I acquired something called POTS from a concussion after some guy ran a red light and smoked me and my car. I’ve been vegetarian/vegan for 12 years now and I’m not trying to hop on the cured meat wagon.
While I could eat a vast amount of food to get the salt, I’m just not able to so am trying to find some recipes where the salt concentration is high. Never thought it would be this hard to quadruple my salt intake!!!!! Please help!
Edit: what I’m currently doing to up salt -primal spirit jerky (300-400mg) -sunflower seeds (3g+ salt, but I can only eat so many) -salted eggs (usually about 1g+ before it starts to get gross) -nuun hydration tablets (300mg) -salt tabs (1g, last resort, they make my stomach hurt) -over salted vegetables -salted tomato sandwiches -different salsas
Background:
Month and a half on ZC and water and enjoying it. I started eating one meal a day. A breakfast consisting a plate full of ground beef and chicken cooked with salt, black pepper, butter, cream and blue cheese. And one day a week I add some beef liver to it.
Evolution:
I noticed a mood bump the first days, and a steady energy levels during the day. My brain fog dissipatd almost completely and I felt much more calm and when I finished eating I never felt bloated. Instead I felt full and happy. But as the days gone by, I noticed I wanted to eat more. I don't know if I can say I felt hungry, because I felt it was a different kind of hunger (maybe a «mild hunger»?)
I have to say I don't like to spend much time in the kitchen, so I looked in the supermarket for cured meat, "it's still meat and I don't have to cook it", I thought. So I chose fuet espetec, a typical pork cured sausage from Catalonia, Spain. So this days I'm eating two meals a day: the ground beef and with cream and cheese breakfast and a whole espetec (some days maybe even more, when I've had an intense workout session) usually when the sun goes down.
It seems I don't have problems with the cream and cheese. Plus, I love the taste of the plate. Literally I can't wait to eat it again :)
The hunger issue is solved if I take the espetec in the evening. But the counter is I feel lethargic. Is it possible I feel this way because I'm taking too much salt? Maybe because of the cream and/or the cheese, although I felt not lethargic at first? Maybe because of the pork?
I looked upon the salt levels of the espetec and it has a lot.
https://www.wikipedia.com/en/Fuet
https://casatarradellas.es/products/fuet-espetec/
PS: I apologize for my English
Hi all, I unfortunately suffer from lymphedema. I have to avoid salt and cured meat as much as possible, so no bacon for breakfast. Looking for any suggestions for meats to accompany my breakfast that are not steak. I would love nothing more to do steak and eggs every day but that is not in the budget. Thanks!
I found a recipe for "cured" meat that involves soaking the meat in a mixture of alcohol, sugar, soy sauce, salt, and spices for a few days in the fridge before hanging outside to dry for another week or so. If no curing salt is used, would botulism be a potential risk? The meat is meant to be cooked prior to eating, would normal cooking methods (i.e. not pressure cooking) render the meat 100% safe to eat?
Hi all,
Looking to try to make Montreal smoked meat. I want to cure it beforehand, I know most people recommend Prague powder #1, however it’s not available anywhere near me. I do have some curing salt with 1% sodium nitrite. As long as I follow the instructions on the packaging it should turn out relatively the same correct? Just making sure I’m not screwing anything up.
Thanks
The story of mortadella’s popularity is a rollercoaster. From a renowned food of kings and a protected product by the Pope of Bologna in 1661 to one of the cheapest and unheard-of cured meats. Consider diving into the origin of this tasty 2000 years old fully cooked pork sausages in this newsletter article https://considered.substack.com/p/consider-mortadella
https://preview.redd.it/87hrxpk6o6x61.png?width=500&format=png&auto=webp&s=d5172e2d7f6127a8968cb090975ef8a2cb793503
I saw cured egg yolks in the FAQ/Beginners post so hopefully this is okay to post here!
I know its just...salt, but I still hate throwing away so much of it. Is it safe to reuse the salt if its been dehydrated enough to remove all the moisture from the eggs?
so, according to the butcher and the FDA, I should not be carrying around prosciutto unrefrigerated for days and eating it, but anecdotally, I've heard people do this without negative consequences (but def positive consequences, yum yum).
I'm not coming at this from a thru hiker angle cuz that seems too problematic. But if i'm out for 3 or maybe 4 nights and it's say 75*F by day and 50* by night, is this doable?
How far have ya'll pushed this? And with what salted porks?
For the record, i'm talking about the good ish that I get at the italian deli, and they slice right off the hunk of meat; not the packaged grocery store stuff that was prob cut a while ago.
I’m going on a backpacking trip in a few weeks time, I want to do like a meat and cheese platter for the first night. I was wondering if I stuck some stuff like prosciutto or salami and cheeses like Gouda and some other stuff in some ziploc baggies for the first day if I’d be good to eat it that night. It would be sitting in a backpack in about 0°C for maybe 6-7 hours tops.
So I've been doing really well with the Keto diet, I have gone from 265 lbs at my peak, to 195 now. I am a bit concerned with my red meat (specifically CURED MEAT) intake, due to the high sodium and nitrate content. What are some good snacks that can really satisfy ? I ate pork rinds for a while but now I am sick of them! Any suggestions? I may reorder some Quest chips again, those are incredible but quite expensive.
Like, any time I am inside and grab a piece of ham or bacon or pepperoni and walk outside while I’m still eating it, the flavor changes. To a bad flavor. I can’t even really explain it. This ever happen to anyone else? I’ve asked around and people just think I’m looney
Anyone play around with A sojae on whole cuts of meat? I'm looking to do a dry cure of a leg of lamb, following this recipe (see attached picture).
I have a question on A. sojae incubation. For those new to this species, this mold is unique in that it can ferment and live off proteins without starches, making it perfect for charcuteries. It appears that the recipe calls for dried Koji inoculated grain but I only have the spores. Do I proceed like I would any other koji despite it being so different (i.e. rice or barley)? Has anyone cultivated A. sojae? And any success/ failure stories on dry cures?
Thanks in advance!
And a link to the A. sojae provider (the only one for small orders as far as I can tell)
