Jonathon is the water ratio the same for carrot fiber? I am adding some to my smoked beef sausages I’m making this weekend.

What is your recipe for the cure? I’ve been looking all over the place, and nobody settles on only one type.

Congratulations to the hunter!! Looks like a perfect shot, and she knows where her meat comes from. LOL

Oh My Goodness that looks soooo good!! Your description is mouthwatering, to say the least. I came across some dried roasted garlic from a supplier that works great as either a flavoring addition to meats, or ground, as an addition to a rub.

Its been almost a year since I’ve had squash, as it’s not on the Keto diet list. But I’m willing to work my macros around to try this for a dinner. Thanks for the idea.

Joe Hell GREAT JOB BROTHER. Your pictures are awesome, as is your story. The burger you chose was impressive looking! How did it taste? After having been on this quest for over 2 years, you know that some bumps are in the future of the road that you are traveling.

Keep going Brother. This is where the term “Looser” is quite appropriate and positive!

@Guest - Gary P. I, too, have been on a weight loss quest myself. Because of health issues I have been bed-bound for almost a year, so exercise is difficult. I have been able to loose weight through the Ketogenic diet. Not quite as much as Joe-Hell, but a fair amount as I have lost enough to now wear a size smaller shirt.

For some information on how much of what to eat, you might check out the YouTube channels “Dr Becky Fitness” and “2 Fit Docs”. They make it much easier to get on the Keto diet and make it work for you.

Good for you to make that decision to loose weight, that is the first step. Now, like Joel, make it work!

Register to this Blog and keep checking it out as here you will find tasty recipes and encouragement from Joel and I.

Stephen

Talked to my sons, former Boy Scouts, and they were very interested. I’m just sayin’ that I would buy some just to try out. So, Johnathon, you said that Caso Fresco is resistant to early melting, so you could use it with the Taco Seasoning in sausages and snack sticks? Hmmmmmm.

I’m sorry for giving out wrong information. I should have checked my chart from Amazingribs.com You guys are awesome for fact checking. I was running off of memory rather than facts. Keep up the good work.

From what I’ve seen on video and read both here and other articles, you should take your meat to at least 155 F for at least 30 min. That could be achieved by taking the meat to 150 F and then placing in faux chambau for an hour. The carryover should take you up to and over the critical temp.

145 F is just a little too low as a critical temp for pork, and holding it at that temp would not be good. In My Opinion.

Jonathon I know that we are not to post videos from other formats by there is a video on YouTube in the Eater channel called “What Do Steaks from a 15-Year-Old Cow Taste Like?”" — Prime Time" that addresses this very situation. I find the idea of it intriguing. We all know that the older chickens have more flavor and more meat. Why not the older cows?

WOW!! What???

I’ve been doing some research on fermenting chili sauce. Sounds soooo interesting, especially with special diets and allergies to certain peppers. Thanks for opening my eyes to this.

To me, it looks like a form of head-cheese!!

All Things Bar-B-Que, the Bar-B-Que shop here in Wichita, Kansas (allthingsbarbque.com) has a chef that today made I thought the most wasteful burger going! He ground up an entire brisket!!! and made burger out of it. It was a lesser choice level, but stillll!! It did look great. Check out:

https://www.youtube.com/watch?v=cmsiBFYHLGM&t=1s

This might be an inspiration, too.

By the way; CONGRATULATIONS!! I know how hard the Keto diet is, but to surpass your goal is totally awesome!!

Joe Hell ROFLOL

My car won’t tip over!! LOL

Joe Hell I’ve been doing pretty well on Keto also. My best result is that I’ve dropped my insulin requirements by 2/3!! Anymore, if I get ahold of anything sweet, it’s WAY too sweet. I am now working on a Keto Kansas City Style Bar-B-Que Sauce. Wish me luck.

Joe Hell Wow, there, sunshine. be careful of the fruit sugars.

Jonathon @LaBarca-cf What I take Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.

let us know if any of this is helpful.

What did you use as casing? Natural, colagen or removable cellulose
?