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Beef liver burgers

Andy Storey, one of our Meatrx.com coaches,  will show you how to make beef liver organ meat burgers using a recipe by Jessica Haggard.

Ingredients:
1.5 pounds of ground beef
1/4 pound of grass-fed beef liver (non carnivore option) Sautee 1/4 to 1/2 onion in grass-fed butter
1 Tablespoon of Redmond Ancient Sea Salt
Process beef liver in a food processor and hand mix with ground burger meat. Then mix in onion (optional) and salt and prep burgers for the grill!
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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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Fried Meatloaf

Fried Meatloaf
 
 
Prep time
10 mins
Cook time
70 mins
Total time
1 hour 20 mins
 
Author: Maria Emmerich
Serves: 8
Ingredients
  • Meatloaf Cordon Bleu:
  • 2 pounds ground beef 85% lean
  • ½ cup chopped mushrooms
  • ½ cup parmesan cheese, shredded
  • 1 small onion, chopped
  • 2 large eggs beaten
  • ⅛ teaspoon garlic powder
  • 1 teaspoon fine grain sea salt
  • 1 teaspoon pepper
  • 4 ounces thinly sliced cooked ham
  • 4 ounces provolone cheese, sliced
  • Breading:
  • ½ cup powdered Parmesan cheese (or more pork panko if dairy free)
  • 1 large egg
  • 1 cup pork panko or crushed pork rinds
  • 4¾-inch-thick slices cold leftover keto meatloaf
  • Duck fat spray
 
Instructions
  1. Meatloaf Cordon Bleu:
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. In a medium bowl, mix together the ground beef, Parmesan, mushrooms, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to ½ inch thick.
  4. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9×5 inch loaf pan.
  5. Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.
  6. Fried Meatloaf:
  7. Preheat air fryer to 400 degrees F.
  8. Set three wide, shallow dishes (such as pie plates) in a row on the counter. Put the powdered Parmesan in the first dish. Crack the egg into the second dish and beat it lightly with a fork. Put the pork panko or crushed pork rinds in the third dish.
  9. Working with one slice at a time, dredge the meatloaf first in the powdered Parmesan and then in the egg, coating it on all sides and shaking gently after each dip to knock off the excess. Lay the meatloaf in the pork panko, scatter some crumbs on top of the slice, and press gently to adhere. Flip and repeat once or twice with the crumbs to coat really well; be sure to get the edges as well. As you finish each slice, set it on a tray.
  10. Spray the coated slices of meatloaf with duck fat spray. Place slices into the air fryer 8 minutes, flipping with a spatula after 4 minutes or until slices are golden brown. Serve hot.
 
Notes
Nutritional Information:
486 calories, 34g fat, 42g protein, 3g carbs, 0.3g fiber
For a printable version of this recipe go to mariamindbodyhealth.com HERE, check out our ebook “Carnivore” HERE and the dozens of other keto books we have too. 
 
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Pemmican

This pemmican recipe combines the two most essential ingredients for human health: animal meat and fat. It is one of my easy keto recipes that is a long-lasting option for backpacking, hiking, camping and other forms of travel because it won’t spoil, smush or spill. 

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients

  • 454 grams meat dried and ground
  • 1 tablespoon salt
  • 2 tablespoons herbs and spices optional
  • 454 grams tallow melted

Instructions

  1. Melt the tallow in an oven-safe container or double boiler over medium-low heat. At 350° F/175° C, it takes about 10 minutes in the oven.
  2. Combine the meat, salt, and optional herbs and spices in a bowl.
  3. Once the tallow is melted, but not too hot, pour over the dry material and combine well. There should be just enough tallow to moisten all the meat but not make puddles. If the fat does not completely incorporate the dry meat, add a little more. Mix well.
  4. Transfer into an 8×8-inch baking dish to set. Then score into squares and store in an airtight container.

Notes

See notes in recipe text for the best way to dry meat.

In place of cutting into squares, it is also possible to roll the mixture in your hands like a meatball and form small balls.

Silicon molds and standard or mini muffin size pans are also useful for forming uniform shaped pieces. Chocolate or soap molds can both be used for this purpose if they have a shape you like.

For the printable recipe and complete recipe details, visit the Pemmican Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

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Organ Meat Pie

Organ meats are some of the most affordable meats and happen to also be some of the most nutritious parts too. This nourishing combination of ground beef, liver and heart baked into a meat pie is simple and satiating.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

  • ½ pound ground beef
  • ½ pound ground beef heart
  • ½ pound ground beef liver
  • Tallow or butter, ghee, other cooking fat
  • 3 eggs
  • salt

Instructions

  • Preheat oven to 350°F (175°C).
  • Lightly brown the meat in fat in a skillet over medium heat.
  • Combine all ingredients in a mixing bowl. Salt to taste.
  • Pour evenly into a lightly greased 9-inch pie plate.
  • Bake for 15 minutes, until egg is set.
  • Remove from heat, cool for 5 minutes. Serve warm and enjoy leftovers cold.

For the printable recipe and complete recipe details, visit the Organ Meat Pie Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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Carnivore Meatballs with Beef Heart

Ultra-simple carnivore style meatballs are made with 3 ingredients in 4 easy steps and packed with zinc, selenium, B vitamins, and CoQ10.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4

Equipment

  • 8×8-inch square glass baking dish

Ingredients

  • 8 ounces ground beef
  • 8 ounces ground beef heart
  • 1 teaspoon salt

Instructions

  • Mix the two ground meats in a bowl until well combined. Season with salt.
  • Scoop approximately 2 ounces and roll between the palms of your hands to form a ball shape.
  • Place in a small glass baking dish.
  • Bake in a preheated oven at 350*F (175*C) for 20 minutes.
  • Juices will run onto the baking dish once meat is cooked through. Serve meatballs warm with this “sauce” spooned over.

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

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3-Ingredient Carnivore Scotch Eggs (No Pork)

Crispy, greasy Carnivore Scotch Eggs are loaded with protein and make a great appetizer or main portion of the meal. The best part is that this pork-free version has only 3-ingredients!

Serve hot, pack into a picnic, or store in the fridge to use throughout the week.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12 Scotch eggs

Ingredients

  • 2 pounds ground beef or chicken sausage
  • 2 teaspoons salt
  • 12 large boiled eggs

Instructions

  • Preheat the oven to 350°F (175°C).
  • Line two small rimmed baking sheets with parchment paper.
  • Combine beef (or chicken) and salt in a large bowl. Use your hands to mix the ingredients together and form into 12 meatballs. Place 6 meatballs on each of the lined baking sheets and press flat.
  • Place one boiled egg in the middle of each circle of meat and wrap the meat around the egg, leaving no gaps or holes.
  • Bake about 15 minutes, turn them over, and continue for another 10 minutes, until outside is golden brown. Place under the broiler to finish for 5 minutes for a crispy shell. Serve hot.

For the printable recipe and complete recipe details, visit the Carnivore Scotch Eggs Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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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!

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Crustless Mini Meat Pies (with Hidden Liver)

These Crustless Mini Meat Pies with hidden liver are the perfect nutrient-dense addition to breakfast or lunch. Pack them in a lunchbox or keep in the fridge, they pair well with everything. It’s a great way to get your liver in without any unusual taste, texture, or appearance.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 mini pies

Equipment

  • 12-cup muffin pan

Ingredients

  • 1 pound ground beef
  • ¼ pound beef liver ground
  • 4 eggs
  • 1 tablespoon tallow or other cooking fat
  • 1 teaspoon salt
  • 1 tablespoon herbs de Provence optional

Instructions

  • Preheat oven to 350°F / 175°C.
  • Combine meat and liver in a mixing bowl. Add in eggs, stir well to combine.
  • Melt the tallow or cooking fat and add to meat. Season with salt and optional herbs.
  • Grease a 12-cup muffin pan well or use cupcake liners. Spoon mixture into each well evenly.
  • Bake for 20 minutes, until done. Remove from oven and cool before removing. Serve warm or leftovers cold.

For the printable recipe and complete recipe details, visit the Crustless Meat Pies with Hidden Liver recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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Carnivore Pizza Mini Rounds (Inspired by WWll recipe)

Great recipe for packed lunches or traveling!
 
You will need:
1 lbs ground beef
6 pieces pepperoni
1 cup shredded mozzarella
 
Prep time: 10 min
Cook time: 2 hours
Makes: 6
 
First mold 6 ground beef disks. I find they cook best if they are no thicker than 1/2 inch, and no larger than 4 inches across. Lay disks flat on a cookie sheet and pre bake for an hour and a half at 200 degrees. They should become very dehydrated and a rich dark color, as well as shrink some.
 
Then remove from the oven and place cheese and pepperoni on top and pop back in the oven until brown (around 20 min)
 
These also are wonderful bases for lots of creativity. So go crazy!
 
Enjoy!