Geezy

Fruits can be some of the worst because their sugars are fructose and go straight to the liver to be metabolized.

We rarely had any behavioral problems with children before they began being force fed sugars and highly processed foods. In today’s world they blame these problems on ADHD or some made up disorder when in truth it’s all due to what they’re fed. You are getting to see this first hand.

They love being primitive and there’s no better way to feed them.

And mine feel like wolves today. Very little on our deer go to waste.

Happiness is a freezer full of venison.

Trying my hand at making South African Biltong for the first time. I turned my electric smoker into a drying box. The lowest I can get the temp is 100° and it’s recommended that it be dried at 65°-80° so I don’t know how well it’s going to work out. We shall see in about 7 days. Here’s the recipe that I used. Biltong Recipe - South African Traditional Beef Jerky: • ~4 lbs lean beef (I used venison) For the Marinade: • 2 cups of apple cider or red wine vinegar • 2 tablespoons Worcestershire sauce For the Biltong Spice: (per 4 lbs) • 40 g salt • 40 g TOASTED course ground coriander • 14 g ground pepper • 4 g red pepper flakes (optional) Method Mix the vinegar and W sauce. Slice the meat into 1 to 1 1/2 inch strips Place meat in a container and cover with the marinade. Place in the refrigerator for 1 hour. Massage meat and rotate to get complete coverage. Place back in the fridge for another hour. Remove meat from the marinade and lightly pat dry but still moist. While the meat is marinating, In a dry (no oil) skillet roast the coriander over medium heat until it releases the oils and becomes fragrant. In a coffee bean grinder course grind the coriander, pepper and red pepper flakes together. Mix all of the seasonings together and place them in a shallow pan. Roll each piece of meat in the seasoning and using a plastic hook or in my case a toothpick hang it where it can air dry with a temperature between 65° and 80°. Depending on the temperature it can take 7-14 days to dry. You are looking for it to lose 50% to 75% of its weight. Slice thin and enjoy.

Very nice.

I was successful back in the 90’s with Atkins diet for ten years but because it allowed carbs in it was always a struggle to control them. In time I started allowing carb creep to overcome me and then some back problems hit me and I just gave up. It taught me that I’m just better off abstaining. That’s why I’m as strict as I am. Just too weak.

Wow, that’s fantastic. Makes me almost wish I could eat some.

Excellent point.

I’ve never been to Finland but during my time spent in Germany I ate much better cheeses than what I can get here. The best cheese I’ve had here in the US is from a local farmer who makes goat cheese. I imagine y'all probably have better cheese than we do.

Very cool. I’m not familiar with that bike but it reminds me of my first motorcycle. that was 54 years ago. Still riding after all these years and have the scars to prove it.

The animals find it very assaulting.

Absolutely true but man, it’s expensive. Hog hunting as we speak.

She ain’t wrong. 100% on all points. Just another reason why I raise and hunt most of my food.

Welcome to CT Scott. I’m glad you could join us. Yes sir, stalls or plateaus happen often. Don’t worry about it and stop weighing yourself every day. Some even recommend tossing the scale in the closet. I say jut weigh once a week if you really must know what it is. But a much better metric is a tailor’s tape measure. Do a complete body measurement. Chest, waist, hips, thighs, calves, shoulders, biceps, forearms and neck. Write that down in a journal and check the tape again in another month. You will find that you may be losing inches even though you aren’t losing weight. Especially if you lift weights. Now try to remember that this is not a weight loss diet. It’s a lifestyle of eating designed to heal your metabolism. As your body heals it will optimize your weight. The plateaus can be from not eating enough or eating too much dairy or even your body just needing to take a break and do some more adjusting or healing somewhere. This is a lifestyle of eating that you will do for the rest of your life if you want to have optimal heath so take some vitamin P (patience) and just let your body do its thing. I have plateaued numerous times till I stopped losing. Some times for two weeks and twice for 90 days. I just kept everything the same and it eventually broke. Nis just eat animal fats and protein, salt and water then KCCO. (Keep Calm & Carni On)

Welcome to CT Joel. while it can vary for everyone the average time seems to be two weeks to a month. In my case it took 30 days. As your gut biome transitions over to digesting only fat and meat it will get better and you’ll be better for it.

No argument here. Giving them this much time to change only allows them to replace it with something else that’s just as bad or worse.

That’s when a cup of hot bone broth with butter in it hits home. Hot, satisfying and nutritious.

Yes I can hunt with any size magazine I want. We still have our freedom here in Texas. I just choose to use a ten round mag. The big magazines just get in the way. As I said in the previous post this particular gun is a 6.5 Grendel. It’s shooting a 123 gn Hornady ELDM bullet. I have both factory and hand loads. When I use my 5.56 I’m feeding it a soft nose bullet in anywhere from 62 to 77 grains. I have a fast twist barrel and it does well at stabilizing the heavier bullets and the get good penetration and fast kills.

Lol, no, it was a clean entry and no exit. Bullet dumped all of its energy into her. She dropped in her tracks. I also try to take clean pictures when I can. The 5.56 or .223 are quite capable of taking whitetail. It all comes down to shot placement and the type of bullet you use. Nothing survives this heart shot with a 5.56. I’ve taken a lot of deer and hogs with 5.56 but the deer in my post was taken with a 6.5 Grendel. It’s a great deer cartridge to use in the AR platform.

That’s very interesting. I’ve never heard of this before. Definitely interested in learning more. Thanks.

That’s how I feel in the carnivore community. It seems like that’s the one plant that carnivores are not willing to give up. They will sometimes go to the point of giving up caffeinated coffee and just drink decaf but seriously, what’s the point? People drink coffee for the caffeine. Once they kick the caffeine addiction then they are just drinking it out of habit. Oh, and btw, even decaf has some caffeine in it. Now I used to be a coffee drinker but early on in my journey I lost my taste for it and switched to tea and about a year ago I decided that I no longer wanted to have anymore addictions in my life controlling me so I gave that up too. For a morning drink I have half a cup of bone broth mixed with half a cup of water heated up to boiling and blended to a froth with a tablespoon of butter. I should market that as a recipe and call it carnivore coffee.

I was on Metropol and Flecanide I’m off of both of them now. There are two types of AFib as you may know. One type you are in an irregular rhythm most of the time. The other is paroxysmal, which is what I had/have. In this type I’m in normal rhythm most of the time with about a dozen heart palpitations a day and about once a year I’d have a severe attack that would put me in intensive care for a couple of days while they get my heart back in rhythm. It’s a scary time. I had a heart ablation done but it didn’t work. A year after beginning a strict carnivore regiment my condition had improved so much that I was removed from all of my medications and one of my cardiologist dropped me as a patient and the other one only wants to see me for a check up once a year.