Ingredients
Per serving (estimated)
- Calories
- 360
- Protein
- 20 g
- Fat
- 31 g
- Carbs
- 0 g
Estimated from USDA FoodData Central values; actual numbers vary with cut and trim.
Method
- Partially freeze the beef for 1 to 2 hours, then slice it as thinly as you can, about 1/8 in, with the grain.
- Dry the slices on racks in a dehydrator or an oven at its lowest setting (about 150 to 170°F) with the door propped open, for 8 to 12 hours, until they snap and crumble rather than bend.
- For safety, USDA advises that meat reach 160°F before or after drying. Finish the dried strips in a 275°F (135°C) oven for 10 minutes.
- Grind the dried meat in a food processor or blender to a fine, fluffy powder. You should have about 1 lb.
- Weigh the powder and melt an equal weight of tallow. Warm tallow blends best; hot tallow can make the powder clump.
- Stir the tallow and salt into the meat powder until it looks like wet sand and holds together when squeezed.
- Press firmly into a parchment-lined pan or silicone molds. Chill until set, then cut into 2 oz bars.
- Wrap each bar. Keep in a cool, dark place for weeks, in the fridge for months, or frozen for longer.