High Protein Budget Carnivore Meal prep over 100g protein per meal, zero carbs

Ingredients

• 600 g Ground Turkey (93% lean, 7% fat; seasoned with salt and pepper)
• 600 g Ground Beef (80% lean for extra fat; seasoned with salt and pepper)
• 2 tsp Kosher Salt (Divided: 1 tsp for turkey, 1 tsp for beef, plus extra for jerky)
• 1 tsp Black Pepper (Freshly ground; divided between meat mixes)
• 0.5 tsp Garlic Powder (Optional, adds subtle flavor)
• 500 g Beef Strips for Jerky (Trimmed of excess fat, sliced ~3 mm thick)
• 1 tsp Additional Kosher Salt (Jerky) (Seasoning for jerky strips)
• 0.5 tsp Additional Black Pepper (Jerky) (Seasoning for jerky strips)

Instructions

1. Season Turkey

   Place the ground turkey in a mixing bowl, add 1 tsp salt, 0.5 tsp black pepper, and optional garlic powder. Mix gently with hands until just combined.

   Time: PT10M

2. Form Turkey Patties

   Divide the seasoned turkey into 4 equal portions (about 150 g each) and shape into flat patties about 1 cm thick.

   Time: PT5M

3. Season Beef

   In a second mixing bowl, combine ground beef with 1 tsp salt, 0.5 tsp black pepper, and optional garlic powder. Mix just until incorporated.

   Time: PT10M

4. Form Beef Patties

   Divide the seasoned beef into 4 equal portions (about 150 g each) and shape into patties of similar thickness to the turkey ones.

   Time: PT5M

5. Preheat Skillet

   Heat the skillet over medium‑high heat for about 5 minutes until a drop of water sizzles.

   Time: PT5M

6. Cook Turkey Patties

   Add the turkey patties to the hot skillet, cook 5 minutes per side, or until the internal temperature reaches 165°F (74°C).

   Time: PT10M

7. Cook Beef Patties

   Transfer the beef patties to the same skillet (or a second pan) and cook 4 minutes per side, or until the internal temperature reaches 160°F (71°C).

   Time: PT8M

8. Rest Cooked Patties

   Remove all patties, place on a plate, cover loosely with foil and let rest for 5 minutes.

   Time: PT5M

9. Prepare Jerky Meat

   Pat the beef strips dry with paper towels, then toss with 1 tsp salt and 0.5 tsp black pepper.

   Time: PT10M

10. Arrange Jerky for Drying

    Place a wire rack on a baking sheet and lay the seasoned strips in a single layer, leaving space between each piece.

    Time: PT5M

11. Dry the Jerky

    Set the oven to its lowest setting (about 150°F / 65°C) and dry the meat for 3–4 hours, or until the strips are leathery but still pliable.

    Time: PT4H

    Temperature: 150°F

12. Cool and Store

    Allow the jerky to cool completely, then transfer to zip‑top bags. Store patties and jerky as indicated in the storage section.

    Time: PT5M

Nutrition Facts

Calories

515

Protein

52g

Carbohydrates

0g

Fat

33g

Fiber

0g