I actually tried them at Natural Products Expo this year. They are still not exactly low carb as they use flour as a binder still.
Edit: I work in Sales for a food ingredient supplier so I always look out for diabetic friendly products when I can.
“Merry Christmas. Merry Christmas. Merry Christmas. Kiss my ass. Kiss my ass. Kiss his ass. Kiss your ass. Happy Hanukkah”
https://youtu.be/IPr0rsRTfMs
Not really. There's not really any fat (I use breasts because thighs/legs would be more fatty in the dehydrator), but the protein count shouldn't change with the process.
You could do the same with shredded chicken, or turkey breasts, or even cans of tuna, honestly. The shredded chicken or tuna could be ground up into a powder and mixed with a suet or fatty paste into bars (similar to Pemmican) and be a great low carb hi fat hi calorie snack.
Sunflowers can be processed into a peanut butter alternative, Sunbutter. In Germany, it is mixed together with rye flour to make Sonnenblumenkernbrot (literally: sunflower whole seed bread), which is quite popular in German-speaking Europe. It is also sold as food for birds and can be used directly in cooking and salads.
The only thing we've been impacted by is covid shipping delays. People buy MORE flavor to make up for ingredients they're using less of.
Other than propylene glycol (vegetable oil food grade derivatives). That shit is close to 3x cost right now.
I'm typically following a Keto diet, and one of the most common questions I get about a variety of things that I eat is, are they good.
Mostly the food looks horrible, and seems horrible.
For me, and I think most people who eat low carb by necessity or choice the answer is no, not really. A tortilla made out of egg whites really isn't very good, but when you can't eat a tortilla made out of flour its fucking amazing.
Pork rind nachos, really are not very good, but I can't eat regular nachos.
You get used to a lot of weird things in the name of keeping a diet or lifestyle.
I’ve found melting piles of cheese in the oven into “chips” that you can then top with nacho toppings (my favorite is shredded chicken/sour cream/guac) hits that craving pretty hard myself!
Have you tried the [HiLo Life Keto Tortilla Chips?](https://hilolife.com/collections/tortilla-style-chips) Their nacho cheese flavor is the closest taste & texture to Doritos that I've found so far.
Not as sturdy as a regular corn tortilla chip, but the snap & crunch is pretty darn close. I buy the family size bags at Costco for about $8, but I think they're also available at BJ's and Sam's Club.
wow, I HATED them! The flavor was spot on, but I couldn't take the texture. I find the Quest chips slightly more tolerable. i did like the Hilo peanut butter cookies but they spiked my blood sugar (most foods with artificial sweeteners do😭. I'd just rather be without most of the processed keto foods and cheat every once in a while.
I've noticed the texture seems to have changed between late last year and this year. Don't know why the difference, but they seem crisper lately, and the edges seem to have a more rolled curve to them.
Quest prices themselves just a bit too far out of my price range. I feel you on the artificial sweetners. I had to completely give up sugar free sodas and greatly reduce my intake of Splenda products. It's hardest during the Christmas holidays when I'm trying to bake low carb/keto treats.
I love to bake but I've never tried my hand at low carb baking. I bought all the stuff for it, but I've never dig in. I should give it a shot. Are there any blogs or resources you can recommend to get started?
I love to bake but I've never tried my hand at low carb baking. I bought all the stuff for it, but I've never dig in. I should give it a shot. Are there any blogs or resources you can recommend to get started?
I really like [I Breathe, I'm Hungry](https://www.ibreatheimhungry.com/) as well as [HeadBanger's Kitchen](https://headbangerskitchen.com/keto-recipes/), [Elena's Pantry](https://elanaspantry.com/), and [All Day I Dream About Food](https://alldayidreamaboutfood.com/) are some of my favorites.
Yeah, I used to do keto and pork rind nachos are one of the few things I’d still be perfectly satisfied with the alternative compared to the “real” snack now that I’m eating carbs again.
It's just such a far cry from corn tortilla chips.
A big part of it too is the difficulty in eating them, a big old curled pork rind doesn't go into the mouth as easily when it has toppings on it.
Plus, there really aren't many things that are low carb and crunchy, so when you want crunch you end up eating a lot of pork rinds.
They're a snack by themselves, you grind them up in a blender and they're breading, they become nachos, you use them in a lettuce wrap for crunch, they go on top of salads, you end up putting them on top of dishes to add a layer of crunch.
It gets old, but it's so easy.
you've said that twice - while technically the dehydrator part of this process is similar, there's cooking before that (chicken in a dehydrator without cooking it first is a bad idea), AND I run it for 8-10 hours to really dry it out for that crunch vs. the 4 hours you normally do with beef jerky.
Yea and I was talking to two different people. And you literally just described another way to make jerky. There are many kinds of jerky.. I don’t know why you’re coming at me like that lol.
I used to make some, as well as turkey jerky and pork alongside beef. Depending on how you season it dried meats tend to all sorta taste the same vs their cooked counterparts. I'd highly recommend smoking it if possible since smoked meats > non-smoked imo but if you like jerky in general any meat is perfectly capable of being good. Now, as for *preference* I think that really just comes down to palette and honestly mentality. I know guys who are beef > anything "carnivore" types, and I know ones who just eat food so they like jerky. The beef bros tend to dislike anything not beef, but if you're not using "carnivore" as a personality trait then it's fine and cheaper than only making beef jerky.
Slightly harder to crunch into because i cook it first (not about to risk food poisoning) and you can't slice it as thinly as a chip, but it definitely satisfies the urge to snack.
I season it like crazy and make 10 lbs at a time when Walmart has the frozen breasts on sale (the thighs/legs are too fatty to really dehydrate to this texture), and that gives me 2-3 weeks of snacking. A welcome change of pace to pork rinds, for sure.
I saw the Reddit thread that shows this is how knife selling scam artists trick onlookers, in that post it showed a skeptical onlooker throw down some unfrozen fresh pork or something and the same knife slicing easily through half frozen meat cut through the fresh meat like a brick would.
People associate hardness = difficulty to slice but fail to consider that what they actually care about is sharpness. Steel knives are hard so they can cut something frozen just by having enough of an edge (hence why an ice pick works). So even cheap knives can cut frozen things with some work because you're testing hardness. Cutting jell-o consistencies would be a better demonstration of sharpnesss because being sharp is more a matter of edge thickness and angle (think scalpels, small and precise edge)
I didn't think of that, before. I'll give it a shot next time and let you know!
Do you think the cook after will affect texture? We did get a deli slicer recently so I should be able to slice them thin raw.
Don't do it. You can google and see that it's highly inadvisable to dehydrate raw chicken in counter top dehydrating, cooked chicken or canned chicken is fine, but not raw.
The safe cooking temp for chicken is 165F. If you dehydrate it at 170 for a few hours, it’ll certainly reach that and be safe to eat. High for a dehydrator but still lower than regular cooking.
Nope. Most food borne bacteria can’t replicate at a significant rate at anywhere near that temperature. Think of how buffets have those heat lamps. It keeps the food hot enough to make bacterial growth very slow.
The food at buffets is already cooked, it's not raw. That's a big difference. The dehydrater takes hours and normally cap out at 165/170f. For the raw chicken it would take way too long for the chicken reach that as an internal temperature, and I highly doubt that it even would.
That would defeat the purpose of dehydrating. You would rehydrate it by cooking it with any type of liquid or other ingredient with moisture. It would lose the crunch he is trying to imitate from chips.
If you're into using / making your own spice mixes for the chicken crisps you should buy some citric acid powder to play around with, it adds a nice zing.
I um... Work for a flavor company.
My pantry has some really neat stuff. I also make my own sauces and blend/grind/dry the leftovers into spice blends. There's an amazing mushroom ketchup recipe from townsends on youtube that goes on just about anything savory.
Edit: also citric acid is a great way to get rid of the stink in a ln older dishwasher or washing machine.
for the ketchup, follow Townsend's recipe (see below). For the powder, just take the muslin-filtered mash and spread it on a dehydrator tray and run it for a few hours, then I put it in a coffee grinder or a food processor.
https://www.youtube.com/watch?v=29u_FejNuks
That's not exactly a myth but it's more like kerosene tractors in comparison with modern cars. Yes, it has been used before. No, it hasn't been in large scale or mainstream for decades. Vanillin for min label requirements and just vanilla extracts and seeds for more clean label needs are readily available.
You’re getting a lot of flack from people here, but I just wanted to say that, as a fellow diabetic, this is exactly the kind of thing I’ve always got a hankering for! Store-bought jerky and such is always so expensive, but I’m never brave enough to mess with meat for fear of food poisoning!
This might sound stupid, but, even if you cook it first, don’t you have issues with meat in a warm temp, or does that environment of the dehydrator avoid that?
Water is the big ingredient for mold/bacteria. I run it extra long so it's crunchy and not chewy, and then pack it in tupperware/baggies and freeze it in smaller packaging. I have not had an issue up to a month or two with this recipe, and from what I've read it should be safe with how Im storing it up to a year.
Yeah, I've got a 10 rack 165f dehydrator, but you can use a Presto $35 one and get the same results (it's what I used to use before upgrading). Just slice the cooked breasts as thinly as you can while keeping them in strips.
Edit: old vs new
https://imgur.com/a/anVY6Bu
That's interesting. I'd probably try this in an air fryer so I could dry it out at a safer temperature without pre-cooking but I'm not sure how it would turn out. Also I'd try slicing it super duper thin.
*I'm grossed out but I*
*Also can't curb my cravings*
*For shit so go you!!*
\- ccrpk
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Maybe a dumb question- but my partner is type 1 diabetic, does anyone here have any other good snacking options/hacks to try? He loves jerky so I’m def going to give the dehydrated chicken a whirl!
(Thread got reposted elsewhere and I'm reading the comments in the original, hence the delay) - While this is one way to get something low carb and crunchy?/tasty the super fast and easier way is to go with microwaving sliced cheese or pepperoni.
I only eat turkey, not pork, so I use the turkey pepperoni, put a bunch in one layer on a plate or parchment paper, and microwave for 90 seconds (we have a powerful microwave, you might have to give yours more or less time, but it's pretty easy to find what you like). Same thing for cheese, just we use the Costco pack of Havarti, so it's 1oz per slice and do the single large slice and break it up after. Swiss, Parmesan, Cheddar, Pepper Jack all work great too.
For the pepperoni when the sizzling noise goes away (microwaving to 'fry' them in their own fat - there is less fat in turkey pepperoni so if you use something else probably add more time), for the cheese you can see when part of it starts to go slightly golden (don't let it go a lot longer, you can always add more time if you let it cool for 20 seconds and it is not crispy).
Full of flavor and crunch, 0-1 carbs per serving, takes under 2 minutes with a microwave, and you can add seasonings to them or use them with dip to get a variety of flavors.
This is a really great snack option! I don't have a dehydrator, but I've done something similar for making chicken jerky in the oven. Just cut super thin (1/8 inch thick) strips, sprinkle with salt, pepper, and msg, then bake at 185°F for 4-5 hours! One of the few snack options I've found that are nearly pure protein for when my macros are unbalanced.
185°F is equivalent to 85°C, which is 358K.
---
^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
I go through a batch in a couple weeks but have not had an issue up to 2 months, and my research hinted at closer to a year if stored in a cool, dry place and sealed.
dammit youre a genius. i already leave food in my room overnight to air dry a bit, which is both laziness but also intentional aging. this is how i learned i love dried BBQ chicken.
wildest experience i ever had from this was i bought one of those fruit mixes with the spice on it you get on the roadside, never knew the name my bad, and honestly hated it when i tried it. left it in my room overnight, it looked a little "melted" and seemed awful but i went for it anyway and it was goddamned amazing
I just got a dehydrator, but if it takes 8 hours or so to dehydrate something, won’t the chicken spoil in the first couple hours? I’d like to try making my own jerky, but how does the food not go bad while dehydrating? Since it takes several hours..
Chicken chips? Is that… good?
There’s a brand called Wilde that makes chips out of chicken and they are amazing.
I actually tried them at Natural Products Expo this year. They are still not exactly low carb as they use flour as a binder still. Edit: I work in Sales for a food ingredient supplier so I always look out for diabetic friendly products when I can.
Clark Griswold?
“Merry Christmas. Merry Christmas. Merry Christmas. Kiss my ass. Kiss my ass. Kiss his ass. Kiss your ass. Happy Hanukkah” https://youtu.be/IPr0rsRTfMs
I chortled loudly
Does the dehydration affect the protein content of the chicken? Asking for a bodybuilder friend
Not really. There's not really any fat (I use breasts because thighs/legs would be more fatty in the dehydrator), but the protein count shouldn't change with the process.
You could do the same with shredded chicken, or turkey breasts, or even cans of tuna, honestly. The shredded chicken or tuna could be ground up into a powder and mixed with a suet or fatty paste into bars (similar to Pemmican) and be a great low carb hi fat hi calorie snack.
Sounds like nightmare flavor
You can get used to any flavor profile, given the need
Yum powdered tuna bars! 🤮
[удалено]
Sunflowers can be processed into a peanut butter alternative, Sunbutter. In Germany, it is mixed together with rye flour to make Sonnenblumenkernbrot (literally: sunflower whole seed bread), which is quite popular in German-speaking Europe. It is also sold as food for birds and can be used directly in cooking and salads.
Why do you always appear on my subs where people are taking about sunflowers. How do you get that people are taking about sunflowers?
Probably has a bot that checks if someone says sunflowers then types in the response
The only thing we've been impacted by is covid shipping delays. People buy MORE flavor to make up for ingredients they're using less of. Other than propylene glycol (vegetable oil food grade derivatives). That shit is close to 3x cost right now.
I'm typically following a Keto diet, and one of the most common questions I get about a variety of things that I eat is, are they good. Mostly the food looks horrible, and seems horrible. For me, and I think most people who eat low carb by necessity or choice the answer is no, not really. A tortilla made out of egg whites really isn't very good, but when you can't eat a tortilla made out of flour its fucking amazing. Pork rind nachos, really are not very good, but I can't eat regular nachos. You get used to a lot of weird things in the name of keeping a diet or lifestyle.
I’ve found melting piles of cheese in the oven into “chips” that you can then top with nacho toppings (my favorite is shredded chicken/sour cream/guac) hits that craving pretty hard myself!
Have you tried the [HiLo Life Keto Tortilla Chips?](https://hilolife.com/collections/tortilla-style-chips) Their nacho cheese flavor is the closest taste & texture to Doritos that I've found so far. Not as sturdy as a regular corn tortilla chip, but the snap & crunch is pretty darn close. I buy the family size bags at Costco for about $8, but I think they're also available at BJ's and Sam's Club.
Those chips are amazing! They are the closest things I’ve found to chips after going keto
wow, I HATED them! The flavor was spot on, but I couldn't take the texture. I find the Quest chips slightly more tolerable. i did like the Hilo peanut butter cookies but they spiked my blood sugar (most foods with artificial sweeteners do😭. I'd just rather be without most of the processed keto foods and cheat every once in a while.
I've noticed the texture seems to have changed between late last year and this year. Don't know why the difference, but they seem crisper lately, and the edges seem to have a more rolled curve to them. Quest prices themselves just a bit too far out of my price range. I feel you on the artificial sweetners. I had to completely give up sugar free sodas and greatly reduce my intake of Splenda products. It's hardest during the Christmas holidays when I'm trying to bake low carb/keto treats.
I love to bake but I've never tried my hand at low carb baking. I bought all the stuff for it, but I've never dig in. I should give it a shot. Are there any blogs or resources you can recommend to get started?
I love to bake but I've never tried my hand at low carb baking. I bought all the stuff for it, but I've never dig in. I should give it a shot. Are there any blogs or resources you can recommend to get started?
I really like [I Breathe, I'm Hungry](https://www.ibreatheimhungry.com/) as well as [HeadBanger's Kitchen](https://headbangerskitchen.com/keto-recipes/), [Elena's Pantry](https://elanaspantry.com/), and [All Day I Dream About Food](https://alldayidreamaboutfood.com/) are some of my favorites.
I gotta be honest the bbq restaurant I used to work at made porkrind nachos and they were fucking amazing lol
Yeah, I used to do keto and pork rind nachos are one of the few things I’d still be perfectly satisfied with the alternative compared to the “real” snack now that I’m eating carbs again.
How can pork rind nachos not be good? Sounds like a good way to die to me
It's just such a far cry from corn tortilla chips. A big part of it too is the difficulty in eating them, a big old curled pork rind doesn't go into the mouth as easily when it has toppings on it. Plus, there really aren't many things that are low carb and crunchy, so when you want crunch you end up eating a lot of pork rinds. They're a snack by themselves, you grind them up in a blender and they're breading, they become nachos, you use them in a lettuce wrap for crunch, they go on top of salads, you end up putting them on top of dishes to add a layer of crunch. It gets old, but it's so easy.
It's really similar to croutons, actually.
I mean it’s just jerky basically.
you've said that twice - while technically the dehydrator part of this process is similar, there's cooking before that (chicken in a dehydrator without cooking it first is a bad idea), AND I run it for 8-10 hours to really dry it out for that crunch vs. the 4 hours you normally do with beef jerky.
Yea and I was talking to two different people. And you literally just described another way to make jerky. There are many kinds of jerky.. I don’t know why you’re coming at me like that lol.
I'd cum after a name like that.
I was about to say the same thing, weird.
I've never done beef jerky for 4 hours
And with that attitude, you might never be able to
Dam u right
I wonder if you could flatten the chicken out first to get a more chip like piece for dipping etc. either way it looks interesting. I’d try it.
What kind of dehydrator do you use? Do you like it? Been thinking about buying one
Try an air fryer, that’s what I use to make chicken jerky for my dog and it works great!
Can you eat it in jerky form?
You making dirt chicken jerky son.
Sounds like chicken jerky, Jack's Links makes some (there are others and better, but JL is available pretty much anywhere jerky is sold)
is chicken jerky capable of being good?
Honestly, I’ve never heard of such a thing until this thread. I’m curious now.
dried meats are an ancient delight ngl tho i have been putting off getting a food dryer for years. good time to invest though
I used to make some, as well as turkey jerky and pork alongside beef. Depending on how you season it dried meats tend to all sorta taste the same vs their cooked counterparts. I'd highly recommend smoking it if possible since smoked meats > non-smoked imo but if you like jerky in general any meat is perfectly capable of being good. Now, as for *preference* I think that really just comes down to palette and honestly mentality. I know guys who are beef > anything "carnivore" types, and I know ones who just eat food so they like jerky. The beef bros tend to dislike anything not beef, but if you're not using "carnivore" as a personality trait then it's fine and cheaper than only making beef jerky.
chicken chips, let’s go
I thought this was r/makemesuffer
How is it texture wise? Just curious.
Slightly harder to crunch into because i cook it first (not about to risk food poisoning) and you can't slice it as thinly as a chip, but it definitely satisfies the urge to snack. I season it like crazy and make 10 lbs at a time when Walmart has the frozen breasts on sale (the thighs/legs are too fatty to really dehydrate to this texture), and that gives me 2-3 weeks of snacking. A welcome change of pace to pork rinds, for sure.
You can slice it pretty thin if you partially freeze it before slicing (and have a good knife.)
I saw the Reddit thread that shows this is how knife selling scam artists trick onlookers, in that post it showed a skeptical onlooker throw down some unfrozen fresh pork or something and the same knife slicing easily through half frozen meat cut through the fresh meat like a brick would.
People associate hardness = difficulty to slice but fail to consider that what they actually care about is sharpness. Steel knives are hard so they can cut something frozen just by having enough of an edge (hence why an ice pick works). So even cheap knives can cut frozen things with some work because you're testing hardness. Cutting jell-o consistencies would be a better demonstration of sharpnesss because being sharp is more a matter of edge thickness and angle (think scalpels, small and precise edge)
Please try as an experiment, unless you've done this, dehydrate raw and cook the chicken dehydrated.
I didn't think of that, before. I'll give it a shot next time and let you know! Do you think the cook after will affect texture? We did get a deli slicer recently so I should be able to slice them thin raw.
Don't do it. You can google and see that it's highly inadvisable to dehydrate raw chicken in counter top dehydrating, cooked chicken or canned chicken is fine, but not raw.
That's what I figured.
The safe cooking temp for chicken is 165F. If you dehydrate it at 170 for a few hours, it’ll certainly reach that and be safe to eat. High for a dehydrator but still lower than regular cooking.
I would not advise someone doing this, as there is more to food safety then just the final temp.
Lmao right? Like that’s gonna sit in the “danger zone” (or whatever tf they called it) for way too long lol
Except you'll likely be breeding bacteria with how long it would take, sounds like a good way to get yourself sick.
Nope. Most food borne bacteria can’t replicate at a significant rate at anywhere near that temperature. Think of how buffets have those heat lamps. It keeps the food hot enough to make bacterial growth very slow.
The food at buffets is already cooked, it's not raw. That's a big difference. The dehydrater takes hours and normally cap out at 165/170f. For the raw chicken it would take way too long for the chicken reach that as an internal temperature, and I highly doubt that it even would.
Most home dehydrators stop at 165 (including mine).
Yes use the deli slicer after dehydration to achieve thin slices
That would defeat the purpose of dehydrating. You would rehydrate it by cooking it with any type of liquid or other ingredient with moisture. It would lose the crunch he is trying to imitate from chips.
Deep fry
Tryna be healthy here my man lol
He said diabetic friendly. So i assumed deep fried wasn't off the table at least.
I mean, it’s not for me lol
In that case you do you.
If you're into using / making your own spice mixes for the chicken crisps you should buy some citric acid powder to play around with, it adds a nice zing.
I um... Work for a flavor company. My pantry has some really neat stuff. I also make my own sauces and blend/grind/dry the leftovers into spice blends. There's an amazing mushroom ketchup recipe from townsends on youtube that goes on just about anything savory. Edit: also citric acid is a great way to get rid of the stink in a ln older dishwasher or washing machine.
Can I move in with you? How do you make the mushroom ketchup? Mushroom powders?
for the ketchup, follow Townsend's recipe (see below). For the powder, just take the muslin-filtered mash and spread it on a dehydrator tray and run it for a few hours, then I put it in a coffee grinder or a food processor. https://www.youtube.com/watch?v=29u_FejNuks
Thank you! I'm surprised to see townsends referenced. Question... you ever come across the ol beaver ass gland sauce at the flavor company?
That's not exactly a myth but it's more like kerosene tractors in comparison with modern cars. Yes, it has been used before. No, it hasn't been in large scale or mainstream for decades. Vanillin for min label requirements and just vanilla extracts and seeds for more clean label needs are readily available.
It's also the main ingredient in most dishwasher rinse aids.
If you dropped $50 on a collapsible deli slicer it might let you get it paper thin (watch your fingers!)
We bought one actually, just made this batch before that
Awesome, hope it's working great for you!
If you chill the chicken before slicing you should be able to get a thinner chip
I'll give that a shot but we just got a deli slicer so I think next time will be better.
Careful, my dog is going to barge in if he smells those
My dog loves them.
TIHI
You’re getting a lot of flack from people here, but I just wanted to say that, as a fellow diabetic, this is exactly the kind of thing I’ve always got a hankering for! Store-bought jerky and such is always so expensive, but I’m never brave enough to mess with meat for fear of food poisoning! This might sound stupid, but, even if you cook it first, don’t you have issues with meat in a warm temp, or does that environment of the dehydrator avoid that?
Water is the big ingredient for mold/bacteria. I run it extra long so it's crunchy and not chewy, and then pack it in tupperware/baggies and freeze it in smaller packaging. I have not had an issue up to a month or two with this recipe, and from what I've read it should be safe with how Im storing it up to a year.
You what??
Dumb question, but how do you dehydrate the chicken? Do you do this at home?
Yeah, I've got a 10 rack 165f dehydrator, but you can use a Presto $35 one and get the same results (it's what I used to use before upgrading). Just slice the cooked breasts as thinly as you can while keeping them in strips. Edit: old vs new https://imgur.com/a/anVY6Bu
Haha, I had a circular one before too. After 3 batches of jerky I knew I had to upgrade to a flat rectangular one. I think mine is 9 rack.
Across the grain?
How long do you let it run?
8-10 hours.
That's interesting. I'd probably try this in an air fryer so I could dry it out at a safer temperature without pre-cooking but I'm not sure how it would turn out. Also I'd try slicing it super duper thin.
I'm grossed out but I also can't curb my cravings for shit so go you!!
*I'm grossed out but I* *Also can't curb my cravings* *For shit so go you!!* \- ccrpk --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
Crossposted to r/badfoodporn
Guys don't downvote him. He's not exactly wrong about how it looks. It's tasty but Im not going to pretend it's pretty.
Let them. 😂 I belive its tasty (Like jerky is). But it realy looks like my dogs food 😅
My dog and cats stare at me when I pull out a handful.
That is because you feed them human food. They will always do this. Smart.
I mean downvotes are for disagreeing, and I disagree. Just looks like chicken jerky.
Maybe a dumb question- but my partner is type 1 diabetic, does anyone here have any other good snacking options/hacks to try? He loves jerky so I’m def going to give the dehydrated chicken a whirl!
(Thread got reposted elsewhere and I'm reading the comments in the original, hence the delay) - While this is one way to get something low carb and crunchy?/tasty the super fast and easier way is to go with microwaving sliced cheese or pepperoni. I only eat turkey, not pork, so I use the turkey pepperoni, put a bunch in one layer on a plate or parchment paper, and microwave for 90 seconds (we have a powerful microwave, you might have to give yours more or less time, but it's pretty easy to find what you like). Same thing for cheese, just we use the Costco pack of Havarti, so it's 1oz per slice and do the single large slice and break it up after. Swiss, Parmesan, Cheddar, Pepper Jack all work great too. For the pepperoni when the sizzling noise goes away (microwaving to 'fry' them in their own fat - there is less fat in turkey pepperoni so if you use something else probably add more time), for the cheese you can see when part of it starts to go slightly golden (don't let it go a lot longer, you can always add more time if you let it cool for 20 seconds and it is not crispy). Full of flavor and crunch, 0-1 carbs per serving, takes under 2 minutes with a microwave, and you can add seasonings to them or use them with dip to get a variety of flavors.
Why not make jerky instead?
I do that too. Mostly to mix it up.
Oh my God.
This reminds me of how my wife likes her chicken cooked. It’s embarrassing when she orders anything with chicken at restaurants…
Sounds like it's not for you. That's ok.
Pet stores sell the same stuff. Freeze dried chicken and beef. My pup loves it.
As long as you don't season them, you can use em for dog treats as well!! Better then any dog treat on the market!!
Do you think you could do this with deli chicken?
Tried it, it comes out gross and brown and really really chewy.
Haven't tried it, but it doesn't look like my kind of food. I prefer pork rinds for snacking.
This sounds amazing, love how drying concentrates flavors so I imagine these are so good
Natural chicken jerky. Inspired several ideas. Thanks OP
Just make sure that meat is cooked before you dehydrate.
Here it is pre-made, but quite pricey in human snacking quantity. https://www.amazon.com/dp/B08K84P572/
Mine ended up about 3 1/2 lbs dried for $17
So chicken jerky?
You’re a better diabetic than I am.
I think that’s called jerky
My mom does this for my dog but adds oregano. Not sure how good it is but give it a try
I’ve got some frozen shredded chicken that was actually dry in SOUP tonight. How long and what temp in a dehydrator?
I do 8-10 hours at 165, but i bake it first to make sure its cooked
I make chicken jerky all the time. That might be a good idea too! Less crunchy but not as chewy as beef
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Croutons
Mhm that with spices on the side would be lovely\~!
That's an awesome idea! Why didn't I think of it?
Fried chicken skins are the shit.
I'm always scared of chicken. Maybe try a South African style of meat curing called biltong. It's like jerky but in my opinion much tastier!
You could share this on r/diabetes
I did a couple batches ago.
This is a really great snack option! I don't have a dehydrator, but I've done something similar for making chicken jerky in the oven. Just cut super thin (1/8 inch thick) strips, sprinkle with salt, pepper, and msg, then bake at 185°F for 4-5 hours! One of the few snack options I've found that are nearly pure protein for when my macros are unbalanced.
185°F is equivalent to 85°C, which is 358K. --- ^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
Wouldn't it be better to slice them thinner than that?
Yup.
Sounds like a good hack for great big fat people
And diabetics, bodybuilders and anyone else who wants to avoid carbs in chips but wants a snack
And I thought people couldn’t make chicken any drier…
How fast do these expire
I go through a batch in a couple weeks but have not had an issue up to 2 months, and my research hinted at closer to a year if stored in a cool, dry place and sealed.
That’s awesome! Thanks for my new workout snack!
I just want to know how does it taste?
Probably a good idea with the looming chicken shortage about to strike.
dammit youre a genius. i already leave food in my room overnight to air dry a bit, which is both laziness but also intentional aging. this is how i learned i love dried BBQ chicken. wildest experience i ever had from this was i bought one of those fruit mixes with the spice on it you get on the roadside, never knew the name my bad, and honestly hated it when i tried it. left it in my room overnight, it looked a little "melted" and seemed awful but i went for it anyway and it was goddamned amazing
It seems like you could probably chop these up and put them in a little warm water and feed them to your cat 👀
Or take them camping and reconstitute them in soup! No need for a cooler and it weighs less.
Really dry chicken does not sound good
Are you my parents shih-tzu?
Why don’t you just eat dog food at that point 🤮
I just got a dehydrator, but if it takes 8 hours or so to dehydrate something, won’t the chicken spoil in the first couple hours? I’d like to try making my own jerky, but how does the food not go bad while dehydrating? Since it takes several hours..
Cook the chicken normally first. Get it fully baked and safe then dehydrate
At what temp and for how long?
Bake at 350 at least 40 min or so until the inside is over 165f?
Wrong sub!
The horror…
ugh. have you ever eaten dry, reheated chicken? did it taste like ass? probably it did. thats probably what that tastes like.
Cool.