RECIPES

General Information to Know

Welcome to the recipe section. I’ve never liked cooking. Yet here we are. If I have one piece of advice for new meat cooks it’s to learn the different cuts of meat (below) and buy an air fryer. An air fryer has transformed my life. If you’re into productivity, this appliance is life-giving. It also makes this diet so much easier for people who suck at cooking. Good luck! 

  • You can test how hot a pan is by putting a drop of water on it. It should sizzle immediately when touching the pan 
  • Air fryers are basically mandatory on this diet
  • You can tell a pan or grill is hot enough if the meat sizzles when it touches it. If there’s no sizzling, remove the meat and heat the pan or grill up more.
  • Don’t stir or flip too often or you’ll end up with grey meat. You want to let the steak/burger sit. 
  • When using a meat thermometer make sure it’s in the middle of your meat

Fanciest/tastiest cuts:

  • Ribeye steaks are the most tender and fattiest steak
  • Strip loin or New York Strips are leaner but still have a good amount of fat (my favorite)
  • Tenderloin is extremely lean and tender (not ideal for this diet but still very tasty)
  • Tomahawks are large ribeyes with a bone. Very tasty. 
  • Porterhouse is a strip loin with a tenderloin and a bone in the middle. Very tasty. 
  • Lamb chops and lamb ribs – fatty, generally less aged and very tasty 
  • Lamb loins – small lamb T-bone steaks. Tasty. 

Cheaper cuts steaks but still extremely good: 

  • Brisket – has a huge fat cap and is great in the oven or bbq 
  • Chuck roast – basically a cheaper ribeye-like roast. Very good
  • Picanha – kinda like brisket – tasty good for bbq-ing

Other cuts that can be made into Crispy Things that are cheap cuts of meat. Still very good. 

  • Round roast – lean – best for jerky or Crispy Things
  • Lamb shank – a lamb leg bone – best to pressure cook for Crispy Things 
  • Lamb leg roast – great for Crispy Things
  • Redmond’s realsalt is quite tasty and even a bit sweet from ancient salt mines in Utah. 
  • Maldon is flakey white salt from Maldon UK. 
  • Make sure your salt doesn’t have added ingredients!!
  • An air fryer. Ideally the Ninja XL. It goes up to 450 degrees and will make this diet possible. Seriously invest in this. If there’s one thing you buy, buy this. 
  • A pressure cooker. I use the 8qt Instant Pot.
  • If you can only afford one thing – buy an Instant Pot/air fryer combo like this
  • Cast-iron frying pans (wash these with soap when you get them and then season yourself with tallow. Do not wash with soap after the first wash – these can just be rinsed with hot water after cooking and reused)
  • A blender. I use a vitamix for pâté. Here’s a less expensive one too. 
  • Meat thermometer. Like this
  • Baking tray 
  • Dehydrator – a better metal one and a less expensive option.
  1. Warm your plate in the oven (very low!) while cooking your meals so that it keeps the meat warm while eating. 
  2. You do not need the highest quality cooking equipment, BUT it can make the diet easier and more pleasant if you have the means.
  3. Buy a food heating pad to reheat meals at work. Works great! But don’t forget about it while reheating, it can easily overcook your food.
  4. Be careful with slow-cooking meat, as the histamines increase and it can be harder to digest. 
  5. Buy unaged meat whenever possible. Believe it or not most meat you buy from the grocery store is aged AT LEAST a couple weeks. The aging of the meat makes digestion difficult for many, especially those who are sick. Ask your local butcher for unaged meat. They may not know what you’re talking about so you may have to explain that you want meat that hasn’t been hung. Instead, you’d rather have your meat cut up immediately upon slaughter and flash frozen if possible. If you’re after unaged meat, try eating bison or lamb, instead of beef. Bison and lamb are usually not aged like beef. Here’s a couple places that offer unaged meat: Billy Doe and White Oak Pastures.
  6. Proper cooking is extremely important on this diet. For many, if the meat is underdone it is difficult to digest and if it is overdone, not only is it difficult to digest, but the nutrients have been destroyed. I know it’s tempting to watch TV, go on your phone, play games, etc. while cooking, but I promise you’ll end up worsening your quality of cooking and ultimately your health by not focusing on the task at hand.

Lion Diet

This is the easiest thing you can cook and a staple of the diet. This is life’s greatest hack. Air-fried frozen steak.

Ingredients/cookware:
– 1.5-2.5 inch ribeye or striploin. Thicker is better.
– Salt
– Air fryer

1. Buy a Ninja XL air fryer. It’s not the same as an oven. Just do it.
2. Purchase steak that’s 1.5-2.5 inches thick. The thicker the better so you can get a crispy outside.
3. Freeze the steak. Yep, you read that right. Keep your steaks frozen.
4. Remove the frozen steak and salt liberally all over.
5. Set your air fryer temperature to 450°F or as high as your air fryer will go. Put the steak in.
6. Cook for 8 mins.
8. Flip
9. Cook for 8 mins.
10. Marvel at your steak and eat. If it’s undercooked, cook it for a few more minutes.

AIR-FRIED BEEF RIBS
Coat with salt and stick in the air fryer at 350 degrees for 15 mins and flip and 15 mins and done. Can be cooked from frozen.

AIR-FRIED LAMB CHOPS
Frozen single lamb chops – 450 degrees on the air fryer. Coat with salt and cook for 5 mins per side for frozen lollipop single chops.
Frozen lamb racks – 450 degrees on the air fryer.Coat with salt and cook with the meat facing up for 10 mins and flip over and cook upside down for another 10 mins then right side up for another 5 mins.

AIR-FRIED LAMB LOINS
Frozen lamb loins – 450 degrees on the air fryer. Coat with salt and cook for 5 mins per side for frozen lamb loins.

Ingredients/cookware:
– 1-2.5 inches ribeye or striploin
– Salt
– Grill (charcoal, propane, electric, etc.)
– Meat thermometer (optional)

  1. Take the steak out of the fridge about an hour before cooking to let it warm to room temperature (the cooking is more even throughout the meat). Salt your meat all over. 
  2. Heat the grill. 
  3. Put the meat on the grill (it should sizzle when it touches the grill. If it doesn’t, the grill is not hot enough). 
  4. Wait for the juices to rise through the meat slightly (about 6 minutes for a 1.75 inch steak). 
  5. When juices begin barely puddling on top of the steak, flip the meat over (about 6 mins).
  6. When the steak juice barely shows up for the second time on the other side, take the meat off the grill.
  7. You can also use a meat thermometer to about 135 for medium rare if you want. 

Ingredients/cookware:
– Rack of frozen beef ribs
– Salt
– Air fryer

  1. Coat with salt 
  2. Stick in the air fryer at 350°F for 15 mins
  3. Flip and put them in for another 15 mins 
  4. And you have delicious ribs!

Ingredients/cookware:
– Rack of frozen lamb chops
– Salt
– Air fryer

  1. Coat with salt.
  2. 450°F in the air fryer for 5 mins.
  3. Flip and 5 mins on the other side.
  4. Done.

Ingredients/cookware:
– Rack of frozen lamb racks
– Salt
– Air fryer

  1. Coat with salt. 
  2. 450°F in the air fryer for 10 mins.
  3. Flip over and cook upside down for another 10 mins.
  4. Finally cook them right side up for another 5 mins.

Ingredients/cookware:
– Rack of frozen lamb loins
– Salt
– Air fryer

  1. Coat with salt.
  2. 450°F in the air fryer for 5 mins
  3. Flip
  4. After another 5 mins on the other side they will be done.

Ingredients/cookware:
– 1.5 inch ribeye or striploin
– Salt
– 2 tbsps of tallow
– Cast iron pan (or other pan)
– Meat thermometer (optional)

  1. Put a cast iron pan (or stainless steel) on a burner.
  2. Turn the heat up to medium high.
  3. Put a few tablespoons of tallow in the pan.
  4. Wait a few minutes for the pan to heat up. You know it’s hot enough when a drop of water sizzles when it hits the pan.
  5. Put your steak in the pan. It should sizzle. If it doesn’t, the pan isn’t hot enough. 
  6. Let the steak sit and wait for the juices to slightly rise to the top of the meat (about 6 minutes).
  7. Once the juices rise to the top, flip the steak.
  8. You can baste the meat in tallow while you’re cooking too.
  9. Once the juice rises to the top again (another approximate 6 minutes) – eat it. 
  10. You can also use a steak thermometer to measure internal temperature. The ideal temperature for medium rare is around 135°.

Ingredients/cookware:
– 2-2.5 inch ribeye or striploin/NY strip or porterhouse or bone-in cuts
– Salt
– 2-3 tbsp of tallow
– Oven
– Wire rack
– Baking tray and tin foil
– Cast iron or heat proof pan/skillet

  1. Choose thicker cuts, a minimum 2-2.5 inches thick. Anything below this will cook too quickly and are better fried (or frozen and air fried).
  2. Place the oven rack in the center position and another below it to place a skillet on (to preheat).
  3. Preheat your oven to 180°F.
  4. Place a large cast iron skillet or heat proof pan in the oven to preheat.
  5. This process will kickstart the cooking process and speed up the time it takes to sear the surface.
  6. Line a baking sheet with foil and then place a wire rack on top.
  7. Dry the surface of the steak with paper towels to remove excess moisture.
  8. Salt the steak on both sides and place the steak on the wire rack.
  9. Use an instant-read meat thermometer while cooking to check the internal temperature of the thickest part of the steak. Once 15 minutes have passed, check the temperature and continue checking every 5 minutes until you hit: 90 to 95°F (32 to 35°C) for medium-rare or 100 to 105°F (38 to 41°C) for medium
  10. The cooking of the steak will be completed in the skillet and will continue to increase in temperature, so you don’t want to cook the steak in the oven entirely.
  11. Remove preheated cast iron skillet from the oven and set it on the stovetop.
  12. Turn the burner heat to high and add tallow.
  13. Sear the steaks on each side in the hot fat for about 2 minutes, or until you’ve reached your desired doneness (temperature measured with thermometer again). Don’t forget to sear the edges of your steak a little bit too!
  14. Aim for an internal temperature of 130-135°F for medium-rare or 135-145°F for medium.

Ingredients/cookware:
– Beef ribs
– Salt
– Baking tray

  1. Preheat the oven to 250°F.
  2. Dry ribs with paper towels.
  3. Coat with salt. 
  4. Once the oven is hot, place the ribs on a baking tray in a single layer.
  5. Bake on the middle rack for 3.5-4 hours. (Often they only need 3.5 hours but it depends on the thickness of the meat around the bones). Check on the ribs after the 3.5-hour mark. The oven temperature is quite low so you can afford to cook it a bit longer without ruining them. You can tell they’re cooked when the meat has shrunk and isn’t difficult to remove from the bone. 
  6. When the ribs are cooked to your liking, remove. 
  7. Pour off the fat into a bowl and keep it (it’s tallow). 
  8. Enjoy! Also good cold and sliced.

Ingredients/cookware:
– Ribeye or striploin steak
– Salt
– Cinder Grill

  1. Buy a Cinder Grill. I don’t like these as much as other grills or air fryers. 
  2. Buy a steak about 1.5-2.5 inches thick (frozen).
  3. Open up your Cinder Grill app and connect through Bluetooth. 
  4. Click the frozen toggle and then select whatever type of meat you’re cooking and the desired doneness (temp. when finished should be just over 120°F).
  5. Put the frozen steak on the grill and close the lid.
  6. Press the “start cooking” button.
  7. The cooking will take approx. 2 hours.
  8. Once the 1st stage of the cooking is done, open up the grill and take the steak off. 
  9. Clear the grill plate of any meat juices. A paper towel should work fine. And be careful because it will be hot.
  10. Close the lid of the grill and crank the knob all the way up until it says “SEAR.”
  11. After about 3 minutes it will notify you that it’s ready.
  12. Open the grill up and put the steak on the grill plate.
  13. Close the grill and press the knob to sear.
  14. After 45 seconds take the steak out and it will have a perfect sear on both sides (if you leave it on for more than 45 seconds it will go into “LONG SEAR” mode, but you don’t want that).
  15. Turn off grill.
  16. Enjoy your steak.

Tallow is a staple. It’s like butter but it’s made from beef fat. Lamb fat can also be used. You can collect it in different ways. Always save it. Never throw away good melted fat.

 

Ingredients/cookware:
– Fat trimmings
– 8qt pot or air fryer
– 2-3 tbsp of tallow
– Jars
– Fine strainer
– Stovetop or burner

 

Collecting tallow with an air fryer (easiest method):

  1. Buy fat trimmings (most easily bought through a butcher. Super cheap – they basically throw fat away).
  2. Cut them all up in 0.5 inch pieces and throw in the air fryer at 300 degrees. 
  3. Cook for 8 minutes and stir. If they start smoking, pour the liquid fat out that’s melted. 
  4. When there’s liquid in the bottom (around 8 minutes in), pour the liquid into a bowl, and continue cooking the fat chunks. 
  5. Repeat. Just air fry the fat chunks and keep pouring fat out so it doesn’t smoke too much until there’s hardly any fat left. 
  6. The end pieces of fat will shrink and turn brown/grey/golden. 
  7. You can salt and air fry these and eat them like pork cracklings. They’re basically just beef cracklings. They might be hard on your digestive system though, so just experiment. Don’t overdo it, it’s pure fat. They’re nice as a side dish for steak though! 
  8. Grab a jar and a strainer. Then pour the liquid tallow into the jar through the strainer.
  9. You should then be able to keep the tallow in your fridge for 6 months.

 

Collecting tallow from ribs:

  1. When you cook ribs – save the melted fat at the bottom of the tray. Strain it and pour it into a bowl/jar and keep it. 

 

Collecting tallow from pressure cooking:

  1. When you pressure cook roasts, and put the liquid broth in the fridge, fat will solidify on the top. Scoop off and keep it. 

 

Collecting tallow with a pot:

  1. Get a pot (8 QT with a lid is good). 
  2. Buy fat trimmings (most easily bought through a butcher. Super cheap – they basically throw fat away).
  3. Turn your burner to medium-low. You want it to be a controlled simmer.
  4. Chop fat into half inch pieces. 
  5. Let the fat simmer for about 45 min. Stir periodically so the heat is distributed evenly. The pieces on the outside of the pot will cook a bit quicker than in the middle, so don’t let anything burn.
  6. The pieces of fat will shrink and turn brown/grey/golden. As the cooking progresses you’ll see tallow (or oil) begin pooling at the bottom.
  7. Once the 45 minutes are up and most of the pieces of fat have shrunk, you can pour the oil out into a bowl.
  8. You can salt and air fry the leftover fat chunks and eat them like pork cracklings. They’re basically just beef cracklings. They might be hard on your digestive system though, so just experiment. Don’t overdo it. Good as a side to steak. 
  9. Pour the oil through a strainer into a jar. 
  10. You should then be able to keep the tallow in your fridge for 6 months.

 

Warning: I haven’t found a tallow that’s pre-made that isn’t rancid. If you buy it from the grocery store and it tastes awful, toss it. It’s rancid. It should basically taste like butter. 

 

Ingredients/cookware:
– 1lb or more of ground beef, bison, lamb, etc.
– Salt
– Grill (charcoal, propane, electric, etc.)

  1. Turn your grill on high. 
  2. Let the grill get to 400 degrees. This should take 10 minutes or less.  
  3. Take roughly a quarter or third of a lb of ground meat and shape it into a disk. Don’t overhandle it. Just loosely form it into a thick patty.
  4. Salt liberally. 
  5. Turn the knob down to medium-high heat once the bbq reaches 400.
  6. Put the burger on the grill and close the lid of the BBQ.
  7. Wait for several minutes. Around 5-8 minutes (maybe less depending on your burger thickness) you should start seeing juices rise to the top of the burger. When the juices appear, flip the meat. 
  8. In another 2-5 minutes you should see the juices rise again. If they don’t rise during that period, check the burger’s temperature with a thermometer. I usually take the burger off when the internal temperature reaches around 140°F. 
  9. Once the juices rise for the second time or you’ve hit your desired temperature, take it off the grill (turn off the grill and don’t forget about the propane knob if that’s what you’re using). 

10. Enjoy!

Ingredients/cookware:
– Ground ruminant meat. Fattier is better but leaner works too
– Salt
– 2-3 tbsp of tallow
– Air fryer

  1. Lightly form 2-3 ounce meatballs. Don’t overhandle. You’ll have 8 or so if you use a pound of ground beef.
  2. Salt liberally. 
  3. Place them in an air fryer at 450°F for 10 minutes
  4. Enjoy meatballs!

Ingredients/cookware:
– 2-3lb round roast or lamb leg
– Salt
– Dehydrator

  1. Purchase a round roast at a butcher or a lamb leg roast for lamb jerky. Have the butcher slice the roast using one of their machines as thinly as possible (4mm thick). 
  2. If you have a roast you want to slice, stick the roast in the freezer for 15 minutes first. It makes it much easier to slice. 
  3. Place all the slices on your dehydrator trays so they are not touching.  
  4. Salt the jerky liberally. More than liberally. Coat these suckers. If you want to you can salt both sides but I like to do things fast. It’s better if you salt both sides. 
  5. Put the meat in the dehydrator. Set the temperature to about 155-165°F and leave it in there for about 9 hours. 
  6. Your jerky should crunch when you bend it. That’s how you know it’s done. 
  7. Keep in a ziplock bag in the freezer. 
  8. This is a great travel snack!
  9. Also you can eat this with tallow (like butter on crackers).

Ingredients/cookware:
– 2lb chuck roast
– Instant Pot
– 2-3 cups of water
– 0.25lb of tallow (just enough to sear chuck roast a bit)

  1. Salt your roast all over.
  2. Put a pan on a burner and turn the temperature to medium-high. Throw some tallow in there and when it’s very hot, put your roast in the pan. Cover the pan with a lid of tin foil for about 2-3 mins.
  3. Get a small pot on another burner and fill it with 1 cup of water. Doesn’t need to boil, just needs to be hot for later.
  4. Flip the roast and the top side should have a nice golden surface now (you’re just giving it a nice crust). 
  5. Wait for another 2-3 minutes with the lid/covering over top. 
  6. Then sear all the remaining sides of the roast for 30 seconds or so.
  7. Put the roast into the crockpot and set it to high for 80min. Just keep an eye on it though. You want to pull the meat out when it falls apart easily and is very tender. 
  8. Eat the roast however you’d like but most shred up the meat with their forks to eat it!
  9. *Also, you can pour everything into a bowl and eat it as a meat soup too.

Ingredients/cookware:
– 2lb chuck roast
– 1lb of fat trimmings (you want a 2:1 ratio of lean meat to fat for any sausages you make)
– 1 tbsp of salt
– Meat grinder (if you plan to grind a lot of meat then investing in a high quality machine might make sense, but a KitchenAid attachment works well. Make sure you have a sausage attachment, long skinny cone-like shape)
– All natural lamb casings

  1. Grind your meat.
  2. Grind your meat once more and then refrigerate the contents for 30 min.
  3. While you’re letting the meat cool in the fridge, get out your casing and put it in a bowl with cool water. Let it sit in the water for that same 30 min or so. Toward the end of the 30 min, move the casing around a little bit to loosen it up but make sure not to tear anything. 
  4. Now use the sausage attachment to fill the casing with your meat by sending it through the grinder again. Twist off (just twist – don’t cut or anything. You’ll have a chain of sausages at the end) each sausage should be about 6 inches.
  5. Tie up the last sausage with a knot once the meat mixture is all through the machine. 
  6. You’ve got sausages! Pretty simple. You can air fry or pan fry or grill these suckers.

Ingredients/cookware:
– Ground beef or lamb or bison meat. –Fattier is better but lean works too
– Salt
– 2 tbsps of tallow
– Cast iron pan (or other pan)
– Meat thermometer (optional)

  1. Take roughly a quarter or third of a lb of ground meat and shape it into a disk. Don’t over handle it. Just loosely form it into a thick patty. You can also make meatballs if you want. 
  2. Salt liberally. 
  3. Put a cast iron pan (or stainless steel) on a burner.
  4. Turn the heat up to medium high.
  5. Put a few tablespoons of tallow in the pan.
  6. Wait a few minutes for the pan to heat up. You know it’s hot enough when a drop of water sizzles when it hits the pan.
  7. Put your burgers or meatballs in the pan. They should not touch each other and they should sizzle. If they don’t, the pan isn’t hot enough. 
  8. Let the burgers/meatballs sit and wait for the juices to slightly rise to the top of the meat (about 6 minutes).
  9. Once the juices rise to the top, flip them. 
  10. You can baste the meat in tallow while you’re cooking too.
  11. Once the juice rises to the top again (another approximately 6 minutes) – eat them.

Ingredients/cookware
– 2lbs of veal/calf liver
– Salt
– 0.5lbs of tallow
– Blender (like a Vitamix)
– Jars (or Tupperware)

  1. Buy beef liver (ideally veal or calf liver – it’s much more tender). 
  2. Wash the liver and then pat it dry with a paper towel. 
  3. Cut any membrane off the liver (you don’t want stringy pâté). 
  4. Heat a few tablespoons of tallow in a pan on medium high. Wait until the tallow has melted and the pan is hot (you can test if it’s a good temperature by adding a drop of water to see if the water crackles). 
  5. Add liver to the pan. It should make crackling noises. If there aren’t crackling noises, remove the liver and heat the pan up more.  
  6. Cook the liver for approximately 1.5 minutes per side until there’s a tiny bit of pink left in the middle. (It’s better to undercook this so feel free to check to make sure it’s not overcooking partway through frying.)
  7. Remove and let the liver cool a bit (it should still be warm) and slice into 1-2” pieces. 
  8. Melt the 0.5lbs of tallow in the pan. 
  9. Pour the liver and the melted tallow  into a blender. You need added fat to make the pâté creamy. It should be around 1/4 fat by volume. 
  10. You may have to scrape contents from the side of the blender a couple of times to get a smooth, non-grainy pâté. 
  11. Refrigerate in jars and serve chilled. Eating this with jerky is delicious.

Ingredients/cookware:
– Beef/lamb roast
– 2 tsps of salt
– 2-3 tbsp of tallow
– Instant Pot
– Air fryer

  1. Pressure cook a beef/lamb roast or any cut really (cheap cuts are fine) by adding water to cover the meat. 
  2. Add about two tsps of salt to it. 
  3. Pressure cook on high for a good 1.5 hours. You can cook from frozen.
  4. Wait 1.5 hours. This will leave you with delicious broth. Keep it. 
  5. Shred the meat and put it in your air fryer. Add a few chunks of fat. You need extra tallow for this (if you put the broth in the fridge – fat will solidify on top).
  6. Air fry on medium-high (400°F) and stir every 7 minutes for 15-20 mins. It’s deep frying in there.
  7. This is great travel food!

Ingredients/cookware:
– 5-10 bones (ruminant preferably)
– Roasting pan
– 8qt stock pot
– Fine strainer
– Lid for pot
– Jar
– Oven

  1. Buy 5-10 bones (beef, chicken, turkey, etc.). Ask the butcher for the best bones for bone broth and have him cut those bones in half for you.
  2. Rinse off the bones and then heat your oven to 450°F. Once the oven is ready put the bones in for 30 minutes (use a roasting pan). 
  3. Flip the bones and roast for another 15 minutes (roasting the bones like this strengthens the flavor).
  4. Put an 8-quart stock pot on your burner. Put the bones in the pot and add 12 cups of water or enough water to cover the bones by about an inch. 
  5. Cover the pot with a fairly tight-fitting lid and bring the water to a low boil. 
  6. Then turn the burner down to low and let it simmer. Move the lid a bit so it is slightly ajar. Occasionally skim foam or excess fat. 
  7. Let it simmer for 8-12 hours.
  8. Once that time has passed strain the contents with a fine strainer. 
  9. Set the broth aside, as well as the bones, so that they can cool. 
  10. Put the broth into a glass jar and store it in the fridge. It will stay good for about 5 days. And if you freeze it – 6 months!

Ingredients/cookware:
– Beef tendons
– Instant Pot
– Dehydrator
– Fine strainer
– Meat slicer
– Medium sized pot
– Burner
–0.5lbs of tallow
– Salt

  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!

Carnivore Diet

Ingredients/cookware:
– 2lbs of frozen chicken wings (aim for high quality)
– Salt
– 2-3 tbsp of tallow
– Pan
– Large bowl
– Stovetop or burner
– Air fryer

  1. Put a small pan on a burner with some tallow (a chunk or tablespoon) in it. Turn the knob to medium-low. You just want to melt the tallow. 
  2. Once the tallow is melted, put the chicken wings in a bowl. Then pour the warm tallow all over the chicken wings. Try to get the tallow to cover all surfaces of the chicken. 
  3. Then place the chicken into your air fryer (Ninja preferably). Space out the chicken evenly as best you can so there will be plenty of hot air circulating on the tops/sides of the wings.
  4. Set the temperature to 390°F for 10 minutes. 
  5. Flip the wings after that set time.
  6. And then another 10 minutes at 390°F. 
  7. Check the temperature of the wings. They should be around 155°F but if they’re not continue cooking them.
  8. Salt the chicken and devour them! (you can salt prior to cooking, just experiment with it).

Ingredients/cookware:
– 2lbs of unfrozen duck legs
– Salt
– Casserole dish
– Oven

  1. Dry the duck legs with a paper towel.
  2. Use a needle or sharp knife to prick the skin all over. You will want to focus on the areas of the skin where there is fat underneath so you don’t pierce the meat itself. By doing this, the fat will be able to seep out and the skin will become incredibly crispy. 
  3. Salt your duck legs. A bit more than you think you should.
  4. Let the legs rest at room temperature for at least 20 minutes but no more than 1 hour. 
  5. Then place the duck legs in a casserole dish that is just big enough to fit two legs. They should not be overlapping each other and should be skin side up.
  6. Put a thin layer of duck fat on the bottom of the casserole dish.
  7. Put the duck legs in the oven and set the temperature to 300°F (150°C). Don’t preheat the oven. The goal is to cook the duck as gently as possible.
  8. After 90 minutes, check the duck: The legs should be partly submerged in melted fat and the skin should be getting crispy. You will have them in the oven between 1.5 – 2 hours depending on the fat thickness. 
  9. When the skin is starting to look crispy, increase the heat to 375°F (190°C). Check on the duck again after 15 minutes. You’re looking for a light golden brown. 
  10. Take the legs out of the oven when they have a nice golden color to them. Let the legs sit for 10 minutes or so (really you can eat whenever you want though). Feel free to strain the fat to use for cooking later.