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Dried Meat Sandwiches
Carnivore

Dried Meat Sandwiches

Mattias Lindberg
Mattias Lindberg
– 2 min read

This is my daily fuel: thin slabs of seasoned ground beef, dried low and slow, then topped with butter and Parmesan. I call them dried meat sandwiches. They taste like something I invented on purpose — and I eat them every day.

Dried meat sandwiches topped with butter and Parmesan
Ready to eat: dried beef with butter and Parmesan, sliced with a cheese plane.

Cooked meat can leave me in a food coma. This does not. No brain fog. Steady energy. And because the dehydrator stays at 30°C (86°F), vitamin C is not destroyed the way it is when meat is cooked hot — vitamin C only starts to break down in earnest above about 65°C (149°F). You are not going to get scurvy from this.

What you need

  • 500 g ground beef, 15% fat, preferably KRAV-certified (Sweden’s stricter organic standard — I prefer it to basic “eco” labels)
  • Parchment paper
  • A heavy skillet (for pressing)
  • A food dehydrator
  • Seasonings (my mix below)
  • For serving: organic butter + unpasteurized Parmesan (or whatever toppings you like)
  • A cheese slicer / cheese plane (Swedish osthyvel) — perfect for both butter and hard cheese
Dried meat on a plate next to butter, Parmesan and a cheese slicer
Everything laid out: dried meat, butter, Parmesan, and the slicer.

My seasoning mix

I use cayenne, garlic powder, pizza seasoning, black pepper, and a little flaky sea salt. Go light on the salt — too much and it takes over.

Method

  1. Lay a sheet of parchment on the counter. Put the ground beef on it and season the top.
  2. Cover with a second sheet of parchment. Press flat under a heavy skillet.
  3. Flip the whole thing (paper and all), peel off the top sheet, and season the other side.
  4. Cut into four pieces. Set three aside. Press each piece flat again on its own, then cut each into two. That gives you 8 sandwich-sized pieces per 500 g of meat — the perfect macka size.
  5. Load the dehydrator: 4 pieces per tray.
  6. Dry at 30°C (86°F) for 18 hours. Set a phone alarm for 9 hours and flip them halfway through.
Hand holding a stack of homemade dried meat slices
Eight pieces from half a kilo — thin, dense, ready for toppings.

How to eat them

When they are done, use a cheese slicer for both organic butter and unpasteurized Parmesan. Or use whatever toppings you want. The slicer makes thin ribbons that sit perfectly on the meat.

Why I eat this every day

This gives me clean nutrition without the small crash you could get from cooked meat. Less food coma. Fewer AGEs (the compounds that form when protein and fat are heated hard). I feel enormous energy on this. It honestly feels like I invented dynamite.

Simple food. Real fuel. Question everything — including how “normal” cooking is supposed to make you feel after lunch.