I was recently asked to contribute one of my favourite recipes for an extended family recipe book this Christmas. Even though I knew that several of the recipients of this book were vegetarians, I chose to offer a meat dish. I, myself, am a “mostly vegetarian.” I still eat meat, but in small quantities, and certainly not every day. Most people, I have observed, do not fare well on a meatless diet. Some do, but they are usually well educated in nutrition and know how to meet all of their physiological needs. For the average person, vegetarianism poses many potential problems. On the other hand, the way in which meat and meat products are mass-produced in our modern society poses altogether different challenges. For a recipe like this the quality of meat used is critical.<\/p>\n
This is what I submitted:<\/p>\n
(There is no vegetarian equivalent that would not make a total mockery of cows,
\nvegetables and their ongoing strained relations.)<\/p>\nIngredients:<\/p>\n
Big hunk of lean grass fed organic beef (horns, lips and hooves removed)
\n2 - 3 oz fresh ginger (peeled)
\n2 1\/2 \u201cglugs\u201d of raw organic soy sauce (Nama Shoyu)
\n1 or 2 hefty squirts of Sriracha Hot Sauce (or other favorite hot sauce)
\n25 to 30 seconds of drizzling yacon syrup, coconut nectar or raw honey (which don\u2019t
\ndrizzle too good).
\nFull spectrum salt to taste (or to raise your blood pressure if you\u2019re hypotensive)<\/p>\nStep 1: Get yourself a nice beverage of your choice because everything is better with
\nthe accompaniment of a nice beverage!
\nStep 2: Slice the meat into strips which are ideally 3\/16 of an inch thick and toss
\ninto a bowl.
\nStep 3: Marinade the meat in all the saucy stuff listed above (soy sauce, hot sauce,
\nand sweetener of your choice).
\nStep 4: Grate or puree the peeled ginger into the marinade and mix the whole shebang
\nthoroughly.
\nStep 5: Cover and place in fridge for 32 3\/4 hours (not a minute more, not a minute less\u2026
\njust kidding! How ever bloody long you want really. This ain\u2019t rocket science!)
\nLet marinate. (I don\u2019t really know how you could hope to prevent it from marinating
\nat this point anyway.)
\nStep 6: Lay out marinated meat strips on dehydrator racks and place inside dehydrator
\nfor 6 to 8 hours at 140 degrees F. Be sure to taste the jerky every hour or two to see
\nhow it\u2019s coming along and because it\u2019s pretty awesome when it\u2019s still chewy!<\/p>\nIf you do not have a dehydrator, disregard all of the instructions above and go shopping!<\/p>\n
Beef jerky prepared like this is a fully raw meat product which nutritionally kicks ass
\nover any cooked meat debacle. The ginger (like wasabi with sushi) destroys any nasty
\npathogens which may be present in your dehorned, de-lipped, hoofless meat hunk.<\/p>\nStep 7: Eat.<\/p>\n","protected":false},"excerpt":{"rendered":"
I was recently asked to contribute one of my favourite recipes for an extended family recipe book this Christmas. Even though I knew that several of the recipients of this book were vegetarians, I chose to offer a meat dish. (…)<\/p>\n