CARNIVORE Soy Sauce/KETO Soy Sauce - No Soy, Clean Ingredients, and ZERO CARB

Remove the fat from the top of the homemade beef broth that has been refrigerated.

Combine the beef broth with white vinegar and shrimp powder in a crock pot.

Set the crock pot to high and let it cook for a few hours, then turn it to low overnight.

Leave the lid cocked to the side while cooking to allow steam to escape.

Cook down the mixture until it reduces from 8 cups to about 2 cups.

Once finished, store the soy sauce alternative in a glass bottle in the refrigerator.

If it thickens too much, place the bottle in warm water to re-liquify it.

To adjust the texture, add a little more water, beef broth, and vinegar, then boil the mixture before storing it again.

Boil the sauce every one to two weeks to pasteurize it and prevent spoilage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens