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Just one reason you should consider buying grass-fed meat.

There are probably countless reasons you could site for buying grass-fed (a.k.a. “naturally raised”) meat, but consider just this one: “Cattle that were fed grain had 106-fold more acid-resistant E. coli than cattle fed hay” (Grain Feeding and the Dissemination of Acid-Resistant Escherichia coli from Cattle Francisco Diez-Gonzalez, et al. Science 281, 1666 (1998); DOI: 10.1126/science.281.5383.1666).

Just in case you missed that, 106-fold = 1 million times the acid-resistant E. coli than cattle fed grass.

Chew on that for a while!

Bon Appetite,
Mr. Carnegie, Scavenger Gourmet

Diez-Gonzalez, et al.

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Pemmican – Part 2

This is Part 2 of THIS post.

When I last wrote on the topic, my meat drying was approximately 50% complete.  The next afternoon the elk and a few honey-dates were nice and dry and ready for pulverizing!

This is what the elk looked like right out of the drier (a.k.a. toaster-oven).

Because of the underwhelming power and quality of my food processor, I decided that it would be prudent to cut up the larger strip into smaller pieces. This worked, but overall my food processor just didn’t cut it. 😉 It worked out in the end, but the texture ended up a little too coarse for my liking…although still very tasty. Continue reading “Pemmican – Part 2”

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Pemmican – Part 1

(Part 2 of this article is now available HERE)

Interested in this ancient food for some time, and looking to pack on a few healthy calories, I thought it was time to give pemmican a try.

Basically, pemmican is pulverized dried raw meat and hard rendered fat. Some people add a small amount of berries, nuts, or spice, but basically it’s raw meat and fat. It’s best known as a calorie-dense Native American food that will last years without refrigeration.

Now, I have to admit, I’ve never eaten pemmican before, but I’m a big fan of jerky and biltong, so how bad could it be, right? Continue reading “Pemmican – Part 1”