Ingredients

The following ingredients have 4 Servings
  • 1 lb. ground beef, extra lean ((454 grams; 96/4 beef))
  • ½ cup bacon and chicken liver pate
  • 2 tablespoons reduced-sodium soy sauce
  • 1 cup chopped walnuts
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • ¼ teaspoon black pepper
  • ¼ cup dried blueberries ((ones with no added sugar, no added oil))

Instruction

  • Note: If you will be making your own liver pate or drying your own blueberries, allow enough time to do that first. Either way, be sure to start this recipe early in the day since it needs to spend 5¾-6 hours in the oven.
  • Preheat the oven to 170°F (76.7°C). Wash your hands with warm, soapy water for at least 20 seconds. Wash and sanitize any surfaces that will come in contact with food.
  • Line a rimmed baking sheet with parchment paper.
  • Blend the soy sauce, walnuts, thyme, sage, black pepper, and blueberries in a food processor. Put the mixture in a large mixing bowl, and mix in the beef and liver pate with your clean hands.
  • Place the mixture between two sheets of parchment paper. Using a rolling pin, roll the mixture out into a 10-inch (25.4 cm) square. You may need to cut and reshape the beef mixture to get it to the right size.
  • Cut the square into 10 bars and arrange the bars in a single (non-touching) layer on the lined baking sheet.
  • After you are done touching the raw meat, wash your hands again.
  • Bake the bars for 5 hours, then flip them and bake for an additional 45 minutes. (Note: if you use a light-colored baking sheet, the bars may need to bake for a total of 1 hour after flipping.)
  • While they bake, wash and sanitize all surfaces that came in contact with raw meat.
  • Let the bars cool before placing them in individual snack bags and storing them in the fridge at 40°F (4.4°C) or below. You can also double-wrap or vacuum seal them and keep them in the freezer. Enjoy!