People might think that if all I eat is beef and lamb, that must be very monotonous. But really there is so much variety!
There are so many different cuts, each with their own flavors and textures and fat content. The organ meats especially have incredibly different flavors and textures!
Also, depending on the age and grasses that the animal ate, the flavor can be hugely variant!
Also, the way that I cook the cuts can make a big difference too. I prefer to cook most of my cuts in the slow cooker for 12 hours on the low setting. This allows the meat to cook through and be fork tender, and the fat becomes golden. Then to reheat slices later, I use a tray in the toaster oven at 400F (204C). I also cook liver and kidneys in the toaster oven. Heart I usually use to make simple salted jerky in the dehydrator. I tried smoking a small lamb neck roast in the smoker yesterday, so that is another cooking option that will change flavor, especially with the different woods used.
There are different types of salt available too. Salt is a very important side. It is fundamental for good digestion, providing the chlorine the body needs to make hydrochloric acid (stomach acid).
I really enjoy sea salt. Lately I have been using Baleine sea salt from France for its fantastic flavor. Maldon salt from England has a nice crunchy texture.
So there is a really a wide variety available within zero carb keto!
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Grassfed lamb liver with sea salt
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