The Mongol army under Genghis Khan conquered half the known world carrying dried beef and mutton in leather pouches, sometimes softened under the saddle while riding, and they moved faster than any other force they encountered.
Tick tock next block. The drying cycle is 72 hours. The block time is 10 minutes. Neither one negotiates. Both produce something real at the end.
Tick tock next block.
The drying cycle is 72 hours. The block time is 10 minutes. Neither one negotiates. Both produce something real at the end.
Every bag has a few Easter eggs.
This is the Genesis Edition, it has the same message Satoshi embedded in the genesis block as proof of the date and a reason why: "The Times 03/Jan/2009 Chancellor on brink of second bailout for banks."
HODLing them bags.
@npub13gaw...3hz0 🥩
Salt doesn't just season the beef. It draws moisture out through osmosis, which supports the drying process. Beef and salt are not just an ingredient list, it's the complete process.
Unrefined Atlantic sea salt means the trace minerals stay in through all of it. When salt is doing real work in the product, the quality of the salt matters more, not less.
In 1972, Finland launched the North Karelia Project, a large-scale government health campaign built on Ancel Keys's fat hypothesis. The project told Finns to cut red meat and saturated fat and replace them with carbohydrates. It ran for decades, was promoted by Finnish health authorities, and was cited internationally as evidence that the low-fat dietary model worked.
How much of the cardiovascular improvement in the region was dietary, how much was smoking cessation, and how much was improved medication access has never been cleanly separated. Finnish cattle farming continued regardless. The farmers kept doing what they had always done.
Bitcoiners stopped trusting institutions to manage their money. The same skepticism applies to the ones managing their food.
GM! Vikings could cross the North Atlantic because they had mastered drying protein with salt and Nordic wind. Shelf-stable fuel that survived months at sea. The heat source is different now. The principle is exactly the same.
Small batches are not a limitation we are working around, they are the direct result of a method that does not scale without changing what the product is, and changing what the product is has never been on the table.
The Inca collected ch'arki as tax because preserved protein was the resource that mattered most for moving armies across the Andes. Salt and cold mountain air did the drying.
Today in Helsinki, the salt is the same. The cold air is an ASIC.
GM!
The second ingredient in beef bits is unrefined Atlantic sea salt, and most people have never thought about what that distinction means.
Refined table salt is processed to remove impurities, which also strips out trace minerals that occur naturally in seawater. Unrefined sea salt still has them. When salt is the only seasoning in the product, the quality of that salt is not a detail you can overlook.
GM!
In 1972, British physiologist John Yudkin at Queen Elizabeth College London published research naming sugar, not fat, as the primary driver of heart disease. Ancel Keys, whose fat hypothesis had already shaped dietary guidance across Europe and the US, publicly called his work a mountain of nonsense. The Sugar Research Foundation funded researchers to counter his findings.
By the time Yudkin died in 1995, his thesis had been largely dismissed by mainstream nutrition science. The documents proving the coordinated campaign were published in JAMA Internal Medicine in 2016.
There is no sugar in Bitcoin Beef Bits.
Sodium nitrite preserves the color in commercial jerky and prevents botulism at scale, which sounds like a safety feature until you realize it is compensating for moisture levels that proper drying, done long enough and at the right temperature, would have made unnecessary.
The ingredient is a workaround. The workaround tells you something about the process.
GM!
The same instinct that leads people to Bitcoin tends to lead them toward simpler food. Reject the noise, get back to fundamentals. Reject inflation in your wallet, reject additives in your food. Once you see the pattern, it's hard to unsee.
GM!
500 grams of beef becomes roughly 100 grams of beef bits because the water leaves during drying process. You are buying concentrated protein, not water weight. Most commercial snacks are the opposite.
Use code SPRING10 for 10% off at bitcoinbeefbits.com
GM!
Bacteria needs moisture to multiply. Dry meat long enough and you remove that moisture below the level they need to survive, which is how preservation worked for thousands of years before anyone added chemicals to it. Commercial producers cut drying time to cut costs. We don't.
It's not the chewy, sweet, soy-marinated strip you grew up calling jerky. It's closer to a crunchy carnivore chip, the texture of something that had all the noise removed. Not jerky. Not even close.
The supply chain for Bitcoin Beef Bits is Finnish farms, @Kotitila_fi butcher shop, Bitcoin miner, bag. Most snack brands could not tell you a single step in theirs. We can tell you every step because there are only four.
