>Dear Louise, Rachel, and the List,
>
>I need more raw ideas. So far am doing raw ground meat. Any other easy
ideas?
>
By mincing meat you are opening cells and expose  their content to oxidation
and triggering chemicals reactions which are changing the nature of the
food. It is IMO preferable to dry whole piece of meat slicing it lenthwise
(in the same directions of the fibers) that way there is less open cells
exposed and less potential bacterian infection. The north american natives
were used to make the jerky out of a bif chunk of meat and cut in half in
the way of the fiber till reaching the desirable thickness  ( 1 cm is good )
and then continue to cut at the same thicness till the whole piece is
"unrolled" in a long stripe (the same way they do to make plywood out of a
log) . it is hard to explain with words.
i am drying whole little fish with their gut  , makes a practical to carry
whole food .
jean-claude