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
0:03
carnivore meat chips and I’m going to
0:05
show you some of my new toys
0:08
[Music]
0:16
I’m Anita from ketogenicwoman.com where
0:19
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
1:04
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
2:12
look at this
2:13
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
2:26
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
2:37
and
2:39
it would be way cheaper to slice my own
2:42
meat but we’ll get to that so so here’s
2:45
what I have I have some rib eye and it’s
2:50
a paper thin slices
2:53
and I also have some pork shoulder roast
2:58
also paper thin slices and so how do I
3:03
get those
3:04
um
3:05
this this is what you’re looking for now
3:07
it’s easiest to find them in the Asian
3:11
supermarkets and around here I’m pretty
3:14
lucky we seem to have a lot of Asian
3:16
supermarkets
3:18
so the uh
3:20
the rib eye they called it Shabu Shabu
3:25
and so that’s the name right there
3:29
beef ribeye Shabu Shabu
3:32
and the pork is frozen pork shoulder but
3:38
they didn’t say Shabu Shabu but you know
3:41
just by the way they rolled it up and
3:43
had the the thin slices there so for the
3:48
dehydrator that that is a good bet to
3:51
use now I did dehydrate some meat last
3:54
week
3:55
that was just thinly sliced meat much
3:58
thicker than this so the only I mean it
4:01
worked great but it did take twice as
4:05
long to dehydrate as these items here so
4:09
here’s what I made yesterday actually
4:11
just made this last night while watching
4:13
a movie so these are the pork shoulder
4:16
and all I did was sprinkle them with
4:18
salt now I may I probably could have
4:21
dehydrated them maybe for another hour
4:23
these are about four hours they are
4:26
crispy
4:30
but I think they could be a little more
4:32
crispy
4:34
so um I’m gonna go I’m going to do
4:36
another batch today I’m going to do it
4:39
for four hours and see what that does
4:42
so let’s just get started on that
4:45
first though
4:46
I want to tell you about the dehydrator
4:48
now
4:49
it only has four trays it’s an Excalibur
4:52
and I thought well you know I’m just you
4:56
know I’m the only one eating these meat
4:57
chips well other than the dogs like to
4:59
help me four trays should be plenty
5:04
um and the first time I started laying
5:06
these out I immediately regretted not
5:08
getting seven or nine trays but it’s
5:11
what I have now and I’ll use it for a
5:13
while and maybe one of my kids will get
5:16
it and I’ll get the bigger one
5:19
um so the other thing about it that you
5:21
need to know is that the basic model
5:23
comes with these
5:25
poly they call them Paulie something
5:29
trays they are PBA free however I’m
5:34
going to put a piece of parchment on it
5:37
because I know a lot of people have
5:39
concerns with plastic now in my Amazon
5:42
shopping cart are stainless steel trays
5:46
that can be used in place of these so of
5:50
course they are way more spendy
5:54
with all the money I saved in September
5:56
doing the budget meet
5:59
I’m
6:00
spending it now
6:03
being able to dehydrate my own meat
6:06
um so the one last thing before we get
6:09
started is that I know that a lot of you
6:11
will ask me about the macros for these
6:14
so it’s gonna it’s going to vary you’re
6:18
going to have to figure this out but
6:21
I’ll tell you how I have
6:24
figure it out mine so I have the scale
6:27
here and I’m just going to
6:29
cover it for a moment with some paper
6:33
towel
6:34
so what I did to figure out the macros
6:37
and you will have to do the same thing
6:39
because you know where you shop your
6:42
slices are all going to be different so
6:45
what I did was I
6:47
I tried to figure I tried to get to
6:50
about two ounces of meat here to see
6:53
what that how many of these pieces were
6:56
two ounces is what I’m trying to say
7:00
so four slices is 2.3 ounces
7:05
okay so
7:07
um so what you’d have to do basically
7:10
um you know maybe figure out how many
7:12
slices are three ounces or four ounces
7:14
eight out you know however many you plan
7:17
um to do
7:19
and then uh once you know that so I now
7:23
know that four of these pieces are 2.3
7:27
ounces so when I eat four pieces of the
7:33
dried
7:34
then I can go into my you know you can
7:37
go into card manager Fit Day
7:40
chronometer or whatever app you’re using
7:42
and then you can calculate your Macros
7:46
using 2.3 ounces of raw pork shoulder
7:52
this way to figure out your macro so I
7:54
hope that’s helpful so
7:56
I am going to do the same thing with my
7:58
beef because I haven’t figured out the
8:00
beef macros yet
8:02
so I need to have my starting point
8:07
okay so here’s the piece now because I
8:11
um because these were frozen when I
8:14
bought them
8:15
I I what I did was I laid them on paper
8:20
towels to avoid some you know to sort of
8:23
take out some of the moisture from them
8:25
thawing out because otherwise it’s going
8:29
to take longer to dehydrate if they’re
8:31
full of moisture so it looks like it’s
8:34
probably going to be about the same it’s
8:36
going to be four
8:37
2.3 ounces so yeah so either way and
8:42
that’s what I’m going to base my
8:43
calculations on later when I go to do my
8:46
macros
8:47
so
8:49
let’s just I’m just going to move these
8:51
out of the way for a moment
8:55
so I have my four trays and
8:59
there is a setting on here oh these are
9:03
just air fryer inserts you could cut
9:06
pieces of parchment to fit that exactly
9:08
but I just thought this would be faster
9:10
and easier so I just wanted to point out
9:13
that on here is a setting
9:16
for meat and beef jerky so this the
9:20
setting here is 165 Fahrenheit for meat
9:23
fish and jerky
9:26
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
9:32
thing this is super simple we have two
9:35
ingredients meat Redmond salt that’s it
9:39
I’m going to get started now
9:43
and these are paper thin so you do have
9:47
to kind of carefully lay them out
9:51
um and I’ve decided what I’m going to do
9:53
just just as another further little test
9:55
is I’m going to do two sheets with this
9:59
parchment and two without
10:01
and see how that goes see if there’s any
10:04
differences
10:06
it’s probably going to take a little bit
10:08
of creativity to try to get as many
10:11
pieces on one tray as possible
10:15
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
10:27
so
10:31
okay so then now that I have them kind
10:33
of laid out here
10:35
I’m going to I’m going to salt
11:04
okay I have four trays in here two with
11:08
the parchment two without all our salted
11:11
today I’m going to let it go for four
11:13
hours then check it and uh I mean these
11:17
are these are delicious and uh I love
11:20
them but I know that they probably could
11:23
be just just have a little more crunch
11:25
they’d be like chips
11:27
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
11:48
you’ll notice these are sitting on the
11:50
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
12:07
steel racks and use these in them in the
12:10
meantime so anyways uh so here’s a chip
12:14
that came out about an hour ago and one
12:18
thing that I had sort of forgotten about
12:20
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
12:34
this is a four hour chip and yeah it’s
12:37
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
12:45
towel here to
12:46
to take a look at these so
12:49
here’s the uh these are some more pork
12:52
pieces
12:54
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
13:19
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
13:38
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
13:54
they will be later after they’ve cooled
13:57
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
14:11
of the extra moisture off from the fat
14:14
that’s melting I mean you can certainly
14:16
keep these in there for as long as you
14:19
like oh here’s to that kind of stuck
14:21
together
14:22
I’m going to taste beef because I’ve
14:24
been dying to taste the beef
14:29
that’s so good wow
14:35
so this was rib eye just that little bit
14:37
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
15:00
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
15:10
um probably four to five hours and then
15:13
for those thicks the thick slightly
15:15
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
16:26
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
16:39
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
16:47
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
17:10
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
17:20
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
Stainless Steel Racks: https://amzn.to/3yKftvl

==============================
*Ways to Support My Channel*
==============================
Buy Me A Coffee! https://www.buymeacoffee.com/fraservallg

My Keto Chow referral link- Discount code is KETOGENIC-WOMAN, automatically applies with this link): https://www.ketochow.xyz/?rstr=ketoge…

Perfect Keto: Collagen and other great products:https://bit.ly/2VDT4ee Use KETOGENICWOMAN for discount

Besti products available here:
Free shipping over $50! Use KETOGENICWOMAN for discount. https://bit.ly/3h4uTSj

iHerb Shopping (I get credits towards products which helps me offset recipe costs!) This is where I buy my Egg White Powder and Beef Bone Broth powder. https://iherb.co/NfVdh3X
=================================================
Must Have Small Appliances for Carnivore and Ketovore:
Ninja 5 in 1 Indoor Grill/Air Fryer:https://amzn.to/3pFr4Hd
Sous Vide Circulator Wand:https://amzn.to/3CCJxeW
Crock Pot:https://amzn.to/3wvbzW1
Instant Pot:https://amzn.to/3dWA1t7

KetogenicWoman.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. As an Amazon Associate I earn from qualifying purchases.
=================================================
**Some FAVORITE Tools in the Kitchen!:
* Ninja 5 in 1 Grill: https://amzn.to/3nGZXug
* Pyrex Measuring Set: https://amzn.to/3NJ3keF
* Electric Mixer: https://amzn.to/3bXIhaY
* Measuring Beaker: https://amzn.to/3bVnUvk
* Swerve: https://amzn.to/3ahQExJ
• Long Blender Spatulas(set of 3): https://amzn.to/3zoghnd
• Cute Chicken Timer: https://amzn.to/3yhLWpI
• KitchenAid 5Qt Artisan Stand Mixer:https://amzn.to/3Cuti0v
• Melamine Colored Measuring Cups Set: https://amzn.to/3BifsOv
• Melamine Colored Measuring Spoons: https://amzn.to/3uN1XE0
==========================================
KetogenicWoman.com Website and Ebooks:
Find more recipes and info at: https://ketogenicwoman.com/
Carnivore Resources: https://ketogenicwoman.com/carnivore-…
Egg Fast Mix and Match Menu Plan: https://ketogenicwoman.lpages.co/egg-…
Keto Getting Started Package: https://ketogenicwoman.lpages.co/lp-g…
=============================================

CONTACT ME: KetogenicWoman PO Box 1028 Fort Langley,BC Canada V1M 2S4
• Check out more recipes on my website: https://ketogenicwoman.com/
• Facebook group for women: https://www.facebook.com/groups/Ketog…
• Instagram: https://www.instagram.com/ketogenic.w…
• Pinterest: https://www.pinterest.ca/KetogenicWoman/