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Can giving up meat or becoming vegetarian affect your voice?

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Miasma

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Hi,

 

I'm new to this forum so please excuse me if I'm posting in the wrong section.

 

I recently gave up eating red meat. I've also limited my chicken and seafood intake as much as possible and cut down on dietary fat. I've noticed that my vocal range has changed. I used to be an alto but I've noticed that I can easily sing in the tenor range. My voice has become darker in timbre and I'm having a hard time singing in my higher range which is not a good thing since I have to record a piece in a certain key.

 

Does anyone know if dietary changes can affect your singing?

 

Thanks for all the answers! 

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Dietary changes can affect your voice for a bit. Changes in the way your body will hold water occur. Give it time to get used to it.

Oh thank you! I hope my voice will go back to my normal range. It's deep enough being an alto. Does water weight affect the voice? Because I was holding onto water before going vegetarian. I got rid of the excess water by eating more healthy. Does this mean that my tenor range is my natural voice since I lost water?

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After I've started singing I started noticing what I eat and drink. Not only for singing reasons, just became more sensitive to myself. No more beer for example... and no fried food. 

 

 

BTW, I'm vegetarian. Not sure I sing better or worse because of it. 

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Hi Miasma-

Don't listen to Daniel, he's a troublemaker!

(Actually, listen to every word he says for he's really knowledgeable on all things singing)

 

I've been a vegetarian for the last 3 years. To be honest, I actually have noticed, not necessarily improvements in range, but less problems vocally. I do seem to be vocally healthier and experience less phlegm and that kind of thing which used to really be a problem for me. My recovery time also seems to be better after gigs. I'm JUST ABOUT to reintroduce meat into my diet, but at a way cut rate than I had it in there before and only because I suspect that "no meat at all" may be responsible for some other (minor) health issues that I'm experiencing. Having a bit of meat might help those issues, but it will hopefully be a very small portion of my diet. If it doesn't help within a few months, I'll go back to no meat for ethical reasons. Good luck.

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Please please all vegans and vegetarians. If you are refusing to eat meat for ethical reasons, please at least drink a protein shake or two a day. When I was in college, did a 4 year study with a 2300 person control group. Your body needs those long chains of complete amino acids. Even the long chains in soy, your body doesnt use them as it does animal acids. Anywhere from intestinal repair, muscle, mental and the list goes on.

whey protein is the same type of protien found in human made milk. Just coww produce 80 percent casin and 20 percent whey, humans are reverse. No animals are harmed, and you can get it from organic, humane certified grass fed farms.

I am done ranting sorry, this is just near and dear to me. I got to see first hand the need the body has for these certain complete chains. Most damage you wont see until after a decade or more. However, you can supplement lack of meat from protien shakes, and cycling on and off creatine. One month on one month off

isolate or hydroxate is the best type whey. Just make sure its at least 90 percent protien. If it is 25g serving size, and 24g protien good stuff. But some of the cheaper crap at walmart is like 50g seving size but only 25 grams protien, rest is dirty fat and other garbage.

sorry back to music.....take my rant for what its worth lol

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You probably will feel a huge life-altering change. The positive effect will of course diminish if you choose to not share it with as many people as possible, willing or unwilling to listen to your experience.

Will any change happen? Most likely not.

In regards to positive changes in dietary habits without going extremist only good things will happen. Dropping trans fats, eating whole grains, seeds and nuts, with whole proteins from varied sources (including whey, the overall hands down best protein source there is) will optimize just about everything in the body.

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Even complete plant protein example soy,isnt treated the same as complete animal protein. Though plant protien is certainly not a waste to the body. Our studies hinted towards the body would actually break the peptide bonds and story the acids as individuals. Though we ran out of time and funding to build a strong enough case to present that. However, I believe with time we could have proved that.

its just the way the body needs and uses animal protien that makes it special and critical. Though I wont get into the boring and long science of what we observed.

The last thing I will say is when I say I eat meat I dont mean any meat. There is a human organization that I only buy from products they certify. I even visted one of the farms here in texas and it was very impressive. I have no issue with eating of animals, but a huge issue with the abuse of them. Modern ways of producing poultry, pork, and beef is not even abuse, its torture. Not only that, we did get to compare intensive (standard modern practice) animal production, to that of free range organic meat, that had as close to of natural diet as possible. Actually get to graze, root ect...The good nutrients were lowered and bad things spiked in the meat, yet vice versa on the free range stuff.

I know it sounds crazy to pay 10 dollars for a pound of chicken breast. But I love the piece of mind that comes from know fair treatment of the animals. You can also taste the difference, and feel the difference the way your body processes the meat.

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Thanks everyone for the advice. I have noticed that my voice is more powerful and clearer but much deeper and lower in range after going mostly vegetarian.  

 

Don't worry, I make sure to get enough protien since I suffer from blood sugar problems.  I ate very healthy prior to dropping red meat but since I don't like the taste of it too much, I decided to cut it out entirely.  I avoid wheat, most dairy (except Greek yogurt), soy, processed foods, refined sugar and alcohol (maybe like 2x a year on vacation). I do get most of my protien from greek yogurt but I only have it after singing since it causes me to phelgm up. When I'm home I eat very clean and green, I eat poultry and fish when I have no options at restaurants. I guess I'm on a vegetarian paleo diet except that I eat Greek yogurt tho I think some paleos allow that.

 

I do like my lower deeper voice, it's just hard to sing in the key that I'm comissioned to sing in:P

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Sorry I ranted again. In a actual reply to the question. If you were eating normal produced meat they are riddled with all kinds of sodium, nitrates, hormones and tons of other stuff that can cause water retention and inflammation.

I know when I switched to my diet now some time ago. I noticed tons of changes, which were weird at first but ended up being positive. Water retention and inflammation are the two most noticeable things to the folds.

Ha ha it depends what paleo person you talk to on the yogert lol.

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Sorry I ranted again. In a actual reply to the question. If you were eating normal produced meat they are riddled with all kinds of sodium, nitrates, hormones and tons of other stuff that can cause water retention and inflammation.

I know when I switched to my diet now some time ago. I noticed tons of changes, which were weird at first but ended up being positive. Water retention and inflammation are the two most noticeable things to the folds.

Even cuts of raw meat contains sodium? Do they add sodium to unprocessed meat? I'm assuming nitrates are just for processed deli meats such as salami and bacon? I avoided that even when I used to eat meat.

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Nitrogen is something that is found in meat and in the blood of the meat. In fact, the meat tissue is cellulose, which is roughage and goes through the body. The nutrients are in the blood. So, I will now reveal how I know about nitrogen in meat and it does not have to be added.

 

My old cat had diminished kidney function when she was 16. So the doctor had me put her on Purina NF (which means nitrogen free extract.) When your body, like that of a cat, processes meat, nitrogen is released goes through the kidneys and eventually out through your urine. When the kidneys have a problem, nitrogen backs up in the blood stream. For a cat, it shows as nausea and lethargy. She lasted one more year on that food and then it was time for her final rest and trip to the Rainbow Bridge (where pets go.)

 

Anyway, to echo m.i.r., yes, the human body needs some of the amino acids that make up proteins that are found in animal tissue. And as unpopular as it may to be consider, man is an animal, an omnivore, to be more precise. Being an omnivore is part of what makes us the dominant species on this planet. In one meal of meat, you can get a daily intake of protein, leaving you the rest of the day to conquer the world.

 

As opposed to truly vegan animals, like cows. Ask any farmer how much of the day a cow has to eat and how much in order to sustain its life.

 

But it is okay to make dietary choices that make your health better and for some people, that means giving up red meat. It is possible to be allergic to red meat but not other meats. Some vegans take protein supplements to make up for what they are not getting in meat.

 

Also, since studies have been done on the effects of hormones on the singing voice, it is possible that changing diets will change some systemic functions that help or hinder the voice.

 

I eat beef, chicken, pork, fish, vegetables, anything that moves slow enough can be dinner. And I sing really high.

 

That being said, if I am lazy one night and don't feel like making dinner, I will nuke a few veggie burgers. They taste good to me.

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Nitrogen is something that is found in meat and in the blood of the meat. In fact, the meat tissue is cellulose, which is roughage and goes through the body. The nutrients are in the blood. So, I will now reveal how I know about nitrogen in meat and it does not have to be added.

 

My old cat had diminished kidney function when she was 16. So the doctor had me put her on Purina NF (which means nitrogen free extract.) When your body, like that of a cat, processes meat, nitrogen is released goes through the kidneys and eventually out through your urine. When the kidneys have a problem, nitrogen backs up in the blood stream. For a cat, it shows as nausea and lethargy. She lasted one more year on that food and then it was time for her final rest and trip to the Rainbow Bridge (where pets go.)

 

Anyway, to echo m.i.r., yes, the human body needs some of the amino acids that make up proteins that are found in animal tissue. And as unpopular as it may to be consider, man is an animal, an omnivore, to be more precise. Being an omnivore is part of what makes us the dominant species on this planet. In one meal of meat, you can get a daily intake of protein, leaving you the rest of the day to conquer the world.

 

As opposed to truly vegan animals, like cows. Ask any farmer how much of the day a cow has to eat and how much in order to sustain its life.

 

But it is okay to make dietary choices that make your health better and for some people, that means giving up red meat. It is possible to be allergic to red meat but not other meats. Some vegans take protein supplements to make up for what they are not getting in meat.

 

Also, since studies have been done on the effects of hormones on the singing voice, it is possible that changing diets will change some systemic functions that help or hinder the voice.

 

I eat beef, chicken, pork, fish, vegetables, anything that moves slow enough can be dinner. And I sing really high.

 

That being said, if I am lazy one night and don't feel like making dinner, I will nuke a few veggie burgers. They taste good to me.

 

Thank you for the info. Hmmm. Both you and M.I.R. make some valid points. Perhaps I'll just switch to being a pescatarian instead of a vegetarian to get some protien. I do like seafood, not a big fan of poultry or red meat.

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Yes even the best cuts of meat off a healthy animal has a bit of sodium. But maybe only 50mg. Compared to 500-800mg in meats off boarderline animals. In processed stuff could have upwards of 1400mg.

They have to salt unhealthy animal meat more, to prevent bacteria. Like chickens for example. Since modern intensive systems have to plump them in 6 weeks instead of 12-18. Since the birds are caged and never released their whole life, their legs break and grow into the cage. Sadly I saw this first hand at the pilgrims pride farm. Obviously the bird would die from an infection. So they dope them in anti biotics to keep the infection from spreading.

However, in humans antibiotics dont really kill the bacteria pursay. It usually punchs a hole in the nucleus, or breaks their bond. Stops them from spreading, kills some, but mainly stops them to give your body a chance to retake the land. Same in animals, so this dirty meat already has bad bacteria present. So they have to salt it heavily to keep the meat appearing healthy.

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As ron said, we are,omnivores. However we may have to find creative ways to get there with the condition of the food system in american. If you are wanting more protien, whey is just fine just make sure it is quality as said above. Also a little creatine will supplement the lack of red meat.

Now back to the original question lol, sorry keep getting destracted

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Oh wow, I never knew that. It's really sad about the caged bird:( Does that happen in Canada? I hear different things about the meat industry here, people have different views on how animals are treated here. It's hard to know since people who advocate meat say that the treatment here is much better than in the states but vegetarians say it's still bad. I'm keen on doing more research. Thanks for explaining about the salt.

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I am a huge fan of Canada. I was working for a band that toured there for a month some time ago. Got to hang out in alberta for a while, and got to spend two days at lake louise....amazing..

plus the people really are nicer there lol...As for the food industry everything I have said is current to the american system. I am not too sure on canadian food. Hoping their morality is better than ours...

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:D I'm glad you like Canada. I've been almost to every province but Alberta. I hear good things about Lake Louise, I'm not too far away in Vancouver. I should take a trip there some time. 

 

I hear horrible things about the treatment of farm animals from the States:( I heard from a virologist and a vet that our diary has no hormones added to it and the treatment of diary cows is pretty ethical. I'm not sure what to believe, I guess I'll never really know until I visit the farms.

 

Having pet fish, I have a hard time consuming seafood too:P I'll look into whey protien. I used to take it but there are so many added ingredients such as artificial sweetners that I was put off by taking it. I'm even avoiding things like stevia since I find I react to it. Greek yogurt has a lot of protien but I don't think eating one food all the time is that healthy:P

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there certainly is some garbage whey power out there for sure. Thats why I put that little disclaimer up. Just check the ingredients for purity. Make sure it is at least 90 percent or more protein. Like the stuff I take is close to 98 percent protein. The only other ingredients is a little vanilla flavoring. Tastes ok, but I am a more function over form guy.

out of curiosity? Any other changes since your vocal changes? Extreme temp changes? Allergies in the air? Upset stomach?

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there certainly is some garbage whey power out there for sure. Thats why I put that little disclaimer up. Just check the ingredients for purity. Make sure it is at least 90 percent or more protein. Like the stuff I take is close to 98 percent protein. The only other ingredients is a little vanilla flavoring. Tastes ok, but I am a more function over form guy.

out of curiosity? Any other changes since your vocal changes? Extreme temp changes? Allergies in the air? Upset stomach?

 

Yah it's very hard to find pure whey in regular drugstores and grocery stores. I think I'll have to go to vitamin stores for that.

Hmm.. other changes. Come to think of it. Now that you asked the question about allergies, I do have seasonal allergies and spring is early in Vancouver. The cherry blossoms are out already:)  I used to be hooked on Dristan nasal spray (it's aweful) but I got over the addition before my vocal changes. I get allergies every spring and my voice stays in the same register. I did start taking benedryl before bed since I get congested from the allergens in the air. I try to control it with an air purifier.

 

Oh an also, about the upset stomach. I guess this is related. This sounds pretty gross but I am on a parasite clense program right now. Paragone.

 

And I've lost 3-4 pounds since going vegetarian, I was slim even before cutting out meat. I was on the low-carb paleo diet for years to control blood sugar before switching.

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its not gross. Supposedly you should eat garlic before hand to loosen the hold of the parasites first. I love garlic, sadly you become a social pariah ha ha.. even if you dont have a significant other lol. Guess I need to move to italy or something lol...what is the canadians stance on garlic lmao??

Anyways...usually if you just randomly start having issues with the upper range. Most of the time it equals vocal inflammation, which allergies and acid reflux will cause that in a heart beat. They are a battle for me as well

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I LOVE garlic. But that would explain why people give me a wide berth. :D

 

It helps to remember that many "documentaries" are actually propoganda for a political purpose. People that have their own religious or philosophical need to reject meat, having nothing to do with actual physical needs, will come up with all these reasons, including faulty analysis of the evolution of Man as a sub-species of ape. Now, part of that is due to theories often influenced by the politics of their time. Believe it or not, scientists thought we were more or less descended from apes and now, modernly, with a little more adult perspective, see us as apes, just a variation of ape.

 

And some other species of ape are also omnivorous, with or without socialist political agendas.

 

Because most people I have known who are strict vegan, not all but most, are choosing for a political purpose, the purpose of rejecting the "evil capitalist" whatever.

 

Which is okay, it leaves more meat for us evil conservative guys. muhahahahahaha!

 

Here is the big trick to lowering salt intake. Canned vegetables? Read the label and choose the one with the lowest sodium content. Then, at home, you empty the can into a collander and rinse. Then cook however.

 

Do the same with canned and prepared meats. If you can get freshed butchered meat, good. But take any meat that you buy and rinse it off. Then, dry with paper towels and discard those (part of my enjoyment of the capitalist lifestye.)

 

Also, when buying beef, anything with the word loin or round in it is lean. For example, top sirloin is one of the leanest cuts, sometimes requiring marination before cooking.

 

The less contact meat has with surfaces and implements, the less likely of cross-contamination of parasites, So, for example, ground beef has a slightly higher risk of e. coli than does whole cuts of meat. Least susceptible would be brisket cut. They hang and dress the carcass and, with a cleaver, in a few swipes, lop off the brisket chunks for packer trim. You can trim more fat when you get it home.

 

E. coli is the easiest bug to kill. Mostly on the surface of the meat, where it was in contact with surfaces and knives, Exposure to high heat for at least 45 seconds to 1.5 minutes kills it. Ground beef has greater risk because it went through a grinder. That, you would cook more thoroughly.

 

Pork and poultry are commonly associated with Salmonella. So, cook those thoroughly until it all turns white.

 

Same with fish, the easiest to cook. In fact, most times, you soak fish in lemon juice, which does a lot of the cooking with the acid in lemon juice. You can bake it, which is my preferred method, with a bit of lemon juice and some butter or margerine. I use brummels and brown, a yogurt based spread that tastes like butter, to me.

 

If you like to fry, then use low-fat, such as peanut oil. You can make breading with cornmeal and milk or cornmeal and beer. Now, here is where some discussion comes in. They say you can get good results with non-alocoholic beer but really what you are looking for is cheap beer, like Old Milwaukee's Best. It is high in sugar. The alcohol cooks away. I knew a guy that owned a burger joint similar to Keller's and he would make beer biscuits with the cheapest of beers and I learned that secret from him.

 

You can also fry in a skillet or pan, fish is done when it is white.

 

Of the choices, fish and chicken are the lowest in cholesterol. My wife eats only the white meat of chicken. Whereas, I eat everything else, heart, liver, gizzards. I have learned, however, to eat from a plate and not the floor. :D

 

And in the end, it is going to based on your personal experience with dietary changes. Find a meal plan that works for you and still provides what your body needs. My wife got me to try zero fat milk and my heartburn went away. Plus, I quit eating ice cream all the time, and gave up fried foods made by someone else, and fried foods in general. And I lost weight that way.

 

Right now, in winter, I am at my high end. 6' 6" about 235 lbs (106 kg) but in the summer, I can waste away to about 220 lbs, from hotter weather making me sweat more, plus dietary changes. Winters are holidays when we eat richer foods, are less active, etc.

 

One of my favorite things to cook is brisket. Like I said, it is the safest and one of the first cuts of meat. I get packer trim where they lop it off, vacuum pack it and ship it. Just a little more prep than "knock off the horns and send it in."

 

So, I trim off some of the fat but not all, as it will be needed for a slow smoke. I then rub it all over with a spice blend I get from Fiesta brands called Low Sodium Brisket Rub.

 

Let that sit overnight in the fridge.

 

Early in the morning, about 5:30 am, I get up and light a fire in the starter can for my grill, which has a side firebox. Starting with charcoal, once the fire is started, I put it in the side box. This allows for a true smoke that is drawn into the main chamber. Once the fire is started, I will continue from there with chunks of wood from the Mesquite tree, very populous, here. At first the fire is hot, which I want because that will sear the outer layer of the meat. This helps to hold in the moisture. Plus I place a tin of water in the main chamber to contribute moisture. And a few times, will pour water over the meat. And it will smoke no less than 12 hours.

 

Sometimes, i will even make homemade barbecue sauce, which is not as thick as the stuff you buy in the store, though those are good, too.

 

I mean, I can smoke a brisket that will try the faith of the most ardent vegan.

:lol:

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I LOVE garlic. But that would explain why people give me a wide berth. :D

 

It helps to remember that many "documentaries" are actually propoganda for a political purpose. People that have their own religious or philosophical need to reject meat, having nothing to do with actual physical needs, will come up with all these reasons, including faulty analysis of the evolution of Man as a sub-species of ape. Now, part of that is due to theories often influenced by the politics of their time. Believe it or not, scientists thought we were more or less descended from apes and now, modernly, with a little more adult perspective, see us as apes, just a variation of ape.

 

And some other species of ape are also omnivorous, with or without socialist political agendas.

 

Because most people I have known who are strict vegan, not all but most, are choosing for a political purpose, the purpose of rejecting the "evil capitalist" whatever.

 

Which is okay, it leaves more meat for us evil conservative guys. muhahahahahaha!

 

Here is the big trick to lowering salt intake. Canned vegetables? Read the label and choose the one with the lowest sodium content. Then, at home, you empty the can into a collander and rinse. Then cook however.

 

Do the same with canned and prepared meats. If you can get freshed butchered meat, good. But take any meat that you buy and rinse it off. Then, dry with paper towels and discard those (part of my enjoyment of the capitalist lifestye.)

 

Also, when buying beef, anything with the word loin or round in it is lean. For example, top sirloin is one of the leanest cuts, sometimes requiring marination before cooking.

 

The less contact meat has with surfaces and implements, the less likely of cross-contamination of parasites, So, for example, ground beef has a slightly higher risk of e. coli than does whole cuts of meat. Least susceptible would be brisket cut. They hang and dress the carcass and, with a cleaver, in a few swipes, lop off the brisket chunks for packer trim. You can trim more fat when you get it home.

 

E. coli is the easiest bug to kill. Mostly on the surface of the meat, where it was in contact with surfaces and knives, Exposure to high heat for at least 45 seconds to 1.5 minutes kills it. Ground beef has greater risk because it went through a grinder. That, you would cook more thoroughly.

 

Pork and poultry are commonly associated with Salmonella. So, cook those thoroughly until it all turns white.

 

Same with fish, the easiest to cook. In fact, most times, you soak fish in lemon juice, which does a lot of the cooking with the acid in lemon juice. You can bake it, which is my preferred method, with a bit of lemon juice and some butter or margerine. I use brummels and brown, a yogurt based spread that tastes like butter, to me.

 

If you like to fry, then use low-fat, such as peanut oil. You can make breading with cornmeal and milk or cornmeal and beer. Now, here is where some discussion comes in. They say you can get good results with non-alocoholic beer but really what you are looking for is cheap beer, like Old Milwaukee's Best. It is high in sugar. The alcohol cooks away. I knew a guy that owned a burger joint similar to Keller's and he would make beer biscuits with the cheapest of beers and I learned that secret from him.

 

You can also fry in a skillet or pan, fish is done when it is white.

 

Of the choices, fish and chicken are the lowest in cholesterol. My wife eats only the white meat of chicken. Whereas, I eat everything else, heart, liver, gizzards. I have learned, however, to eat from a plate and not the floor. :D

 

And in the end, it is going to based on your personal experience with dietary changes. Find a meal plan that works for you and still provides what your body needs. My wife got me to try zero fat milk and my heartburn went away. Plus, I quit eating ice cream all the time, and gave up fried foods made by someone else, and fried foods in general. And I lost weight that way.

 

Right now, in winter, I am at my high end. 6' 6" about 235 lbs (106 kg) but in the summer, I can waste away to about 220 lbs, from hotter weather making me sweat more, plus dietary changes. Winters are holidays when we eat richer foods, are less active, etc.

 

One of my favorite things to cook is brisket. Like I said, it is the safest and one of the first cuts of meat. I get packer trim where they lop it off, vacuum pack it and ship it. Just a little more prep than "knock off the horns and send it in."

 

So, I trim off some of the fat but not all, as it will be needed for a slow smoke. I then rub it all over with a spice blend I get from Fiesta brands called Low Sodium Brisket Rub.

 

Let that sit overnight in the fridge.

 

Early in the morning, about 5:30 am, I get up and light a fire in the starter can for my grill, which has a side firebox. Starting with charcoal, once the fire is started, I put it in the side box. This allows for a true smoke that is drawn into the main chamber. Once the fire is started, I will continue from there with chunks of wood from the Mesquite tree, very populous, here. At first the fire is hot, which I want because that will sear the outer layer of the meat. This helps to hold in the moisture. Plus I place a tin of water in the main chamber to contribute moisture. And a few times, will pour water over the meat. And it will smoke no less than 12 hours.

 

Sometimes, i will even make homemade barbecue sauce, which is not as thick as the stuff you buy in the store, though those are good, too.

 

I mean, I can smoke a brisket that will try the faith of the most ardent vegan.

:lol:

 

Thank you for the tips:) It's good to know since my husband loves meat.

I cut meat out initially not for health reasons or ethical reasons. I cut it out since I don't like the taste. I do love seafood but I limit it due to all the pollution especially since I live on the pacific west coast and the fukushima radiation has arrived on our shores now.

 

I think meat may be healthy for some people, especially if your ancestors were adapted to eating land animals. My husband has eastern European and English roots and he loves animal meat and thrives off of it. I don't prevent him from indulging in meat. I think my genes predispose me into loving seafood and not liking animal meat since I'm Japanese. I know many Japanese people who don't like the taste of red meat.  I think everyone's different:) What works for some may not work for others but I do see sense in eating some animal protien even if it's from the sea. I'm just concerned about radiation right now, I read that it should dissapate in about 2 years but right now it's very concentrated here on the west coast.

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