I just saw a thing for making beef jerky chips. They got 2 paint sticks (about ⅛" thick) They also cut open a Ziploc bag so it was flat, and still attached at the bottom. Then they put a ball of meat on one half of the bag, folded the other half over it, flattened it a bit with their hand, put the paint sticks on either side, then ran a rolling pin over the meat on the sticks. Makes meat chips that are uniformly the thickness of the paint sticks when raw.
I have a very similar, if not the same, electric slicer. I make chips from pork loins all the time. Haven't tried ground beef yet, but you've inspired me to try😊
Oh, I’m delighted that you got the manual slicer. I have both, but I LOVE the manual for beef chubbs and pre-frozen tenderloin at Superstore. I’ve also done sirloin. Oh, I do chicken for the pups. DO NOT leave the chubbs or other meat out before cutting. I did a 3 lb chubb and by the end, it was mush. I cut right after I took it from the freezer. The other meats also were soft before I finished. When I use my electric, it gets too hot and I can’t finish. I don’t have spice issues so I make them with smoked salt, taco seasoning (fav), steak seasoning blends, and so on.
I think manual slicer might work better if you lower it or raise yourself for more leverage. I have also found that a little oil can help reluctant cups suction
I'm going to try putting a small amt of thawed ground beef into my burger patty press and see if I can get nice, thin rounds for dehydrating. Not sure if it'll work or not. I'll let you know.
I do like my manual slicer, I don’t have an electric one. But I’m making chicken chips today. I’ve never thought about using it for a chub of ground beef!
Anita, I love your videos. So, thank you. You mentioned the manual slicer was easy to clean.. what about the electric slicer. Is it also easy to clean? 😊
It will help if you rotate the chub a ¼ of a turn with each cut. And it seemed that the manual cut chub was defrosted just a little too much as I could see the pieces you had to remove by hand
kind of off topic, I'm a rambler, I tried making meat chips using deli meat. I found them to be like hard plastic, and gum cutting, not crunchy like people say. I'd prefer using ground meat, less added stuff, but I'm disabled by fatigue. I really hope to try making ground meat chips someday, wish me luck or send me energy
Deli meat has sugar among other additives. It is usually not keto or carnivore, in my experience. Sad that our manufacturers add it. Some prepackaged lunchmeat have less garbage added. Try looking for those.
Rather than deli meat see if your butcher would thinly slice a roast for you. Or in Asian markets they sell thinly sliced meats for hot pot called shabu shabu, those work as well!
@@KetogenicWoman❤ thank you for responding! This is my second time being engaged in the comment section of any of the Carnivore videos that I watch for hours every day. I’m so thankful for all the videos that everyone puts out, and I love the carnival way of life. I’m also thankful that two years ago my husband started a butcher shop on our farm. We raise our own animals and I can have any cut of meat anytime of the day. We’ve even started freeze drying liver and making our own liver capsules! I feel so blessed.
Anita, how many hours did you dehydrate these… I think I don’t leave mine long enough.., and definitely getting one of these meat slicers (will wait for your next video to decide)… Thanks for the demo….
In the dehydrator I have I use 165F and how long you let them go is up to you and your tastes. I like about 8 hours but this is going to depend on your thickness and tastes, ie crunchy or super crunchy or no crunch.
This is raw meat. It’s cooked at 165F for several hours, just like jerky. I prefer the manual slicer and I make them very thin, and they are translucent went dehydrated.
Chicken is also very cooked & safe after holding at 165°F for 24 hrs. To be safe the meat only needs reach 165°F🤔 - not be held at 165°F for hours 🤩 Much like sous vide, dehydrating is very safe. I make my own chicken flour from 1-1.5" cubes of raw meat dehydrated for over 24 hrs & it is Super cooked & very dry, ready for grinding. Perfectly safe 😍🎉😎
I love thinly dehydrated meat. I have an electric slicer.
I just saw a thing for making beef jerky chips. They got 2 paint sticks (about ⅛" thick) They also cut open a Ziploc bag so it was flat, and still attached at the bottom. Then they put a ball of meat on one half of the bag, folded the other half over it, flattened it a bit with their hand, put the paint sticks on either side, then ran a rolling pin over the meat on the sticks. Makes meat chips that are uniformly the thickness of the paint sticks when raw.
Now this I need to try.
Thanks again. I’m catching things late these days but love your stuff. Thanks.
I have a very similar, if not the same, electric slicer. I make chips from pork loins all the time. Haven't tried ground beef yet, but you've inspired me to try😊
Great demo! I have an electric slicer but I almost thought I would need a manual slicer for the frozen meat but I don't think it's necessary.
They both worked! I think for a very large frozen hunk of meat to be sliced in to steaks might be better with the frozen meat slicer.
Oh, I’m delighted that you got the manual slicer. I have both, but I LOVE the manual for beef chubbs and pre-frozen tenderloin at Superstore. I’ve also done sirloin. Oh, I do chicken for the pups. DO NOT leave the chubbs or other meat out before cutting. I did a 3 lb chubb and by the end, it was mush. I cut right after I took it from the freezer. The other meats also were soft before I finished.
When I use my electric, it gets too hot and I can’t finish.
I don’t have spice issues so I make them with smoked salt, taco seasoning (fav), steak seasoning blends, and so on.
That sounds very tasty! Do you put the seasoning on before you dehydrate the chips? Or after?
@@BitsySkittlesPryss I put it on before I dehydrate. The seasonings won’t “stick” if applied after they are dehydrated.
Thank you for all the tips!
@@KetogenicWoman For you and other followers, anytime!
This is perfect for me to actually put my inexpensive manual meat slicer, from Amazon into use!!! I will do this now for sure! Thank you Anita!
You are welcome!
I saw a guy use special gloves to prevent accidental cuts. Available online.
I make meat chips with roasts all the time but have not yet tried doing ground beef.
I think manual slicer might work better if you lower it or raise yourself for more leverage. I have also found that a little oil can help reluctant cups suction
Thanks for the tip!
I'm going to try putting a small amt of thawed ground beef into my burger patty press and see if I can get nice, thin rounds for dehydrating. Not sure if it'll work or not. I'll let you know.
I do like my manual slicer, I don’t have an electric one. But I’m making chicken chips today. I’ve never thought about using it for a chub of ground beef!
This is good. I buy the meat already cut from Costco but it’s $15 a pound 😔. I might have to invest. The electric one is only $100.
Anita, I love your videos. So, thank you. You mentioned the manual slicer was easy to clean.. what about the electric slicer. Is it also easy to clean? 😊
Yes, both are easy to clean!
If you lower the working counter, like a dinning room table, it will take less force or muscle to cut.
Good point!
It will help if you rotate the chub a ¼ of a turn with each cut. And it seemed that the manual cut chub was defrosted just a little too much as I could see the pieces you had to remove by hand
yes, good points!
kind of off topic, I'm a rambler, I tried making meat chips using deli meat. I found them to be like hard plastic, and gum cutting, not crunchy like people say. I'd prefer using ground meat, less added stuff, but I'm disabled by fatigue. I really hope to try making ground meat chips someday, wish me luck or send me energy
Deli meat has sugar among other additives. It is usually not keto or carnivore, in my experience. Sad that our manufacturers add it. Some prepackaged lunchmeat have less garbage added. Try looking for those.
Rather than deli meat see if your butcher would thinly slice a roast for you. Or in Asian markets they sell thinly sliced meats for hot pot called shabu shabu, those work as well!
Ahhh, missed the taste-test with your puppies 😋
it's funny the things we look forward to.
I was thinking after I should have done that, they love these chips too!
I highly recommend using the safety gloves with either machine, but especially the manual, after I cut myself.
Ouch!
I want to feel better I hurt so bad of course lost weight ❤🙏🙏🙏
Is it better to use a lean ground beef when making carnivore meat chips?
Yes, otherwise you have all that fay dripping down in your machine.
@@KetogenicWoman❤ thank you for responding! This is my second time being engaged in the comment section of any of the Carnivore videos that I watch for hours every day. I’m so thankful for all the videos that everyone puts out, and I love the carnival way of life.
I’m also thankful that two years ago my husband started a butcher shop on our farm. We raise our own animals and I can have any cut of meat anytime of the day. We’ve even started freeze drying liver and making our own liver capsules! I feel so blessed.
Anita, how many hours did you dehydrate these… I think I don’t leave mine long enough.., and definitely getting one of these meat slicers (will wait for your next video to decide)… Thanks for the demo….
It was about 8 hours.
Great comparison vid! The manual slicer looks like a baby compared to the one Dr. Chaffee uses lol! Looking forward to seeing you slicing roasts.
He's got a monster slicer there!
What was the time and temp for the chips?
In the dehydrator I have I use 165F and how long you let them go is up to you and your tastes. I like about 8 hours but this is going to depend on your thickness and tastes, ie crunchy or super crunchy or no crunch.
@@KetogenicWoman thank you!
I'm curious -- did you have to dry the manual ones longer? And approximately how long did it take to dry them?
It was about 8 hours and I took them all out at the same time.
Wow first
I am confused. That is raw hamburger and your just dehydrating. Is that healthy since they aren't cooked?
This is raw meat. It’s cooked at 165F for several hours, just like jerky. I prefer the manual slicer and I make them very thin, and they are translucent went dehydrated.
Chicken is also very cooked & safe after holding at 165°F for 24 hrs.
To be safe the meat only needs reach 165°F🤔 - not be held at 165°F for hours 🤩
Much like sous vide, dehydrating is very safe.
I make my own chicken flour from 1-1.5" cubes of raw meat dehydrated for over 24 hrs & it is Super cooked & very dry, ready for grinding.
Perfectly safe 😍🎉😎
Yes, it is just fine to do that!
🥰💗💗
Your Gorgeous ❤
Thank you!
@@KetogenicWoman you’re more than welcome t😊❤️🙏