Tenderloin gives a lean protein-rich slice, while the spiced brine adds depth. The honey-style sweetness is replaced with allulose, keeping the recipe low-carb but still salty and portion-conscious.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: boiling/stewing.
Boil: 10 min. Cooking: 20 min. Let it stand: 7 day. Bake in the oven: 1 h. Cooking sous-vide: 6 h. Cool down: 30 min. Chill in the refrigerator: 12 h.
Keto, LCHF: Recipes, Rules, Description$$$
Odessa
Prepare the meat or fish according to the recipe, keeping the raw product cold where needed. Season, cure or stuff as described, then cook, dry or chill to the stated texture and safe internal temperature before slicing.
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