🥓🔥 Carnivore Meat Candy (Zero-Carb)
Servings: 4–6 (or just you if you’re smart)
Prep Time: 10 minutes
Cook Time: 60–90 minutes (low & slow for crisp/sticky effect)
🧂 Ingredients:
- 1 lb thick-cut bacon (or beef belly or pork belly slices)
- 2 tbsp beef tallow or bacon fat (for extra richness)
- ½ tsp Redmond salt or sea salt
- Optional glaze options (strict carnivore version = skip)
- 1 tsp powdered allulose or monk fruit (adds “candied” feel, not zero-carb but close)
- 1 tsp collagen powder or beef gelatin (adds a chewy finish)
🔪 Instructions:
1. Preheat Oven:
- Set to 250°F (120°C) for low-and-slow cooking.
2. Prepare the Meat:
- Cut bacon strips in half or thirds if preferred for bite-sized candy pieces.
- Line a baking sheet with foil and place a rack on top (allows fat to drip off).
- Lay bacon on the rack in a single layer.
3. Glaze & Season:
- Brush each strip lightly with melted beef tallow or bacon grease.
- Sprinkle evenly with salt (and optional allulose or collagen powder if using).
4. Bake Low and Slow:
- Bake at 250°F for about 60–90 minutes, flipping halfway.
- Check frequently toward the end — you’re aiming for crisp edges and a sticky, caramelized finish.
5. Cool & Crisp:
- Let cool on the rack for 5–10 minutes.
- As it cools, it will firm up into chewy, crunchy “meat candy.”
🧊 Storage:
- Store in airtight container in fridge for up to 5 days.
- Re-crisp in oven or air fryer as needed.
🔄 Optional Meat Variations:
- Beef jerky cuts: Marinate in tallow + salt, then bake as above.
- Thin pork belly strips: Extra fatty and perfect for a caramelized finish.
Want a smoked version or dehydrator method instead of baking?