Posted: 5/12/2026 7:22:52 AM EDT
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Has anyone had any results with doing DIY carnivore snax? My partner at work brought two bags in last week and we inhaled them. But at $39/bag I can’t help but think I can do them in my Excalibur? They even give advice in their website. |
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Originally Posted By flcracker: I haven't tried them yet. Are they simply thin crispy jerky cured only with salt? That’s exactly it. But the fat and salt content is dead on. I was thinking of starting with ribeye or brisket. Brining the meat. Then freezing it. Then slicing it up. Then Excalibur. |
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Update. I did a chuck roast. Brined it overnight in salt and water. I then sliced it and put it in the dehydrator. Sprinkled salt on it. It came out perfect. I did another and didn’t brine it. Just salted it. It was good, but nowhere near as good as the brined one. I plan to go to the local H mart. They have a bunch of thin steaks. |
