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Ground Beef Crackers or Chips | Only 2 Ingredients | Oven Method included | Cheap Carnivore!
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- čas přidán 13. 06. 2024
- Ground Beef Crackers or Chips | Only 2 Ingredients | Oven Method included | Cheap Carnivore!
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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.
Saran wrap works well also
@@beckyhild1140 I don't think saran wrap would go in the oven... She is talking about baking them on the parchment. 😊
Thank You for the hot tips on chicken chips! YUM!! different seasonings coming to mind 😍
@@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.
@@FadedStar05That’s a great idea (the corn extract)
I eat completely raw ground beef and have never gotten sick from it.
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.
Just the thought of raw hamburger makes me want to hurl!
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.
@@Gail-ux2lyditto. Why eat it raw.
How does raw ground beef relate to the crackers?
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. 😜
That’s me too, it’s so annoying, but only with certain things
Excellent idea!!! They really look so crunchy and tasty!!!
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🇨🇦
but with straight red meat that doesnt sound like a problem
Need fat with protein
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.
I made turkey flour, but will try the beef flour. Thanks!
Ohhh thank you! Have a huge bowl of meat in the fridge from when making broth!
This is how I make my powdered chicken.
@@hotbutterwell194 what do y'all do with these meat flours?
That's Awesome!!!
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!!
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!❤
Oooh I gotta try that to😋
I know whats on my Christmas list this year...a dehydrator!!
I got one for Christmas last year. You won't regret it!
Do you have an air fryer or instant pot? Most have a dehydrator setting or temp low enough to dehydrate.
Yep now I need to get my daughter one to😁
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!
Wonderful!
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.
Oh yes I follow her too and have done this also - roast beef dried shreds are my favorite though
Heidi was my first inspiration 🥰
I freeze my leftover meat and poultry in small pieces, then dehydrate them. Lots more flavor!
Yes I saw that to Love her stuff 😁
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! 😬
Glad you enjoy it!
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.
Yep, love the Lems jerky gun.
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!
And smearing butter on them is divine!
Thanks Anita! I make jerky and bacon jerky all the time so I will have to try this.
do you just put regular bacon in your dehydrator? bacon jerky sounds good.
@@karronlaneNOLA yes I learned about it from 2krazy ketos
Me to you had me at bacon😁
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.
Thankyou, makes so much sense!
@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?
Maybe vaccum seal?
A tortilla press with silicone cake pan liners make the job simple and fast
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!
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.
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.
To one pound of ground beef…how much TACO seasoning, please⁉
🌟🌟🌟Those crackers look so good…I would smear butter 🧈on a piece or two…Just like Neah does on her CZcams 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🇨🇦
Can you please share Neah's channel information with me?
@@rhondaboyd3400 I believe it is called Neah’s Way… I watched her dehydrate ground beef in such an easy way‼Fascinating‼
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! ❤❤
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. 😅
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.
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🤔
Ohhh that sounds good. I love the mango chili ❤
What a fantastic idea!
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.
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 🥵
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.
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😊
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!!❤❤❤❤❤❤
You are so welcome!
Thank you for posting this recipe - I was skeptical at first but tried them and love them - have already made them twice!
Great to hear!
You are so inspiring Anita. I hope to get to meet you at the next Victoria Meat up :) Thank you for the great tips.
That would be great, love meeting people from my area!
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!❤
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
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.
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. 😊
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.
From Leakesville Mississippi. I made some of your beef chips. They are good. Thanks for sharing! ❤
Glad you like them!
Just realized you are Canadian, I am going to order some
Thank you, Anita! I was just making a plan for crackers and up popped this video! 😘
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😊❤️
Thank you so much!
I bet they are good with cream cheese…😊
Yes that sounds do good
Oh, what a great idea‼Cream cheese‼😋
Love your videos Anita! You are such an inspiration. Thank you ❤
EXCELLENT VIDEO. It's like a ground beef jerky cracker WHAT A GREAT SNACK.
looks great! you also have half what is needed for pemmican!
Exactly true!
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.
I use my oven to dry my meat temp 170 is the lowest temp. Works great. Drys a lot faster.
❤️thanks Anita. My dehydrator is primed and ready! 😁
Great recipe. Jerky tends to be too tough and chewy for me. This looks like melt in your mouth goodies ❤
I don't like the chewy jerky, much prefer a chip!
Whos seen the carnivore bread on nashville carnivore cooker channel - Chris Cooking Nashville
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
Thank you for this input! Mine have been on the counter for days and are still great!
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. 😁
Get it as thin as you can and let it dry until crispy! Chips!
@@KetogenicWoman 😉🤞
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)
some ovens have a dehydrator feature so look into that on your ovens people.
Awesome!! I love Carnivore Snax but they are expensive.
Yes they are!
Thanks Anita!
If u get it thin eneough start checking at 4 hrs
Thanks! I asked about them in the FB group.
I think parchment paper is better than wax paper.
Great show
Thank you Anita.
I’m excited to try these! Thanks!
Yummy thank you Anita. 💕NonnaGrace 🐓
Hope you enjoy
Okay, I’m thinking the egg hummus would be fantastic with these chips! Extra lean GB going on my shopping list.
Thankyou for sharing all your knowledge.
This looks so nice!
I'm sorry you are still dealing with food sensitivities.
Will be making these! Thank you for sharing ☺️
Thanks for this recipe.
Looks great. Thanks!
nice anita. i have that same dehydrator so i think i'll give this a whirl. thanks.
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!!
They seem to last a quite a long time, I've had them for up to 2 weeks in a container on the counter.
Hi. Thanks for the video. Could you please make a video on converting a toaster oven into a food dehydrator?
Thank you
Those are like the Carnivore Snax Beef Sliders!
Yes they are!
Thanks I'be be be trying this tomorrow.😊
I dehydrate beef jerky all the time ....still alive!
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 :)
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.
I can't wait to try this recipe!
I wonder how it would be to use deer meat?
It would be fantastic because that is a lean meat!
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!!
By the end it is completely and thoroughly cooked!
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.
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.
Thank you!
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. 😭
You are full of delicious ideas! Thanks!
Great idea, thanks for the video!
This is great instruction, thank you! ❤🍖😋
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.
Still alive and so is 28 dogos that I share with😂
And people have been dehydrating meat to preserve it, for CENTURIES. Ai-yi-yi!
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
Thank you, I have never felt better!
Yes, she’s looking younger since she switched from keto to carnivore.
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! 🤪😎🤙
You got that right!
The salt helps cure the meat so temperatures may not be as important.
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.
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.
🌟🌟🌟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‼‼‼😋😋😋
No, nothing much landed on the pan. I did choose the extra lean ground beef so that is part of it!
Hey Ms Anita could you not use a couple of your dehydrator trays on the cookie sheet for the oven?
Well that would have been a smart idea! 😂
I have a couple of those same cups 😬
2KrazyKetos used Steakums to make beef crackers/chips.
I have been making them and using them to make "sandwiches". They work great but break easy so it works better with something like a spread, ie: braunschweiger, egg salad, chicken salad, etc.
or put mayo on both sides before you add lunchmeat.
Leave them frozen, DO NOT THAW, otherwise they will become mush and will not work. Dehydrate for 4 hours at 156°
Unfortunately we don't have Steakums here in Canada.
I have purchased them at Fred Meyer in Bellingham WA when I go across the border.
@@hopeparrish295 Sorry to hear that. But if you can get them, they make the best chips.
@@hopeparrish295 🇨🇦🇨🇦🇨🇦M and M meat sells thinly sliced steak that is just like Steakums … all ready to season and dehydrate‼
Gladys🇨🇦Toronto🇨🇦
Good to know!
Those carnivore chips you are talking about were blocked from selling for a bit, there was some sort of drama. Not sure if they resumed business yet
Oh I didn't know that! One more reason to make our own!
17:25 are they shelf stable? how long can they be stored? with and without refrigeration. will it work for travel? Thank you🙏
I keep them in a container on my counter for a week or so. By then they are gone. I would use them for travel. I am not going to call them shelf stable because I just don't know that for sure. If they are completely dry and crispy, in other words all moisture and fat are gone, then for sure they are fine for several days.
@@KetogenicWoman Thank you again👍
I wonder how it would work in a smoker
so good, thanks!
I tried this added some home made taco spice. Also when i make brown butter bites i sprinkle lmnt chocolate type in mold. Like little candies
Ha! Do you also run with scissors? Sometimes one has to take chances
LOL< I have to draw the line somewhere! 😂
Looks tasty
I prefer parchment paper to wax paper as I can then cook right on it. Definitely do Not cook on wax paper.
I eat snacks of raw burger and cheddar cheese. Still ain't dead! lol
What do you think the shelf life or refrigerator life would be for these chips?
once they are crunchy dry, they can be put in a canning jar or other glass container once they are cooled that can be sealed well & they last for a LONG time.
I have had them for over a month one time but they do go pretty quickly 🤩
I wouldn't put them in frig as they could absorb the moisture from in there & go bad.
The dryness is what preserves them. With the mylar vacuum bags & desiccant packs they could last a LONG time!
Also using the low fat meat helps as the fat is what can draw moisture I think...
Unless You use clean tallow as in pemican... hmmm... ??
When making pemmican you are also supposed to get every bit of moisture out of the meat so this makes sense. Tallow is stable at room temp so dried beef plus tallow works. For the chips the beef chips need to be dry and they should last a long time too!
Awesome! 🎉🎉