High Protein Budget Carnivore Meal prep over 100g protein per meal, zero carbs
High Protein Budget Carnivore Meal prep over 100g protein per meal, zero carbs is a easy American recipe that serves 4. 515 calories per serving. Recipe by Scott Suter on YouTube.
Prep: 30 min | Cook: 4 hrs 23 min | Total: 5 hrs 13 min
Cost: $33.60 total, $8.40 per serving
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
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
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
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
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
Preheat Skillet
Heat the skillet over medium‑high heat for about 5 minutes until a drop of water sizzles.
Time: PT5M
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
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
Rest Cooked Patties
Remove all patties, place on a plate, cover loosely with foil and let rest for 5 minutes.
Time: PT5M
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
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
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
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
Dietary info: Carnivore, High-Protein, Low-Carb, Gluten-Free, Dairy-Free
Ingredient Substitutions
- Instead of Ground Turkey: Ground Chicken
- Instead of Ground Beef: Ground Bison, Ground Lamb
- Instead of Kosher Salt: Sea Salt
- Instead of Black Pepper: White Pepper
- Instead of Garlic Powder: Fresh Minced Garlic
- Instead of Beef Strips for Jerky: Venison Strips, Turkey Jerky
- Instead of Additional Kosher Salt (Jerky): Sea Salt
- Instead of Additional Black Pepper (Jerky): White Pepper
Equipment Needed
- Mixing Bowl
- Skillet or Grill Pan
- Spatula
- Meat Thermometer
- Zip‑Top Bags
- Baking Sheet
- Wire Rack
- Oven
- Tongs (optional)
Critical Steps — Do Not Skip
- Season and mix the meat gently to avoid tough patties.
- Cook turkey to an internal temperature of 165°F (74°C) for safety.
- Cook beef to at least 160°F (71°C) while preserving juiciness.
- Dry jerky at a low temperature (150°F) for several hours to achieve proper texture.
Chef Tips from the Video
- Pat the meat dry before seasoning to improve crust formation.
- Let cooked patties rest covered for a few minutes to retain juices.
- Use a wire rack for jerky so air circulates on all sides, producing an even texture.
Troubleshooting
Patties turn out dry and crumbly.
Keep the meat's natural fat (use 80% lean beef and 93% lean turkey) and avoid over‑cooking; remove from heat as soon as the target internal temperature is reached and let them rest.
Jerky is too soft or chewy after drying.
Make sure the oven stays at a low temperature (around 150°F) and extend the drying time to the full 3–4 hours. Slice the meat uniformly thin for consistent drying.
Storage
Refrigerator: Cooked patties: up to 4 days in airtight containers. Jerky: up to 2 weeks.
Freezer: Raw patties: up to 2 months; cooked patties: up to 3 months. Jerky: up to 3 months.
Room temperature: Jerky can be kept at room temperature for up to 1 week if sealed tightly.
Make-Ahead Tips
- Form patties, place on a tray, and freeze raw; they can be cooked directly from frozen.
- Dry the jerky ahead of time and store in airtight containers for quick snack access.
- Portion cooked patties into individual zip‑top bags for grab‑and‑go meals.
Frequently Asked Questions
What is the cultural significance and history of the carnivore diet in modern nutrition?
The carnivore diet has gained popularity in recent years among athletes and biohackers who seek a zero‑carb, high‑protein approach. It draws inspiration from traditional hunter‑gatherer societies that relied almost exclusively on animal foods for sustenance.
What are the traditional regional variations of high‑protein, low‑carb meat‑focused meals in Western cuisine?
In the United States and Europe, classic steak‑house dishes, meat‑only breakfasts, and game‑meat preparations reflect a long history of protein‑rich, carbohydrate‑light meals, especially among ranching and hunting cultures.
What is the authentic traditional way to serve turkey and beef mince meals in carnivore diet circles?
Enthusiasts typically serve the mince as simple, seasoned patties or meatballs without any sauces or carbs, often accompanied by bone broth or animal‑fat drizzles to boost caloric density.
What occasions or celebrations is a carnivore diet meal prep like this traditionally associated with among fitness enthusiasts?
Weekend training camps, hunting trips, and competition‑prep phases are common occasions where athletes prepare bulk, high‑protein, low‑carb meals such as these patties and jerky for convenience and performance.
How does this carnivore diet meal prep fit into the broader low‑carb, high‑fat (LCHF) cuisine tradition?
It aligns with LCHF principles by providing ample protein and dietary fat while eliminating sugars and starches, supporting ketosis and stable blood‑sugar levels for endurance sports.
What are the most common mistakes to avoid when making turkey and beef mince patties for the carnivore diet?
Common errors include over‑mixing the meat, which creates a dense texture, and over‑cooking the patties, which dries them out. Use a gentle hand when mixing and monitor internal temperature with a thermometer.
Why does this recipe use a low oven temperature for jerky instead of a dehydrator?
A low oven (150°F) mimics a dehydrator’s gentle heat and is accessible to most home cooks. It allows the meat to dry slowly, preserving flavor and preventing the surface from cooking too quickly.
How do I know when the beef jerky is done and ready to store?
The jerky should be leathery yet still bend without breaking. If you can snap a piece, it’s over‑dried. Test by bending a strip; it should flex and return without cracking.
What does the YouTube channel Scott Suter specialize in?
The YouTube channel Scott Suter focuses on practical, science‑backed nutrition for athletes, especially low‑carb and carnivore diet meal‑preps, strength training tips, and performance‑oriented cooking tutorials.
How does the YouTube channel Scott Suter's approach to carnivore diet cooking differ from other fitness cooking channels?
Scott Suter emphasizes minimal ingredients, precise macronutrient tracking, and food safety, delivering concise, no‑fluff tutorials that prioritize performance outcomes over gourmet presentation.
Last updated: August 30, 2026
