Geezy

Being a man of course I wouldn’t have a clue but see if what Dr. Berry has to say about it. Sent from my iPhone using Tapatalk

Sliced meatballs and swiss cheese omelette for starters. Then this afternoon it was time to take out the young rooster. He was tasty. Sent from my iPhone using Tapatalk

I live in a small town and haven’t found any around where I live so I have to go to the big city (Ft. Worth) and shop at Central Market. You may need to do an internet search to find some nearby. They can be found on Amazon. Sent from my iPhone using Tapatalk

That’s never been a problem for me. I love to cook and create and it’s only gotten better since I retired. Sent from my iPhone using Tapatalk

We are making inroads. Sent from my iPhone using Tapatalk

Yes that’s what he uses in fact he’s the one that turned me on to it. It’s my go to now for salting my meats when I’m eating. For just seasoning and cooking I use my Redman’s. I tried the Himalayan pink salt but it had too many minerals in it that I was always crunching on. It was like eating food with sand in it. Reminds me of camping out in my boyscout days. The Redman’s will sometimes have that same gritty crunch but not as bad as the pink salt. Sent from my iPhone using Tapatalk

I haven’t had a jerky since I became carnivore because of that. The two main things I look for in processed meats is sugar and soy. Neither of which I want. I have found some meat sticks (Chomps) at Wally World that have no sugar or soy in them. Sent from my iPhone using Tapatalk

Recipe Meatballs Ingredients, • • 1 pound ground meat • 1 pound sausage • 1/2 cup pork rind panko • 1 cup mozzarella cheese shredded • ½ cup parmesan cheese grated • 1 large egg • 1 tablespoon Italian seasoning • 1 teaspoon garlic powder • 1 teaspoon salt • 1 teaspoon pepper Place the hamburger and sausage in a food processor. Alternate the meat in chucks to aid in even mixing. Scramble the egg and add it along with all of the other ingredients except the cheese to the food processor. Pulse until mixture starts to combine and flow into a paste. Once the mixture is combined you can add the cheeses and turn the food processor on to thoroughly mix in the cheese. Once it is the consistency of a paste you can stop the mixing and start rolling the mix into meatballs. Do not compact the meatballs but gently roll them into a ball so they don’t become dense. As you can see I wrapped some in bacon. I recommend doing that. Place in the smoker at 250° - 275° until they reach an internal temperature of 165°. If you want to use the oven then set it at 425° for 20 minutes. All done and ready to eat. Serve with a carnivore alfredo sauce, carnivore steak sauce or carnivore gravy. Notes; Any ground meat will suffice. I used lamb burger and hot venison breakfast sausage. You don’t have to use a food processor. You can just use your hands but using a processor gives the cooked meat a much finer texture. Only use cheese if you can tolerate it. All seasoning’s are of course optional depending on your diet and how you tolerate them. I am In maintenance mode and I can tolerate them in limited amounts. I also use white pepper rather than black. The recipe for the sauce is already posted on separate thread. The Best Steak Sauce Ever https://r.tapatalk.com/shareLink/topic?share_fid=2330883&share_tid=340&url=https%3A%2F%2Fcarnivoretalk%2Ecom%2Findex%2Ephp%3F%2Ftopic%2F340-The-Best-Steak-Sauce-Ever&share_type=t&link_source=app Sent from my iPhone using Tapatalk

I’m using fine just because I haven’t tried any of the others. I have found that for steaks I really like Maldon’s flaked sea salt. Sent from my iPhone using Tapatalk

Meatballs covered in steak sauce. I’ll post the recipes in the recipe thread. Sent from my iPhone using Tapatalk

Thank you for that. Sent from my iPhone using Tapatalk

Just wanted something simple today so I just scramble up six eggs and some fat bites. Sent from my iPhone using Tapatalk

Sounds tasty. Sent from my iPhone using Tapatalk

My bad for poor comprehension. Sent from my iPhone using Tapatalk

I might be able to turn you on to some if you are anywhere near Texas. Sent from my iPhone using Tapatalk

Is this posted in the recipe thread? If not, why? Get er dun girl. Sent from my iPhone using Tapatalk

I lost my gallbladder back in 97 but I suffered with IBS for even longer and I eventually developed Crohn’s last year but in just 30 days on carnivore it all cleared up. Sent from my iPhone using Tapatalk

I don’t really have an answer for you but I will say that everyone I’ve ever heard of that was doing carnivore and has any kind of anxiety, depression or mental health issues find them resolved by becoming strict carnivore and that means no carbs, has seen great improvement or even cured. One month is not very long to start seeing great changes on this WOE. You didn’t get sick overnight so don’t expect to be cured overnight. It sounds to me like you are just going through carbohydrate addiction withdrawals. Hang in there. Sent from my iPhone using Tapatalk

Today was bison ribeye and pickled quail eggs. Yeah, I’m livin large, lol. Sent from my iPhone using Tapatalk

I was the same way until I started tuna fishing. Fresh caught yellowfin tuna is so good that I could never eat the canned stuff again unless I was starving. I’ll post it up. It’s good stuff.

Lower and lower, year after year??? Heart attacks, cancer and diabetes weren’t even on the radar a hundred years ago and now they are the three biggest killers in America today. Each one fighting each other for first place. Sent from my iPhone using Tapatalk

Bob is spot on from the technical side. Now I’ll give it to you from the simple side. Cook everything in animal fat. Try to eat only fatty meats and don’t shy away from eating the fat. Use the fat rendering from the cooked meat as a sauce over your meat. If the meat you’re eating is lean, such as chicken, pork, venison, beef with no fat like a fillet or hamburger with all the fat cooked out of it then slather it in butter. Buttery chicken is tasty. For that matter, everything tastes better with butter. Do you drink coffee or tea? If so you could do like I do and make it bullet proof. I have one cup of hot tea in the morning and I add 1 tablespoon of butter and one tablespoon of MCT oil to it and then emulsify it in my nutrabullet. Foamy goodness. Within about a month of starting carnivore I lost the desire to eat by the clock (three meals a day) and started to just eat when I got hungry. So now I generally eat just once a day but when I do it’s a lot and loaded with fat. Your rash could really be just about anything and may not even be related to carnivore but if it is you could be a form of oxalate dumping. Don’t overthink this WOE and don’t overthink it. KCCO Sent from my iPhone using Tapatalk

You can even take it beyond that and ask if this is so bad then how did we not die out as a species when the primary source of nutrition and energy for our ancestors came from eating mainly fatty meat and organs. We didn’t start dying from because of our food until just the last hundred years or so. Sent from my iPhone using Tapatalk

While making a batch of liverwurst today I snaked on tuna salad and pork rinds. The tuna is not canned tuna. I can’t stand that stuff, it’s cat food imo. I use yellowfin ahi tuna. If I haven’t been tuna fishing in awhile I’ll buy some at the fish counter. Season the filet with salt and white pepper then sear it in butter. After it cools I’ll add hard boiled eggs, thanks my girls in the hen house. Then some homemade mayonnaise. Pork rinds are fried in lard of course. Sent from my iPhone using Tapatalk

A rack of spareribs. And no, I couldn’t eat them all. They were so big I could only get three of them down.