Meat Flour

What to do:

Preheat oven 300°F

Place Beef Roast in slow cooker, cook until tender

Take the Roast out of slow cooker, pull apart to cool on plate, remove any visible fat

Once it is cool, place in lidded container and into fridge overnight

Remove from fridge, place 1/2 of cooked Roast into food processor

Beat until it is well chopped, minced

On 12” x 18” jelly roll pan lined with parchment paper, spread out minced Roast (This size of Roast usually takes two pans) Make sure you have about equal amounts in both pans

Make sure Roast evenly spread across pan so it will dry evenly

Place in oven

Stir with fork every 20 minutes

Total drying time is 1 hour–1 hour, 10 minutes

You can feel it to see if it has already dried, but be careful it’s hot

When your Roast is dry, let it cool in pans

Put dried Roast into Blendtec Twister Jar™ or similar

Roast will turn to flour

Place back onto a pan covered with parchment paper. Cool completely*

Move to sealed glass jar or container, store in fridge

Can be stored for couple of months in fridge

Note:

If not cooled before stored Meat Flour may go bad

If dried properly and vacuum, packed Meat Flour has a shelf life of 6 months or more

Enjoy!

Note:

If not cooled before stored Meat Flour may go bad

If dried properly and vacuum, packed Meat Flour has a shelf life of 6 months or more

Enjoy!

 Approx. measurements:

Roast :

Raw 2.15 lb.

Cooked 1.10 lb.

Minced 1.05 lb.

Flour 9.3 oz. = 3 cups