psud

Some pemmican makers have acquired deli slicers for that job. I might do that. A sharp knife was enough

Apparently the Plains Indians cut meat in a spiral to get long pieces, just as people do when cutting leather into thonging. That needs a very sharp knife, and is probably easier with a stone knife than steel

I wonder how the zillionairs supporting Trump are enjoying this worse than 2017, worse than 2020 market freefall

1 year (and a few days) old article. How did this turn out?

When I change to getting meat as a quarter, half or whole cow I'm looking forward to boiling the marrow out of the bones and making special pemmican

Also this has sorted out how I'll order the meat, as you need to specify how you want every part prepared, and the tough cuts were going to be difficult. But those tough bits will make excellent pemmican (based on how good minced meat is from those same cuts)

The Salisbury book - I struggled through the first couple of chapters and skimmed the rest. He seems to be the sort who won't use one word where five can work

Sure, but don't lick your lips after

Shame their god isn't more powerful than their devil

For those who want to know which story, the short version is family house in a flood, family make it to the roof. Boat comes, another, another they send them away "God will save me" a helicopter comes, is told to go. The family die. God tells them they fucked up 'cause He sent three boats and a helicopter which they refused

I hate antivaxxers. As a kid I couldn't get my first dose of measles vaccine because I was sick, and wasn't vaccinated until my 5 year old vaccinations. I was sick with measles, but was okay.

I got measles because vaccination wasn't widespread then and there. The same happened to other kids and they weren't as lucky.

This kid was betrayed by their community, denied vaccines that would have kept them alive because people lied to them

Ed. Swipeographical errors

Low carb down under - if you want a lot of cholesterol information look up all of the low carb down under videos featuring A/Prof Ken Sikaris

He's an endocrinologist working for the big pathology company in Australia and doing science on their entire database of blood test data

Following reading The Fat Of The Land/Not By Bread Alone I have been planning on making pemmican

So finally I made a small (300 gram) batch and ate half of it today

And it was excellent.

The book says that of the three types of fat on a ruminant they ranked as:

First: tallow from marrow (the fatty stuff inside bones)

Second: tallow from suet (the fat from around the animal's organs)

Last: tallow from muscle and skin fat

I am glad I waited until I had suet before I tried as the first tallow I made was from trimmings and it didn't taste good. I'm leaving the fat on my steak since it tastes much better there than rendered to tallow

Recipe etc

So I made tallow out of 5kg of suet, that made about 3kg, I cut it into 100g-ish cubes and stored it. Tallow is shelf stable for years.

I cut a Scotch fillet (rib eye?) steak into thin slices and separated the fat (which I'll cook with my next steak) and dehydrated it to very dry in a dehydrator set to 35°C

That came to 150g of dry meat

I blended the dry meat very fine in a food processor and put the result in a mixing bowl

I melted 150g tallow in a double boiler, then took it off the heat until it dropped to under 45°C then added it to the meat powder

I mixed by hand - next time I think I'll use a wooden spoon - until it was well combined and the meat was saturated in tallow, they spread it out in a shallow rectangular dish like one would making brownies. I made this less than 1cm deep

I left it on the bench to set for a few hours, and cut it into four 80g (73 to 82g) pieces and just finished two of those pieces

This is going to be my food when working from the office (where it's hard to get a meat lunch, and I start too early to eat a morning meal before work)

TODO:

Cardboard box dehydrator to let me dry larger batches. My dehydrator can only handle up to about twice what I did. I want to make kilos at a time

Other thoughts

I wonder if the people who make this and don't like it used the worse fats

I wonder what pemmican made with marrow tallow tastes like

I think I'll add salt to it next time

The Salisbury book is a difficult read

Edit: I just ate a third of the four slices I made and have hit my fat intake limit. I couldn't eat more. I wonder how much I would have wanted if I had ridden two hours today as I do on days I cycle to work

T-shape is supposed to indicate expertise in one thing (the post of the T) and capability in everything else (the crossbar)

It's popular in software build, where everyone will be specialised in analysis/design or build or test, but everyone can do simple tasks in any of those.

It ignores the fact that some people find some parts of a group's work repulsive while others find those the best thing.

It ignores that what makes a person good at one thing makes them bad at another

Humans do well with specialisation. A jack of all trades is master of none.

You need specialisation to build expertise in parts of complex systems

If you're American I don't think you really want passenger pigeons

A week off Lemmy? Probably not