Mo Bacon

[The Burn]

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).

[David Parrish]

"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.

[The Burn]

"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.

[David Parrish]

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

[The Burn]

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.

[AldenMiller]

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