Active No-Carber Forums

deep_end · Pack Member Joined: 10 Aug 2007 Posts: 51

Everyone knows how to make scrambled eggs, but combining it with loads of fat is kind of novel. (Some of you may be familiar with the OD recipes, too.) This is now my favorite zero carb egg thing ever. I make it with whole eggs and butter (instead of bacon fat).

http://homodiet.netfirms.com/menu/day_one.htm

Dustyboy · Posted: Fri Apr 18, 2008 7:05 pm Post subject:

I have been making my fried eggs with bacon fat for a long time now ignoring the nitrates, but this morning I decided to give butter another chance and they were really good! Scrambled that is, now as for fried I am not sure but I will try it. I try to imagine life without bacon and I die a little inside. I will keep making these small changes until something clicks but I have not been able to find A) nitrate free bacon, nor B) pork bellies. I am sure I could try harder I just haven't.

I am going to buy another cryovac of rib eyes from Sam's tonight. Scheme

_________________
May the spirit of the dead cow be upon you.

Avalon · Top Carnivore Joined: 29 Nov 2006 Posts: 3326

They might be selling nitrate free bacon in a market where you live. More people are concerned these days and more products are surfacing. Check it out. They've even got hot dogs now.

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

Dustyboy · Posted: Fri Apr 18, 2008 7:54 pm Post subject:

A country without bacon? Sounds like Hell to me, is there a strong sulfur smell and worms gnawing at your flesh perhaps a bolder you feel compelled to push up a hill only to have it roll back down when you almost reach the top, vultures pecking at your eyes? O.k. I'm finished.... no, no, wait, have ever been eaten by a large goat look monster only to passed through its body, defecated and re-eaten. Thats all I have, no I have more but I will stop.
_________________
May the spirit of the dead cow be upon you.

Dustyboy · Posted: Fri Apr 18, 2008 8:03 pm Post subject:

Ummmmm sorry about that, I like bacon.
_________________
May the spirit of the dead cow be upon you.

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

Yeah me too Cool

_________________
"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."

Erasmus · Hunter Joined: 20 Feb 2008 Posts: 142

Hey you two, you can always roll your own.

A cold smoker is cheap buy or even make, google it. Bacon is nothing more than pork belly (called a "fresh side" in the US) that has been smoked.

In the US cured bacon is brined with nitrates uncured is not.

Bacon is always cured (using the term "cured" the way it is meant to be used, not as above). Some cures are wet (brining) and others are dry (just sprinkle it on). And of course smoking is the final curing process.

I prefer a brine with 75% NaCl and 25%KCl with just a splash of maple syrup.

-E

Avalon · Top Carnivore Joined: 29 Nov 2006 Posts: 3326

DB,

adwred · Posted: Fri Apr 18, 2008 9:47 pm Post subject:

_________________
I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.