Guest guest Posted November 9, 2004 Report Share Posted November 9, 2004 About the only way I know is eating meat a bit on the raw side. .. I can't eat it that rare, a bit yes... but if I have organic or free ranged beef (beef I know where it came from) I know I'm not getting the chemicals, preservatives, etc... I may not get all the enzymes by cooking it but I'm certainly not getting al the other bad stuff.. This is my viewpoint. So when I have meat, it's chem free and just a tad on the rare side.. SuziThe Homestead <the_homestead@...> wrote: Hi All~ My family & I have been moving steadily in a raw diet direction and I'm learning a lot about enzymes and such. What I can't figure out is how to slow cook large pieces of venison & chevon at a low enough temp to preserve the enzymes. Right now I'm cutting everything up small so it will dehydrate faster, I'd really like to put up a shoulder or two. Smoking them is out- the internal temp has to be maintained at 160 degrees F. Is this a lost cause? Wondering in WV buffy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2004 Report Share Posted November 10, 2004 Hi Don~ We're in the process of building one now-- it holds water quite nicely! We're building a trough along the walls to channel the natural springs through the root cellar. Our whole mountain side is water-- which is a wonderful thing-except the most of them are seasonal, drying up in summer when we need them the most. We're estimating another summer, at least, before it's finished. IN the mean time... lol thanx Don be blessed buffy ===============================Got a root cellar? They come in really handy for root veggies and can even be good for cabbage, tomatoes, etc. You just have to know how to care for them after picking. I believe that Rodale books had a book called Root Cellaring and another called putting food up or something like that. The Root Cellaring book was quite good on how to care for your produce and make it last through the winter months.-- Peace, love and light,Don Quai"Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal and wakes in man." --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.792 / Virus Database: 536 - Release Date: 11/9/2004 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2004 Report Share Posted November 10, 2004 The Homestead wrote: > Hi Don~ > > We're in the process of building one now-- it holds water quite > nicely! We're building a trough along the walls to channel the natural > springs through the root cellar. Our whole mountain side is water-- > which is a wonderful thing-except the most of them are seasonal, > drying up in summer when we need them the most. We're estimating > another summer, at least, before it's finished. IN the mean time... lol > > thanx Don > be blessed > buffy ================================ Hi Buffy, Okay this is a new one for me. I have never heard of anyone who had a river run through their root cellar. Definitely keep it moist, that's for sure. Interesting concept. I would think that the extra moisture would promote rotting, etc. Hmmmm..... -- Peace, love and light, Don Quai " Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal and wakes in man. " -- In compliance with the highest standards of Universal Law, this email has been thoroughly disinfected and purified in the solar flares of the sun. Outgoing mail is certified Virus Free. Checked by AVG Anti-Virus (http://www.grisoft.com). Version: 7.0.280 / Virus Database: 265.1.0 - Release Date: 11/9/04 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2005 Report Share Posted November 5, 2005 --- aka_290 <aka_290@...> wrote: > Anyway, > may I ask why one cannot have bacon and sausage on > the diet? Is it > the nitrates and things like that? Does it make a > difference if we > were to make our own turkey sausage out of organic > products? Most bacon is cured with sugar, and, yes, sausages and hot dogs, etc., have a lot of very harmful preservatives in them. If you can make your own, that's terrific, as bacon is actually very good for you. I wish I had access to organic. :-( Saludos, Jeanne OTS __________________________________ FareChase: Search multiple travel sites in one click. http://farechase. Quote Link to comment Share on other sites More sharing options...
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