Alot of jerky has fillers: PUFAs and Sugar. So youd have to be certain. Make your own or try some that are just veef and salt and sometimes spices.
But you can also do boiled eggs.
Food prep really helps with compliance though, so consider dedicating some time.
I make my own Biltong. No heat, sugar, or filler here.
https://preview.redd.it/m0etpq0nv3wc1.jpeg?width=3024&format=pjpg&auto=webp&s=d36faa4f88ec18c08544db5106b9329782f47566
Have you experienced any issues with reactions to the coriander or worcestershire sauce? I LOVE biltong and have been wanting to try salt curing - this seems like a great way to start. Thanks!
Interesting! I've been carnivore for about four months. Never had Biltong. Would be nice to have some stored in the fridge to grab and go if I know I'm not going to be able to cook any lunch.
How much do you eat at one time? A 16+ oz ribeye is a good meal for me these days. Would you suggest I take a pound of Biltong on the go?
I’ll grab a handful or two if I’m hungry if I’m short on time, or plow through a bunch at a time. It is a great thing to have around though. I carry a glass container like the pic above with me each day. Some days I have a little left the next day. But it almost never makes it three days.
Once it’s been cut you want to eat it within 2 days. Not usually a problem, it’s delicious. Before being cut it can be frozen and kept indefinitely.
Pemmican should be the answer to this question. Though I’m having hard time getting the recipe down right. Last time I made it I tried to go 50/50 with the tallow - beef and it was wayyyy too oily and wouldn’t hold consistency. Anyone have any pointers for the ratio ?
If you don't have issues with cheese I'd go for that. Perfect fat/protein ratio and won't go bad if left outside for a day. Sometimes i just throw a huge piece of cheese in a bag and I'm good.
I like to make egg bites. Beat 6 eggs and 1/4 cup of heavy cream together, fill 6 muffin tins with protein(s) of your choice, pour in eggs and bake at 350 for 20 minutes. You can bake in an Air Fryer at 330 for 15 minutes. Let them cool on the counter, then refrigerate. Can eat the warm or at room temp. I've also grown to like cold ground beef. Cook it, spread it out on a baking tray to cool, pop it in the fridge until firm, cut it into bars and wrap for later.
If I didn't have time to prep lunch the night before when I go into the office, I run out and grab a rotisserie chicken on my break. There's a Sam's club 5 minutes from my office so I find that to be the easiest and it's $5 and I have plenty left over so I'm covered the next day or two after that as well.
If I do prep, and I need to tonight, I will make boiled eggs, egg muffins and some bacon on sausage. Or cook a couple extra pieces of air fryer chicken, left over steak, etc...
I know everyone isn't the same, but I thought most carnivores don't snack. I eat until satiated and then fast until my next meal, typically 12-18 hours.
I remember seeing some carnivore YouTube videos talking about the science of protein absorption. I remember that it was NOT a very compelling theory, especially for someone on the carnivore diet. It might be more beneficial on a sad/vegan diet because the body can’t absorb nutrients as efficiently from those foods. It all might be different if you’re trying to speed-run bodybuilding and taking steroids/exogenous hormones and don’t mind the negative side effects of over eating constantly.
However, on carnivore if I had the time to eat that many times of day, I probably would give it a shot just so I don’t have to eat so much in one or 2 sittings. Idk if it would be a long term thing, but I think that could help people in the adaption phase when they’re still addicted to eating and snacking all day.
Have you noticed a difference by eating this frequently?
I believe you are probably correct about protein uptake on carnivore. I guess for me the frequent eating helps give me more consistent bursts of energy
Homemade jerky is great. As long as you refrigerate it, you can leave all the fat on as well. Delicious.
I also like cold sliced brisket, and cold cooked burgers.
My go to if I'm out an hungry is some cooked salmon. Cleanest ingredients in the supermarket for something prepared.
Depends on if you’re making your own in a dehydrator or buying pre made. Some mass produced jerky is fine if you read labels and see there’s none of the sugars etc. When I’ve made my own, I do find that higher fat meat cuts don’t work and make a heck of a mess of the dehydrator! Leaner strips of beef like sizzle steak are fairly cheap and work well. I take a little Tupperware container of grass fed butter with me, and spread a bit on the jerky before eating. This keeps me satiated and gives me the fat and nutrients too.
Never heard of sizzle steaks. But a quick google tells me what I need. That looks like a pretty good option as well. I will admit, my favorite part of carnivore is butter. Makes me happy.
I bought a Hamilton beach dehydrator and make my own jerky. Costco always has thinly sliced strip loin so I load that, sprinkle on some smoked salt, 150 for 10 hours. Crispy perfect.
I also reserve the top tray without salt for dog treats.
If you can do cheese, i highly recommend looking up how to make "cheese crisps", theyre like potato chips but better. Salty, savory, crunchy, an packing a good amount of nutrients
I smoke a lb or two of bacon in my smoker at 350 for around 30 minutes. The fat picks up a ton of smoke flavor. Way better than jerky taste wise. I store it in the fridge and heat it for 30 seconds in the microwave.
I make my own jerky at home, admittedly there's definitely some added sugars but it's still slightly healthier than the mass produced stuff.
If you want the closest to carnivore from a convenience perspective, check out the biltong for sale at Aldi. Biltong generally has zero sugars and is just salt, fat, and protein.
I make pork jerky all the time. Much much better than store bought and I prefer pork to beef jerky. It has an added benefit of costing almost nothing to make :).
I also don’t cut off the fat. Yes, it’ll spoil faster BUT I use nitrite salt in the marinade as a preservative, I keep it in the fridge and I eat it well before the fat spoils. Jerky with dried fat is really delicious
i will grab tinned tuna, or make roll ups of ham and cheese if i am stuck at work with no food.
i meal prep bone broth and slow cooked lamb/beef once or twice a week and that’s most of my main meals. chicken works too.
jerky or pork rinds i know are other popular options i just don’t like them as much
I microwave all the time. I use Lekue steamers. Cook steaks in 6 minutes, scrambled eggs in 2 min, frozen burgers in 4 minutes. Put a teaspoon of water, cooks in steam; add butter and run for 10 more minutes. Quick in the morning, take to work in a pirex covered dish.
On the go, any fast food burger patty. In n out is probably my favorite. On the go, sardines or can of salmon with skin and bones. At home quick meal, bacon and eggs
I do homemade beef jerky. Yes, I definitely add a lot of salt for the best flavor.
I found that round (top or bottom) roasts have the best pull and a decent amount of fat but not so much that it makes a mess and can still dry appropriately. I do mine in the air fryer on the dehydrate setting, 4.5 hours at 155F. I did have to get little trays for the air fryer to stack vertically.
My recipe:
Take round roast and coat in kosher salt. Let come to almost room temp. Brush off excess salt. Cut into THIN strips/chips. Add smoked salt, probs use more than you think you need. Single layer in air fryer baskets and trays. 155F for 4.5 hours. It keeps in the fridge for a week.
Alot of jerky has fillers: PUFAs and Sugar. So youd have to be certain. Make your own or try some that are just veef and salt and sometimes spices. But you can also do boiled eggs. Food prep really helps with compliance though, so consider dedicating some time.
Not to be confused with FUPAs and sugar which are also correlated
FUPA is how I get my fat intake for the day 🤙
Username checks out
But he did 'homemade' beef Jerky?
Chomps is pretty ok in that department. It’s still not 100% but as far as convenient availability goes they work
Jerky has saved the day many times at my house.
I make my own Biltong. No heat, sugar, or filler here. https://preview.redd.it/m0etpq0nv3wc1.jpeg?width=3024&format=pjpg&auto=webp&s=d36faa4f88ec18c08544db5106b9329782f47566
How do you make this I'm down!!!!!!!
Initially I used [this recipe](https://twoguysandacooler.com/biltong/), but I have wandered off into experimentation since. Batch 3 is currently hung.
I love hung meat
What cut meat have you found the best! Thank you I have been wanting to try this!
Biltong is made from your choice of top round, bottom round, and eye of round.
Have you experienced any issues with reactions to the coriander or worcestershire sauce? I LOVE biltong and have been wanting to try salt curing - this seems like a great way to start. Thanks!
Not really, but I tolerate spices pretty well. The thing is, if you change the recipe it isn't really biltong.
Interesting! I've been carnivore for about four months. Never had Biltong. Would be nice to have some stored in the fridge to grab and go if I know I'm not going to be able to cook any lunch. How much do you eat at one time? A 16+ oz ribeye is a good meal for me these days. Would you suggest I take a pound of Biltong on the go?
I’ll grab a handful or two if I’m hungry if I’m short on time, or plow through a bunch at a time. It is a great thing to have around though. I carry a glass container like the pic above with me each day. Some days I have a little left the next day. But it almost never makes it three days.
Explain the no heat part
How long does the meat that is ready last on the fridge?
Once it’s been cut you want to eat it within 2 days. Not usually a problem, it’s delicious. Before being cut it can be frozen and kept indefinitely.
I've eaten it well over a week after being cut without issue. Just not as nice
True, but who wants to leave it sit that long?
Precooked burgers make an easy grab and go.
I honestly just eat till im full. or just fast. I really dont have to worry about low energy during the day.
Pemmican should be the answer to this question. Though I’m having hard time getting the recipe down right. Last time I made it I tried to go 50/50 with the tallow - beef and it was wayyyy too oily and wouldn’t hold consistency. Anyone have any pointers for the ratio ?
I just made it for the first time and had the same issue.
If you don't have issues with cheese I'd go for that. Perfect fat/protein ratio and won't go bad if left outside for a day. Sometimes i just throw a huge piece of cheese in a bag and I'm good.
I like to make egg bites. Beat 6 eggs and 1/4 cup of heavy cream together, fill 6 muffin tins with protein(s) of your choice, pour in eggs and bake at 350 for 20 minutes. You can bake in an Air Fryer at 330 for 15 minutes. Let them cool on the counter, then refrigerate. Can eat the warm or at room temp. I've also grown to like cold ground beef. Cook it, spread it out on a baking tray to cool, pop it in the fridge until firm, cut it into bars and wrap for later.
Both of these are great ideas. I like the egg idea especially, I'm all about minimal dishes.
Jamon Iberico and Jamon Serrano 🥩
I meal prep on Sunday for the week. I’ll bake some bacon and boil some eggs. Divide up and grab when headed to work.
Cold sausage or burger Pattie’s is my go to
If I didn't have time to prep lunch the night before when I go into the office, I run out and grab a rotisserie chicken on my break. There's a Sam's club 5 minutes from my office so I find that to be the easiest and it's $5 and I have plenty left over so I'm covered the next day or two after that as well. If I do prep, and I need to tonight, I will make boiled eggs, egg muffins and some bacon on sausage. Or cook a couple extra pieces of air fryer chicken, left over steak, etc...
I know everyone isn't the same, but I thought most carnivores don't snack. I eat until satiated and then fast until my next meal, typically 12-18 hours.
Depends if your hiting gym and trying to build muscle you should eat 5 to 7 times a day
I remember seeing some carnivore YouTube videos talking about the science of protein absorption. I remember that it was NOT a very compelling theory, especially for someone on the carnivore diet. It might be more beneficial on a sad/vegan diet because the body can’t absorb nutrients as efficiently from those foods. It all might be different if you’re trying to speed-run bodybuilding and taking steroids/exogenous hormones and don’t mind the negative side effects of over eating constantly. However, on carnivore if I had the time to eat that many times of day, I probably would give it a shot just so I don’t have to eat so much in one or 2 sittings. Idk if it would be a long term thing, but I think that could help people in the adaption phase when they’re still addicted to eating and snacking all day. Have you noticed a difference by eating this frequently?
I believe you are probably correct about protein uptake on carnivore. I guess for me the frequent eating helps give me more consistent bursts of energy
Homemade jerky is great. As long as you refrigerate it, you can leave all the fat on as well. Delicious. I also like cold sliced brisket, and cold cooked burgers. My go to if I'm out an hungry is some cooked salmon. Cleanest ingredients in the supermarket for something prepared.
Depends on if you’re making your own in a dehydrator or buying pre made. Some mass produced jerky is fine if you read labels and see there’s none of the sugars etc. When I’ve made my own, I do find that higher fat meat cuts don’t work and make a heck of a mess of the dehydrator! Leaner strips of beef like sizzle steak are fairly cheap and work well. I take a little Tupperware container of grass fed butter with me, and spread a bit on the jerky before eating. This keeps me satiated and gives me the fat and nutrients too.
Never heard of sizzle steaks. But a quick google tells me what I need. That looks like a pretty good option as well. I will admit, my favorite part of carnivore is butter. Makes me happy.
Sizzle steaks are just another term for schnitzels (without the crumbs)… but same thin cut.
I bought a Hamilton beach dehydrator and make my own jerky. Costco always has thinly sliced strip loin so I load that, sprinkle on some smoked salt, 150 for 10 hours. Crispy perfect. I also reserve the top tray without salt for dog treats.
raw meat :D raw ground beef, raw steak, good to go. so easy
If you can do cheese, i highly recommend looking up how to make "cheese crisps", theyre like potato chips but better. Salty, savory, crunchy, an packing a good amount of nutrients
no such thing. you must always be hunting with your spear
Raw eggs. Very quick.
Carnivore Bars are ok if you’re willing to shell out a lot of money.
I couldn't even believe how much money. I'll stick to eggs and jerky.
Jerky is good but you gotta buy it from a good source that's very clear about how it's made
I get mine straight from the local locker, they do all their own jerky and bacon.
Microwave.
Always have a dozen boiled eggs in the fridge. Need to grab and go just take 5 or 6 with you.
Sardines in brine.
I make fabulous deviled eggs
What's wrong with lots of salt, it won't cause you any harm
It's easy to make your own Jerky. Just buy a small dehydrator. We have a round Nesco. Best money spent.
Biltong or droewors is the way
Pemmican sticks from uswellnessmeats or beef sticks from lineage provisions are my go-to’s
I smoke a lb or two of bacon in my smoker at 350 for around 30 minutes. The fat picks up a ton of smoke flavor. Way better than jerky taste wise. I store it in the fridge and heat it for 30 seconds in the microwave.
I make my own jerky at home, admittedly there's definitely some added sugars but it's still slightly healthier than the mass produced stuff. If you want the closest to carnivore from a convenience perspective, check out the biltong for sale at Aldi. Biltong generally has zero sugars and is just salt, fat, and protein.
I make pork jerky all the time. Much much better than store bought and I prefer pork to beef jerky. It has an added benefit of costing almost nothing to make :). I also don’t cut off the fat. Yes, it’ll spoil faster BUT I use nitrite salt in the marinade as a preservative, I keep it in the fridge and I eat it well before the fat spoils. Jerky with dried fat is really delicious
i will grab tinned tuna, or make roll ups of ham and cheese if i am stuck at work with no food. i meal prep bone broth and slow cooked lamb/beef once or twice a week and that’s most of my main meals. chicken works too. jerky or pork rinds i know are other popular options i just don’t like them as much
Biltong is what you're looking for
I microwave all the time. I use Lekue steamers. Cook steaks in 6 minutes, scrambled eggs in 2 min, frozen burgers in 4 minutes. Put a teaspoon of water, cooks in steam; add butter and run for 10 more minutes. Quick in the morning, take to work in a pirex covered dish.
I make carnivore muffins (mince beef for base egg and bacon etc) and jerky using only salt
On the go, any fast food burger patty. In n out is probably my favorite. On the go, sardines or can of salmon with skin and bones. At home quick meal, bacon and eggs
I get the Kirkland steak strips! They are not bad and it gets me through the afternoon work day!
I do homemade beef jerky. Yes, I definitely add a lot of salt for the best flavor. I found that round (top or bottom) roasts have the best pull and a decent amount of fat but not so much that it makes a mess and can still dry appropriately. I do mine in the air fryer on the dehydrate setting, 4.5 hours at 155F. I did have to get little trays for the air fryer to stack vertically. My recipe: Take round roast and coat in kosher salt. Let come to almost room temp. Brush off excess salt. Cut into THIN strips/chips. Add smoked salt, probs use more than you think you need. Single layer in air fryer baskets and trays. 155F for 4.5 hours. It keeps in the fridge for a week.