Has anyone tried this ??

Started by dbrown1, September 01, 2009, 01:05:48 PM

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dbrown1

September 01, 2009, 01:05:48 PM Last Edit: September 01, 2009, 01:07:55 PM by dbrown1
Was wondering if anyone with diabetes has tried to substitute brown sugar for agave(sp?) when using for a brine ?
I make some BBQ sauce for some folks that can't do the "sugar" thing and so I use that instead.... Anyhow was just curious before I give it a shot.

Habanero Smoker

#1
September 01, 2009, 01:49:09 PM
I use it for several things, but never used it in a brine. Unless the individual(s) cannot control their diabetes through diet and/or medication, the amount of sugar one would obtain from brined food shouldn't be much.

I don't see why you can't use it, but it is about twice as sweet as sugar, so you need to take that into account.



     I
         don't
                   inhale.  ::)

Caneyscud

#2
September 01, 2009, 03:21:15 PM
What HS said!

However, I'm gonna try some stevia in my next sweet brine to see how it tastes and to keep the carbs down.  Extremely sweet, but has a "green" taste to me.  Also on the list is stevia put in smoked beans, and experimentally in some bbq sauce (for the very few times it is asked for) - also attempting to keep the carbs down.  Sucralose might also be used also - both tolerate heat very well.
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud



"If we're not supposed to eat animals, how come they're made out of meat?"

dbrown1

#3
September 02, 2009, 08:11:48 AM
Good Advice, I will try some just cause I was asked to and if they are worried about it who am I to say otherwise... Again thanks for all of the tips
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