I wish I had known about this diet a few years ago before I wasted my money on blenders, food processor, juicers, pots and pans. All I need is this nifty machine and a grill right now. Thanks for sharing this doc. I learned the bacon crisps from Dr. berry, the carnivore crisps from you now, and -aging meat from Dr. Chaffee! I'm all set now :)

@ZavHustles

10 ай бұрын

All set for heart disease 🤣

@David-R.

10 ай бұрын

@@ZavHustles How so?!! Are you like a vegan?

@jg5755

10 ай бұрын

@@ZavHustles You obviously aren't up to date with the latest research.

@vplan

10 ай бұрын

I've been there, done that :) a lot of gadgets to throw away now...

@ZavHustles

10 ай бұрын

@@jg5755 every time I ask a carnivore to name some research articles I can look up they always stop replying or tell me to “look it up myself” 🤔 let’s see if you can point me in the right direction

Hi Shawn. When I clicked on this video, the first commercial that played before the start of the video, was BEYOND MEAT🤣

I've always called that "Beef Jerky".

@grish8314

18 күн бұрын

LOL up here in Michigan we call that jerky also

@luked4043

8 күн бұрын

I’m sure that he knows it’s a type of beef jerky. It’s his own super simple method and recipe so he calls it crack. It’s also a lot crispier than jerky normally is.

@TheLinguisticDove

8 күн бұрын

Or biltong in South Africa 🇿🇦

@chrisallen1668

Күн бұрын

@@TheLinguisticDove BIltong is a particular type of jerky. They sell it in the states too. Its just dried a bit different.

We’ve been eating this for decades here in South Africa, we call it Biltong chips, dried meat and droëwors (dried beef sausages) is part of our Afrikaans culture!!!

@ginagray603

6 ай бұрын

We've been eating it for decades too in the US, it's called Beef Jerky.

@humbalapa

6 ай бұрын

Ja, Biltong and 'Wors are completely addicting and I think far better than jerky!!! Easy to make too.

@lorireed8046

6 ай бұрын

This is plain ole beef jerky

@lorireed8046

6 ай бұрын

​@@humbalapaHow are they different if it's just dried out beef?

@trevorsmith7753

6 ай бұрын

Good but farkin' expensive! More than roast beef at the butchers, haha! I can only afford beef burger patties.

I have done something similar with ground beef. I put some between two pieces of parchment paper and using a rolling pin try to get it as thin as possible. Then using a pizza cutter I cut them into chips shapes. I then put the on the parchment paper and a cookie sheet and bake them in the oven. They are great for road trips when my husband comes out of a gas station with a bag of Doritos or Potato Chips.

@troytmd

10 ай бұрын

Sounds good! For how long and at what temperature?

@peterwebb8732

10 ай бұрын

I just flatten my minced beef into the equivalent of burger patties and run them in the driers for 20-24 hrs. Problem is, I’ve just eaten the equivalent of over three kilos of beef in one day.

@barbcollins2905

10 ай бұрын

I'm still playing around with the time & temp. Start with something low, and just keep an eye on them. I tried them in my airfryer. That worked, but they tend to fly around.

@Ease54

10 ай бұрын

You can get Jerky kits that come with an extruder for ground beef.

@peterwebb8732

10 ай бұрын

@@Ease54 I did try that, but making patties is quicker. Others may differ.

I was making jerky using my wife’s dehydrator and ran out of drying racks. I loaded the remaining meat into my electric smoker, set the temp at 160 F, and let it smoke as long as the meat in the dehydrator. Afterwards the difference was so pronounced that I put the dehydrator back in the cabinet and haven’t used it since. Darlington, South Carolina

@AlvinKazu

10 ай бұрын

Smoked Jerky is the way! 160F though? seems a little low but not too sure. The lowest I've heard of for smoking was 180-185F. It seems like it worked out well for you though?

@eatanelkberger

10 ай бұрын

Yep, smokers are the best. For those that don't have one, you can add a little liquid smoke for taste, but I'm sure it's not the best for health.

@williamlott7612

10 ай бұрын

160F was the temperature setting on the dehydrator for jerky so I used that on the smoker. It turned out excellent.

@AlvinKazu

10 ай бұрын

@@eatanelkbergerSadly liquid smoke is absolutely disgusting.

@AlvinKazu

10 ай бұрын

@@williamlott7612yeah, that's what I figured you just end up copying the dehydrator. I think that cold smoking is done at the lower temps, compared to hot smoking, but I'm not an expert with all of that.

I eat these slathered in butter. Great way to up your fat if you’re struggling with that. Like buttered flatbread. But meat.

@PrimalEater

6 ай бұрын

What a great idea

Costco sells thin sliced ribeye and NY strip if you don't have a slicer. Also great in a pan with butter, cooks fast!

Like Kramer said: Slice it so thin that the taste will have nowhere to hide!

@clownpuncher29

2 ай бұрын

I sliced it so thin I couldn't even see it

@Kevin-sr8yx

14 күн бұрын

@@clownpuncher29 How did you know it was there?

This is a South African specialty called biltong. The basic is just dried meat with salt but the traditional uses coriander as well. You can buy it in nearly any store here or buy a biltong drier to make it yourself😂.

11 yrs old I was slicing beef from the frozen state for steak sandwiches and subs in our restaurant. Slice 3.5 oz frozen andput it on wax paper and then in the freezer and finally on the iron flat grill with butter first. Salt and pepper and then dress it. Our customers loved it. Great demo Shawn.

One note on drying meat: generally the leaner meat is, the more shelf-stable it will be. It's not gonna matter for making it as a snack, but some people will keep it around for a long time and this is something to be aware of. If you want to reintroduce fat and keep it shelf-stable for a long time, you can grind the dried meat down and use (preferably bison since it will last longer) tallow to turn it into pemmican.

@gustavakesson2758

8 ай бұрын

How long do you think thinly sliced dried chuck toast Will last of stored dark and dry?

@fotoschopro1230

8 ай бұрын

@@gustavakesson2758 Well, I wouldn't store it for weeks. It's fine if you eat it relatively quickly, though.

@neomt2

7 ай бұрын

Its safe to freeze or refridgerate and fat content doesn't matter

@Livetoeat171

7 ай бұрын

I also have found that people who make jerky have the leanest meat because fat will go rancid. So it is not a food you can keep out of the refrigerator with fat in it.

@gatocles99

6 ай бұрын

@@Livetoeat171 If you render the fat first, it will last for a very long time. That is why pemmican is made by first frying then pulverizing the dried meat, and then adding hot tallow.

In South Africa we dry thick pieces of meat and then slice the dried version, it's called biltong. Mostly salt and pepper but there are spices added in to give more flavour. Great carnivore snack and quite readily available here.

@Viholio

10 ай бұрын

I love biltong! I make it myself (but using my Ninja Foodie as a dehydrator, not hanging off the rafters!)❤

@mikeg5413

10 ай бұрын

This stuff is my go-to travel snack. No heartburn from it (“naked”).

@terrybrown3224

10 ай бұрын

We make it on our smoker (temp kills bacteria)

@kylemanthe9771

10 ай бұрын

Nothing beats biltong!

@CathyBrookes

10 ай бұрын

You beat me to it. I like that you get different kinds - from wet to very dry and plain to spicy.

I've been doing this for a couple of months now. I've been doing 2 Tri Tips a week. I generally end up just having a bunch of jerky for lunch, then a steak for dinner. If I have any lingering hunger, the jerky does the trick. Switching to tritip for the jerky was a game changer compared to other roasts I've tried. I haven't tried a chuck roast though, so maybe I'll give that a shot (cheaper!), but the tritip ends up coming out almost with a bacony texture, it's delightful. I support calling this stuff Carnivore Crack. Thanks for all you're doing Shawn! Living a lot better now!

“Beefing up your immune system” indeed that’s what we need. Love this video. Thanks ❤

We call it Biltong Chips / Crisps in South Africa. We also use vinegar to kill any bacteria that may be present, before spicing. Try spicing it up with various flavours, BBQ, chutney, chilies, add pepper to the salt etc, etc. Very lekker.

@Talletc

2 ай бұрын

Flavouring the meat causes issues for many

WalMart sells mesh pizza racks that work well to dehydrate in the oven.

I do something similar, but I freeze my beef pretty well and slice them super thin using a Beswood 250 set just a hair over zero. The slices are translucent and paper thin. I lay the beef slices out on dehydrator trays, brush them with sole water using a pastry brush. They go into my dehydrator at 120 degrees for several hours. The results are super crisp beef chips that crunch, then melt in your mouth. I've never had Carnivore Crisps, but I imagine they would be very similar. Every time I've made them, they don't last very long because I share them with my co-workers, who really love them.

@Meme-eb2te

9 ай бұрын

Thank you.

@godsgirl7007

7 ай бұрын

What is sole water?

Shawn, please do more such videos. Your DIY instructions were great (thanks for mentioning the brands you use, too) and all the helpful tips in the Comments section made this video even more useful.

I have dried meat on cookie pans in the oven. Works alright in the winter. Helps heat the house. Flip the meat and rearrange it now and then. Ground beef can be dried too. You can make pemmican too.

Mikhaela Peterson makes something called crunchy bits. She uses the air fryer. So even if you don't have an oven or dehydrator you can make something similar. 🤤🤤🤤

AKA jerky I've been eating this for over 50 years. A better version is to take it a step further and add fat to make pemmican (a more complete and satifying meal). Simply dry the meat to the point where you can turn it into a powder in a blender. Then add an equal amount of tallow, by weight. Salt to taste. If you have almost all of the water content removed from the meat and tallow, it will last for years without spoiling - even at room temps. Some add dried blueberries or even some honey to it, but that will greatly reduce shelf life and take away from the carnivore aspects of the treat.

@harry554

9 ай бұрын

Have you had both? Which do you prefer?

@ComeGetSome5297

9 ай бұрын

Adding honey will reduce shelf life? That doesn't make sense.

@harry554

9 ай бұрын

@@ComeGetSome5297 it does make sense because bacteria feast on sugar

@ComeGetSome5297

9 ай бұрын

Honey is the most shelf stable food ever, the presence of bacteria doesn't change that. Either there is bacteria on the meat and tallow and there for your point is moot, or the bacteria was introduced by the honey, and your point is still moot because you said it feeds on sugar.@@harry554

@eatanelkberger

9 ай бұрын

@@ComeGetSome5297 t does if you understand what conditions bacteria thrive under. Honey contains water and moisture encourages bacterial growth. The fat and meat in pemmican are prepared so virtually all of the water is removed, giving a shelf life that can extend into years. Adding any significant amount of honey, greatly shortens the shelf life.

My favorite!!!! 🔥 Love the extra thin slices that make it so crispy and so different than chewy jerky! I think that the chuck roast does make the best meat chips!

I love Carnivore Snax but they are super expensive so I came up with a similar recipe to Dr. Baker's. I wait for ribeye roasts to go on sale, buy a few and slice thin, salt and dehydrate. Really tasty and much cheaper than commercial varieties.

@rightwingprofessor1356

10 ай бұрын

I agree. Carnivore snacks are tasty (I LOVE the Bison) but wayyyy to expensive.

My grandparents made this during the depression and on into WWII. They called it chipped beef and had several ways to use it in their diet.

@Libb-oleffub

10 ай бұрын

Yes carnivore diet is a survival diet and it should be like that. We are not supposed to be abusing and murdering innocent beings in a normal situation. Animal abuse is wrong, don’t you think?

@billquantrill4960

10 ай бұрын

@@Libb-oleffub Plants want you dead, guy. Grow a pair.

@susanvandeneng5231

10 ай бұрын

It devolved into sh$t on a shingle. Not that many decades ago most families relayed on wild or cheap processed meat.

@MrGivememorecoffee

10 ай бұрын

Murder is a man killing a man, not an animal. You kill an animal but it’s not murder.. Man is inherently different then the animals since we are made by God in his image. If you want to eat a diet of vegetables wich still require the killing of animals to harvest and maintain pleas don’t judge us meat eaters based on the morality of eating meat, clearly in the Bible we are given the right to kill animals for our benefit.

@billquantrill4960

10 ай бұрын

@@susanvandeneng5231 Yep. Chipped beef in milk gravy on toast. I've eaten worse things. Lol.

Saw this video, bought a deli slicer and dehydrator. Two hours left and can’t wait for my Carnivore Crack!

@zwan1886

14 күн бұрын

how was it?

@AdamS789

14 күн бұрын

@@zwan1886 😋

For those not able to get a benchtop slicer, I use a very long slicing knife to achieve the same type of cut. The length and thinness of the blade makes it really easy to cut really thin slices. Thanks for the clip, they are definitely addictive 😀

@MP-pj4so

10 ай бұрын

A six rack dryer can hold about a 3lb roast tightly spaced. We let it defrost in the fridge for about 18 to 20 hrs or until firm then slice with a good sharp knife. Btwn the two of us, we can cut and fill the racks in about 15 min.

@curiouscatlabincgetsworrie7755

10 ай бұрын

yeah, they're known as salmon knives over here if we're thinking of the same type. they're great for any kind of thins slices. No matter what you use the keywords in this case are "long" and "thin", though :D

@viajoseph4882

10 ай бұрын

Awesome! Thanks so much for the tip! No space for yet another appliance!

@awesomesauce3110

9 ай бұрын

A knife! To cut?! Whoa!

@tjmalta8994

9 ай бұрын

Yay...great tip on the knife. Thanks.👍 (I was ready to give up)

I do need to try this. Just paid $10 for a bag of airport beef jerky that had 18g sugar! It tasted like syrup.

@truthonly7699

10 ай бұрын

oh no

@those_eyes

10 ай бұрын

I find it best to stay away from that sugar laden beef jerky!!!

We do everything the same except we mist the meat before salting with white balsamic vinegar. Use a glass food grade mister. Makes them taste like salt and vinegar chips. We have the same dryer. SS racks are a must. Have probably dried 200 lb (partially frozen , hand sliced) of various cuts over the last few years. Addictive is an understatement !

Now I have to buy two new appliances. Lol. Thanks for this. Looks great.

That does look really good! I am hearing so many positive things about the carnivore diet! Thank you for posting!

Thanks for the demonstration!! It makes me think I can start doing it, too! 😊

You’re cooking segments are awesome!

Awesome Dr. Baker! Great video! I need to make those, especially for travel!! You know, you could produce and sell those- “Dr. Baker’s Ribeye Crunch!” All the beef jerky out there has sugar and other mess in it! It’s amazing how companies can’t just make it like you did! Ridiculous. That looked tasty! I need to go get a food dryer like yours if it runs for 10 hours. Looking forward to more carnivore cooking videos with you Dr. Baker. ☺️ You have a great evening Dr. Baker! ☺️

That slicer is nice and quiet! I've seen some that sound like a buzz saw lol. This looks delicious!

I smoke my roast first to medium rare, then freeze for a bit, slice, and dehydrate. It only took mine around 3 hours. Very similar to carnivore snax. I used a rib roast.

Yes already doing this! Great to see you promoting this! Delicious!

Aldi sells thin sliced chuck for $5 a pound. It has a nice beefy flavor. If you do dehydrate fatty meat you want to be a little careful. You really don't want to let the fat go rancid. If you are going to eat it up if a few days, it probably isn't problem. If you are going to keep it longer maybe keep it in the fridge. For even longer storage like months, I recommend vacuum packing it and keeping it in a freezer.

@x-mess

10 ай бұрын

If you soak it in a salt brine before dehydrating it should be ok… I’ve done it before… with salt n pepper corns… they won’t last long enough to go rancid lol!

@fiskfarm

10 ай бұрын

Our fridge has that middle drawer and I keep it at 33f so that's where I store all my meats. What a great invention Samsung.

@deannareisman

10 ай бұрын

I've frozen my dried beef (and salmon). I thaws quickly enough to eat.

@AlvinKazu

10 ай бұрын

salt, nature's preservative.

@itzakpoelzig330

10 ай бұрын

Rancid animal fats have actually played a major role in many traditional human diets. They don't seem to be anywhere near as bad for us as rancid plant oils. Remember that we have a stomach acidity on par with a hyena or a vulture. Do you think those hardy beasts worry about rancid animal fats?

You really seem like a super kind human. Thank you for the videos. :)

Looks wonderful! Thank you for sharing

I have made this before using thin sliced rib eye from the supermarket, it works great. You may not need quite that long in the dehydrator, depending on how thin the meat is sliced and how crunchy you want it. Cosori is a great dehydrator.

Great idea! I used to make deer jerky in my oven back "in the day". I didn't add much to it except salt and garlic powder. It was yummy and I'm sure this crack beef is too! Best regards

@crystalchili3823

6 ай бұрын

What temp for how long?

@CarolynnMc01

6 ай бұрын

@@crystalchili3823 it was 250 or so for hours. I'd keep checking on it. I also froze it in batches when it was finished, so it wouldn't spoil. I did this over 25 years ago! I bet you could do a KZread search to see what others have done. Best regards.

@crystalchili3823

6 ай бұрын

@@CarolynnMc01 it’s hard because there so many varying opinions on how to do it.

Great idea. I bought a $116 six tray dehydrator from Amazon and it arrived yesterday. Made my first batch today. Sliced it pretty thin and it was done in 5 hours at 150. The wife loves it too. It will pay for itself pretty quick and it's the best beef snack evah! Addicting is correct! Thanks Doc!

Thanks brother!! Down 29lbs since Aug 15, allergies, swelling and gut have improved 10 fold since switching to carnivore lifestyle. You keep posting, I’ll keep watching👊🏻🇺🇸👍

Need a Breaking Bad yellow lab coat and you're on your way of being the Jerky drug king. Thank you as always Dr. Baker.

Another tip for those who don't have a slicer or aren't good with a knife, you can use lean ground beef (venison is best because it is very lean) and then get a jerky gun (like a caulk gun) that takes the ground meat and form strips of meat that are then dried. It's also easier to eat this way.

Just what I need, I got a slicer for Christmas, so now I looking for carnivore crisps ideas.

Great!! Thanks for the detail, I’m buying that setup!! Looks delicious!! I appreciate you!! 👍🏼

I'vebeen making those in the exact dehydrator for the past year. They are delicious!

It is a great snack Doc! One other suggestion I would make is to slice the meat perpendicular to the grain. This helps when biting into a piece. It breaks off much easier.

Outstanding! Well Done!

Looks good and tasty. I’m looking forward to trying this recipe.

I have made jerky. Another idea someone might enjoy is adding a spice like paprika or chilli, or a dried herb like rosemary powdered to the salt. Gives a lovely flavour .....

Awesome!!! Three months of carnivore and I feel great!!! Never going back to the S.A.D. diet

Now this is some "CRACK" my family and I can get down on! Thank you for the great idea and vid!

Thanks for the video. So simple. I'll try this.

I thought you said before, these are a gateway way drug to snacking and other bad habits. Personally, I love this. I made some with chuck and pink curing salt. Came out amazing!

A fast method for making jerky, that's good. I've had this or a similar process with venison, it's outstanding!

Dude! You are looking extra jacked, cheers!

Dr Baker looks like a beast!🦬🐅

Thank you for sharing, My husband has been making t,hese for the pass 4 yrs and really enjoys them. They are his go to for staying on track Of 98% carnivore lifestyle!

Shawn is the “Beef Cuisine Carnivore Pitmaster!” ☺️👌🏻

@JW-mq4ng

10 ай бұрын

Can't wait for Dr.Chef Baker to start restaurant chains!👍🏼👍🏼🇺🇲🇬🇺🇯🇵

@JennifertxCarnivore

10 ай бұрын

☺️ I would dine there! He can bring them to Texas!

So I watched your video yesterday and I commented that the meat slicer was gonna be expensive. I was "right" sort of! I was looking for one like you have on FB marketplace and there were a bunch of them in the $350 to $1000 or more, yikes! Then I saw one listed for $60 and it was like 10 mins from my house. Went over this morning and got it for $45. Cleaned it up and bam! it works like a charm. Got a couple cheap roasts at Kroger, put them in the freezer while I mowed the lawn then broke out my "dehydrator" from the shed. Followed your recipe and in just 10 hrs I was munching on beef chips "to die for!" You were not kidding. I ate way to many because I couldn't stop. I felt like a crack-head must feel. I used to make beef jerky and sliced it by hand with a knife, so dangerous! This meat slicer is a game changer. Thanks Doc!

Looks yummy! Thanks for sharing.

I don’t have a mechanical meat slicer. So I use a fillet knife on a thinner cut to make long thin strips. It works! Daily trail/ walking food. I have powderized it in my Ninja blender and added tallow to make pemmican. That is better. I am always struggling to get enough fat being dairy free due to allergy.

Oh wow! Thank you. Just ordered my consori.

I just buy about 5-7 lbs top or bottom round and slice around 1/8"--1/4" thickness, marinate for 2 days in a spicy bourbon marinade and dehydrate for 5.5 hours in the dehydrator @ 160 degrees. Great for snacks and adding more protein if needed.

That’s pretty cool, thanks for idea, can’t wait to try it

We make meat chips a lot~ love them! Since we're fulltime in our RV now, I don't keep a meat slicer or dehydrator on board, but most butchers/meat dept's will slice it up at no charge. We like ours about the same thinness as a regular potato chip, so I ask them to slice it on the zero/"0" setting, not quite paper thin~ they turn out super crispy & kind of melt in your mouth, just amazing imho. I have a multi-purpose Ninja Flip oven/air fryer which has a dehydrate setting & it does a great job. Takes 3~5 hrs @130~150 degrees, depending on the amount of fat on the beef. *Also have hand sliced half frozen beef roast myself, & can get it about like Shawn shows here, maybe 2 mils thick. Not as consistent results as a slicer gives, but it still works really well if you don't have access to a slicer. So delicious guys, highly recommend. =)

My fridge is full of this. I used the air fryer...6hrs 160 °

Excellent! I will definitely try this 😊

looks great Shawn love this simple method. I have also done in the refrigerator on same open rack system and does ok. Cheers and thanks

Just picked up something like this a few hours ago at a butcher but it was made from brisket. One of the best things I've ever eaten.

So crispy jerky. I make it on a pellet smoker but I like the cut you used. As soon as you said it, I realized was missing an obvious win. 😂 Always something I can learn. I bet my airfryer could do a nice crisp.

Thank you Dr. Baker, this is the best beef jerky💕💕💕

beef jerky is my snack. i make dehydrator jerky and sometimes smoker jerky. I like a few splashes of worchestershire? sauce, salt, pepper, granulated garlic and cayenne pepper for marinade over night next day smoker for 3 to 4 hours at 150 F if sliced very thin it is done if thick jerky transfer to oven or Dehydrator for a few more hours.

We have the same dehydrator and use it for our presliced ny steak meat from Costco. One batch/package of meat is around $25-$30 and lasts me and my wife 1 week. It is our carnivore crack!!!👍😁

😂 I'll save this video for when I get a slicer and dehydrator. But, you're looking good! 👍

@BarbaraJ1111

10 ай бұрын

Don't need a dehydrator...just an oven on its lowest setting

@craigluhr7243

10 ай бұрын

Don't need a slicer either, just a good sharp knife.

I have the same dehydrator. Works great!

I got the 10 tray version of that dryer; I love it. I get meat already thin sliced at local grocery to save work. Usually do 10 hours at 125F so not to cook the meat much.

Here in Australia Costco sells Japanese style Wagu Brisket sliced in strips and it is heavily marbled with fat. It looks like bacon there so much fat and it fries up nicely in a pan hot enough to easily brown it. You could salt and dry it to make Manga Carnivore Crack. BTW it sells for the same price as chuck steak in the supermarket.

@ItsWhat__

10 ай бұрын

You better not be teasing me !! 😍

@patticlark7870

10 ай бұрын

Right?!?!?! 😳 This stuff sounds HEAVENLY!! 🤤🤤🤤

Geez, you made me hungry and I just had a juicy ribeye. 😋

Looking sharp Dr.

just gotta get me a slicer for sure looks fantastic!!

Have you tried making liver jerky? Or anyone else out here? Ive got a pack of the individually sliced beef liver i was thinking about trying this with

@craigluhr7243

10 ай бұрын

I have done this with liver as well. It turns out good. I add a bit more salt because the liver flavor gets concentrated.

@1.1797

10 ай бұрын

@@craigluhr7243 nice. I just cut a frozen slice into strips and put it on a toaster oven rack on top of my skillet and put it in the oven on Warm. Fingers crossed it goes well. Gonna salt it once thawed.

@kaygibson1842

10 ай бұрын

Liver works fine, beef kidney seems to get sweet tasting then try heart.. Yum.. We dehydrate the blood poured on tray thinly as well.. Dry till its crispy.. Wow super delicious.. Doesn't last, it's all gone straight away.. Farm living rocks.. Hi from NZ..

I would recommend to never out your hand and fingers and grab the meat when the blade in spinning. I've worked in super markets and know meat cutters that cut off a good about of flesh from their fingers. One meat cutter I worked with cut off tip of his middle finger with a saw blade and he said when you get tired you get slobby when it comes to safety. I asked him what happened to his finger he said it ended up him some guys hamburger.

That was great, thanks for sharing.

I absolutely love my “meat chips”, especially when a meal I’m having has not much of a crunch, so I can have some different textures in my meal.

I do my in the smoker I cut some thin and some thick. I like the thick ones better because they are chewy. But I will eat what I get👍👍🇺🇸🇺🇸

Two summers ago I built a prototype solar dryer. It worked very well. I made several kgs worth of deliciousness. It was made with beer cans, plyboard, plexiglass and metal racking. Basic concept. Air moves up tubes of beer cans under plexiglass into a cabinet where it then drops down through the layers of meat and out an 'exhaust'. On a good New Zealand summer day it was hot enough to cook the meat if I wasn't careful. In the right amount of sun/shade it was about 1 1/2 to 3 days to dry four racks. Maybe 500g finished jerky.

Great video and idea Shawn! Gotta try this!

Just put a batch in. Can’t wait to see how they come out

Maybe I'm stupid...but a few years ago this was called beef jerky....🙄

@egomaniac247

2 ай бұрын

Yes, I was watching this saying to myself: sooo....beef jerky...

@blobbyflobby6752

Ай бұрын

Beef jerky is the colloquial term. Lol. Maybe this guy has a drug problem

@Smart44Lady

Ай бұрын

Beef jerky has many more seasonings, which is why I don’t eat store-bought jerky 😢

@johnweinhandl8890

Ай бұрын

You know he does troll a lot… this is a meme video of it wasn’t obvious

@bay2michael

Ай бұрын

@@johnweinhandl8890 🤡

Wow, that’s amazing and convenient for all of us in this carnivore community!

@NYNC88

10 ай бұрын

I guess it's convenient for those with a slicer and a dehydrator.

Holy hell your ripped buddy and this is exactly what I needed yesterday throughout the day

Thanks for the recipe!

I’m thinking of that Seinfeld episode 😂🥩

Frito Lay needs to get with the program...✌️😁👍

@billquantrill4960

10 ай бұрын

You don't want those people touching your food.

I always do this with trim pieces off my primal cuts when I'm breaking them down. It's great.

Eye of Round roast, sliced thin, is my favorite meat to make these. Great video, thank you!