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Mo Bacon

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    Mo Bacon

    Since the last package from my first batch is being ripped from my hands and taken to my sister in laws this weekend I have started marinating another batch. I didn't plan as well so I didn't have enough maple syrup on hand. So for one if the slabs I used some molasses in addition to the last of the maple syrip. Looking forward to trying it out in a couple weeks.

    -Alden

    #2
    I'll be curious how the molasses works. I've got a couple of pounds going on the smoker tomorrow that I did with an artificial maple syrup for a low carb version (though I did use the brown sugar). Another option for me would be using blackstrap molasses, which is the lowest carb molasses.

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      #3
      TB just curious, how low a carbs do you have to maintain on a daily basis?

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        #4
        "Have to" is certainly subject to interpretation

        I stay below 30g/day because I'd rather minimize the amount of insulin I take. And I'm one of those people that's better at an all-or-nothing approach (although you need some carbs).

        What's hard in things like cures and marinades is guesstimating how much of the carbs remains in the final product.

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          #5
          Originally posted by The Burn View Post
          "Have to" is certainly subject to interpretation

          I stay below 30g/day because I'd rather minimize the amount of insulin I take. And I'm one of those people that's better at an all-or-nothing approach (although you need some carbs).

          What's hard in things like cures and marinades is guesstimating how much of the carbs remains in the final product.
          Gotcha. I have the solution. You should go on the strict CAB Ribeye diet. Then you just need to worry about salt and pepper.

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            #6
            I'm pretty damn close, just not CAB. I'd say about 2/3 of my diet is beef, with fish, chicken & pork thrown in about once a week each. Had ribeye for lunch today (still working my way through that whole Costco ribeye I butchered).

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