Geezy

I don’t think a dehydrator would stink the place up but if you did it in the oven it might.

It is much easier and cheaper than the store bought stuff and you can control what’s in it. I won’t eat store bought jerky because most of it has sugar in it and soy sauce. Sent from my iPhone using Tapatalk

Ok, so pay attention to what Max was saying. Key words “in the beginning”, “given time it will go away”, let it solidify” and “fully fat adapted”. What he is talking about is something almost all of us go through. When we try to switch our gut biome over to digesting fat instead of carbs our bodies take time to adjust and it can cause diarrhea. As he said it can last two weeks in some people and others longer. It lasted 30 days for me. He’s not saying that you need to drain off all of the fat that your meat is cooked in and he never mentioned steaks in that reference. He’s just saying be careful of how much liquid fat you ingest IN THE BEGINNING. If you want to have some of the rendered fat then let it solidify first. It has nothing to do with letting your meat cool off before eating it. Butter in its liquid state can, like any liquid fat fun through you faster and thereby produce loose stools but once again, this only apply in the very beginning of carnivore. But with all of it he’s just talking about eating the liquid fats in large quantities. Solidified fats are just easier on our system than liquid fats IN THE BEGINNING of the diet because in a liquid state they tend to run through you faster. And this isn’t the same for everyone. For some it never bothers them. As he also said, once you are fat adapted then it’s no longer an issue. Now I didn’t know anything about liquid fat vs solid fat when I first started and I just poured the rendered fats over my meats like a sauce and maybe that’s why I had diarrhea for 30 days but it was no big deal because when I became fat adapted then it all went away. Now I can eat my fat in any condition it’s in and I have no issues whatsoever. Now even if you're fat adapted you can get loose stools by eating too much fat in either form depending on your system. If you were to drink a cup of rendered tallow like a cup of coffee you’d probably regret it. As you progress in carnivore you will learn when you are eating too much fat by paying attention to your body. If your stools are packed and gravel then you aren’t eating enough fat but if you are loose then you’re eating too much. I would also like to add that the whole point of #10 was to help new comers not to become discouraged and quit if they do experience some diarrhea and just show them a way to help avoid it in the beginning.

The best laid plans of mice and men oft go astray.

I just fell into OMAD naturally because I only EWH. [emoji16] Sent from my iPhone using Tapatalk

I’m from San Antonio and grew up all through the hill country. I forgot to mention my venison sausage when I responded to @Outdoorstom . I’ve got the traditional summer sausage along with German sausage, hot links, breakfast sausage and Italian sausage. I make some of it myself but have my processor make most of it. I just don’t have the equipment and facilities to have a big sausage fest like that though. I’m a little envious.

I have to agree with Scott, evaluate your diet. Are you eating enough salt and are you using any electrolyte supplements? Those are generally the culprits. Sent from my iPhone using Tapatalk

I’ve heard about that but I never experienced it. I think I had covid once but I never got tested. I had all of the symptoms everyone talks about but didn’t lose my taste or smell. I just didn’t feel like eating for a couple of days. I can’t imagine losing my taste for food and especially smelling the smell of death when it’s around and yes, I know that smell very well myself. The closest I can relate to is getting food poisoning from a bad clam once. It was probably about ten years before I could bear to eat another clam again. Sorry you are having to go through this. I hope it passes soon. Sent from my iPhone using Tapatalk

I wonder, are you taking any electrolyte supplements? Sent from my iPhone using Tapatalk

Ok now you’re talkin. I grew up on Mexican food and figured it was gone forever but you may have given me new hope. For someone in maintenance mode like me those few carbs is no big deal. I can’t deal with tomatoes anymore but like you I grew up on peppers and chilies and I will admit that they are my one “fruit” indulgence on occasion. I don’t know if you have them in your area but one of the stores we have in our area, Brookshires, has Egglife Wraps that are similar to a four tortilla. To be honest they are a poor substitute for a good tortilla but they aren’t bad either. I make my breakfast tacos with them. Sent from my iPhone using Tapatalk

I haven’t but I wouldn’t be opposed to it. The tartare I’ve had was beef. I’ve also eaten Parisa which is also beef and Mett which is pork. But nope I haven’t tried it made of deer. I might need to find me a recipe for it and give it a try. Sent from my iPhone using Tapatalk

Not only that but probably better for you. I won’t eat the store bought because I font like the ingredients soy and sugar. I’ve been making biltong lately and I think I like it better. I need to make some jerky but without soy sauce and see how it comes out.

That’s odd because most people I’ve come across prefer the taste of their eggs in cast iron. Just shows you that taste is subjective.

Yeah that’s the thing, you gotta plan ahead. When I’m traveling I don’t take a meal per se but just foods that I can eat in the go. Hard boiled eggs, lunchmeat if I can find any that’s fairly clean, cheese although I’m abstaining right now. If I plan far enough ahead I’ll make some biltong. I won’t eat store bought jerky because it has soy and usually sugar in it. Even some cooked up burger patties work in a pinch. Pork rinds that are clean and fried in lard are a good snack to take along. If I’m going somewhere that I can’t just take my own food but there’s not going to be anything I can eat then I’ll just eat well before I go and I’ll be just fine. If need be I can always fast. You are only limited by your imagination. Sent from my iPhone using Tapatalk

If I’m frying it’s in my cast iron. I never use that teflon stuff. Saw a movie once on how the town and all the workers at the plant that makes that stuff have serious health issues. I’m right there with you. I love smoked meats. I use a stick burner myself. When I’m not burning the beast on the pit then it’s over an open flame or my cast iron. I believe it was Dr. Berry who talked about flame cooked meats, smoked meats and charring meats in one of his videos or maybe a book. In it he debunked the claims that the cooking method created carcinogens. We actually said that every food we cooked had the same supposed carcinogens in them from cooking. One of the worst was toasted bread. He said, and I agree with him, if cooking our food was carcinogenic and man has been cooking his food this way since the begging of civilization then why are we just now seeing cancer in humans becoming prevalent in the last 100 years? I believe I will keep on smoking my meats and grilling them over a wood fire and let my healthy metabolism take care of the rest. In the meantime I’ll keep turning out food like this. Sent from my iPhone using Tapatalk

And for those who maybe haven’t heard some of this.

What the temperature in your house? In the winter my house temp is 68° and my butter doesn’t get soft but in the summer my temp is set at 82° and it gets very soft. Sent from my iPhone using Tapatalk

I prepare it in a variety of ways and I don’t really have a favorite. I like to smoke the backstrap or slice them up and pound them out and make chicken fried steaks out of them. Roasts I will sometimes slow cook in the crockpot with some bone broth and butter. Some roasts that are on the thin side I’ll fry, sear over a wood fire or smoke until rare like any other steak. Yes it’s very lean so if I’m frying it I use plenty of tallow and then I always eat it with a carnivore sauce or with butter as a condiment. Sent from my iPhone using Tapatalk

Good job John. That’s being resourceful and smart. Those commercial sausages alway have a bunch of junk in them. I was shocked when I started reading food labels. Sent from my iPhone using Tapatalk

Smoked venison sausage and egg paffle sandwiches. Sent from my iPhone using Tapatalk

There’s some truth to that because butter is fat and fat is what satiates us. Sent from my iPhone using Tapatalk

I can relate to that. The first thing we did when we were off duty was to pop a top. That continued on into civilian life. Having kids and building a farm slowed me down quite a bit but it was carnivore that that changed my drinking most of all. I can’t explain it but I just don’t have a desire to drink anymore even if people around me are drinking.

Good strategy. My goal was 30 days. I saw so much improvement that I wanted to do another 30 days. After 60 days things were really getting good so another 30 days was in order. After 90 days I had seen such a great transformation that I knew I would do this for life. A man after my own heart. This Texas boy loves smoking my meats or cooking over an open field and being from south Texas mesquite is my favorite wood to use. I used to have a pretty nice garden myself but after a became a carnivore and came to understand that vegetables provide no nutritional benefits that can’t be better derived from meat then I gave it up. When my son introduced me to carnivore and told me how toxic plants were I said but there are some vegetables that I like from my garden. I said I like a good salad or some zucchini that I grew. He said are you sure? Is it the vegetable that you like or what you put on the vegetables to make them palatable. I had to admit. It wasn’t the lettuce I liked. I liked the crunch, the salad dressing full of sugar and seed oils, the cheese, the meats, the croutons and whatever I loaded it down with but I had no desire to just eat the lettuce plain. Same with all of the other vegetables. Well except for tomatoes. I could eat my tomatoes with just some salt and pepper but after being pure carnivore for 6 months I found that I had become sensitive to the inflammatory properties of tomatoes so I don’t eat those either. Being from San Antonio I grew up eating Mexican and Tex-Mex and I do miss it but I’ll never eat it again. I loved it but it’s just about the worst food you can eat as it’s all nothing but carbs. I will admit that I miss it but not enough to bring back my poor health. That wouldn’t be a terrible thing to do. I have been a carnivore now for 649 days and have not cheated but that’s because I know myself and that could easily bring back the carb addiction and I don’t want to go through that again. If you have the discipline to handle it then you should do alright. You may even get to the point of deciding that you no longer want any carbs in your life. Once you kick the addiction the desire leaves you and carbs appear as nothing more than manure to you. And in the end that is exactly what it boils down to. Good Luck and Good Health.

Welcome to Carnivore Talk John. Those that are the most desperate to change have the most motivation to succeed. It’s good that you are immersing yourselves into the community by watching videos from carnivores to help you stay motivated. You might want to read some books as well such as The Carnivore Diet by Shawn Baker. If you find yourself getting weak then try to remember how good you feel right now. After all nothing tastes as good as how I feel. Let us know how we can help you. We’ll give you all the support we can. Good luck and good health.