Colored Meat Chips in a Dehydrator

Beef, Water, Curing salt, Salt, Coriander seeds, Black pepper, Paprika, Dried garlic, Allspice, Cardamom, Pork, Water, Curing salt, Salt, Black pepper, Paprika, Fennel, Allulose, Dried garlic, Chicken breast fillet, Water, Curing salt, Salt, Dried garlic, Curry, Chicken breast fillet, Water, Dill, Curing salt, Salt, Dried garlic, Curry

Cooking: 45 min. Mix: 20 min. Let it stand: 4 h. Cooking: 35 min. Cooking: 6 h. Cool down: 15 min.

For the red layer, mix beef (250 g), water (25 g), curing salt (2.5 g), salt (2 g), coriander seeds (0.5 g), black pepper (0.5 g), paprika (0.5 g), dried garlic (0.2 g), allspice (0.1 g), and cardamom (0.1 g). For the orange layer, mix pork (250 g), water (12.5 g), curing salt (2.5 g), salt (2.5 g), black pepper (0.8 g), paprika (0.8 g), fennel (0.8 g), allulose (0.5 g), and dried garlic (0.4 g). For the yellow layer, combine chicken breast fillet (250 g), water (12.5 g), curing salt (2.5 g), salt (2.5 g), dried garlic (1.3 g), and curry (0.5 g).

For the green layer, blend dill (4 g) with water (25 g), then use about half of that bright green infusion with chicken breast fillet (250 g), curing salt (2.5 g), salt (2.5 g), dried garlic (1.3 g), and curry (0.5 g). Knead all four meat mixtures separately until uniform, transfer to containers, and chill for at least 4 hours.

Pipe or lay short logs of the different colors close to one another on a sheet of cellulose film. Cover with a second sheet and first roll gently across the stripes to join the borders, then roll lengthwise to a thickness of 4-5 mm. Keep the sheet even and avoid leaving the center too thick.

Move the sheet to a dehydrator tray and dry at 50 C for 1 hour, then raise the temperature to 60 C and continue for about 6 hours until dry and brittle. Finish at 65 C for 10-15 minutes for a safer final heat step. Remove the film and cut the chips into pieces or strips. For spiral chips, take the sheet out a bit earlier while still flexible, wrap strips around wide straws, and dry again until firm. If the chips over-dry, place them in a bag in the refrigerator for 1-2 hours so they soften slightly.