

[@ChrisCookingNashville]

Not at all the case. Sugar in jerky is pointless. And it’s terrible for you as well.

[@rawkfist-ih6nk]

It’s literally only to make it “tastier” as in they want you to form a physiological attachment. Dextrose is higher on the glycemic index than sugar and is also more addictive than sugar. People on the standard American diet will prefer the beef with sugar by taste. Has nothing to do with quality and everything to do with marketing

[@ChrisCookingNashville]

Correct

[@sherritempleton2750]

OMGOSH😍THANK YOU FOR CLEAN, AFFORDABLE JERKY❣️❣️❣️I ABSOLUTELY LOVE BEEF, CHICKEN, TURKEY, VENISON JERKY♥️

[@ChrisCookingNashville]

You are so welcome! Any of those should work great and you can play with the seasonings all you want. 😊

[@22qcat]

As a beginner, I have now completed your jerky class 101 & I think I can do it. 😀 I will put a dehydrator back on my wish list to purchase! Yes, Ash, you are the Carnivore Babe & you just get prettier every time I see you! You both look fantastic! ❤️

[@ChrisCookingNashville]

Haha thank you so much. You can TOTALLY do this! It’s so easy. 😁 Yes Ash is a TOTAL babe. 😍

[@AshTaylorcountry]

Yayy! Awww..You are so sweet! Made my day! 🥰 We love ya & hey hope you get to enjoy some jerky soon! 😁🥩

[@ChrisCookingNashville]

😊❤️

[@gullinvarg]

Might want to see if they go on sale during Amazon Prime Day if you or someone you know has Amazon Prime.

[@ChrisCookingNashville]

Good idea

[@risasklutteredkitchen1293]

I’ve made the dried meat (steak-umms) from 2KK and beef jerky from Nili. I’ll have to try this.

[@ChrisCookingNashville]

Hope you enjoy 😊

[@AGTTP]

Dude you keep reading my mind! I'll be sitting here and wishing there was a carnivore version of something and next thing I know, BAM! You end up doing it! You are the carnivore legend!

[@ChrisCookingNashville]

Haha glad I can be helpful. Thank you. 😊

[@robinnast8815]

Wow Jen your looking so good you can tell your losing weight keep. It up you are an example to us watching your journey

[@ChrisCookingNashville]

😊👍🏼😊

[@CayoticProphet]

​@@ChrisCookingNashvilleAm confused... Is her name Ash, or Jen? Also, after 10 minutes looking for the gloves comment. I'm here specifically for your anti-glove stance as well as the carnivore recipes of course! Please don't change or bow down to the glove Karens.

[@ChrisCookingNashville]

Ash. I assumed a typo maybe. Haha thanks. I don’t care if others want to I use them, but I personally don’t and don’t see a logical reason to do so if I’m not making food commercially that requires certain things legally. Thousands and thousands of years of making food with bare hands doesn’t seem like it just changes overnight to me. Lol

[@darleneburroughs6426]

Thank you!!!! I will be making this asap! Love love love your recipes!

[@ChrisCookingNashville]

You are so welcome! Hope you enjoy. 😊

[@Gloriajeanne33]

oooh yumm lll be able to convince my kids and grandkids to eat more canivore with these. You create the Best C recipes and you are cultivating dedicated world carnivores 1 recipe at a rime. Thank you

[@ChrisCookingNashville]

Thank you so much. 😊😊😊

[@shelleyanderson256]

I have trouble with added nitrates. If I eat them regularly I develop slight incontinence. I don't have any problem with 'nitrate free' products so the celery juice they use is not exactly the same.

[@ChrisCookingNashville]

👍🏼

[@ninajoy1052]

I can hardly wait to make!!!!!!

[@ChrisCookingNashville]

Hope you enjoy it 😊😊😊

[@southernketo]

Snap into a slim jim! Thanks for showing folks how to save money!! That is really important right now! It's actually crazy how expensive some of these things are and you can easily make it yourself... Thanks for your recipe! 😁

[@CayoticProphet]

As a kid, I thought it was weird to name a jerky after the device used to get your keys out of a locked car. A slim Jim use to be a tool, then it became food. Tried it once as a kid, never again. I don't buy jerky if I can't get it in bulk.

[@ChrisCookingNashville]

Thanks so much Victor! It’s crazy how expensive it all gets for sure.

[@southernketo]

​@@ChrisCookingNashvilleIt does! Especially when you're experimenting with recipes. You may throw away 10 times as much ingredients as you actually use...

[@ChrisCookingNashville]

Definitely 😊

[@lovesJesus448]

👍Wow your recipe card site is WOW! Very nice! Did Ash fix it? Love this recipe. Thank you for a cheaper and better version. Lots of times you mix the meat in the food processor but this time by hand. ❤Praise the Lord Jesus ❤

[@ChrisCookingNashville]

Thanks so much. She and I both worked on it with the company we use for the recipe cards to upgrade it. This is mixed by hand because I’m not trying to get the smooth paste texture of a food processor blade. You could certainly do that though. It might be a bit sticky to work with but it will work the same overall. I just like the texture of this being mixed by hand.

[@mikecayen8580]

Hey Chris, great stuff, thanks for going through this. Interesting point of note about people who do freak out about Nitrates and Nitrites. Fun fact: Human saliva has bacteria very quickly changes nitrates into nitrites. Any time nitrates are in your system, it is circulated in the blood and deposited back in the saliva to make nitrites. The body NEEDS nitrites to make Nitric Oxide. Your viewers can do their own research on how critical nitric oxide is to the body :) More propaganda about a food product that our body needs, and part of it came from using artificial chemical ingredients which could have caused negative effects to the body over time, but most of the same process was still occurring then vs now with "celery" nitrates.

[@ChrisCookingNashville]

Great info! Thanks for sharing. 😊👍🏼

[@CNCFemale]

i like the simms brand no sugar beef sticks at aldi. it is about 3 sticks to a serving. fairly clean. am typing this out as i watch your video. excited to get your recipe and try it!!! chomps here is too expensive. reg size is about $2.49 each. thanks for posting this. between your jerky and victor's pb cups i watched today, im gonna be set for snacks!!!

[@ChrisCookingNashville]

Perfect! Hope you enjoy. 😊

[@clbrown1718]

I can't wait to make this. Thanks Chris! You might want to try food grade disposable gloves to mix foods.

[@AddictedToAntlers]

I was going to suggest that as well 😂

[@ChrisCookingNashville]

I don’t find gloves necessary. People mixed food by hands for thousands and thousands of years and many chefs around the world still do to this day. We’ve been conditioned to sterilize our environments so much we think washing our hands is somehow not acceptable for food and we need to use gloves, which cost money of course, and somehow that’s better than just doing what we’ve done since the dawn of time.

[@AddictedToAntlers]

@@ChrisCookingNashville , it’s not the germs in my case, it’s just so much easier to take off the gloves versus washing my hands so often. I have to use gloves, because my skin starts drying out and flaking off, but you probably have oilier skin than I do!

[@ChrisCookingNashville]

That would make sense 😊👍🏼

[@53sheri]

I use gloves too. I hate having to wash the greasy meat off my hands and under my nails.

[@stay-salty43]

Thanks, y’all! ❤❤

[@ChrisCookingNashville]

Anytime 😊😊😊

[@jasminedowney2651]

Those look wonderful Chris! I have the same dehydrator and i love it. I make beef jerky with strips of thin sliced beef, marinate it in liquid smoke, spices ect then dry it, i love it when its really dry. I also make jerky for dog treats, so much cheaper as well and i know whats in them. I will have to try making them the way you do. I have tried chomps, i just don’t like the flavour at all so never bought them again. Thank you for these recipies, all your recipies, your amazing 💕

[@ChrisCookingNashville]

Thanks so much! Hope you enjoy! You’re welcome. 😊

[@karenreaves3650]

Love your ideas and the jerky gun to make sticks, I am always looking for ways to get good snacks into my great grandson’s. ❤

[@ChrisCookingNashville]

Wonderful! Hope you enjoy. 😊👍🏼

[@jujube2407]

Cherry powder is used to cure like celery juice and salt...

[@ChrisCookingNashville]

Nice 👍🏼

[@Vic-Meow]

Thanks for reminding me - - I'm headed over to Dad's and am taking those disgusting chomps brand beef sticks with me to give to his dog. They cost a fortune at Costco and I wanted to return them, but I just don't get there often enough. Maybe the dog will enjoy them. I also tried the archer brand meat sticks from Costco. They are tolerable, but homemade is so much better. The dogs getting some of the archer sticks too. Thank you for your recipes!

[@ChrisCookingNashville]

My pleasure! Thanks for watching. 😊

[@Vic-Meow]

PS, the dog loved the Chomps and Archer meat sticks. Looking forward to trying your recipes.

[@ChrisCookingNashville]

Haha that’s great. 😁👍🏼

[@immgrntsrus]

Was thinking if you don’t wanna buy a jerky (caulk) gun lol you could flatten it out between two pieces of parchment paper, cut using a pizza cutter, and then flip onto the tray for drying. I’m going to try it in my cheapo air fryer a bit at a time and see how it goes because my gas oven won’t go below about 325. Thanks for the great recipe; it looks sooo good! And now that I’m making my own LMNT for $.07 a serving I’ll save loads more money. We travel a lot and spend 5 weeks in the Philippines each summer where you can’t buy any of this stuff even if you had the money so I’m going to fill my suitcase with jerky in July! 😎

[@ChrisCookingNashville]

Yes that’s a good idea. 😊 That’s great! Saving that money is awesome. 😁👍🏼

[@bonniecatlin5945]

I've made jerky a few times. Excited to try your recipe!

[@ChrisCookingNashville]

Hope you enjoy 😁😁😁

[@Stephs2xPawsUp]

So delicious & I will give these a try. I love my Jerky Sticks. I use Chomps, Nick's or Archer brands. This sounds & looks easy. Thanks for another great recipe. I think when you make homemade food, they are always better!

[@ChrisCookingNashville]

Hope you enjoy! I totally agree homemade is the best. 😊

[@4GiveN4get]

Thank you for sharing the good work of your hands.

[@ChrisCookingNashville]

My pleasure 😊❤️

[@pamelahuelfer8691]

I would love for you to come up with carnivore corn dog recipe please !!!!

[@ChrisCookingNashville]

Definitely contemplating how I could do it. 😊👍🏼

[@pamelahuelfer8691]

@@ChrisCookingNashville that would be wonderful. I've tried but I'm sure your recipe would be awesome as always.

[@ChrisCookingNashville]

😊😊😊

[@53sheri]

I make my own jerky from meat I get from BJ's. It's sliced thin for steak sandwiches and I take maybe 5 minutes to slice it thin. They are tenderized so easy to eat. I just add my seasoning and let set overnight. I did get a gun to use for using ground beef. I thought it would be easier than cutting the meat in strps but found the clean up and storing the gun was a pain. I also have carpal tunnel and using the gun was too hard and painful. So I m stuck with a gun I don't use. The results are way better than anything you can buy in the store. I make lots at a time. Last me 2 weeks it's so good.

[@ChrisCookingNashville]

Sounds great!

[@elizabethbooth8794]

Thanks again kids- hoping to make this week. Both dogs shaking paws at that. Elizabeth

[@ChrisCookingNashville]

Hope you enjoy 😊😊😊

[@sherrykent2948]

Great video, Thanks, will give it a try❤️

[@ChrisCookingNashville]

You’re welcome. Have fun with it. 😁

[@johneubank8543]

Looks good. I recently read about people using eye of round cut into strips to make more traditional jerky - it's cheap and very lean. Now, we need the fat - so ground beef may be better overall. But if people want more traditional jerky, eye of round may be worth investigating.

[@ChrisCookingNashville]

That’s one of a couple I’ve used for the traditional. Works great. 😊👍🏼

[@johneubank8543]

@@ChrisCookingNashville have you made pemmican yet? I saw a vid from Ketogenic Woman on that. My son and I are gonna make some soon, probably hyper-drying lean hamburger - then if I can't find the tallow I made a few months ago (we may have used it) I need to find a butcher who sells suet - so I can render some. I could buy a jar of it, but it is pricey - and so easy to render in a dutch oven (in the oven). I actually was at a big butcher counter yesterday that had all sorts of meat and tripe - but no suet. Weird. Anyway, I was thinking of the pemmican watching this vid, cuz you use super dry meat and hamburger is a method for the meat portion that a lot of people use. There was a group of people about 200 yrs ago in the Great Lakes area iirc - about half French and half Native American. They killed buffalo, turned them into pemmican, and sold it - it was the main way they made money. They went around the lakes and rivers in canoes selling it - and hunting. Anyway, they got about 50 lbs of fat and 350 or so lbs of lean meat from one bison. The meat dried down to about 50 lbs - they pounded into dust - and melted fat and mixed em. They turned the hides into bags to hold the pemmican. I thought that was a cool story - with I could remember the name of this group. If I can find it, I'll tell you.

[@ChrisCookingNashville]

I haven’t made pemmican before but I’ll have to look into it. That’s a cool story! Using the whole animal. 😊👍🏼

[@johneubank8543]

@@ChrisCookingNashville found it "The Metis were a unique people group with their own cultural identity. They originated from the descendants of French voyageurs and their Native American wives. They were responsible for most of the pemmican that was sold and traded throughout the northern regions of North America."

[@ChrisCookingNashville]

Awesome 😁

[@jujube2407]

Chris I just realized I never caught the ending... in that 5 min or so watching... I got ads for paleo valley meat sticks! Hahahaha

[@ChrisCookingNashville]

Haha that’s interesting. KZbin must know. Lol

[@shirleymiller5056]

Love and light Note, if the product doesn't taste perfect, I blend into powder to use up in readings, bread etc

[@ChrisCookingNashville]

😊👍🏼

[@lynnelawson9041]

Chris could you try a beer battered halibut? Would love a good recipe for beer batter!

[@ChrisCookingNashville]

Possibly! 😁👍🏼

[@shellsea9520]

❤ LOVE YOUR COOKING CHRIS 🥰😍 LOVE THE SHIRTS I HV Like 14 guitars 3 Fenders and a Gibson copy as I am Australian and Gibson's are very expensive here and harder to find too I am looking for a nice USA Telecaster to buy at the moment and selling a few of my cheaper guitars to go towards buying it 😊 ROCK ON 🎸 I hv just joined a ROCK and ROLL band We are called 💥💫ON the 5 😊

[@shellsea9520]

I bought some meat sticks, Twiggys, they are called in AUSTRALIA in the deli at the supermarket here They tasted really sweet, they made me sick pretty quickly too I am very intolerant to preservatives + also sugar and glutton ,so yer there is so much crap in them Look forward to trying to make them like you hv Tks Chris ❤❤❤

[@ChrisCookingNashville]

That’s awesome! Best of luck with the band. 😊 That’s a bummer. So many products like that have junk, and then they’re super expensive as well. Hope you enjoy mine. 😊

[@Chasecka]

They make you think citric acid it’s from lemon. It’s actually made with black mold. Look it up.

[@ChrisCookingNashville]

Wouldn’t surprise me.

[@danielglidden9290]

The longer I’ve been carnivore the less spices I use and more just salt even for homemade sliced jerky, I love the taste of just beef and salt. I used to like the spices but now it tastes too rich for me. When is the next podcast style film?

[@ChrisCookingNashville]

Makes sense. Just released the next health vlog a little bit ago. And I put one on my new channel too. 😊👍🏼

[@rasferrastfarian739]

Awesome Chris! I love Jerky. I'll be trying this. Thank you!

[@ChrisCookingNashville]

Awesome! Hope you enjoy. 😊

[@cindydemanche3839]

Looks delicious!

[@ChrisCookingNashville]

Thanks Cindy! 😊

[@rpl1421]

Love your channel!! I’ve been making ground beef jerky for several years. I can’t wait to try your recipe! For ease of mixing, I use my Kitchen Aid stand mixer. Works great!

[@ChrisCookingNashville]

Sounds great! 😁

[@DoctorBendOver]

I'd love it if you concocted a few more jerky recipes with your usual artist magic :) For future videos. I've tried a bunch online and they are mediocre.

[@ChrisCookingNashville]

Great idea! 😊👍🏼

[@eleonoramarree]

thank you.

[@ChrisCookingNashville]

You're welcome 😊

[@Gloriajeanne33]

Can you please do a carnivore cream sponge cake.

[@ChrisCookingNashville]

I’ll see what comes to mind. 👍🏼

[@pressurechangerecord]

Thank You!

[@ChrisCookingNashville]

You're welcome! 😊

[@janismcgovern5067]

Amazing!

[@ChrisCookingNashville]

Thank you 😊👍🏼

[@cassieoz1702]

I started out years ago, making dog jerky treats. Over the past 5 years I branched into meat straps for me (and the grandchildren LOVE them). We raise our own meat here so always have a surfeit of the super lean cuts that we really don't care for, so they get used for jerky. My poor old (plastic) jerky gun is still going strong but can't go on forever 🫤. I bag mine in ziplocks and store them in the freezer, just taking out enough for a week at a time. Food of the gods😁

[@ChrisCookingNashville]

Sounds great! 😁👍🏼

[@untoldexpressions]

Can hardly wait for my order of the salt which I ordered. ro make the jerky.. Can you use your wonderful talent to make a bacon substitute from beef please?

[@ChrisCookingNashville]

Hope you enjoy! Yes I know beef bacon is a thing, but I’ve never had it and I think it can be hard to find. I’ll have to see what else I might be able to come up with too. 😊

[@DisneyBatchman]

Now I'm just wondering how to manage some nice keto teriyaki flavor into this ... but I'd love to do some of this if it weren't for the expense, so I'm almost sure I'll have to give this a try, in time.

[@ChrisCookingNashville]

😊👍🏼

[@AgnesMariaL]

Have you made that cookbook I asked for months back? If not, PLEASE PLEASE PLEASE post a video announcement for when you finally do publish!

[@ChrisCookingNashville]

Not yet but it’ll be coming. 😊👍🏼

[@AgnesMariaL]

@@ChrisCookingNashville Sweet - can't wait!

[@ChrisCookingNashville]

😊😊😊

[@mrs.grandmamaBrau]

I can’t wait to make these. Thanks. ❤❤

[@ChrisCookingNashville]

Hope you enjoy 😊😊😊

[@historyteacher4402]

Thanks!! I have been making jerky by slicing roasts. I think this will be great to make “sticks.” Again you are amazing.

[@ChrisCookingNashville]

Aww thanks. Hope you enjoy! 😊

[@angelamullins9421]

I make some every time I go on vacation.

[@ChrisCookingNashville]

It’s a lifesaver on trips 😁

[@gullinvarg]

Are you using a pastry cutter when creating the chicken sticks?

[@ChrisCookingNashville]

Sure am 😊👍🏼

[@RoninDosho]

Another great recipe video. Thanks!

[@ChrisCookingNashville]

Thank you too! 😊

[@cheriepanter9333]

😆😆, when you threw that stuff away, you reminded me of Nats what I reckon, an Australian guy who cooks, just he’s not carnivor, funny as though ❤

[@ChrisCookingNashville]

Haha thanks 😁

[@sherieragan765]

Well done!

[@ChrisCookingNashville]

Thanks! 😊

[@shrekk5047]

anytime you see " hydrolyzed soy protein" that is a way to make "msg" , they then don't have to list it as having msg that people don't want to eat

[@ChrisCookingNashville]

Sounds about right

[@shrekk5047]

​@ChrisCookingNashville i had to look it up years ago when my local butcher's jerky started to make me sick, when it never did before. And that was what i found, as msg always made me sick. I don't know if all hydrolyzed vegetables do this or just soy.

[@ChrisCookingNashville]

Interesting. Makes sense.

[@shimmerofadiamond]

Great job!!!

[@ChrisCookingNashville]

Thank you!!