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need a less expensive version of a Tanka bar

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  • need a less expensive version of a Tanka bar

    I bought some on Amazon, and my dh and I love them. But they are over 2 dollars each, even with subscribe and save, and only 1 oz. I'd love to find something similar but less expensive, or learn to make my own. Any ideas?

  • #2
    I make my own using ground meat and dried cranberries. You can dry them in the oven or a dehydrator and/or smoke them.
    "Wait! I'll fix it!"
    "Problems always disappear in the presence of a technician."
    "If you can't improvise, what are you doing out in the field?"

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    • #3
      perfect! Any specific directions? Do I brown the meat, then mix with the fruit, or do it raw, or what? I have a dehydrator somewhere.

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      • #4
        I'm curious about this. I'd like to try making my own cherry elk sticks. I don't have a dehydrator, but I read before that a regular oven can be used. Need to find out what the difference is, though.

        Looked online and found this thing on jerky safety from the USDA that might interest some. According to the article, the meat should be heated until its at 160 degrees (165 for poultry) before it goes through dehydration.
        I'm retraining and strengthening my taste buds, one primal meal at a time.

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