The key with 'truly slow-roasting' is fat preservation. With minimal fat loss more juices and flavor are retained by the meat. The technique works with fatty meats too of course, but the difference is more noticeable with leaner cuts of meat.
This sausage ball recipe is an 'alternative' to a holiday family classic. For decades our family has enjoyed the flour based classic and thanks to ONE ingredient change... I made the recipe: low carb - in fact 'zero carb', gluten-free and truly diabetic friendly
Exquisite and cuisine are not words generally associated with grilling and paleo. After reading this post and even better after trying this 'recipe', I think you will agree.
Give slow roasting a try. The fat preservation is a HUGE benefit to making meats stay moist and juicy. And placing on an open rack is key for air flow.
Homemade pork rinds are SO GOOD!!! And so good for you. It is a high fat, moderate protein food source and most importantly, pork skins are diabetes friendly!
To many, following a low carb primal meal plan is very limiting (at least initially) ... Therefore being creative in the kitchen and having a willingness to explore other foods and other food preparation techniques is important.
If you have elevated blood sugars, health problems, are chronically sick, lethargic, experiencing joint pain... RELAX! Breathe deeply and keep reading, you have come to the right place. :)
… on what PLANET does it seem logical to pollute our environment with toxins, to kill nutritious plants?
Answer: On a planet dominated by large corporations who are hell bent on being the ONLY source of ‘food’ … Monsanto, Cargill, Archer Daniels Midland, Nestle’, PepsiCo etc.