Ground Beef Crackers or Chips | Only 2 Ingredients | Oven Method included | Cheap Carnivore!

Ground Beef Crackers or Chips | Only 2 Ingredients | Oven Method included | Cheap Carnivore!
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[@FadedStar05]

When I make my "chicktilla chips (ground chicken) I use parchment paper to press it with the tortilla press and then leave them on the bottome parchment paper to bake so they don't start to fall through the rack. I use the lowest heat on my over. Yes, the non carnivores will love your chips. the regular eaters love tthe chicken ones when I take them to gatherings.

[@beckyhild1140]

Saran wrap works well also

[@PinkLady54]

@@beckyhild1140 I don't think saran wrap would go in the oven... She is talking about baking them on the parchment. 😊

[@PinkLady54]

Thank You for the hot tips on chicken chips! YUM!! different seasonings coming to mind 😍

[@FadedStar05]

@@PinkLady54 Right. Saran wrap can't go in the oven, so the bottom will be parchment, but I have used saran wrap on the top when pressing in the tortilla press and you can reuse the saran to press the next "chicktilla". I also add corn tortilla extract to the ground chicken.

[@terrisvihla9987]

@@FadedStar05That’s a great idea (the corn extract)

[@VeldaE12]

Those who criticize the low temp of dehydrator, have obviously never looked up pasteurization. It’s all about time and temperature. The lower the temp, the longer it takes to pasteurize. I looked it up for sous vide. It’s perfectly safe, as long as you know and follow time+temp rules, which Anita does!!

[@BunnaySango]

I know whats on my Christmas list this year...a dehydrator!!

[@jjodom1010]

I got one for Christmas last year. You won't regret it!

[@CoachKarin]

Do you have an air fryer or instant pot? Most have a dehydrator setting or temp low enough to dehydrate.

[@deannadeason1850]

Yep now I need to get my daughter one to😁

[@grannyrsh5553]

Love this recipe! They may be too dangerous for me. My addiction has always been chips and crackers. I’m pretty sure I’d end up eating the entire 2 1/2 lbs of beef in one day. 😜

[@DonnaHeckert]

That’s me too, it’s so annoying, but only with certain things

[@marthalove3784]

Excellent idea!!! They really look so crunchy and tasty!!!

[@gladysobrien1055]

CORRECTION…No you would not eat all that meat in one day😋you would be too full. Remember, beef is the most nutritious protein in the animal world. There is not another protein that even comes close to the amazing nutrition that beef provides‼You will be full very quickly…especially smeared with butter🧈‼Plus enjoy your favourite 🧀🧀🧀cheese with them‼ Glad🇨🇦Toronto🇨🇦

[@parody_bear_mike]

but with straight red meat that doesnt sound like a problem

[@barbaraholladay8277]

Need fat with protein

[@InTheMiddleOfAForest]

Thanks Anita! These look fabulous! Today, Saturday June15th, Carnivorous Chef just dropped a recipe for a chicken version of what you just made. He calls the recipe Chicken nachos. His were made in the oven. We appreciate all of you creative minds developing these recipes!❤

[@deannadeason1850]

Oooh I gotta try that to😋

[@hotbutterwell194]

The way I make beef flour is to take lean beef and make a beef stock with it. Then I take the cooked beef and run it through a meat mincer, then spread it on a dehydrator rack and dry it for 12 hours at 70C or until it's completely dry. Then run the dry bits through my spice grinder ( rotating blade coffee grinder). Makes excellent beef flour.

[@CalmCowBell]

I made turkey flour, but will try the beef flour. Thanks!

[@mrsducky3428]

Ohhh thank you! Have a huge bowl of meat in the fridge from when making broth!

[@LAURA093058]

This is how I make my powdered chicken.

[@lisacorbin4477]

@@hotbutterwell194 what do y'all do with these meat flours?

[@deannadeason1850]

That's Awesome!!!

[@brendaraymond8657]

I eat completely raw ground beef and have never gotten sick from it.

[@danajacobs9097]

I'll eat little pieces of it at a time never so much. But I would like to eat it all raw. Seeing your comment I think I'll do so.

[@Gail-ux2ly]

Just the thought of raw hamburger makes me want to hurl!

[@InsolentVillager]

Not that guys don't, but it seems like so many women eat raw, especially if they were vegan before. Just what I've noticed reading thousands of comments for the past year of being strict carnivore myself. I am finding I like things really rare, but not raw.

[@dgunearthed7859]

​@@Gail-ux2lyditto. Why eat it raw.

[@delgadojmar]

How does raw ground beef relate to the crackers?

[@Gail-ux2ly]

A tortilla press with silicone cake pan liners make the job simple and fast

[@lisacreason4649]

I like it when you goof (video editing and commentary sped up makes me laugh every time!), because that completely represents what I do. Excellent videos. Thank you for sharing! 😬

[@KetogenicWoman]

Glad you enjoy it!

[@DeviousFink]

I make ribeye jerky out of pounded-out thin cut ribeyes and do them in the oven at 170 (lowest my oven can go) for around 4 hours. I'd probably do these at 200 for as long as they need. Can't wait to try them!

[@KetogenicWoman]

Wonderful!

[@couturedeana]

Mmmmm….thats sounds delicious.

[@cathysimpson6126]

Wondering why you'd increase the heat? Have you made them? How'd they turn out?

[@DeviousFink]

@cathysimpson6126 I tried ground beef chips in my dehydrator at 155 and it turned into leather-scented pliable jerky. I gave them to my dog. If I do it again, I'll do it hotter and faster. 155 works great on homemade carnivore crisps, but this attempt was a fail.

[@jesslabbert]

As a South Africa, I, along with every one else here, grew up on biltong (dried, salted, raw meat). And here we still are. I totally agree with you. Thank you for all your amazing recipes.

[@paulaehlers5049]

Hi all, I’ve cooked ground beef, breaking it all up and then dehydrated it. Makes really nice crunchy nuggets for movie night! I think I saw the instructions on the Rain Country channel.

[@aperry4313]

Oh yes I follow her too and have done this also - roast beef dried shreds are my favorite though

[@KarnivoreKaren]

Heidi was my first inspiration 🥰 I freeze my leftover meat and poultry in small pieces, then dehydrate them. Lots more flavor!

[@deannadeason1850]

Yes I saw that to Love her stuff 😁

[@carnivorehippie8071]

Lean ground beef gives me the excuse to add fat with a dip! What's more fun than chips & dip! I'll be following up on this one!

[@KetogenicWoman]

And smearing butter on them is divine!

[@yvonnecrozier4536]

My dear hubby extrudes the ground meat using a LEM jerky gun into flat inch wide strips onto my dehydrator trays...wonderful! I also like a combo of pork and beef half and half.

[@YarnellCrew]

Yep, love the Lems jerky gun.

[@J_Chap]

My son told me he misses the "crunch" and it leads him to wanting chips. I am going to try to make him these. I hope it does the trick. Thank you so much. I watched the pemmican recipe and I have my second batch of meat in the dehydrator and will have the pemmican made by tonight. I am diabetic, even though carnivore has greatly helped, I still have to eat more often than those who are not diabetic, so these will help me have a quick "meal" if I need it. Thank you.

[@KetogenicWoman]

Hope he likes them! I also really love drying roast beef, those come out like Lay's if you slice them super thin and salt well!

[@diamondk67]

Thanks Anita! I make jerky and bacon jerky all the time so I will have to try this.

[@karronlaneNOLA]

do you just put regular bacon in your dehydrator? bacon jerky sounds good.

[@diamondk67]

@@karronlaneNOLA yes I learned about it from 2krazy ketos

[@deannadeason1850]

Me to you had me at bacon😁

[@debclair822]

I use smoked salt or taco seasoning. I don’t have sensitivities. Love it. I also have a manual frozen meat slicer to make chips. I make unsalted for my pups.

[@gladysobrien1055]

To one pound of ground beef…how much TACO seasoning, please⁉

[@carnivorehippie8071]

10:21 With regard to food safety, once the beef is completely dry it will be safe as long as it STAYS COMPLETELY DRY. Beef has been preserved reliably by dehydration for centuries. Don't worry about it, although I think I'd avoid the fridge for storage as it tends to be too humid. You might get some mold if you keep them in there for too long.

[@KetogenicWoman]

Thankyou, makes so much sense!

[@pearlberry---PearlyGates]

@carnivorehippie8071.... so how do you recommend storing the long term when you make a large batch? If I used glass jars like Ball, how long will it survive?

[@t.s.3669]

Maybe vaccum seal?

[@carnivorehippie8071]

@@pearlberry---PearlyGates Sorry I missed your question when you first sent it. Ball jars would be great but you should keep the jars closed as long as possible. Store smaller amounts and use each jar within a week or so of opening. Alternatively, a vacuum sealer would be good too.

[@carnivorehippie8071]

@@t.s.3669 yes, that would be good.

[@gracemaxwell6157]

Thank you for sharing this recipe ❤

[@karaleeann1211]

We cook beef in a Sous Vide at 130 degree F. It’s fine. Raw eggs are awesome for you too, they are nutrient dense and make fantastic ice cream with cream and some vanilla bean, and low carb sweetener.❤❤❤❤ kind of funny to be fearful of these cooking methods while shoving, seed oils, msg, gmo, high fructose corn syrup down you’re throats! 🤪😎🤙

[@KetogenicWoman]

You got that right!

[@gablison]

I had salmonella and had to stay in the hospital for a week from eating cooked eggs and have never had any issues with raw eggs and raw meat and love it!

[@CynCopeland-TheAnswerIsMeat]

The two 'cooking' temperatures are strictly two different speeds of getting to the same level of 'doneness' - 165°F / 73°C is plenty high enough for a 'cooked' product! Cooking with a much higher temperature just gets you there more quickly. Remember, most of us are eating our steaks medium rare / medium which is 140°F / 60°C and living to tell the tale! ❤❤

[@karenmiles9822]

I've make them in one big sheet and broke them apart when they were done. I've done ground beef, chicken, pork and Italian sausage and the Italian sausage was my favorite!!

[@KetogenicWoman]

ohhh, Italian sausage sounds so good as crackers!

[@karenmiles9822]

@@KetogenicWoman they are good.

[@prjndigo]

You can get fine stainless steel "jewelry wire" which is used for weaving beads into sheets and such and run it around the oven rack to make a much finer grid for the purposes of drying in the oven, it also works very nicely as a bag tie or for holding poultry legs to the body (I pref spatchcock even on turkey). If you get the smaller rolls that will fit through the slots you can even make it all square and tidy with half-knots in one continuous pull. The wire should last about 5 years of weekly use.

[@lisacreason4649]

I have done 200 for 3 hrs for my Shabu shabu thinly sliced and works great. This would be much cheaper. I am going to try this.

[@gladysobrien1055]

🌟🌟🌟Those crackers look so good…I would smear butter 🧈on a piece or two…Just like Neah does on her KZbin video‼Lean Ground beef is on sale this week, in 🇨🇦Ontario, at Food Basics, $3.69/pound. I am going to buy some meat and prepare this in my NESCO GARDEN MASTER 1000 watt dehydrator‼‼‼I have never made anything like this…I was hooked on dehydrating 🥓🥓🥓 lean bacon for months…every Monday‼‼‼ Chips and Jerky… Who knew⁉ I did not‼ Wow! it is time to become Carnivore adventurous‼‼ Yes, Noah’s Way uses a dehydrator so simply…no need to be intimidated or scared to try! She presses meat with her hands…I never imagined it to be so easy‼ Thank you, Anita… and Neah‼ Gladys🇨🇦Toronto🇨🇦

[@rhondaboyd3400]

Can you please share Neah's channel information with me?

[@gladysobrien1055]

@@rhondaboyd3400 I believe it is called Neah’s Way… I watched her dehydrate ground beef in such an easy way‼Fascinating‼

[@candiwelsh5524]

Thank you Anita. I love your channel. You are so real. Someone I would love to just hang out with. I love crackers and chips. Can’t wait to try this😊❤️

[@KetogenicWoman]

Thank you so much!

[@gailruf4141]

Thanks so much for macro trick

[@apace903]

The crackers a great idea! I plan to make them to have with chicken salad, and egg salad.I enjoy watching your channel, thank you😊

[@dixiedixiedal]

I tried your recipe today. Mine ended up being jerky instead of crackers, since I had to dehydrate in the oven. It's still delicious, and I'll be making it again. I set the oven at 190F, dried for two hours, then flipped it over on another rack, then put back in the oven for an addition 1.5 hours. I'm sure if I had let it go a bit longer, it would have been crackers. Thank you, Anita. I love your channel.

[@juliepowell7357]

Anita, thank you so much for this recipe!! This will be so helpful for me!! What a great way to get something crispy for a meal!!❤❤❤❤❤❤

[@KetogenicWoman]

You are so welcome!

[@britchic2011]

Thank you for posting this recipe - I was skeptical at first but tried them and love them - have already made them twice!

[@KetogenicWoman]

Great to hear!

[@stanleybridge]

Thank you!

[@parody_bear_mike]

Whos seen the carnivore bread on nashville carnivore cooker channel - Chris Cooking Nashville

[@LilCraftyNook]

I absolutely love this and am so glad I found it! Those other name brands ones are SO expensive!!?? Ground meat suits me just fine!!😊 Thank you!❤

[@Tammy-zr9zw]

Will DEFINITELY give these a try! Wanna say thank you for sharing the fact that you’re finding an increasing number of spices that no longer work for you. I’m in the same boat and it was very comforting to hear that I’m not alone. 😊

[@diann546]

Have you tried organic spices? Ever since I decided to only eat organic produce, about 8 years ago, I have had trouble eating conventional foods.

[@pianogirl13669]

Thank you, Anita! I was just making a plan for crackers and up popped this video! 😘

[@streamscounselling9501]

You are so inspiring Anita. I hope to get to meet you at the next Victoria Meat up :) Thank you for the great tips.

[@KetogenicWoman]

That would be great, love meeting people from my area!

[@stinkerbell7834]

Love your videos Anita! You are such an inspiration. Thank you ❤

[@24carrotgold8]

I am having trouble finishing my box of lemon harbanero LMNT as a beverage. This might be a good use sprinkling it on my beef chips🤔

[@Chrissy0325]

Ohhh that sounds good. I love the mango chili ❤

[@KetogenicWoman]

What a fantastic idea!

[@strawberryme08]

What a wild flavor for a drink 😂

[@Obligate.Carnivore]

They say ground beef should be cooked to 160F and by setting that machine to 165 it will get to the proper temp! Not a big deal if anyone thinks about it. The temp is correct, what seems to be happening is the time element. Time is not a factor in temp really. As long as it gets to the proper temperature and it obviously gets there. Thanks for the video.

[@vitalishus]

❤️thanks Anita. My dehydrator is primed and ready! 😁

[@sandracalley343]

I use my oven to dry my meat temp 170 is the lowest temp. Works great. Drys a lot faster.

[@3riversgirl777]

I love LMNT🎉

[@howiecarnivore]

Florida here. I will share your reicpe on my channel. Also, funny that people think raw meat would kill you. I like my steaks and burgers bleeding. I buy my meat from reputable butchers. I also inquire the origins of the meat, not where they were processed (USDA allows labeling to say U.S. meat if slaughtered in U.S.) I want to know where the cows were born and raised. I also consume "killer" raw dairy. 😅

[@johneubank8543]

looks great! you also have half what is needed for pemmican!

[@KetogenicWoman]

Exactly true!

[@karenreaves3650]

You are also able to make beef flour this way. ❤

[@DangerZone-w6y]

EXCELLENT VIDEO. It's like a ground beef jerky cracker WHAT A GREAT SNACK.

[@louisesiberry6289]

IMO in the oven the meat was fully cooked at 350 for the time you had it in. (Could be less time for others as 350 isn’t necessarily what one’s oven is actually at even though it is set for that). The dehydrator at 165 (F) is like a low and slow cook in a crockpot. It does cook the meat but slower. These crackers are a must to keep in hand for us to use as grab and go. And now that Ontario summer weather has kicked in (think hot and very humid. Sweating at 6.30am while watering plants) they are a great cracker to add cold toppings to for a cold plate supper. No cooking for this week for sure 🥵

[@hoboonwheels9289]

I just listened to Tammy Peterson, Jordans wife whose family seem to have found they must be carnivore to be healthy, she talked about Histamine causing a lot of sensitivity and Dr's don't even go there. Explains a lot of my issues. Histamine issues can be remedied their not lifetime.

[@cdavham]

I bet they are good with cream cheese…😊

[@lisakudrow8049]

Yes that sounds do good

[@gladysobrien1055]

Oh, what a great idea‼Cream cheese‼😋

[@RV-there-Yet]

If people are going to refrigerate, I would suggest adding a piece of paper toweling to whatever bag or container used. This will help absorb any moisture that may form. I've never put mine in the fridge, though I've only made meat chips so far using whole cuts of beef, not ground. I'm anxious to try the ground beef though, as well as maybe some flour~ which I know folks have had success with. Thanks so much Anita~ as always, a wonderful tutorial from your pleasant self. Such a treat, every time.Samantha in AZ

[@KetogenicWoman]

Thank you for this input! Mine have been on the counter for days and are still great!

[@julieclaing2952]

Will totally use them to serve with tartar and egg yolk. Maybe will try to add a few drop of Worcestershire sauce, pepper and coriander(like biltong)to the meat before drying Thanks again great advice

[@debjordan4399]

Thanks Anita!

[@DonnaHeckert]

Just realized you are Canadian, I am going to order some

[@karenreaves3650]

Thank you Anita.

[@gablison]

Sometimes when I abstain from an ingredient long enough I find that I get very sensitive to it when I have it again like 3-6 months later but if I start on a small dose and slowly titrate up I can incorporate it back into my diet no problem after a month.

[@melanie4926]

Great recipe. Jerky tends to be too tough and chewy for me. This looks like melt in your mouth goodies ❤

[@KetogenicWoman]

I don't like the chewy jerky, much prefer a chip!

[@sandiglenn4195]

From Leakesville Mississippi. I made some of your beef chips. They are good. Thanks for sharing! ❤

[@KetogenicWoman]

Glad you like them!

[@sbroomell]

I’m excited to try these! Thanks!

[@Feribrat99]

some ovens have a dehydrator feature so look into that on your ovens people.

[@flyingsodwai1382]

Thankyou for sharing all your knowledge.

[@ronip3655]

Thanks, Anita! I've been making ground beef jerky in the oven for a while now. I have some cookie cooling racks that have 1/2 squares that work quite well. I tried making the full sheet in the dehydrator I had (a round one) and it didn't work at all. (It was defective.) I finished it in the oven and it was really thick and chewy. ☹Now, I have a new dehydrator to try. 🤞 I really want some chips. 😁

[@KetogenicWoman]

Get it as thin as you can and let it dry until crispy! Chips!

[@ronip3655]

@@KetogenicWoman 😉🤞

[@teddyboy252]

Great show

[@marthaashworth8374]

Will be making these! Thank you for sharing ☺️

[@annehajdu8654]

Thanks for this recipe.

[@Kayaf7]

Awesome!! I love Carnivore Snax but they are expensive.

[@KetogenicWoman]

Yes they are!

[@alanaa6018]

Looks great. Thanks!

[@1Hope4All]

I think parchment paper is better than wax paper.

[@furysmith6564]

Thanks! I asked about them in the FB group.

[@beckyhild1140]

If u get it thin eneough start checking at 4 hrs

[@mariannatodd7010]

This looks so nice! I'm sorry you are still dealing with food sensitivities.

[@julieburns7973]

Thank you

[@julieburns7973]

Thank you

[@margaretfrosst575]

Thanks I'be be be trying this tomorrow.😊

[@HappyBeeTV-BeeHappy]

That would make some great dipping chips for guacamole. 😋 I was using pork rinds for dipping chips. But I can't have pork anymore bcuz it riles up my eczema something terrible. 😭

[@gladysobrien1055]

You are full of delicious ideas! Thanks!

[@karronlaneNOLA]

nice anita. i have that same dehydrator so i think i'll give this a whirl. thanks.

[@susans7091]

I prefer parchment paper to wax paper as I can then cook right on it. Definitely do Not cook on wax paper.

[@pattishanks3788]

Okay, I’m thinking the egg hummus would be fantastic with these chips! Extra lean GB going on my shopping list.

[@NonaMaryGrace1952]

Yummy thank you Anita. 💕NonnaGrace 🐓

[@KetogenicWoman]

Hope you enjoy

[@3riversgirl777]

I will try these🎉🎉🎉

[@IFuller]

I can't wait to try this recipe!

[@IFuller]

I wonder how it would be to use deer meat?

[@KetogenicWoman]

It would be fantastic because that is a lean meat!

[@KJ7JHN]

Hi. Thanks for the video. Could you please make a video on converting a toaster oven into a food dehydrator?

[@diananeri4476]

Safe Minimum Internal Temperature Chart Product Minimum Internal Temperature & Rest Time Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (62.8 °C) and allow to rest for at least 3 minutes Ground Meats 160 °F (71.1 °C) Ground Poultry 165 °F (USDA published recommendation)

[@1Hope4All]

Those are like the Carnivore Snax Beef Sliders!

[@KetogenicWoman]

Yes they are!

[@teret6719]

Great idea, thanks for the video!

[@TgWags69]

The salt helps cure the meat so temperatures may not be as important.

[@BeefNEggs057]

And just removing moisture cures meat - no moisture - no way for bacteria to grow. More effective for steak jerky - ground beef can have ecoli ground into it - low risk but higher than steak.

[@aainca]

WOW‼️ Anita we had no idea you were such a daredevil, raw eggs, medium rare steak & hamburger. Living on the edge! 😅 JK, thanks for the tips.

[@gladysobrien1055]

I have been eating raw eggs all my life! They are very safe! Keep them cold and fresh!

[@KetogenicWoman]

I draw the line at running with scissors though! 😂

[@aainca]

@@KetogenicWoman oh that’s good, we feel much better now.

[@PinkLady54]

@@KetogenicWoman SOOO funny Grrrl! Do You like Weird Al or You just happened to pick that phrase?

[@reneesims931]

Ha! Do you also run with scissors? Sometimes one has to take chances

[@KetogenicWoman]

LOL< I have to draw the line somewhere! 😂

[@joanwatkins3022]

How long will these last? I’m thinking of stocking up on these. I saw a video for drying hamburger in your oven but it was too fussy for me! Thank you….just discovered your fun channel!!

[@KetogenicWoman]

They seem to last a quite a long time, I've had them for up to 2 weeks in a container on the counter.

[@DangerZone-w6y]

rofl.. TO ALL THOSE DOPES THAT ARE "SCREAMING UNFACTUAL MISINFORMATION" ABOUT YOUR PROCESS.. rofl.. Who exactly has died from beef jerky? NOBODY and it's dehydratd meat made at 165F.

[@deannadeason1850]

Still alive and so is 28 dogos that I share with😂

[@dianavp9054]

And people have been dehydrating meat to preserve it, for CENTURIES. Ai-yi-yi!

[@PinkLady54]

Excalibur agrees that 165 or whatever their highest setting is safe for meat. They have lots of recipes for meat things. I wonder if the amount of time something is at the temp is the key? I make my own chicken flour from raw breast meat & it is completely cooked after all that time. 165° is recommended safe temp for meat from Federal Government also. right? Let alone 10 hrs at that temp. Yummy stuff dear Lady!! Thank You as always!!

[@KetogenicWoman]

By the end it is completely and thoroughly cooked!

[@Back2SquareOne]

The USDA says 160F is the safe internal temp for all ground meat (except chicken which is 165F). This is widely regarded as unnecessarily high. Killing bacteria is a function of both time and temperature. Given the thinness of these "crackers" I expect they will come up to temp quite quickly. Given the long drying time, my personal opinion is that any temp over 145F would be just fine. Lower temps will, of course, extend the necessary drying time. Many people report that different temps in a dehydrator can result in different taste and texture. This is likely due to a more browning/cooking like process vs a more drying process. When storing outside the fridge, I like to use mason jars. Cheap electric vacuum jar sealers can keep them under vacuum.

[@melanie4926]

I've never supplemented with expensive electrolytes. I use Redmond's salt. I just salt to taste, no measuring. When I get leg cramps, I just take a lick of Redmond's and then sip on water. Cramps gone :)

[@unoffendable3496]

I would like to know about long-term storage of your ground beef crackers

[@KetogenicWoman]

I find that filling my Cosori on all 6 trays gives me enough to last about 10 days or so. I keep them in a sealed container with a couple food grade silica packs thrown in to keep them crisp. I've never tried to make them last longer than that. Also if you don't dry them all the way so they are crisp and no longer have fat in them then they should go in the fridge.

[@DonnaHeckert]

I have been bouncing around on your videos to see how much you lost in a year. FYI you are looking younger in the newer videos, it’s so fascinating

[@KetogenicWoman]

Thank you, I have never felt better!

[@anyajohnson4471]

Yes, she’s looking younger since she switched from keto to carnivore.

[@debbiewebber1582]

I dehydrate beef jerky all the time ....still alive!

[@jillmadigan9841]

Thank you! Pre-electronics, I used to steam cook chicken at 250 degrees F, which is above boiling water temp. The tendons melt and the meat is very tender. I'll try that to taste if that works with the cheap 75% beef for contrast. How will the fat behave? Hmmm, I wonder.

[@JREH21]

I always love your videos. I'm giving these beef crackers a try. You may be interested in a video I came across years ago (when I was doing a keto like diet) not because of the ingredients but because of her method of squaring her mixture for crackers. It's called '1 carb keto crackers in 2 minutes'. I hope you find it useful as I want to give something back to you as a thank you.

[@KetogenicWoman]

Thank you!

[@joane8651]

Thank you Anita, was wondering if there is residue in your pan when you bake them in the oven. I don't have a dehydrator, so will try my oven. I bought a 10# log of hamburger and was wondering what to do with part of it, this sounds wonderful.

[@gladysobrien1055]

🌟🌟🌟I prepare HOMEMADE SUMMER SAUSAGE with a large quantity of meat. The basic recipe is on the Morton Salt website. It is easier than making a meat loaf…except better. No corn, no gluten, no skim milk powder, no sugar, no binders…just meat…spices…and curing salt to prevent botulism! OH, AND OVER THE TOP DELICIOUS‼‼‼😋😋😋

[@KetogenicWoman]

No, nothing much landed on the pan. I did choose the extra lean ground beef so that is part of it!

[@donnagross4888]

so good, thanks!