Dairy & egg free

Grass-Fed Beef Liver Chips

Thin crunchy carnivore chips made from grass-fed beef liver are perfectly dippable for all your favorite dips but come with a super nutritional boost!

Prep Time: 5 minutes

Drying Time: 8 hours

Total Time: 8 hours 5 minutes

Servings: 8

Equipment (pick one)

  • Food dehydrator
  • Oven, optional

Ingredients

  • 1 pound beef liver ground or thinly sliced

Instructions

  • Use a spatula to spread it on a food dehydrator sheet or ovenproof baking sheet in one single layer. Stretch it out to make as thin as possible.
  • Dry on the meat setting in the dehydrator. If you use an oven, set the heat at the lowest temperature possible.
  • Flip once the center is completely dry. This can take 8-12 hours in a food dehydrator, however, the oven will dry much more quickly, check after an hour. Keep an eye on it until edges separate and the center is dry.
  • Dry the second side thoroughly until no moisture remains.

For the printable recipe and complete recipe details, visit the Grass-Fed Beef Liver Chips Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

Easy Boiled Beef Kidney

You’ll be mind blown by how good this easy beef kidney recipe for keto and carnivore diets is! If you want to eat more nose to tail, this 3-step stovetop dish is a great way to normalize the presence of nutrient-dense organ meats in your home.

Prep Time: 6 minutes
Cook Time: 8 minutes
Total Time: 14 minutes
Servings: 4

Equipment

  • small pot with lid

Ingredients

  • 1 beef kidney
  • salt to taste, optional
  • butter best cold, optional

Instructions

  • Fill a small pot with enough water to submerge the kidney.
  • Cover and bring water to a boil over medium-high heat.
  • Reduce the heat, add kidney and leave the lid cracked to allow heat to escape.
  • Boil for 8 minutes, monitor the heat so water does not boil over.
  • Remove from heat. Drain water and quickly rinse kidney under cool water if desired.
  • To serve, simply cut into half, medallions or bite-sized pieces. Sprinkle with optional salt to taste and eat with cold butter ad libitum.

Notes

The fat is excellent and should be left on.

Cooking time may vary due to the size of kidney. I cook the average beef kidney for 8 minutes, extra-large ones may go for as long as 10 minutes. Lamb, sheep, and goat kidneys are smaller, typically I only boil them for 4 to 5 minutes or so.

You want the kidney to boil for the full cooking time. Regulate temperature by adjusting the flame and setting the lid more or less cracked (open) to find the sweet spot of boiling but not boiling over.

For the printable recipe and complete recipe details, please visit The Easiest Beef Kidney Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

Chili Stew

Serves 2-4

2 pounds ground beef or chili meat

2 cups beef broth, or 1 cup bone broth jello and 1 cup water

1 Tbs apple cider vinegar or mustard

¼ cup chili powder

1 Tbs salt

½ Tbs black pepper

½ tsp salt free all purpose seasoning

1 tsp hot sauce (optional)

Mix all ingredients into the slow cooker.

Cook on high for 1 hour. Stir at the 1 hour mark.

Continue to cook on high for 2 more hours or cook on low for 4-6 hours.

Serve with sour cream and shredded cheese if desired.

Also, goes well with chicken and cheese muffins.

 

Chicken Skin Chips

Chicken skin from 1-2 whole chickens or 1 pound chicken skins from your butcher, if you’re lucky like that

Salt or your favorite seasoning blend

Preheat oven to 325 degrees.

Season chicken skins with your seasoning of choice.

Place skins on a parchment lined sheet pan. They can be touching because they will shrink a lot during the cooking process. 

Bake for 20-22 mins. Flip skins over and bake another 20-22 mins. 

Let cool before eating.

If you want really flat chips, lay another parchment sheet over the skins and then lay another sheet pan on top of that parchment paper. Cooking times will vary for this method, so I suggest checking them 5 minutes sooner.

Onion Roast

3-4 pound roast cut, (round, chuck, osso bucco, etc)

2 Tbsp onion flakes 

1 Tbsp garlic

1 Tbsp black pepper

2 tsp salt

¼-½ cup water

Add all ingredients to the slow cooker and cook on low for 6-8 hours.

If cooking longer, add a little more water.

Once cooked, shred all the meat and put back into the juices.

You can continue to cook it, or serve as is.

Prosciutto Skull

6 ounces prosciutto or your favorite ultra thinly sliced cured meat

1 plastic skull or foam head

Let your cured meat come to room temperature so it sticks to your skull easier.

Cover the edges of your plate with cured meat.

Lay skull on top and carefully layer all your dried meat around the skull in different directions making it look like peeling skin. Make sure to cover all of the skull.

Watch your guests squirm when attempting to take a slice!

Easy Breakfast Sausage

1 pound ground beef or pork

1 tsp garlic

1 tsp sage

1 tsp onion powder

¾ tsp salt

½ tsp black pepper

¼ tsp red chilli flakes (optional)

 

Combine all ingredients thoroughly in a bowl.

If desired, shape into patties or links. If not saute and crumble.

Use in your favorite sausage recipes!

Menudo Style Tripe Soup

4 pounds cleaned tripe, cut into large chunks

½ cup white vinegar

1 Tbs salt, or more to taste

1 Tbs chili powder

½ Tbs cumin

½ Tbs oregano

½ Tbs garlic

¼ tsp cayenne (optional)

1-2 bay leaves

Water, as needed

If your tripe is not clean, boil tripe for 30-45 minutes in a large pot and then drain out the water.

Put tripe back into the pot and add in remaining ingredients.

Fill pot with double the amount of water as there is tripe.

Let ingredients come to a boil, then reduce to a simmer. Check the consistency after 2 hours. If it is still chewy and you want it soft, continue cooking.

Pepperoni Chips

Use your favorite pepperoni, or even your favorite thin sliced dried meat/sausage

 

Preheat oven to 325 degrees

 

Place pepperoni on parchment lined sheet pan and bake for 18-20 minutes, flipping them halfway through.

Let cool. Chips will get crisp once cooled down. Eat immediately. They do not stay crisp, but if you have leftovers you can re-crisp them in the oven for 3-5 minutes at 300 degrees.

 

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