Indigenous peoples of the North American Great Plains made pemmican by drying bison, pounding it to powder, and mixing it with fat and berries. Calorie-dense fuel that could sustain hunters for weeks. Civilizations have dried meat for centuries and beef bits is how we do it.
Ingredient list from a popular beef snack:
Beef, Brown Sugar, Soy Sauce (Water, Wheat, Soybeans, Salt), Sugar, Maltodextrin, Spices, Hydrolyzed Corn Protein, Natural Flavour, Sodium Nitrite, Citric Acid.
Ours: Beef. Unrefined Atlantic sea salt.
Why does every "keto snack" need 14 ingredients?
Beef doesn't need flavoring, tenderizing, or preserving. It needs heat and salt. That's it.
Pastirma is how the Ottomans preserved beef: pressed under weights to force out moisture, air-dried, then coated in fenugreek and garlic paste. The name means "to press" in Turkish.
Same idea, centuries later. Use code SPRING10 for 10% off:
www.bitcoinbeefbits.com
If you have spent serious time understanding why central banks cannot be trusted to manage money well, you have already done most of the work needed to understand why the food industry cannot be trusted to tell you what to eat.
The process is the same: funded research, conflicted guidance bodies, recommendations that align with whoever is paying. The parallel isn't metaphor. It's the same mechanism working in a different domain.
Soy sauce shows up in most jerky marinades because it adds umami depth to beef that doesn't have enough flavor on its own, and if the beef needs that kind of help before you're willing to sell it, the quality problem started long before.
The British Nutrition Foundation writes dietary guidance used in UK schools and policy. Funded by Nestlé, Unilever, Kellogg's, PepsiCo, and Coca-Cola. It is registered as a charity.
Draw your own conclusions.
They may take your water but they can't take your beef! Fits in a pocket, clears security, no refrigeration, and doesn't expire before you land. Conference season is here! Pack accordingly. 😎⚡
GM!
Most snacks are mostly water. You pay protein prices for water weight. Our beef bits are made using 500 grams of beef that becomes roughly 100 grams because the water evaporates in the drying process. What you are paying for is concentrated protein. Most commercial snacks work the opposite way.
GM and happy halving day!
One year ago today, block 840,000 was mined. Block reward cut in half, again. Supply cap held at 21 million, again. The rules didn't move.
Here's to the next one 🍻
GM!
Don't trust, verify.
Ingredient list: Beef. Salt.
Run the audit. Two ingredients. No hidden additives, no "natural flavors," no compounds you have to look up. The whole point of the principle is that you don't have to take anyone's word for it.
GM!
In 2013, Sweden was the first national health authority to recommend low-carb, high-fat eating. Dietitians had been sanctioned for giving patients the same advice. What was a sanctionable offence became official policy.
Just beef and salt. No authority required.
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.
