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Beef or chicken liver pate with bacon

Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches,  will show you how to make beef or chicken liver pate. 

Beef Liver Pate Ingredient List:
 
1/2 pound of grass-fed beef liver
1/4 cup of grass-fed butter
2 tablespoons raw heavy cream salt
(Non-Carnivore Add-Ins) 2 teaspoons minced garlic 1 tablespoon lemon juice 1/2 teaspoon of organic allspice
 
Chicken Liver Pate Ingredient List: 
1 pound of chicken livers
1/4 cup of grass-fed butter salt
(Non-Carnivore Add-ins) small onion 1 garlic clove 1/2 teaspoon rosemary 1/4 teaspoon thyme
 
Check out the video for directions and a bonus taste test…which one was better??
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Glazed pork and bacon burgers

GLAZED PORK AND BACON BURGERS

Serves 4–6

4 rindless bacon rashers, finely chopped

3 tablespoons coconut oil or good-quality animal fat

1 onion, finely chopped

150 g mushrooms, finely chopped

2 garlic cloves, finely chopped

2 teaspoons finely chopped thyme leaves

1 tablespoon finely chopped

flat-leaf parsley leaves

550 g pork mince

1 egg

1 teaspoon sea salt

1 teaspoon freshly ground

black pepper

150 ml Smoky Barbecue Sauce (see recipe XXX)

Salad to serve 

Heat a large frying pan over medium–high heat. Add the bacon and sauté for 5 minutes, or until lightly golden. Transfer the bacon to a bowl and set aside.

Wipe the pan clean, then heat 1 tablespoon of the coconut oil or animal fat over medium heat. Add the onion and sauté for 5 minutes until softened. Next, add the mushroom and garlic and cook for 3 minutes until softened. Transfer the onion and mushroom mixture to the bacon and allow to cool completely.

Add the thyme, parsley, pork mince, egg, salt and pepper to the cooled bacon mixture, then mix well to combine. Shape the mixture into ten patties. 

Heat a large frying pan over medium–high heat. Add the remaining oil or fat and cook the patties in batches for 3 minutes on each side, or until cooked through. Transfer to a plate and allow to rest for 2 minutes. Whisk any juices in the pan into the smoky barbecue sauce.

Brush the smoky barbecue sauce over the patties to glaze, then serve.

Serve with salad.

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SMOKY BARBECUE SAUCE

Makes 420 g

100 g tomato paste

3 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

120 g honey

100 ml maple syrup

½ teaspoon smoked paprika

100 ml tamari or coconut aminos

2 garlic cloves, finely chopped

1 ½ tablespoons liquid smoke (see Note) (optional)

1 pinch of ground cloves

1 cinnamon stick

sea salt (optional)

Place all the ingredients in a saucepan over medium heat, mix well and bring to a simmer.

Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Season with salt, if

desired, and allow to cool. Remove the cinnamon stick and store the sauce in an airtight container in the fridge for up to 2 weeks.

NOTE

Liquid smoke is a water-soluble liquid that forms from condensed smoke particles when chips from a hardwood (such as hickory) are burned. You can

buy it from some supermarkets, delis, specialty food stores or online.

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Dehydrator Bacon

Dehydrated Bacon
 
Instructions for dehydrating raw bacon.  
 
This is not for long shelf storage. Dried bacon strips are delicious and great for snacks for work or for traveling.  When dehydrating most meats, the advice is to use low fat meat and to cut away any obvious fat because fat can turn rancid and spoil the jerky.  But low fat jerky can be super dry and chewy and not always satisfying.  If you dehydrate high fat meat you should store it in the freezer or fridge until ready to use.
 
Most bacon jerky methods advise frying the bacon first but this causes the fat to render out and the  bacon to become crisp.  My method uses strips of raw bacon so that the result is more like dehydrated pork belly with translucent fat intact. ( bacon is after all just pork belly slices with added flavoring).  I don’t marinate the bacon before dehydrating.  If you like lots of fat with your meat then this is the method for you. 
 
Ingredients: 
1 packet of bacon slices of your choice.  I used thick cut bacon in my example.
1 dehydrator capable of reaching 160°F or 71°C
 
Method:
Place the bacon strips in single slices in the dehydrator and dehydrate for at least 6-8 hours at 160° F (71° C)
 
A small amount of fat will render out and settle on the bottom of the dehydrator so make sure you have a collection tray in place.
 
When done, cut into smaller bite sized pieces and store in a container in the fridge or freezer.  Put a date label on the container.
Storage time  fridge:  I would guess a couple of weeks.  If its stored for an unknown length of time I would say use the sniff test or if it looks bad then throw it out. 
Storage time freezer: Indefinitely
 
Recipes by: Cathy Loughman
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Simple Pâté

4-8 servings

12-16 ounces liver (chicken is more mild)

8 ounces bacon (beef or pork)

1/2 cup tallow, plus more if using fat to seal 

1 1/2 tsp salt

1 tsp thyme

1 tsp garlic

2 whole eggs, whisked

Saute bacon on medium heat in a cast iron pan, a regular pan works, too.

After a few minutes of sauteing add liver and cook until still pink inside.

Melt tallow.

Blend in everything, except eggs, in a blender or with a hand mixer.

As you are blending everything, pour in the eggs. Do not stop blending or else the eggs will scramble. 

Blend until smooth.

Store in jars.

*Optional – seal top of jars with extra melted fat to prevent oxidation*

Let chill to firm up and to let the flavors meld together.

Eat cold, spread some on a burger or cheese crisps.

Or eat hot! Once firm and cooled down, you can also re-fry this to make a rendition of refried beans! 

Just scoop some into a hot greased pan, let sear, flip and sear again. You’d be amazed at how similar it tastes when you eat with taco meat!

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Perfect Parmesan Pork Roast (Inspired by Victorian Recipe)

A very delicious and simple recipe. Refrigerates wonderfully, great for eating on for days.
 
You will need: 
1 4 lbs pork loin roast
3 ounces of lard
2 sticks of butter
1/2 cup shredded OR ground Parmesan cheese. I found ground to be easiest, shredded looks prettier and more rustic if your hosting.
serves: 4
 
Pre time: 10 min
cook time: 2 hours

Pre heat oven: 300

 
Prepare your pork loin roast by rinsing then patting dry, Rub the top and sides with lard, then dust with Parmesan. For a thick crust pat down and re-dust. 
Place both sticks of butter in pot and gently wedge the roast in between. Make sure the lid is on tight, then place in your oven. 
 
At the 1 hour mark add 1/3 cup of water 
 
Enjoy!
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Cloud Cake Recipe (Inspired by 30s era diabetics recipe)

This is a very popular recipe with many variations. Ideal as a side or as a vessel for pate or marrow butter.
 
You will need:
24 egg whites 
12 oz farmers cheese
2 cups shredded raw cheddar
2 oz bacon drippings
 
Serves 12
Prep time 20 min
Cook time: 45 min
 
First lightly whisk egg whites in a large mixing bowl. Then fold in large slices of farmers cheese until completely blended. Pour in grated cheese and stir. 
 
Grease baking pan with your bacon drippings, then pour in batter. Place in oven and let bake until golden brown on top. The cake will rise quite a bit and then fall after baking and stabilize. 
 
Enjoy!
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Goat Cheese Prosciutto Quiche

4 eggs

½ cup cream

4 ounce goat cheese

2 Tbs mayonnaise (optional)

2 Folio cheddar cheese shells or 4 ounces shredded cheese

3 ounces prosciutto

Pinch of salt


Preheat your oven to 350 degrees.

Layer your 2 cheese shells in the bottom of a 6” sillicon round pan.

Bake cheese for 10 minutes.

Let cool.

Thoroughly whisk eggs, cream, mayo and salt together.

Once cheese crust has cooled, spread half the goat cheese onto the crust, layer with prosciutto and then layer the goat cheese and prosciutto again.

Slowly pour your egg mixture over the layers. 

Place your silicone pan on a sheet pan and bake covered with foil for 30 minutes.

Remove foil and bake for about 10 more minutes or until center is just set.

Let cool 10 minutes before slicing.


You can easily double this recipe to use a larger baking pan like a pie pan. If doing so, check at 40 minutes instead of 30 minutes.


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Eggs Benedict

Serves 2

4 pieces of your favorite carnivore bread (this dish goes best with chicken buns)

4 thick slices of sugar free ham

4 slices of cooked bacon (optional)

4 eggs, fried or poached

1 batch homemade hollandaise sauce

Paprika or hot sauce

Prepare all your ingredients. 

The best way to poach eggs is by ensuring the water is simmering hot and add a dash of vinegar to prevent eggs from shredding. Using fresh eggs is best, but not necessary. Do not salt the water, this will cause the whites to shred. When placing the eggs in water, first crack them into a small cup or ramekin, then drop them in carefully and as close to the water as you can. Let cook for about 3-4 minutes. Remove from the water and set aside until ready to use.

You can also just pan fry your eggs, if you don’t care to have poached eggs. Either way it’s delicious!

Layer from the bottom to the top: carnivore bread, ham, bacon, poached egg, hollandaise sauce all topped with a sprinkle of paprika or hot sauce for color.

Feel free to get creative and change the meats to sausage patties or turkey slices; you could even add a slice of cheese!

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Sausage, Egg and Cheese Sammie

Makes 3 sammies
6 sausage patties, homemade or store bought 

4 eggs

½ Tbs cream, optional

¼ tsp salt

3 slices of your favorite cheese

3-6 slices of bacon, cooked (Optional)

Preheat oven to 350 degrees.

Whisk eggs with cream and salt. Pour into a 8” X 8” silicone pan.

Bake for 15 minutes. Remove eggs from pan and slice into 3 strips.

Cook sausage accordingly.

Layer sausage with cheese, folded egg slice, cooked bacon and second sausage piece.