Peeps! These bacon bison cranberry paleo bites are the BEST snack ever. I’ve adapted the recipe that I posted for homemade epic bites but these even are better.
An easy recipe which gives you amazing snacks for travelling, camping and even for the odd breakfast when you have run out of everything else.
The most important thing for me is not falling off the wagon when it comes to eating strictly according to the autoimmune protocol. If I have a great snack on hand then I am much less likely to cheat and suffer the consequences. The consequences for me are severe burning pain in my arms and soreness behind my knees. The pain in my arms means that it is hard to do any kind of weight bearing exercise and my sleep is broken up into 1 hour segments which isn’t conducive to healing. The soreness behind my knees is only irritating but it is a signpost that something isn’t right.
Take these amazing bites with you when travelling.
1/3 pound bacon
1 pound ground bison
1/2 cup juice sweetened dried cranberries
1/2 rounded teaspoon onion powder
1/2 rounded teaspoon garlic powder
1 rounded teaspoon powdered ginger
Add to the food processor with the ground bison (pull apart in smallish chunks) and spices.
Process on low until well mixed.
Cover a cookie sheet with parchment paper, add the meat mixture and pat it down a bit, cover with another sheet of parchment paper and roll out the meat mixture in a rectangle until it is thin and even (1/8-1/4 inch thick).
Remove the top layer of parchment paper.
Score the meat in squares about an inch by an inch.
Preheat oven to 225 degrees F.
Put the cookie sheet with the scored meat in the oven and cook at 225 degrees F for 60 minutes.
Carefully remove the cookie sheet and drain the fat from the meat.
Reduce the heat to 170 degrees F.
Separate the scored meat squares and remove the parchment paper.
Turn the bites over.
Dehydrate at 170 degrees F for one hour.
Drain if necessary, flip the bites and return to the oven.
Repeat until the bites are mostly dry but somewhat pliable, flipping each time. Two hours at 170 degrees F for very thin bites and 3 hours at 170 degrees F for thicker bites.
As seen on Phoenix Helix Recipe Roundtable #137