Carnivore Diet Day 335

[@kjetilknyttnev3702]

Keep going my friend. Living well is hard, but it IS living well.

[@Bretdajet]

You got that right!

[@YouTubeLi-s6w]

Congrats on your progress. It’s amazing. Eliminate as much carbs as possible!

[@Bretdajet]

No carbs is the goal but they show up in surprising number of places where you do not expect them.

[@thegrumpycarnivore]

Heck ya!!! Keep grinding brother. You are doing awesome.

[@Bretdajet]

Thanks! You too!

[@Bretdajet]

Thank you! The fire is buring the fat so I can hit my goals!

[@X-Carbovore]

Great job Brett! Keep the fire going!

[@Bretdajet]

The fat buring will continue!

[@ChannelHale]

Wow! A 98 pound weight loss. You are adding quality years to your life. And more importantly, you had a great week this week. Don't remember the numbers now, but it seems like you were around 10 pounds down - that is incredible at this stage.

[@Bretdajet]

A little under 10 but close. I feel so good about what I was able to do this week. Now to keep on plan while going with friends to watch the Broncos game at a pizza joint. Plannig to get a stromboli with meat and cheese and then just eating the stuffing.

[@jamestonks3042]

The hardest thing is having a social life on this diet. It's worth it though

[@Bretdajet]

It is worth it. I am fortunate that my friends understand and support me. I was at an event and I asked my buddy how good a desert was. He responded that it was not good enough to mess up my diet. Good people around you can make the social events easier.

[@jamestonks3042]

@Bretdajet That's nice of him. It's true though that dessert was probably lovely but the way you feel after it isn't worth it

[@unstoppablejuls]

Woohoo🎉 I’m grilling up a 🥩ribeye🥩while rocking out to my favorite 🎶Carnivore Songs🎶, which I found for free! On KZbin!👀🎶🥩 kzbin.info/aero/PLhjiapf8tEAPIpmxwgO3m9TdnI4XNJA9H&si=IE0rUmuXFQwUbia_

[@meatheadforlife]

You never did say September-Dec weight loss 😂😂

[@Bretdajet]

there was a comment in one of my non carnivore videos, but I will talk about it tonight.

[@SteakmanTexas]

I’m in the 100 pound loss club with you. Tip, I make my own bacon. Cheaper and better tasting. If you want a recipe without sugar, just ask

[@Bretdajet]

I would love the recipe. Bacon is getting expensive in my house. Price has not changed all that much, but we went through 10 pounds this week. Volumn is killing me.

[@SteakmanTexas]

@ okay here is the recipe. Get some curing salt commonly called pink salt, but it is sodium nitrite. I use 1 oz mixed with 8 oz redman real salt fine ground. No sugar needed, but if you want sugar in the mix add 4 oz. Purchase pork belly slabs usually 2-5 lbs slabs. Costco or an oriental or Mexican grocery store. Some other chains also. Weigh your slab in ounces and use just 2.25% of the meat weight in salt mixture. I bought a $10.00 kitchen scale. Dry the meat with paper towel. Example: 48 oz pork belly X .0225 = 1.08 oz of curing mixture. Put it in an empty salt shaker and distribute to every surface, both sides and 4 ends. It doesn’t seem like much, but time is magic. Wrap the salted pork in plastic wrap. Place in an old old cake pan and put it in the refrigerator for 7 days. You can flip once (optional). Can be left in longer if you want, but doesn’t do any more for it. The cure travels about 1” in 7 days, so a 2 inch belly cures in 7 days, works from both sides. After 7 days it is cured bacon ready to eat. However, I take a couple extra steps. Unwrap cured slab and rinse under the facet. The fill the sink with cold water, place in some ice cubes and submerge the belly. Let it soak for about an hour. The neutralizes the salty taste a bit to make the meat more palatable. After soaking remove from water and dry it with paper towels. Then back into the refrigerator, but this time on a rack overnight to dry the surface. Now you are ready to slice and eat, but I always either smoke it or pre-cook. If smoking, you can cold smoke for 12-24 hours. Google cold smoking for tips. I usually place the belly on a pellet smoker after cold smoking at 175 degrees until the internal temp of the belly reaches 140. This can also be done in the oven. At this point I put it in the fridge 6-8 hours to cool, as it makes slicing so much easier. Then get a sharp knife and cut slices. If you continue to eat 10 lbs a week, you may want to get an electric slicing machine. I have one, because we eat 250 lbs of bacon each year. You don’t need a super expensive slicing machine. I usually make 30-40 pounds each time. And I also like to get beef belly from a butcher. Same recipe, but leave on salt 10 days as the belly is thicker. This works on pork loin, 14 days on cure, it’s called Canadian bacon. Other tips, you can add pepper and garlic to the salt mixture if you want to change flavor profile. Or it can be added just before cooking. Slice it and fry it. It’s seems awkward at first, but we can’t stand the store bacon now that I can make it. Good luck brother Alan