The only carbohydrates I am really allowing myself are those that occur naturally in fruits and vegetables. Also trying to eat leaner protein and wanted to make some loin hams with pops brine. So my questions are:
How many carbohydrates would actually be added to a pork loin per serving that was cured in pop's brine as written?
If I were to use Stevia, which kind would I use (stevia for baking, stevia in the raw, granulated?)
Thanks for anyone who can chime in and help out with this question.