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Date: | Fri, 21 Aug 1998 15:30:37 -0600 |
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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...
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