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

Video Beef Jerky ✅ Carnivore Meat Chips! Crispy DIY Carnivore Meat Crisps 2 Ingredients! New Excalibur Dehydrator!
✅ Carnivore Meat Chips! Crispy DIY Carnivore Meat Crisps 2 Ingredients! New Excalibur Dehydrator!

⏩ Video content : Carnivore Meat Chips! Crispy DIY Carnivore Meat Crisps 2 Ingredients! New Excalibur Dehydrator!

0:00
hi everyone today I am making some
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carnivore meat chips and I’m going to
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show you some of my new toys
0:08
[Music]
0:16
I’m Anita from ketogenicwoman.com where
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I share keto and carnivore recipes other
0:22
cooking ideas that have helped me lose
0:24
over 125 pounds I hope you join me on
0:28
this journey check out my website check
0:30
out some of my other videos for those of
0:33
you who are returning welcome back and I
0:35
hope you liked today’s video
0:37
so there’s some new toys in the
0:40
ketogenic woman kitchen
0:42
um and I’m gonna be using one of them
0:44
today
0:45
my new dehydrator
0:48
and to make the meat chips so but first
0:52
I want to show you my other toys because
0:54
they’re going to be coming up in in
0:56
video over the next couple weeks so
0:58
first of all
1:01
this is
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this is like a um
1:06
a cheese grater slash Frozen butter
1:10
grater I did not buy this this I
1:14
received as a gift from Suzanne who is
1:17
otherwise known as snuggle puss I guess
1:21
on YouTube thank you so much Suzanne h
1:25
um I had I loved her message that she
1:27
wrote on here she said you are awesome
1:30
Anita love your content thought you
1:32
might like this for grading the Frozen
1:34
butter without heating it up which yeah
1:36
you know if you hand grate the Frozen
1:39
butter it starts to melt in your hands
1:41
but this is the part I love the most
1:43
it’s sturdy and German just like us
1:46
enjoy so thank you so much Suzanne I can
1:49
hardly wait to use this
1:52
um and she was so thoughtful not ran
1:56
because I love my red and gray you know
1:59
my kitchen is kind of gray and black but
2:02
the red accents just kind of make things
2:04
pop so thank you so much and watch for
2:07
me using this very soon
2:10
so
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look at this
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this is a meat slicer cousin art
2:17
Cuisinart I’m not sure how to pronounce
2:20
that I haven’t even taken it out of the
2:22
box yet but it kind of plays into what
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I’m doing today and I’ll explain that in
2:29
a moment
2:30
today we’re going to make meat chips
2:34
with my new dehydrator
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and
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it would be way cheaper to slice my own
2:42
meat but we’ll get to that so so here’s
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what I have I have some rib eye and it’s
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a paper thin slices
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and I also have some pork shoulder roast
2:58
also paper thin slices and so how do I
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get those
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um
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this this is what you’re looking for now
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it’s easiest to find them in the Asian
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supermarkets and around here I’m pretty
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lucky we seem to have a lot of Asian
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supermarkets
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so the uh
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the rib eye they called it Shabu Shabu
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and so that’s the name right there
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beef ribeye Shabu Shabu
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and the pork is frozen pork shoulder but
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they didn’t say Shabu Shabu but you know
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just by the way they rolled it up and
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had the the thin slices there so for the
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dehydrator that that is a good bet to
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use now I did dehydrate some meat last
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week
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that was just thinly sliced meat much
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thicker than this so the only I mean it
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worked great but it did take twice as
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long to dehydrate as these items here so
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here’s what I made yesterday actually
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just made this last night while watching
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a movie so these are the pork shoulder
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and all I did was sprinkle them with
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salt now I may I probably could have
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dehydrated them maybe for another hour
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these are about four hours they are
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crispy
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but I think they could be a little more
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crispy
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so um I’m gonna go I’m going to do
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another batch today I’m going to do it
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for four hours and see what that does
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so let’s just get started on that
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first though
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I want to tell you about the dehydrator
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now
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it only has four trays it’s an Excalibur
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and I thought well you know I’m just you
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know I’m the only one eating these meat
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chips well other than the dogs like to
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help me four trays should be plenty
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um and the first time I started laying
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these out I immediately regretted not
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getting seven or nine trays but it’s
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what I have now and I’ll use it for a
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while and maybe one of my kids will get
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it and I’ll get the bigger one
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um so the other thing about it that you
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need to know is that the basic model
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comes with these
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poly they call them Paulie something
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trays they are PBA free however I’m
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going to put a piece of parchment on it
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because I know a lot of people have
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concerns with plastic now in my Amazon
5:42
shopping cart are stainless steel trays
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that can be used in place of these so of
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course they are way more spendy
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with all the money I saved in September
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doing the budget meet
5:59
I’m
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spending it now
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being able to dehydrate my own meat
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um so the one last thing before we get
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started is that I know that a lot of you
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will ask me about the macros for these
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so it’s gonna it’s going to vary you’re
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going to have to figure this out but
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I’ll tell you how I have
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figure it out mine so I have the scale
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here and I’m just going to
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cover it for a moment with some paper
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towel
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so what I did to figure out the macros
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and you will have to do the same thing
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because you know where you shop your
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slices are all going to be different so
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what I did was I
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I tried to figure I tried to get to
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about two ounces of meat here to see
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what that how many of these pieces were
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two ounces is what I’m trying to say
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so four slices is 2.3 ounces
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okay so
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um so what you’d have to do basically
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um you know maybe figure out how many
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slices are three ounces or four ounces
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eight out you know however many you plan
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um to do
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and then uh once you know that so I now
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know that four of these pieces are 2.3
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ounces so when I eat four pieces of the
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dried
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then I can go into my you know you can
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go into card manager Fit Day
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chronometer or whatever app you’re using
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and then you can calculate your Macros
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using 2.3 ounces of raw pork shoulder
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this way to figure out your macro so I
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hope that’s helpful so
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I am going to do the same thing with my
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beef because I haven’t figured out the
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beef macros yet
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so I need to have my starting point
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okay so here’s the piece now because I
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um because these were frozen when I
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bought them
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I I what I did was I laid them on paper
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towels to avoid some you know to sort of
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take out some of the moisture from them
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thawing out because otherwise it’s going
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to take longer to dehydrate if they’re
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full of moisture so it looks like it’s
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probably going to be about the same it’s
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going to be four
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2.3 ounces so yeah so either way and
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that’s what I’m going to base my
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calculations on later when I go to do my
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macros
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so
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let’s just I’m just going to move these
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out of the way for a moment
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so I have my four trays and
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there is a setting on here oh these are
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just air fryer inserts you could cut
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pieces of parchment to fit that exactly
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but I just thought this would be faster
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and easier so I just wanted to point out
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that on here is a setting
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for meat and beef jerky so this the
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setting here is 165 Fahrenheit for meat
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fish and jerky
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so I’m basically just crisping the meat
9:28
I’m not making jerky jerky usually
9:30
involves marinating and that sort of
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thing this is super simple we have two
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ingredients meat Redmond salt that’s it
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I’m going to get started now
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and these are paper thin so you do have
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to kind of carefully lay them out
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um and I’ve decided what I’m going to do
9:53
just just as another further little test
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is I’m going to do two sheets with this
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parchment and two without
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and see how that goes see if there’s any
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differences
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it’s probably going to take a little bit
10:08
of creativity to try to get as many
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pieces on one tray as possible
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and I’m going to go on to the plastic
10:19
a little bit here just to fit more
10:22
piece broke off from one of these
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so
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okay so then now that I have them kind
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of laid out here
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I’m going to I’m going to salt
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okay I have four trays in here two with
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the parchment two without all our salted
11:11
today I’m going to let it go for four
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hours then check it and uh I mean these
11:17
are these are delicious and uh I love
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them but I know that they probably could
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be just just have a little more crunch
11:25
they’d be like chips
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um so I’m just gonna turn it on and see
11:30
you back here in the next segment when
11:31
we take them out
11:36
okay everybody we’re back it’s been a
11:39
few hours
11:41
um so I have uh some dehydrated meat
11:44
chips here let’s let’s have a look first
11:47
though
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you’ll notice these are sitting on the
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counter now they were driving me nuts
11:52
every time I every time I tried to slide
11:55
one of these out to check the progress
11:57
these would get caught up in the one
12:00
above and
12:01
that was a bit of a fail so
12:04
um I’m just going to get my stainless
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steel racks and use these in them in the
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meantime so anyways uh so here’s a chip
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that came out about an hour ago and one
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thing that I had sort of forgotten about
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is that if you pull these out and test
12:24
them right away when they’re still warm
12:25
they don’t you think they’re not crispy
12:29
when they are so
12:32
um I think four hours was about right
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this is a four hour chip and yeah it’s
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it’s a lot smaller because I was testing
12:40
and most of it got eaten all right so
12:43
I’m just I’m gonna get out of paper
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towel here to
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to take a look at these so
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here’s the uh these are some more pork
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pieces
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and I’m just going to put that over here
12:57
now I just hand wash those apparently
13:00
you can put them in the dishwasher
13:02
um but they recommend the top shelf
13:05
so here’s some beef
13:08
so what I’ve been doing with this
13:11
um
13:12
is putting these in the fridge and
13:15
keeping them I’ll show you the bag that
13:17
I keep them in I just put them in a big
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bag with some paper towels to absorb any
13:23
extra fat that might be on there so this
13:27
was a three hour chip from yesterday and
13:30
and yes it yes it’s crispy
13:34
um
13:35
and and even a little crunchy I was
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hoping that you know four hours would be
13:41
even more crunchy yes I’m gonna share
13:43
that with you in a minute Teddy
13:46
um when when you put when you take these
13:49
out of the oven and they’re still warm
13:51
they won’t appear to be as crispy as
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they will be later after they’ve cooled
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down and everything has has settled down
14:00
so I can see already that uh
14:04
that they’re firming up
14:07
just trying to I just want to blot some
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of the extra moisture off from the fat
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that’s melting I mean you can certainly
14:16
keep these in there for as long as you
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like oh here’s to that kind of stuck
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together
14:22
I’m going to taste beef because I’ve
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been dying to taste the beef
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that’s so good wow
14:35
so this was rib eye just that little bit
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of salt
14:39
um they’re perfect
14:41
but like I said even though they do have
14:44
a you know they do break and they have
14:46
they have that crunch
14:51
um you know you could leave them in
14:52
longer and and get them even more crispy
14:55
you can’t really burn them
14:58
um I don’t know what the threshold is
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where they turn to dust and you bite
15:03
into them and they just crumble but
15:06
um you know I I would say for these
15:08
really thin ones
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um probably four to five hours and then
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for those thicks the thick slightly
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thicker slices that they have at the
15:18
Costcos in the US I’ve seen people post
15:21
pictures of
15:23
I don’t know if it’s a strip loin or
15:25
what kind of steak it is but it’s very
15:27
thinly sliced but it is two or three
15:29
times thicker than than this so that
15:31
would probably take all day to dehydrate
15:34
so you know I’m just I’m just saying if
15:37
you can if you can like buy a roast from
15:39
your Butcher and get your butcher to
15:42
slice it paper thin that’s probably
15:45
ideal I did buy a a pork loin roast
15:50
today at Costco and I’ve put it in the
15:53
freezer to experiment with my meat new
15:57
meat slicer because apparently if the
16:00
roast is partially frozen you should be
16:02
able to slice that a little easier and I
16:05
want to slice it super thin so you know
16:08
I’m going to continue to experiment with
16:10
this but these just make such a good
16:14
snack the last time I made carnivore
16:17
crisps I did it in a video I think it
16:19
was about a year ago and I had bought
16:21
this same meat but I didn’t have a
16:23
dehydrator and I just did it in my oven
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the cost savings were unbelievable
16:30
compared to a bag of carnivore crisps
16:34
for example so you’re basically making
16:36
your own carnivore crisps I’m going to
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link that video below because you can
16:41
skip to the part of it if you want where
16:44
I break out the cost because the meat
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cost is probably about the same because
16:49
I used the same type of meat when I did
16:51
that video as this video today
16:54
so I am looking forward to trying to
16:59
figure out
17:00
even more savings by buying a roast at
17:04
the butcher or at Costco
17:06
slicing it myself and then doing this
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it’s got to be even even greater because
17:13
they do charge a premium for you know
17:17
giving you these thinly sliced Meats so
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anyways I hope this gives you some ideas
17:23
for your carnivore snacking or you know
17:28
your portable food if you hear some
17:32
whining down there that is Teddy he’s
17:34
probably going to show up on a little
17:36
teddy cam or something like that he’s
17:38
just thinking that I’ve been talking too
17:40
long and he would like to have his share
17:42
now
17:43
so I will give him a little piece
17:47
you’ve been so but I know you can
17:49
hardly wait so there they go oh what a
17:53
good dog can you lay down
17:55
oh very good
17:58
okay so uh that’s it for the uh crispy
18:03
meat chips today I’m going to keep
18:05
experimenting experimenting keep
18:08
learning look forward to getting my
18:10
stainless steel trays and uh trying out
18:14
my meat slicer so stay tuned for that
18:17
and have a great day and see you in the
18:20
next video
18:21
[Music]
18:24
okay so listen listen to see if you can
18:26
hear the the snap
18:30
before

PLEASE READ! After reading more on this I would highly recommend PREHEAT the dehydrator to 165 while preparing your meat trays in order to keep your meat at a constant 165 for food safety. This is for raw meat. Also if you are using meat with a higher fat content store them in the fridge or freezer.

If you don’t have a dehydrator I have made these in the oven!:

• BBBE Carnivore M…

Just don’t want to make your own? Get 10% off Carnivore Crisps with my link! https://carnivorecrisps.com/?ref=keto…

Excalibur Dehydrator: https://amzn.to/3rXLZGH
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