2. I'd like to snack on turkey/ham rollups but at the grocery store today, every single turkey breast package had nitrates in it...can someone recommend a brand to me that is the best? Thanks!!
I believe pork rinds are okay for Induction.
As for the nitrates, I've read that there are more nitrates in foods like spinach than there are in meats like bacon/ham/turkey/hot dogs. Others may disagree, but I don't really bother searching for meats without nitrites in them.
1. yes, I believe pork rinds are induction-friendly. just gotta watch out for carbs in the seasoning.
2. Hormel Natural Choice is supposed to be nitrate-free. However, my store doesn't carry it so I haven't been able to check the labels. I buy a frozen turkey breast, roast it and use an electric knife to slice it thinly. It's not exactly like "lunch meat" but I've been doing this for years to save money. And there are no nitrates this way.
Plain pork rinds are fine, but if you get flavored ones you have to look on the package for added sugars/carbs.
I think I'd be more concerned about the sugars in commercial lunch meat than the nitrates... I'd do what Elvish Mistress does, buy turkey breasts or beef roasts then thinly slice them. That's the best way, but it takes a lot of work...
Can you eat ham on induction? Just plain baked ham? I looked at the thread where everyone was telling us about their very yummy sounding dinners and no one said anything about ham. Probably a silly question since you can have pork chops, bacon and sausage
Yes to pork rinds! I eat them dipped in sour cream and chives dip. YUM YUM! I don't really check for the nitrites or trates -- whatever. I just try to get the lowest carbs that taste good. I don't eat that much lunchmeat, so I figure it's one of those things where you just have to let it go. Although, I've heard that getting lunch meat from your deli is a way around that. I'd just rather not! As for the ham -- I've been eating ham! I don't know why, but it's VERY satisfying for me! I'm assuming because it's tasty and fatty.
I need to stay away from ham personally...too salty for me, makes me retain! I hate that though, because I love ham. Induction rules do state any and all meats...right?
Since this topic is about meats I figured I'd ask this question here instead of starting a new thread. Once you cook your meat/poultry, how long do you normally keep it refrigerated before throwing it out? I've googled it, but get varying results. I assume there's a couple meat-eaters in here who may know the answer...lol.
Since this topic is about meats I figured I'd ask this question here instead of starting a new thread. Once you cook your meat/poultry, how long do you normally keep it refrigerated before throwing it out? I've googled it, but get varying results. I assume there's a couple meat-eaters in here who may know the answer...lol.
I have a two day rule lol. I know people who will keep it up to five days though.
I have a 4 day rule...I read it somewhere that bacteria starts to grow on nearly everything after 4 days in the fridge. Lol can't remember where I read it, but it works for me.
Induction/Meat question
Another meat question
