Don, Mary and Aaron,

        Thanks for the input.  Beef jerky already is a big part of my diet,
mainly because it is an enjoyable and convenient "snack" food.  Guess I
need to check what temperature my dehydrator works at, but it's nice to
think the jerky might be servinga dual purpose.

        When I lived in Germany a lifetime ago, there was a popular dish made
of raw or very rare pork loin.  I'll see if I can find out what it was
and how it was made.  I've also heard of something called steak tartar,
and I'll see if I can find something on that.

        Aaron, your option number 1 sounds alot like something called "cow
tipping" here in Texas.  It *IS* dangerous and I gave that up after
college. ;-)

Robert


Don Wiss wrote:
>
> Then jerky and pemmican are raw meat.

Mary wrote:

> I got the impression from the book that as long as you got some fresh meat
> every day, you could still also have some bacon and processed meats and/or
> overcooked meats and still be OK. The main thing was to get fresh meat every
> day either raw or at least not overcooked.


Aaron Sugarman wrote:

> 1.  Pull into a farmers field and find a cow, start chewing.
>      Usually get squashed to death.
>      Not recommended.
>
> 2.  I buy natural buffalo and just cut it in slices and eat...
>
> Or I dry at 95 F which is supposedly low enough not to kill enzymes.  I can't
> say that I have noticed any effects from the drying other than increased
> thirst, so far...