Beef Tendon Crisps

By Mikhaila

Beef Tendon Crisps

Beef Tendon Crisps

A crispy chips is easily made from beef tendons. It can be used as garnish, condiment or snack.

Prep Time 1 hour 30 minutes
Cook Time 3 hours
Additional Time 15 minutes
Total Time 4 hours 45 minutes

Ingredients

  • Beef tendons
  • Instant Pot
  • Dehydrator
  • Fine strainer
  • Meat slicer
  • Medium sized pot
  • Burner
  • 0.5lbs of tallow
  • –Salt

Instructions

  1. Put the tendons into an InstaPot and cover them with just enough cold water so that they are fully submerged. 
  2. Pressure cook the tendons on high for 1.5 hours.
  3. Take the tendons out of the InstaPot and chill them overnight in the fridge.
  4. Once they've solidified a bit due to the cooling you will then use a meat slicer to cut them very thin (you will cut disc slices vertically).
  5. Lay the disks of the tendon on a dehydrator rack and make sure to leave space between the disks. 
  6. Set the dehydrator to 125°F for about 3 hours. What you're looking for is a crisp, barely translucent wafer. They'll turn a little yellow and firm but not be brittle to the touch.
  7. Put a pot on a burner and put a significant amount of tallow in there (you will be deep frying the disks). When the tallow is at 375°F. Place a dehydrated tendon disk into the liquid, and hot fat (dunk them a bit so the disks are fully submerged in the oil). Within 5-10 seconds, it should puff significantly. When they float to the top and are puffed, they're done. The disks should just about triple in size. 
  8. Sprinkle some salt on the crisps.
  9. Time to eat!

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