Carnivorous / Zero Carb Approach / Cured and preserved raw meats... Thoughts?
« on: September 09, 2017, 09:26:36 am »I am wondering why I don't see more chacuterie meats? They are always raw, and if homemade, not full of nitrates and such.
Additionally, why not fermented meats, like a fish sauce? Or an air dried, fermented sausage?
I am going to start experimenting with making these types of foods. They are delicious, raw, only have spices from the plant species, have beneficial bacteria and molds.
It makes sense to me. The whole " parasites are just a scare" doesn't make much sense to me, considering that humans have created curing/smoking/cooking over hundreds of thousands of years, to combat them and preserve meats. What is everyone's thoughts on this?
I know I dont want to eat cooked foods, and I love cured meats, and cold smoked meats. Salami with a good aged cheese and raw honey... Oh my!! Minus the honey and you have an incredible carnivorous meal.
I just see, when people aren't raw, like eggs and steaks. Whhyyyyyy!!?? What am I missing (other Than yummy salami haahhhaahhahahaa)