General Discussion / Re: bacteria strains?
« on: January 13, 2009, 06:38:47 am »If the animal is raised in factory like conditions (as almost all meat sold in grocery stores in the U.S. is); and slaughtered on assembly lines - there is a good probability the animal will be raised on antibiotics and may be infected with all kinds of bacteria. This is why they have to keep it refrigerated and sell it quickly.
Please use caution. Buy organic, freeze it, dry it, consume it quickly before the bacteria multiply, or cook it to 160 degrees.
Our Paleo ancestors did not have refrigeration or cooking utensils. They probably either consumed it quickly or dried it. I'm not sure, but I think they may have smoked dried it. Smoke is a preservative and fly repellent. All they had to do all day is hunt and gather and they were as intelligent as we are today (if not more so), so I am quite sure they were very good at it.
I personally like to dry my meat using a good quality forced air dehydrator with the thermostat set at 95 degrees. It preserves well and if dried completely and I think it preserves the nutrients quit well. Cold smoking adds great flavor, the enjoyment of which most people seem to have inherited.