Carnivore Candy (Zero-Carb Jerky-Style Treat)

The goal is to create a shelf-stable, deeply savory, and slightly chewy treat using only animal products. It’s about concentrating the natural umami flavors of meat through slow dehydration.

Basic Carnivore Candy (Foundation Recipe)

This recipe is as pure as it gets. The salt is crucial not just for flavor, but for drawing out moisture and preserving the meat.

Ingredients:

• 1 lb (450g) Very Lean Meat: Top round, eye of round, sirloin tip, or flank steak are excellent choices. Fat does not dehydrate well and can cause spoilage.

• 1 – 1.5 tsp Fine Sea Salt or Himalayan Pink Salt: Adjust to your taste.

Equipment:

• Sharp knife (and a steady hand) or a meat slicer

• Baking sheets or dehydrator trays

• Paper towels

• Dehydrator or an oven

Instructions:

1. Partial Freeze: Place the whole piece of meat in the freezer for 1-2 hours. This firms it up dramatically, making it much easier to slice thinly and evenly.

2. Slice Thinly: Using a very sharp knife or a meat slicer, slice the meat across the grain for a more tender jerky. For a chewier jerky, slice with the grain. Aim for slices about 1/8 to 1/4 inch (3-6 mm) thick.

3. Salt Generously: Lay the slices flat on a tray and sprinkle both sides evenly with the salt. Don’t be shy; some will be lost during the process.

4. Optional “Dry Brine”: For deeper flavor, place the salted slices on a wire rack over a baking sheet and let them rest in the refrigerator for 4-12 hours. This draws out more moisture.

5. Dehydrate:

   • Using a Dehydrator (Ideal): Arrange the slices in a single layer on the trays, ensuring no overlap. Dehydrate at 160°F (71°C) for 4-8 hours. The time depends on thickness and humidity. It’s done when it’s dry and leathery but still pliable. It should crack but not snap when bent.

   • Using an Oven: Place the slices on a wire rack set over a baking sheet (for air circulation). Set your oven to its lowest temperature (ideally 170°F / 77°C or lower). Prop the oven door open slightly with a wooden spoon to allow moisture to escape. Dry for 3-6 hours, checking regularly.

6. Cool and Store: Let the jerky cool completely at room temperature. Store in an airtight container or a paper bag. Properly dehydrated jerky can last for 1-2 months at room temperature.

Pro Tips for the Perfect Treat

• Fat is the Enemy: Trim ALL visible fat and silverskin. Fat becomes rancid quickly and will spoil your batch.

• Consistency is Key: Uniformly thin slices will dehydrate at the same rate, preventing some pieces from being under-done or over-done.

• Don’t Rush the Dry: Low and slow is the mantra. High heat will cook the meat instead of drying it, resulting in a tough, brittle texture.

• Test for Doneness: Take a piece out, let it cool for a minute, then bend it. It should crack and show white, fibrous threads but not break cleanly in two.

Flavor Variations (While Staying Zero-Carb)

While the basic recipe is king, you can infuse other meaty flavors without adding carbs.

1. Bone Broth Brine:

   • Before salting, submerge the meat slices in warm, unsalted beef bone broth for 1-2 hours in the fridge. Pat dry, then proceed with salting and dehydrating. This adds a profound, rich meaty flavor.

2. Egg White Wash:

   • Lightly brush the salted meat slices with a beaten egg white before dehydrating. This creates a glossy finish and a slightly different, crispier texture.

3. Vinegar Spritz (Controversial but Zero-Carb):

   • A very light spritz of distilled white vinegar or apple cider vinegar on the meat before dehydrating can add a tangy note. Some strict carnivores avoid it, but it contains no carbs. Use sparingly.

4. Meat-Specific “Candies”:

   • “Carnivore Candy” Salmon: Use skinless salmon fillets, slice into strips, and salt heavily. The high fat content creates a different, richer “candy.”

   • Chicken “Bites”: Use very lean chicken breast, sliced and prepared the same way. It has a much milder, but still delicious, flavor.

Why This is the Ultimate Carnivore Snack

• 100% Animal-Based: No plant toxins, antinutrients, or allergens.

• Portable & Shelf-Stable: Perfect for travel, hiking, or a quick snack at your desk.

• Satiating: High in protein and very satisfying, helping to curb cravings.

• Customizable: You control the salt level and texture to your exact preference.

Enjoy your foray into the world of pure, meat-based confectionery! It’s a rewarding process that results in the most diet-compliant and delicious snack imaginable.

Hayyat

Hayyat is a talented content writer and digital marketer with expertise in SEO, social media management, and online marketing. She excels at creating impactful, data-driven content to help businesses connect with their target audience and achieve measurable outcomes.