Also things that would have stressed us no longer does. It's better than mediation for mental well-being
So far it has held its shape. The stress test will be February, that's when we get the highest temperatures. It would certainly melt if left in a car on a hot day
I keep it in a zip lock bag when I'm out, in case it melts
I find a food processor best also, I break the meat up into small pieces before it goes into the food processor
That bit about doing better at work, I have seen the same. Right now I'm coaching about 5 people new to the job, and in a meeting today I was asked to run, about what topics the new staff wanted presentations of I found myself replying to most of them "I can do that"
Before this diet I never had the energy to do so much more than my assigned work
My work is as an IT systems analyst for an Australian government agency, so the newbies have a lot to learn
Most of the photos are from last time I posted this, the last photo is from my current 2.5kg batch
I said above to use the same amount of fat as meat, I find it better to make it more rich rather than more lean. The batch shown at the end was a bit more than 5% rich - 1.2kg dry beef and 1.3kg fat
You can expect to get 1.5kg dry meat out of 5kg fresh meat
The meat I'm using at the moment is topside (a whole topside is about 5kg), which my butcher cuts into 2mm steaks for easy drying. I always ask for either topside or silverside as they are very lean cuts
The dehydrator I use is a Kalahari Biltong Box, which I like because it is set up for hanging the meat and had more than enough hooks to hang half a topside cut thin
If I had a lesser budget I would have used a cardboard box heated by a 100W heat lamp, with the meat hung from dowels (ensuring there is plenty of airflow in at the bottom)
You need to mix until all the meat is wetted (or whatever the word is when the liquid is lipids), you can use any method you'd use to mix cake batter, the process reminds me of adding the wet ingredients to the flour to make a cake
Working on it
16 hours
The key is to eat too much. I try to just eat pemmican (I should post my recipe again now we've moved twice) my pemmican is just dried meat and rendered suet.
The recent batch was thicker than usual, so when I cut it up each piece was maybe 30% larger than normal
I put a piece on a plate, ate maybe two thirds of it and was full. But I left it in front of me, so over the next hour I picked at it until I had eaten it all.
I didn't eat anything the next day
I try not to eat within a few hours of bed, heavy digestion messes with my sleep, though I have napped not long after eating I think that's different to deep sleep
You can always contact the lead author and ask them for a copy. Scientist almost always want to share their work
I did a science class at college (year 11 and 12, the two years before university) where I spent a few weeks working with scientists for about 2 hours a day, testing tree saplings for salt tolerance. I was measuring leaf lengths for them.
At the end of it they gave me a copy of their latest study on plants and salty ground, and later posted me a blind copy of the one I helped with. Scientists love to have their stuff read!
Nor have I, but it was a pretty common question in r/zerocarb
The female mod was really good at helping them
For those wondering, it's an ice age because both poles are ice bound. We're working on it though.
Imagine if industrialisation happened during a warm time, even now on the edge of an ice age we have hit all time records for heat and tripped tipping points that have been stable since the last interglacial. We'd already been screwed if we had been in a warmer period, as it is we're just sure to be screwed without some new technology