Tag: steak

Posted on by — Leave a comment

Corned Beef Brisket

This Corned Beef Brisket is cured in a flavorful brine for five days, then slow-roasted for maximum tenderness and finished with a crispy, caramelized crust. Perfect for slicing and enjoying on its own or as part of a hearty meal!

Ingredients

For the Brine:

  • Up to 5 lb brisket
  • 1 gallon water
  • 1 cup kosher salt
  • 1/3 cup pickling spice
  • 2 tsp pink curing salt
  • 2 tsp garlic powder

For Cooking:

  • Tallow (for binder, just the fat cap)
  • Black pepper (to taste)
  • Garlic powder (to taste)

Instructions

1. Brining the Brisket (5 Days)

  1. Prepare the Brine:
    • In a large pot, combine water, kosher salt, pickling spice, pink curing salt, and garlic powder. Stir until the salt is fully dissolved.
  2. Brine the Brisket:
    • Place the brisket in a large brine bag or a non-reactive container.
    • Pour the brine over the brisket, making sure it is fully submerged.
    • Seal the bag/container and place in the refrigerator for 5 days.
  3. Flip Daily:
    • Flip the brisket once per day to ensure even curing.

2. Prepping for Cooking

  1. Remove the brisket from the brine and rinse thoroughly under cold water.
  2. Soak the brisket in fresh water for 1 hour to remove excess salt.

3. Cooking the Brisket

  1. Preheat the oven to 350°F (175°C).
  2. Apply the Tallow Binder:
    • Pat the brisket dry with paper towels.
    • Rub tallow onto the fat cap only to help the seasoning stick.
  3. Season the Brisket:
    • Sprinkle generously with black pepper and garlic powder.
  4. Wrap & Bake:
    • Place the brisket fat cap up in a roasting pan.
    • Wrap tightly in foil to retain moisture.
    • Bake for 1 hour per pound (e.g., a 4 lb brisket = 4 hours).

4. Crisping the Exterior

  1. Remove the brisket from the oven and carefully unwrap the foil, saving the juices.
  2. Broil on High:
    • Place the brisket under the broiler and rotate frequently until all sides are crispy (about 5-10 minutes total).

5. Rest & Serve

  1. Let the brisket rest for at least 15 minutes to allow the juices to redistribute.
  2. Slice against the grain and enjoy!
The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

Category:
Tags: , , , , , ,
Butcher’s Scimitar Knife - 10 inch – VG10 Damascus Steel Slicing Knife

Butcher’s Scimitar Knife – 10 inch – VG10 Damascus Steel Slicing Knife

Original price was: $99.99.Current price is: $84.99.

Precision-forged VG-10 Damascus steel, razor-sharp at 9-12° per side, and built for breaking, sectioning, and portioning meat with ease. Featuring a luxury black shell handle, full-tang durability, and an award-winning design, this powerhouse knife delivers elite performance, superior edge retention, and ultimate control. Crafted for serious butchers and chefs who demand the best.

1 in stock (can be backordered)

SKU: KK001
Category:
Tags: , , ,
Posted on by — 1 Comment

Carnivore Italian Meatballs

These Carnivore Italian Meatballs are packed with flavor and maintain a juicy texture, thanks to pork panko and parmesan. Whether air-fried or baked in the oven, they make a perfect protein-packed meal or snack.

Ingredients

  • 1 lb ground beef
  • 1 egg
  • 1/2 cup pork panko (crushed pork rinds)
  • 1/4 cup parmesan cheese (grated)
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • Tallow spray (or preferred cooking spray)

Instructions

1. Prepare the Meatballs

  1. In a mixing bowl, combine the ground beef, egg, pork panko, Parmesan cheese, Italian seasoning, salt, garlic powder, and pepper.
  2. Mix well until everything is evenly incorporated.
  3. Roll the mixture into 1- to 1.5-inch meatballs, forming about 12-15 meatballs.

2. Cooking Methods

Air Fryer Instructions:

  1. Preheat your air fryer to 375°F (190°C).
  2. Lightly spray the meatballs with tallow to help them crisp up.
  3. Place the meatballs in the air fryer basket in a single layer, ensuring they are not overcrowded.
  4. Cook for 10-15 minutes, shaking the basket halfway through.
  5. Meatballs are done when they are golden brown and have an internal temperature of 160°F (71°C).

Oven Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper and place the meatballs on it.
  3. Spray lightly with tallow for extra crispiness.
  4. Bake for 20-25 minutes, flipping halfway through for even browning.
  5. Meatballs are done when they reach an internal temperature of 160°F (71°C).

3. Serve & Enjoy

  • Enjoy these meatballs on their own, with a side of melted cheese, or dipped in your favorite Carnivore Sauce
  • Store leftovers in the fridge for up to 5 days or freeze for later use.

Enjoy these Carnivore Italian Meatballs, a perfect high-protein, low-carb dish that’s both crispy on the outside and juicy on the inside. A recipe even your KIDS will be sure to enjoy!

Get my Air Fryer and Save $$ -> Tastee Air Fryer

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

Category:
Tags: , , , , , ,

Posted on by — Leave a comment

Pemmican Recipe

Pemmican is a traditional, high-energy food made by combining dried meat with rendered fat. This modern take on a centuries-old practice yields a portable, shelf-stable snack that’s perfect for carnivores, campers, or anyone looking for a nutrient-dense option on the go.

Ingredients:

  • 2 lbs ground beef (or thinly sliced beef cuts)
  • 8 oz beef tallow
  • 2 tsp salt

Instructions

  • Dehydrate the Meat
    1. Prepare the Beef:
      • If using ground beef, flatten it into thin sheets on a parchment-lined baking sheet.
      • If using steak cuts, slice them into very thin strips or flatten them.
    2. Set the Dehydrator or Oven:
      • Use a dehydrator set to 165°F (74°C), or an oven at its lowest possible setting (times may vary if using the oven).
    3. Start Dehydrating:
      • Place the beef in the dehydrator (or oven) and dehydrate until the beef is very brittle and crumbles easily.
      • This can take 7-12 hours, depending on the thickness and moisture of the meat.
      • If the process seems slow, crumble or break up the meat partway through to speed up drying.
    4. Check for Zero Moisture:
      • The meat should have no visible moisture left and should snap easily when bent.
  • Powder the Beef
    • Once the beef is completely dried, place it into a food processor.
    • Pulse until the meat becomes a fine powder (almost flour-like in consistency).
  • Combine Meat Powder, Tallow, and Salt
    1. Warm the Tallow:
      • Gently heat the beef tallow until it’s pliable and pourable (but not scorching hot).
    2. Mix:
      • In a large bowl, stir the powdered beef, 2 tsp salt, and warm tallow together.
      • Mix thoroughly until it forms a uniform paste.
  • Shape and Cool
    1. Fill Molds:
      • Spoon or press the mixture into molds, a loaf pan, or even a simple baking dish lined with parchment.
    2. Refrigerate or Freeze:
      • Chill the mixture until it solidifies enough to hold its shape (about 1-2 hours).
      • If using molds, remove the pemmican once firm.
  • Store
    • Pemmican can be stored in airtight containers in a cool, dry place.
    • It is shelf-stable and can last for months under proper conditions.
    • For longer storage or particularly warm climates, you may wish to keep it in the fridge or freezer.

Tips & Variations

  • Meat Choice: While beef is common, other lean meats like bison, venison, or lamb can also be used.
  • Ratio Adjustments: Adjust the ratio of meat to tallow depending on your preference for texture and richness.
  • Seasoning: Keeping it simple is classic, but you can add pepper or other spices if desired (though this may affect shelf life slightly).

Enjoy this ancient, protein-dense snack on hikes, camping trips, or simply as a quick and convenient meal on a carnivore or low-carb diet!

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

Category:
Tags: , , , , , ,
Posted on by — Leave a comment

Carnivore Steak & Cheese Wrap – Updated

If you’re a fan of bold flavors and hearty meals, you’re in for a treat with this Carnivore Steak & Cheese Wrap. Combining the robust taste of well-seasoned steak with the gooey goodness of mozzarella, all wrapped up in a homemade flatbread that’s surprisingly simple to make, this recipe is a carnivore’s dream come true. It’s perfect for a fulfilling meal at home or a packed lunch that will keep you energized throughout the day. The jalapeño-infused flatbread adds just the right kick, making each bite a delightful blend of spicy and savory. Whether you’re strictly meat-loving or just looking for a low-carb option that doesn’t skimp on flavor, this steak and cheese wrap is sure to impress. Let’s dive into how you can whip up this tasty wrap in your own kitchen!

Ingredients:

For Flatbread:

  • 1 cup cottage cheese
  • 2 egg whites
  • 1 tsp Texas jalapeño salt

For Wrap:

  • 8 oz steak, cooked and sliced
  • Cheese, Shredded (your choice)
  • Sour Cream (optional)

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Prepare Flatbread:
    • In a blender, combine the cottage cheese, egg whites and Texas jalapeño salt.
    • Blend until the mixture is smooth and well-combined.
  3. Bake Flatbread:
    • Line a baking sheet with parchment paper and pour the flatbread mixture onto it, spreading it evenly into a thin layer.
    • Bake for 45 minutes or until the middle is set and the edges are golden brown.
  4. Add Steak and Cheese:
    • Once the flatbread is done, remove it from the oven and let it cool slightly.
    • Add the shredded cheese and return to the oven for 5 min or until cheese is melted.
  5. Wrap and Serve:
    • Add the cooked, sliced steak on top of the flatbread, add sour cream (optional).
    • Carefully roll the flatbread into a wrap, enclosing the steak and cheese inside.
    • Slice in half if desired, and serve immediately.

Enjoy your protein-packed Carnivore Steak & Cheese Wrap!

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

Category:
Tags: , , , , , ,
Posted on by — 1 Comment

Air Fried Parmesan Panko Pork Chops

This Air Fried Parmesan Panko Pork Chops recipe is a delicious, low-carb, and crispy dish that’s easy to make and packed with flavor. With a crunchy pork panko and Parmesan crust, these pork chops stay tender and juicy on the inside.

Ingredients:

  • 1 lb pork chops (boneless or bone-in)
  • 1/2 cup pork panko
  • 1/2 cup Parmesan cheese, grated
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • Tallow spray (or any cooking spray)

Instructions:

  1. Preheat Air Fryer: Preheat your air fryer to 400°F (200°C).
  2. Prepare the Coating: In a shallow bowl, combine the pork panko, grated Parmesan cheese, smoked paprika, black pepper, garlic powder, and salt. Mix well to combine.
  3. Prepare the Pork Chops: Pat the pork chops dry with a paper towel. Spray each chop generously with tallow spray (or another cooking spray) to help the coating adhere.
  4. Coat the Pork Chops: Press each pork chop into the pork panko mixture, making sure both sides are evenly coated.
  5. Air Fry the Pork Chops:
    • Place the coated pork chops in the air fryer basket in a single layer, making sure they don’t overlap.
    • Cook at 400°F (200°C) for 20 minutes, flipping halfway through (at the 10-minute mark) for even crispiness.
    • The pork chops should be golden brown and have an internal temperature of 145°F (63°C) when done.
  6. Serve: Remove from the air fryer and allow the pork chops to rest for a few minutes before serving.

Enjoy your crispy, flavorful Air Fried Parmesan Panko Pork Chops!

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

Category:
Tags: , , , , , ,