Most commercial jerky marinades use sunflower, canola, or soybean oil because they are cheap and stable at industrial temperatures. Needing them is a signal that the beef being marinated cannot stand on its own.

Don't trust, verify. Two ingredients means you can verify what you are eating in under three seconds. That matters more than it sounds.

In 2013, Sweden reviewed 16,000 studies and became the first national health authority to officially recommend low-carbohydrate, high-fat eating. Swedish dietitians had been recommending it to patients for years and facing professional sanctions for it. Red meat good, sugar bad.

If you are in Helsinki, you should know that Kotitila @BTC Butcher accepts Bitcoin! Grass-fed Finnish beef, directly from the source. Their philosophy is zero waste which is why it made sense to produce our beef bits there. 🥩⚡

Lewis and Clark carried large stores of dried buffalo and deer meat on their expeditions because it was easier than bringing live animals, lasted months without spoiling, and provided the energy needed for their journey.

GM! Did you know in 1967, the Sugar Research Foundation paid Harvard nutritionists Mark Hegsted and Fredrick Stare $6,500 to write a literature review for the New England Journal of Medicine. The review blamed dietary fat for heart disease and minimized any role for sugar. The SRF had helped shape the research question before the review was conducted. The funding was not disclosed in the published paper. Hegsted later helped design the 1977 US dietary guidelines that told a generation to eat less fat and more carbohydrates. The original correspondence surfaced in archived documents fifty years later.

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 it gets sold, the quality problem started a long time before the marinade.

This is for the person who flips every package to read the ingredients before buying, because you already know that what's on the label is the only honest bit.

Papain and bromelain are enzyme tenderizers added to soften the protein structure in cheaper cuts of mrat, so the texture in a lot of commercial jerky is the additive compensating for the quality of the source material rather than simply sourcing good quality meat.

Every "keto-friendly" product is just another label promising you it's fine. We skipped the label. Beef bits is just beef and salt.

"Natural flavors" is a regulatory category that legally allows almost anything derived from a natural source, which means seeing it on an ingredients list tells you something was added for flavor while telling you nothing about what that something actually is.

In 1972, Finland launched the North Karelia Project, built on Ancel Keys's fat hypothesis, telling Finns to cut red meat and replace it with carbohydrates. The project ran for decades and was cited globally as proof the low-fat diet worked. We source Finnish grass-fed beef.

GM! There is a version of beef bits that is cheaper to produce, ships further, lasts longer on shelf, and you can find it in every airport terminal under a different name with seventeen ingredients.

Sodium nitrite preserves the meat color in commercial jerky and prevents botulism at scale, which sounds like a safety feature until you realize it's compensating for moisture levels that proper drying done long enough and at the right temperature, would have made unnecessary.

GM! The same mindset that leads people to sound money leads them to simpler food, and it's not a coincidence.

A "high-protein" beef snack sold across Europe: Beef, Dextrose, Salt, Sugar, Water, Sodium Erythorbate, Sodium Nitrite, Acetic Acid, Garlic Extract, Spices, Natural Flavor, Smoke Flavor, Hydrolyzed Soy Protein, Carrageenan. This is why Bitcoin Beef Bits exists.

In 1972, British physiologist John Yudkin published research naming sugar, not fat, as the primary driver of heart disease. Ancel Keys called his work a mountain of nonsense. The sugar industry worked on discrediting him. There is no sugar in our beef bits.

Maltodextrin is a processed starch added to snacks marketed as sugar-free for texture and bulk, and it raises blood sugar faster than regular sugar does, which makes the "no added sugar" claim on the front of the package technically accurate but practically meaningless.

Every batch takes at least 72 hours because that is how long proper drying takes, and the commercial food industry spent decades engineering ways to get it done faster, which is exactly why they need preservatives and we do not.

Keto: "Is it low-carb?" Carnivore: "Is it animal-based?" BBB: beef and salt. Passes both tests. No thinking required.