Geezy

Great news from both of you.

I don’t grind my own. I don’t have a grinder but when I get an animal processed I get plenty of grind. I always get a 70/30 ratio. The great thing about doing your own is that you know exactly what’s in it. Someday, if they aren’t doing it already, they will be putting fake meat into the hamburger you buy in the store. Most especially those that come in the big tubes. I usually like to mix some bacon or sausage in the burger. I like a mix of 2 pounds of burger mixed with 1 pound of sausage or bacon. Good stuff.

Yesterday it was grilled venison tenderloin, backstrap and German sausage.

Cast iron for me. One of these days I may get a cast iron Dutch oven.

I have found that about that same timeframe I lost all taste for anything sweet. Carbs no longer appealed to me. Congratulation's.

My progress as of today. Jan Weight 168.4 168.2 167.8 168.8 As I’m typing I’m eating a couple of eggs and about 14 oz of rib roast. I will probably have to eat two meals today because I just don’t have time right now to eat a big meal but I’m standing strong on not eating any dairy. I made yogurt yesterday and as temping as it was to test taste the final product I resisted.

I learned a long time ago that I was an abstainer and not a moderator. That’s why I’m as strict as I am. One has got to know their limitations to be successful.

I like adding ground pork to my burger. I would hate to be allergic to pork. I love me some pork ribs and ham is great.

Chowed down on two big venison burgers and four eggs from my hens. Eatin naturally, the only way to go.

I don’t add it during cooking but after it’s done and on the plate. Like dipping lobster in butter.

Yes sir I do. I’ve put four deer in the freezer this season. I love venison and when I run out I’m craving it until the next season opens up. Too bad they don’t allow subsistence hunting in Texas or I’d be eating it year round. I try to stretch it out throughout the year by alternating the other meats I raise or hunt.

I generally just add butter but I’ve heard of many people chopping or grinding up liver to add to their ground beef and they rave about it.

I just started taking iodine. Too early to see if I feel anything different though. I’ve read that you should be able to get enough if you eat plenty of ocean fish but I don’t and since I won’t use table salt I figured I’d give the supplement a shot.

I’m all in. cutting out all dairy and seasonings except for salt. Today I ate a half pound venison burger while deer hunting. Ironic? when I got home I ate a one inch slice of smoked rib roast and three ribs. One from the roast and two were pork ribs. Nothing else but salt and water today.

I am another one who just jumped in with both feet. Damn the torpedoes, full speed ahead. Other than a little fatigue and 30 days of diarrhea it worked out well for me.

I didn’t do it today but I’m cutting out dairy again and cutting out seasonings as well as going back to OMAD. I think I’m getting too lax in my eating.

So today for New Years Eve I’m smoking a prime rib roast. I dry aged it for two weeks and then trimmed the pellicle off last night so I could season it and get it ready to smoke today. I was going to give the trimmed off pellicle to my dogs but today I thought I’d see if it was edible so I pan fried some in tallow and it was pretty tasty. A touch of salt and it’s a great meat snack. Sorry pups but yall are gonna lose out.

Smoked Caribbean lobster and smoked venison burgers.

Your salt intake is not high at all. I consume much more than that on a daily basis and according to my blood test my sodium levels stay in the lower range. But of course you aren’t me so your mileage may vary. As Orweller stated, your body will regulate how much sodium it can use and excrete the rest. A good rule of thumb is to listen to your body. If you are craving salt, if salt tastes really good to you then your body is telling you that it’s needs sodium. If you are finding that it’s just not tasting good then you need to stop using salt until it tastes good again. Now if you have a kidney disease then high amounts of sodium can be an issue. Be aware that not all salt is the same. Be diligent about reading labels, yes, even salt. Some salts such as common table salt may have sugars or other ingredients in them that you don’t need in your diet.

I used pork rind panko. Get you some Mac’s plain pork rinds and run them through a food processor until they are just crumbs. Then use it just like you would corn meal. Dip the catfish in an egg wash and roll it in the panko. I like to let it sit in the fridge for about 15 minutes to a half hour before I deep fry as it helps the breading to stay on better. I use tallow for my fry oil but bacon grease or lard would work well too.

🤦🏻‍♂️🤦🏻‍♂️🤦🏻‍♂️ you are correct. Someday I’ll learn to proofread.

And there you have one of the many side effects of taking a statin. Can we say definitively that the stain caused her dementia…not really but there are numerous studies that suggest that there is a strong correlation.

If you are finding temptations overwhelming you then you are probably underrating.