Very nice recipe... can't wait to try. I did chicken breasts in the blender then cooked the same way from another video (she called them chips), & they were amazing!
He was actually doing his batch in a conventional oven. I think he used the convection setting, but yes, you can do it in a conventional oven without convection too.
The part he showed about putting it in the oven at 350F (I think that's what he mentioned) for 15 minutes is to Pasteurize it (kill all the bacteria), so then it can potentially remain good at room temp for 30 days or more (the salt and/or sugar helps to prevent bacterial and fungal growth). It is better, though, to keep them in the refrigerator to be sure that they remain fresh and don't go bad.
I’ve been on the Carnivore way of eating for 3 years now, feeling great. I can’t wait to try making my own sugar free jerky. Thanks for the recipe !
Thanks Good Luck
@@crevideos7242 it came out great!!! everyone enjoyed it!
You still doing this?
Salt and pepper
This is absolutely so smart! I'm going to try it. I'm celiac and have to be very careful of additives.
I sure would like the ingredients you use. Thank you!
Thanks for the video. Whats the best way to store this and how long will it store for?
Looks really good. I can't wait to try it.
Thank you, love how you can make this withoutout extra equipment!
I gotta try this
I’ve gotta try this!
Super easy. Thank you!
thanks ..a recipe i can work with finally
Looks great
Thanks for your video... I am going to try this.
Thank you for the recipe - can't wait to try it.
Hope you enjoy
So it's sufficiently dry, at this point, after the total 4 hours plus short time added at 300 degrees, at end? Thanks. Going to try this!
Thank you so much for this version of jerky. I have a 5-lb. roll in the freezer and can use some to make jerky. Great technique.
Hope you enjoy
Very nice recipe... can't wait to try.
I did chicken breasts in the blender then cooked the same way from another video (she called them chips), & they were amazing!
Maria Emmerich
Nice! I’m trying it today. 4 hours is do-able.
Thanks for the video, music really makes it hard to hear you. Do you have any other snack recipes for Carnivore? Thanks so much
Thank you so much ❤
Nice video. Not a bunch of extra. The Parchment paper rolling and cooking part was what I wanted to see so I can get ir right the 1st time.
Thank you.
Cost effective, you figure $0.80 cents of power, 1lb meat $6-7 dollars 2-3 hours of time, compared to a 1lb bag of jerky at $25-28 dollars.
@@AyAy008I just checked. The absolute cheapest they have is $21 a pound.
@@billymacktexasdetective5827 The damn Biden economy
Remember to use the smallest mixing bowl possible for the best results…
Looks easy enough
Thank you so much!
Mixing this with dried fruit is amazing
Can it be done in a regular oven? I don't have either a dehydrator or a convection oven.
He was actually doing his batch in a conventional oven. I think he used the convection setting, but yes, you can do it in a conventional oven without convection too.
A pizza cutter would work great!
whooa man your kitchen as countertops and cabinets that look exactly like mine this is freaky
this must be the twilight zone
It's a good look
How long should this last without refrigeration?
I normally refrigerate it. Not sure how long without. But it never lasts that long in our house we always eat it fast.
The part he showed about putting it in the oven at 350F (I think that's what he mentioned) for 15 minutes is to Pasteurize it (kill all the bacteria), so then it can potentially remain good at room temp for 30 days or more (the salt and/or sugar helps to prevent bacterial and fungal growth). It is better, though, to keep them in the refrigerator to be sure that they remain fresh and don't go bad.
@caryrogers9676 Pasteurization is 212 Fahrenheit, or less.
350 Fahrenheit is not pasteurization...
Giraffe fed beef works best
😕 𝙥𝙧𝙤𝙢𝙤𝙨𝙢
I want to try this but I'm in Florida so I might just be fucked
Why?
@@Amandahugginkizz that comment was so long ago I got no clue what I'm talking about
are you useing 1 or 2 pounds of ground beef ?????????