As I've mentioned in a few posts I watch closely my calories and carbs on my weight loss journey. Many nights I eat the same meal which I'm ok with. I intermittent fast so have a large meal in the evening and then a snack meal later. This week my main meal is one lbs of ground chicken browned / crumbled seasoned with carne asada seasoning along with plenty of fried jalapeno and onion. I felt like using the Smokefire tonight so decided to get a loaf version. The challenge is that I don't like to add filler and binder as even keto solutions pump up the calories fast. The downside is that my attempts in the past without those yielded dry results. In doing some research I stumbled on using gelatin powder to maintain moistness. I just so happen to have some so here we go. I used two lbs of 93/7 ground chicken, two packets carne asada seasoning liberal amounts of my fried onion and jalapeno. Lastly I allowed 1 1/2t of the gelatin to bloom for a minute in roughly 1/4 cup of heavy cream. The cream was the only calorie add of substance so pretty good with that. I let it set in the fridge while I got the Smokefire up to 275F. Into the smoker it goes.
Cooked at 275F the entire time and glazed with a little mix of Ortega taco sauce and Brown Splenda. I pulled at 160F which took about an hour and 45 minutes. Let it rest a bit and onto a platter.
Here is a cross section
So the good first. I was blown away at how moist it was. Held together very well for slices too. The gelatin idea is a keeper. Improvements for next time I think I will mix in some Better than Bullion Adobo or Smokey Chipotle to amp up the flavor. Whelp that's it. Nothing fancy but I'm really happy with discovering the gelatin trick. Thanks for looking.
