The whole thing started when someone walked a Bitcoin miner into Kotitila, the butcher shop in Helsinki where @BTC Butcher has been sourcing and working with Finnish beef for years, and realized the heat coming off the ASIC was the right temperature for drying meat.

The food industry treats drying time as a production cost to minimize, and the ingredients list on most commercial jerky is essentially a record of every workaround that had to be added once the process was sped up past the point where the product could sustain itself naturally.

Bitcoiners are good at asking whether the official version was shaped by evidence or by the institutions that funded it. They've already done that exercise with money. Now it's time to look into our food 🥩⚡

If you're at @BTC Prague you can get beef bits at Beer of Satoshi, have some beef with your beer 🍻

In the 1830s, settlers trekking the South African interior dried beef and game with salt, coriander, and the dry Karoo wind to create biltong. The tradition is still made across southern Africa today. The Karoo wind did what our miner does now.

Beef bits are closer to a crunchy carnivore chip than a chewy strip. No marinade, no sugar, no preservatives.

Most snacks you'd pack for a trip need a fridge or a cooler to stay edible. Ours fits in a bag and arrives in exactly the condition it left Helsinki 🥩⚡

Ancel Keys had data from 22 countries. He published 7. The 15 he excluded showed high-fat diets alongside low heart disease rates and didn't fit his conclusion. The study that shaped 40 years of dietary guidelines was missing two-thirds of the data.

There's no procurement department at Bitcoin Beef Bits. Just a miner, a butcher, and two ingredients. That's the whole product.

In Norway, Iceland, and Greenland, stockfish was hung on outdoor racks for months with no salt, just cold wind and freezing temperatures, and it became the largest medieval food export in northern Europe. Nothing added. Some processes work without improving them.

The 72-hour drying cycle is the same for every batch, it cannot be negotiated or optimized away, and the quality of what comes out depends entirely on not trying to rush it, which is a principle that applies to more things than beef production.

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.

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