J. PumaOT but I’m on a carne seca trip. Best I’ve ever had was from Sena’s Beef Jerky outside of a strip mall near #Albuquerque #NewMexico but I have a version that’s easy to make at home. You get a roast or other lean cut — like a $12/$2lb hunk from the market. Cut it SUPER thin, like roast beef thin, marinate and season in whatever you like, and dehydrate it for a long time. 1/n #recipe
It’s like “meat chips.” 2/n #recipe
And the thing that’s cool is I can have a few pieces a day and they meet my need for “meat” which is mostly psychological. So I can do way more greens and traditional grains like millet. I think there’s something to this way of eating— small amounts of preserved animal proteins like jerky and pemmican and sardines, then like 50/50 plants and grains. But the grains and plants need to involve salt and fat of some kind— olive oil or butter or cheese. 3/n #recipe #food
Maybe legumes like chickpeas and lentils too, but sour and a little bit bitter. And an appreciation for, but not overuse of, spice. These last few posts are a pretty climate-friendly way to think of food: a little animal protein every now and again, but daily. Otherwise, 1/2 green leafy veg and 1/2 traditional grains that don’t require monocropping (Buy fair trade)#4/4