Posted by The dehydrated beef gives a crunch like nuts in a candy bar, the ghee holds everything together and gives a lightly sweet flavor, and the salt finishes it off. It all comes together in one delicious bar!
PREPRATION TIME:
- Prep Time: 5Â mins
- Cook Time: 4 hrs 15 mins
- Resting Time: 4Â hrs
- Total Time: 8 hrs 20 mins
Ingredients
- 2 lbs ground beef
- 16 tbsp grass-fed ghee (or butter)
- 1 tsp sea salt
INSTRUCTIONS:
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Cook the ground beef on the stove-top until done. Don’t add any fat while cooking.
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Once the ground beef is done, drain out all of the fat.
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Transfer the cooked ground beef to a plate. Pat the beef dry with a towel to soak up as much of the remaining fat as you can.
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Transfer the ground beef to a baking sheet. Spread the pieces out in as thin of a layer as possible to promote even cooking.
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Dehydrate the ground beef in the oven at 200 degrees for 3-4 hours. You may have to rotate the pieces while cooking. I usually swirl everything around with a fork every 30 min or so or when I remember. Pieces should be hard and crunchy when done. I typically keep an eye on mine at about the 2.5-hour mark.
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Once the beef is fully dehydrated, remove the beef pieces and let them cool.
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Heat up the ghee (or your fat of choice) on low-medium heat until melted. As soon as it melts, remove it from heat. Do not let the fat get too hot to prevent it from re-cooking the beef when mixed together.
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Pour the beef pieces into the container you will be using. I used a 5×7 container to get the thick bars pictured in the recipe. If you prefer thinner bars, use a bigger container.
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Pour the melted fat and sea salt into the container with the beef and mix evenly.
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Store the mixture in the fridge for 4+ hours so it hardens into bars. I usually make mine in the evening and leave them overnight so when I wake up, they’re ready to go.
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Savor and enjoy!
Notes
Note: Store in the fridge for up to 5 days. Since ghee softens at room temperature, these are best consumed directly out of the fridge (or shortly after being removed from the fridge).
