Homemade Protein Bars: Sweet Thai Venison

Ingredients

1 lb lean venison, cubed
1 cup chopped peanuts
4 oz chopped mango
¼ cup peanut oil
⅛ cup honey
1 tablespoon brown sugar
1 tablespoon fish sauce
zest from one lime
1 teaspoon fresh basil, chopped
1 teaspoon sriracha
1 teaspoon onion powder
½ teaspoon fresh mint
½ teaspoon black pepper

Directions

These things are so incredibly good and make for an excellent DIY 'Pemmican' (protein) bar. They're also great snacks for hunting, camping or hiking trips!

Grind the venison through the coarse plate of your Meat Grinder, then again through the fine plate.
Combine the ground venison with the remaining ingredients in a large bowl until well mixed.
Roll the meat flat, between two sheets of plastic wrap, until you have a ½" thick rectangular sheet.
Transfer the sheet onto a Dehydrator tray, covered with netting. Dehydrate at 155°F for 12 hours, or until the bars are completely dry.
Once dry, use a large, sharp knife or a pizza cutter to cut the bars apart. Store in an airtight container or in vacuum sealed bags up to one week (if properly dried) or up to 3 months refrigerated.

Recipe - Homemade Protein Bars: Sweet Thai Venison

From the Weston Kitchen

Ingredients

1 lb lean venison, cubed
1 cup chopped peanuts
4 oz chopped mango
¼ cup peanut oil
⅛ cup honey
1 tablespoon brown sugar
1 tablespoon fish sauce
zest from one lime
1 teaspoon fresh basil, chopped
1 teaspoon sriracha
1 teaspoon onion powder
½ teaspoon fresh mint
½ teaspoon black pepper

Directions

These things are so incredibly good and make for an excellent DIY 'Pemmican' (protein) bar. They're also great snacks for hunting, camping or hiking trips!

Grind the venison through the coarse plate of your Meat Grinder, then again through the fine plate.
Combine the ground venison with the remaining ingredients in a large bowl until well mixed.
Roll the meat flat, between two sheets of plastic wrap, until you have a ½" thick rectangular sheet.
Transfer the sheet onto a Dehydrator tray, covered with netting. Dehydrate at 155°F for 12 hours, or until the bars are completely dry.
Once dry, use a large, sharp knife or a pizza cutter to cut the bars apart. Store in an airtight container or in vacuum sealed bags up to one week (if properly dried) or up to 3 months refrigerated.