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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Meat Thins Recipe

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This recipe for Meat Thins is from The Wilke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
Steak ums (frozen meat thins)

Put frozen meat (double-slice) thins on dehydrator trays as close together as you want. Sprinkle salt over tops. Put trays in dehydrator and dry at 165* for 3-4 hours. You can blot any fat with paper towels if desired.
Look for dry and crispy after cooling. Should be the texture of a cracker. Store in an elongated container that is air tight. These are shelf stable and their thins were a month old in the video.
Use by spreading with cream cheese or spreadable dip. Also you can place a cheese slice between meat thins and microwave til the cheese melts.
Directions:
Directions:

 

 

 

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