Losing my taste for pork

(Dirty Lazy Keto'er, Sucralose freak ;)) #1

Hmmm. I’ve gotten to where the only pork that excites me is… well bacon, of course, but Baby Back Ribs. I’ve been looking at those big, meaty, pre-cut, country style pork ribs too. Might have to try those next.

Other than this ^ bring me more beef ! Even so, my selection seems to be narrowing. All I really need is brisket, or tri tip. Rib eye and New York strip is great too, but too expensive.

Currently trying to get our freezer emptied out of all the random cuts, of pork, and beef… And wanting to just buy a 20lb brisket (to portion into four 5 lb hunks) and a few big, fat tri tips, and Ill be good :slight_smile:

This ^ and I don’t want any of it, unless its Sous Vide’d :slight_smile:

What are you leaning towards nowadays with your meat choices ?

(David Jackson) #2

Chicken thighs
Pork shoulder steaks
Bacon
Ribs (when on sale)

(Dirty Lazy Keto'er, Sucralose freak ;)) #3

Hey David, how are you preparing your Pork Shoulder steaks ???

(Doug) #4

There’s been enough talk on the forum about brisket lately to make me want a nice big one. My wife really likes it too. I’d like to do corned beef again (but have to go easier on the cloves in the brining mixture this time around).

(Bunny) #5

More fish or ocean and marine life and switching out sources of protein especially thinking and learning how to get more saturated fats in my diet!

(Bunny) #6

I had a nice big chunk of brisket a while back and googled it to death on how to oven roast it and the secret was in not cooking it too much.

(Dirty Lazy Keto'er, Sucralose freak ;)) #7

Oooh yes ! I don’t know why I don’t think about fish more often. And we have a Trader Joe’s right down the street that always has Mahi Mahi, Atlantic Cod, Ahi tuna, etc… For a great price too.
The last couple times we deep fried our fish in a Keto coating of almond meal, vital wheat gluten, and flax seed meal… And it was off the chain :grin: …and with Trader Joe’s Jalepeno Tarter sauce !

(Dirty Lazy Keto'er, Sucralose freak ;)) #8

Honestly, I don’t remember if I ever even attempted beef brisket before I Sous Vide’d, but now that I do, brisket is super tender, juicy, and awesome every time :slightly_smiling_face:

(Bunny) #9

The jalapeño Tatar sauce sounds interesting, love really hot chili…lol

(Dirty Lazy Keto'er, Sucralose freak ;)) #10

Yea, you might expect it to be green, right ? But no, it’s orange… What ?
But it’s really good stuff.

(Ken) #11

You can also make Pastrami with it… It’s tastier than just corning it if you like to eat it cold.

I like to take a thin slice, smear it with garlic cream cheese, add some chopped green olives and roll it up into a meat snack roll.

#12

Fresh salmon. Green lip mussels. Rib eye steaks. Have moved away from sardines and pork belly. Writing this I realise I have left poultry behind somewhere = chicken or duck. Those last 4 used to be staples. Smoked salmon is replacing bacon. But I still like streaky bacon.

(Dirty Lazy Keto'er, Sucralose freak ;)) #13

I freaking love Salmon ! :slightly_smiling_face:

Especially for breakfast with eggs !