These beef bars have a satisfying crunch like nuts, with a subtle sweetness from butter and a hint of spiciness from cayenne. Organ meats add exceptional nutritional value. Perfect for breakfast, lunch, dinner, or as a snack, they can be enjoyed on their own or crumbled over a salad. Ideal for busy days or when time is limited, they can also be taken on-the-go or used in recipes calling for ground beef. Prepare them ahead of time and store them in the fridge for weeks or freezer for months.
Ingredients
- 2 lbs ground beef
- 2 sticks of butter
- 6 tbsp dehydrated organ mix powder (brain, kidneys, bone marrow, pancreas, heart, testicles such as this one or a combination of this one and this one) or collagen powder
- 2 tsp salt
- 2 tsp cayenne flakes – optional
Instructions
- Cook the ground beef on the stove-top until done and no more liquid on the pan. Transfer the cooked ground beef to a baking tray.
- Spread the pieces out in a thin layer to ensure even cooking.
- Dehydrate the ground beef in the oven at 225 F degrees about 3 hours, until ground beef is crunchy and dark brown in color.
- Heat up the butter until melted.
- Pour the beef pieces into the container you will be using. I used a 11”x 9” glass container.
- Mix with melted butter, organ meat powder, salt and cayenne flakes.
- Let it harden few hours in fridge.
- Cut in bars and enjoy!
The post Beef Bars appeared first on The Weston A. Price Foundation.
