Beef, pecan and cranberry meat bars
Copycat Epic Bars - beef, pecans and cranberries
Prep Time
10 mins
Cook Time
6 hrs

(Paleo, Whole30, gluten-free, dairy-free, no added sugar)

Servings: 12
  • 1 lb ground beef as lean as possible
  • 1/4 cup coconut aminos
  • 1 cup pecans
  • 1 tsp ground ginger
  • 1 tsp ground sage
  • 1 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 cup dried cranberries no added sugar for Whole30
  1. Place all the ingredients except for the ground meat in a good quality food processor and blend until a paste forms.
  2. Combine this mixture with the ground meat and use your hands to mix well.
  3. Place between two pieces of parchment paper, and using a rolling pin, roll out to a rectangle, approximately 1/2" thick.
  4. Remove the top parchment paper and slice into bar shapes, approximately 1" wide and 3" long.
  5. Place onto a separate piece of parchment paper so adjacent bars do not touch.
  6. Once the Traeger grill is ready, set to 'smoke'.
  7. Place all bars either directly on the grill plates, or on the parchment paper. Try not to leave a metal pan underneath as air flow is critical.
  8. Close the lid and allow to smoke for 5-6 hours, or until the internal temperature reaches 160F.
  9. Remove from the grill and allow to cool prior to eating.
  10. Store in individual bags either in the refrigerator or the freezer.
Recipe Notes

If you do not have a Traeger grill, follow the steps above, but place in oven at the lowest possible setting (150-170F) for the same amount of time.
This recipe can also be used in a dehydrator.