High Fat Carnivore Fat Fast Part 2 | Pork Jowls, Pork Rinds and High Fat Egg Pudding

[@healthconscience4931]

I actually fried up in my frypan some pork belly strips and salted it. Was nice and crispy. Had with 2 fried eggs. Looking on here for supper ideas. I didn't weigh mine oops LOL. Love your channel PS: cute puppies

[@norrisonian]

I've only been on 80/20 for week and I'm already getting sick of butter, browned or otherwise! Today, I found a butcher who charges .99 lb for pork and beef fat. I do not have a air fryer, so I fried up up, it's almost like little bacons pieces! Tomorrow, he's saving me beef fat! I'm in heaven!! thank you for the time you put into your video's.

[@KetogenicWoman]

Oh I love this! Beef fat trimmings, I could live on those!

[@laquingal]

So, recently, I have been making the steamed egg pudding with 2 eggs, equal amount of water, 2 Tbsp. cream, and a 1/4 tsp each of salt, pumpkin spice, vanilla and liquid monkfruit sweetener. Then before putting it into the steam... I top it with a brown butter disk (which is 2 Tbsp of brown butter frozen into a 4" round disk. I used the same 4" round silicone molds that you have.) So I end up with a beautiful silky egg custard swimming in yummy brown butter.... it is DELICIOUS! I don't think it would be as good eaten cold though...because the brown butter would harden.

[@sunscorpio71]

This sounds great! Thanks for the idea with the extra flavoring and topping with a butter disc! I'm going to have to try this!

[@KetogenicWoman]

Awesome, sounds great!

[@laquingal]

@@sunscorpio71 You’re welcome. I hope you love it as much as I do. I’m not proud of it, but I also sometimes sprinkle some golden monk fruit sweetener on top before eating.

[@laquingal]

I wish I could get away from sweeteners….but they are so good.🙁

[@sunscorpio71]

@@laquingal I know what you mean, sugar is my downfall too.... but I dont drink or smoke so I try to justify it that way 🙂

[@kellymcvay2860]

In the US we have pork rinds and cracklins. The only difference is the cracklin's have the fat still attached, which is what your happy accident was 😄

[@kimrittenhouse505]

Anita! I can really see that you have lost inches in your midriff. That’s awesome for you! My husband and I have continued eating carnivore after I did Bella’s 90 day carnivore challenge. I’m maintaining my weight but am continuing to see body recomposition, so I’m soaking up all your carnivore videos, especially the ones featuring the 80/20 high fat version. Merry Christmas to you and yours.

[@KetogenicWoman]

Same to you! 😍🎄

[@denisame5523]

Pork jowl - pretty loved piece in my country. Try to boil it with salt, 2-3 bay leaves. When finished boiling (skin on) -still hot from the pot- top it up with a lot of crushed garlic (usually we do not eat the garlic, but is for the flavor) and a little bit of paprika (optional). Let it sit for few hours (but you can ear it hot as well) and ... Good appetite! And the "lard" ...bake them more and they will be great hot or put in Scrabbleed eggs. You can as well reheat them. And I was pretty amused by the fact that you "discovered the wheel" with the pork lard! Look for Romanian way to prepare pork traditionaly. You will definitely discover the wheel in that moment!

[@TheSulayne]

You really look good. I swear you’ve lost a lot more pants and you look great so thrilled. Take care God bless.

[@Paula-po9kx]

Thank you Anita. You are really looking slimmer for sure, if your not dropping pounds you are differently changing your body composition.

[@U_y_g_h_u_r_L_i_v_e_s_Matter]

Something that came to mind today that I wanna make is deviled eggs made with carnivore mayonnaise 😋

[@waterdragon5418]

Oooh good idea!

[@tabandken8562]

Ahhh love the new intro, but please don't talk with the music on.

[@mroj2505]

Anita, you look great. I can tell you’ve slimmed down.

[@KetogenicWoman]

💗💗🎄

[@connieh.4689]

Anita, at 10 minutes in you're happy accident is what we call Cracklins down in the deep south. And yummy they are!! Although I currently live in coastal Mississippi, I am from Louisiana, where, in my opinion are the best cracklins. I will be loading up on them when I go home for Christmas 😍. Merry Christmas 🎄

[@dankrol7]

Hello Connie, Can I ask you a question?

[@laurahudson8210]

Cracklin's and pork rinds are staples for me. SE Louisiana

[@connieh.4689]

@@laurahudson8210 yes indeed!!

[@yolondaonasanya6284]

It makes me think of crackling here in the 🇺🇸. ❤❤❤ Thank you for always sharing awesome videos

[@basicattentionwoman5787]

Since I dropped my air fryer on my foot I’ve had to cook my crackling in the normal oven. I was more impressed however the dirty oven wasn’t. I found that the fattier the rind the better to cook in the oven. I slice them into finger sizes and place very close to each other. Cook on high for 30-45 minutes. If you could work out how to make the puffy crackling would be fantastic. Most people think tell me they are going to break their teeth on them though 😮

[@KetogenicWoman]

The sheets of lard are super soft with a light skin if that makes any sense. I was thinking about deep frying them in tallow next. Gee, I'm still feeling the ouch from thinking about an air fryer on your foot!

[@cassieoz1702]

The puffy pork skin crackling is boiled, the fat scraped off, dried/dehydrated, then deep fried or air popped.

[@shontehanna2759]

Hi , I am just now finding your video. And I see that someone has already told you, that what you made are cracklins. The cracklins that someone already described to you that we find in the store, are not a true cracklin, because it has the skin and the fat. A true cracklin only has fat. One more thing about the way you made them. If you want to try a TRUE cracklin, cook them all the way. till all of the liquid fat is rendered out, so about 30 minutes in your air fryer. Yes, you will have to have more pork jowl or pork fat if you want to make a whole meal out of it, but It is so good, and a big difference and very delicious.You can also go on to use the TRUE cracklins for other things as well. Also, you can make them with chicken fat, which is how my granny used to make them when I was a kid.

[@vickiclark1998]

I just started to do fat fast and I am so happy at the results! I went to a local butcher and picked up some gorgeous pork back fat! It was delicious! I have 4 more packs in my freezer! It cooks up easy and is delicious!! I am not hungry until the following day. I do the omad diet and it works beautifully! Great videos! 🫶🫶

[@colleenrivard9879]

i really didn't think i could look at another egg until I ran across your site- thanks for helping me stay on target!

[@scatteredthoughts1817]

Made egg pudding in instant pot with water. Will try again soon with butter. Didn’t think of that before, so thank you for your wonderful idea. Merry Christmas!

[@laurahudson8210]

How long at what temp in the instant pot?

[@racheljohnson9724]

I wonder if you'd get a better texture in the egg pudding if you blended the eggs and liquid in your mini blender thing... 🤷🏻‍♀️ Worth a try I guess. 😁 Those cracklins and jowls looked amazing!

[@risasklutteredkitchen1293]

Italians use the jowls like pancetta in sauces for pasta. You could try that with your meat noodles! I think they brine it first like pancetta.

[@2L82Sk8Bye]

Hi Anita! I just found your channel and so happy I did. I have been floundering on my carnivore diet and I recently came across Bella’s video about fat fasting. I love the different ideas you’ve shown. Coincidentally, the best I ever did on carnivore was two meals a day, and if I was hungry beyond that, I would snack on pork rinds with a little bit of liverwurst. It must have been the high fat content that kept me satiated. So when Bella started talking about fat fasting, I remembered that and it kind of makes sense. 🌻

[@theresajopson4157]

Love the Fat Fast ideas! Would love to see more. I just do not have access to those kinds of fat you are finding.

[@dankrol7]

Hello Theresa, Can I ask you a question?

[@risasklutteredkitchen1293]

If I’m not mistaken both Lindsey Murphy and Nili make their egg pudding in an Instant Pot. You should check them out if you haven’t.

[@janonthemtn]

One thing I learned is keep fat in the freezer until ready to defrost and cook.

[@rebelspeak6694]

You are so winsome! Merry merry Christmas 🎄

[@KetogenicWoman]

I had to look that up, lol! Thank you!

[@danimullen3457]

Thanks for the video Anita, pork jowl is my favorite...yum. Going to try the egg pudding next

[@darlene2861]

Thank you Anita for these cool recipes and I will give them a try. You are really looking great by the way, I can see the inches are going away. Thank you dear ❤

[@its-violet]

I tried: 55 grams egg 15 grams 25% fat cream 1 tsp unsalted brown butter Half TSP vanilla essence 1 gram gelatin 35 grams water No sugar or sugar alcohol. My thoughts: Has eggy custard taste but pretty much bland. My issue was the texture and taste. Mine weren't silky but still the egginess won't go away till I add more of cream or sugar. Actually, my custard looked like what you made with less greasiness from the butter. Just not Something I see myself snacking on. Hope this helps someone.

[@cbrisalchemist6887]

💫when I make the egg pudding I use water but add a brown butter bite on top when it is almost ready. It stays silky and 😋 yummy

[@dankrol7]

Hello, Can I ask you a question?

[@cbrisalchemist6887]

@@dankrol7 of course

[@dankrol7]

@@cbrisalchemist6887 👋 how are you today and I hope this message meets you in good health? I believe in the saying that you can't meet better people if you don't meet strangers. I admire your profile very much and it will be great to have you as a friend please can we be friend?. Thank you and remain blessed 🙏

[@dankrol7]

@@cbrisalchemist6887 Where are you from?

[@esther.f.g]

Excellent idea! I like your butter egg pudding

[@dankrol7]

Hello, Can I ask you a question?

[@ChristinaMathewsonNaturopath]

Love these videos, thanks Anita for sharing

[@elizabethlfayre2583]

I’ve made the egg and water pudding in my Instant Pot. So easy! I will try these high fat ideas as well. Thanks!

[@dankrol7]

Hello Elizabeth, Can I ask you a question?

[@elizabethlfayre2583]

@@dankrol7 Sure. I don’t know that I’ll answer. Depends on what the question is.

[@dankrol7]

@@elizabethlfayre2583 👋 how are you today and I hope this message meets you in good health? I believe in the saying that you can't meet better people if you don't meet strangers. I admire your profile very much and it will be great to have you as a friend please can we be friend?. Thank you and remain blessed 🙏

[@dankrol7]

@@elizabethlfayre2583 Where are you from?

[@ShanYalesTale]

Loved this!! I have been wanting to try pork fat. Those looked fantastic. Maybe try cream and browned butter for the egg pudding. I'm worried I won't like the texture of egg pudding.

[@dankrol7]

Hello Shan, Can I ask you a question?

[@dewilton7712]

Those are definitely pork skin cracklins. Chicharrónes/pork skins are fluffier. You can do the same thing with chicken skin. Isn't egg pudding called custard?

[@josephannett3471]

Damn... I need to live over there. Here in UK I have never seen pork jowls or big sheets of pork fat. Also.... pork panko costs an arm and a leg.

[@gingergroundhog1595]

Morrisons supermarket sells the pork skin/cracking either at the butcher counter or with the pork roast in the cooler section. It’s very cheap too. Morrisons also sell beef cheeks which are meatier but still fatty.

[@josephannett3471]

@@gingergroundhog1595 Yeah... cheers for reply. Iv'e bought pork rind/crackling from them before and I can even get it cheap where I work. The problem I find is grinding it down fine enough to use as crumb and it also seems to have way more fat stuck to it so i's hard to get fine crumb consistency that can also be used to crumb things.Any experience/tips you can share to overcome this? Cheers.:D

[@ashleyvanvuuren8579]

Super excited to try out all these recipes

[@dankrol7]

Hello Ashley, Can I ask you a question?

[@ashleyvanvuuren8579]

@@dankrol7 yeah you can

[@dankrol7]

@@ashleyvanvuuren8579 👋 how are you today and I hope this message meets you in good health? I believe in the saying that you can't meet better people if you don't meet strangers. I admire your profile very much and it will be great to have you as a friend please can we be friend?. Thank you and remain blessed 🙏

[@dankrol7]

@@ashleyvanvuuren8579 Where are you from?

[@ashleyvanvuuren8579]

Hi@@dankrol7 hi, I am well indeed. Hope you are well, as well. I thought your question might have been about the carnivore lifestyle. Seeing that it is not something relating to that, I am withdrawing from this conversation as I am in a steadfast relationship and would feel unwell if my fiance pursue other relationships. May you be blessed in his season as well as to your future.

[@jim5jim5jim5]

I'm sure you've answered this question MANY times already but what is your thinking on "pasture raised pork" versus what's sometimes called "factory raised pork"? Some people think the "factory raised pork" has got way too much linoleic (or is it linolenic?) fatty acid, and other negatives as well, that makes "pasture raised" worth the substantial extra cost? I'm just interested in your opinion on this and interested in what you do personally? I really enjoy your channel and amazingly pleasant personality! Thanks Anita! Keep up the good work!🙂

[@jim5jim5jim5]

Oh, and what do you think of eggs chicken and beef in the same or similar context? Maybe you made a video about all this already that you could direct me to? Thankyou again.!🙂

[@KetogenicWoman]

I personally buy what I can get in the stores, although at times I am willing to pay a little more at a local butcher shop who sells items such as you have described. From a weight loss perspective it makes zero difference IMO. From a health perspective I think people have to make the best choices they can given their budgets and access to these foods. And finally, nobody questions the people who eat fast food and processed carbs but it seems that some will criticize those of us that eat grocery store meats. Yet I feel that if we are eating this way we are miles ahead of where we were when eating SAD! So let's focus on that positive and do the best we can! Thanks so much for watching my channel!

[@candyalexander2196]

How is your cholesterol..my combined number is 168..but told to go on Mediterranean diet after losing 130 lbs on lazy keto in 16months..said my ldl was really bad to stop eating red meat and no pork at all..red meat is my go to..not sure what to do still need to lose 70lbs..u look great soooo much more fit and healthy congratulations greetings from NC USA

[@KetogenicWoman]

Don't let them stop your progress! (Congrats BTW!) I go over my recent lab results and why I'm not worried about my cholesterol: kzbin.info/www/bejne/aWOZgmOuq915l8U

[@mascha9266]

Anita, do you eat the skin on the pork belly and pork jowls? I find it really tough.

[@KetogenicWoman]

Yes, but I cut into bite size pieces. Maybe I've been lucky, I don't find it tough at all except when I'm cutting it raw.

[@sandracalley343]

Add water,eggs,then beat in butter

[@charleencollins1130]

Mouth watering…

[@JazzyMamaInAK]

that's pork skin, not lard, and you made Chicharrones! Yay, if they are still melty, store in the fridge and heat up before eating. If you get them very crunchy, you can store on the counter; I imagine they'll be gone before they can go bad.

[@KetogenicWoman]

Cool! I have lots to play with and my butcher is well stocked on this item so YAY!

[@exchangestudent2]

I recommend trying the instant pot method to get the silky texture you are looking for. I've tried the egg pudding a few times and just dont care for it. I guess I just love runny yolks too much.

[@tabandken8562]

Did you get a new camera or new lights? Your video is definitely clearer and brighter? What is the brand and model of your equipment? You're making Chinese steamed egg, usually made with 1\2 water or broth. If you watch those videos, you'll learn how they get get silky smooth results.

[@krystal.clear.carnivore]

I added tallow to my browned butter, omg it was terrible!! Lol 😅I can only do browned butter, butter Mayo, regular butter and fat trimmings in air fryer lol ❤️ I love your videos ps: if your trimmings or the jowels (spelling) have some of the protein part won’t it break your fast?

[@KetogenicWoman]

Very few people can do a fat fast of 100% fat without some GI consequences. I've learned from the High fat carnivores that if it's over 90% fat, it is a good fat fast. I have discovered that 96% fat is the highest I can go. 97% is not good, not good at all, lol! I hope that is what you were asking about! If your question was more about intermittent fasting, well I'm not worrying about that these days.

[@KetoMama777]

Merry Christmas Anita 🎄⛄❄

[@KetogenicWoman]

You too! 💗🎄

[@rikwen96]

Getting a higher fat egg pudding is really interesting. I have just been cooking my eggs like Bella and adding the extra butter afterwards, but the browned butter sounds delicious. I wonder if the lack of silky egg texture is more from the addition of the fat to the eggs before you cook them. I will be enjoying what you find out in your experiments. The pork jowl is quite fatty and you almost had pork rinds there. I think that the fluffiness comes from the fact that the pieces are deep fried in fat so the pieces sort of explode and create a fluffy product as the water is driven from the pieces due to the hot fat they are fried in. That process could drive me down a rabbit hole to see how it is actually done. But I love the fat pieces just the way you had them, crispy on the outside and juicy on the inside. And yes, very filling. Another bunch of great recipes.

[@KetogenicWoman]

Actually I'm thinking I like your idea better of making the silky egg pudding and piling the butter on top! The fat inside doesn't make for the best texture, except the one with heavy cream, that one is great!

[@RV-there-Yet]

Regarding the "almost had pork rinds", you've got me thinking now too. My understanding is that pkgd. pork rinds are the actual skin.. usually fried in pork fat- or baked, as some brands do. Maybe Anita's texture came from the fact that she cooked little squares of the pork fat, rather than pork skin? Hmm~ I may be joining you in that rabbit hole😁 *You also have me considering whipping up some of that brown butter~ literally, w/a mixer or blender~ & then topping the silkier egg pudding with it, as a sauce of sorts. Another sauce I've been making lately is hollandaise, which makes an excellent treat for meats, as well as a dip for pork rinds or meat crisps. It's interesting how the palate changes over time, as I never used to eat eggs in any form- now I'm enjoying them. Anita certainly gives us plenty of food for thought, & thank you for your science minded input too~ really helpful.👍

[@rikwen96]

@@RV-there-Yet I do know the pork rinds are the skin, deep fried in fat. There is a store in South Carolina that makes them and they are on my bucket list to go and check them out some day. There is a thin line of cooking meat fat of any type. If you cook it too much you lose all the fat and get hard little kernels. If you don't cook it enough it is just a greasy mess. Anita has this part down really well. That brown butter sauce sounds delicious! Rabbit hole, here we come!

[@rikwen96]

@@KetogenicWoman I can't remember if it was on one of your videos or if someone did it, but I have found the best way to get the silky egg custard consistently is to make it in the Instant Pot. 8 minutes will immediate release. That is my go to.

[@ashleyvanvuuren8579]

Well, this has been an interesting read. Saturday was just one of those days where pizza was my downfall but as of yesterday morning, when I woke up with tummy cramps, my resolve was even stronger to keep on the carnivorous track. I jus feel so much better. I also revisited my WHY yesterday and am revisiting them each morning.

[@dixsigns1717]

I found it!

[@deborahallen4169]

I wonder if this can be made with egg yolks instead of whole eggs. I mostly eat yolks and throw out the whites. Let me know what you think. Oh, and thank you for showing how to use pork jowls. I found it very tough & hard to chew. I will try cutting it like you did. They are very fatty and less expensive than pork belly. Thanks 💕

[@KetogenicWoman]

Yes, the smaller the pieces the easier it is to chew. I they they are better than pork belly at much less cost!

[@KetogenicWoman]

And yes, I feel like the pudding could be made from egg yolks because I've seen custard recipes like that!

[@terrymyre4646]

Sugar actually causes high cholesterol. Yet salt is made the villian.

[@kathleenodonnell8355]

Do you add any salt to the pork Jowls and also the pork fat that looks like pork rinds?

[@KetogenicWoman]

Yes! Just redmonds salt to taste.

[@RV-there-Yet]

I'm not sure you've mentioned it before, although you do say "we" a lot when discussing channel stuff/filming etc, & clearly you have a camera person, but I'm curious if you are married/have a partner? Are you the only "low carber" in your household? Did I miss meeting said wonderful camera person? Feel free to let me know I'm being nosey~ or simply ignore me, as that's always an answer too🤣 *And thank you SO much for showing the jowl/skin cutting & cooking! I was curious if the skin would be too tough, but it's really not- even fried in my trusty cast iron. That being said, our absolute favorite so far is the small chunks of pork belly cooked super crispy in the air fryer. I've managed to find the right temp/time to maintain a juicier middle while very browned & crispy exterior~ DELICIOUS is an understatement! Now I'm super excited to see if I can find the "sheets of pork fat" at any local meat counters/freezers~ oh my, does that look good😋👍~ Samantha in AZ/US

[@KetogenicWoman]

I do have a wonderful camera person/editor/business partner who prefers to stay behind the scenes in anonymity! That's all you get for now, lol! Glad you are enjoying the channel and sounds like you enjoy pork belly as much as I do!

[@RV-there-Yet]

@@KetogenicWoman Ahhh...the mystery, the intrigue! Fair enough dear one~ I must say, that's the kindest, most graceful "none-ya-biz-ness" ever🎯💓Love that.

[@debfergeson8460]

Samantha, Might you would share your air fryer temp/time for the pork belly?

[@RV-there-Yet]

@@debfergeson8460 Yes of course Deb- 13 minutes @400° is my usual, flipping the bits halfway. It has taken a couple minutes less or more, based on how full the basket is. *For reference, I have the same Ninja model Anita uses, minus the temp probe.

[@christinehelmus8461]

Could you slice the pork jowl with your meat slicer?

[@KetogenicWoman]

Yes, I was thinking of trying that actually. I would freeze it first though.

[@celialewis7447]

You spend the day in the kitchen

[@agr8h2o]

👍👍👍👍

[@vickielster3928]

While making the egg pudding, you put the bowl inside the top pot of the double boiler. I always thought one just put the thing you’re cooking straight into the pot. Can you share why you add that extra layer please?

[@KetogenicWoman]

Oh well it's a simple explanation. The pot I used on top is a steamer pot with holes because I can't find the actual pot that is supposed to go in there. So if your double boiler is intact then yes you could pour the egg pudding right in and use that!

[@cherylgriffin9242]

How often do you fast

[@nataliemesbah1639]

Hello, Cheryl! She said every Monday for the last 3 weeks now. Happy holidays to you!

[@cherylgriffin9242]

@@nataliemesbah1639 thank you for the answer I know sometimes I space out on the videos thank you

[@nataliemesbah1639]

@@cherylgriffin9242 I hope I didn’t overstep! It was fresh in my mind when I saw your comment 🙂

[@miasgirls3778]

❣️❣️❣️

[@odetterobitaille5545]

On a fat fast can we eat eggs because that is a protein and I thought that a fat fast is just fat and no protein

[@KetogenicWoman]

The fat fast doesn't have to be 100% fat, that is likely too much for most people. I found for myself I have to keep it 95% or less fat or it causes me to have to stay in the bathroom!

[@odetterobitaille5545]

@@KetogenicWoman nice to know,thank you

[@pragmatic111]

Is that fat back? Salt pork?

[@KetogenicWoman]

No idea. The label says pork lard and I am not familiar with the terms you mentioned.

[@sandracalley343]

It looks like pork skin