Cory Conklin
I was introduced to Biltong and Droëwors by SHR listener John Bolger when Alisa and I visited Ireland. I was immediately hooked. But getting these African cured meats in the USA wasn’t a possibility back then. To achieve their flavor first requires traditional seasonings used in Africa. Then they have to be slow cured for 2 weeks by air-drying. The end result is a cured meat that needs no refrigeration, but, unlike beef jerky, is tender and moist. Not like eating a roof shingle, but instead like eating real steak that has been dried to perfection. And also unlike beef jerky, not a single grain of sugar added. If you’re a fan of beef and beef jerky prepare to change your opinion and eating habits. PLUS Sweden did not shut down their country in response to COVID-19. As such the MSM touted a death toll of catastrophic proportions. Even today, the New York Times calls Sweden a “cautionary tale” for the rest of the world claiming it “yielded a surge of deaths while sparing its economy from damage”. Is this true? Did Sweden fail miserably at protecting their population? Of did they just school the rest if the world in what not to do in response to this virus.
https://www.selectsavorysnacks.com/pages/shr
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SHR # 2554 :: Traditional African Cured Meats Beat Beef Jerky + Sweden and COVID-19
Show Transcript SHR # 2554 :: Traditional African Cured Meats Beat Beef Jerky + Sweden and COVID-19
Show Notes:
[3:44] The problem with beef jerky.
- High sugar is probably the biggest one.
[4:30] Why use Biltong?
- It is cured, not cooked.
- The flavor is pressed into the meat by pressure.
- It is dried in a humidity controlled cooler.
- It is more tender than jerky.
- 2 week prep time
- Less AGE’s than jerky.
- The tenderness allows for thicker cuts.
- 16 grams of protein per ounce.
[15:05] U.S. production.
- Started in March.
[17:40] Desiccation
- Renders a greater yield of protein.
- Very similar to the curing process used for Biltong.
[21:32] Pairing biltong with other foods.
- It makes a great bacon substituition.
- com/shr code: SHR
[29:06] Drower
- The meat is ground up, mixed with fat, stuffed in a casing, and hung up to dry.
- Heavy coriander flavor.
- Very tender and flexible.
- Higher surface area of the ground meat allows it to process faster.
- Both biltong and drowers have less sodium than conventional jerky.
[35:47] Corey’s seasoning business.
- Cooking for yourself is important for good health.
- 95/lb for biltong or drowers
- Spice mixes are 7-10 dollars.
- Free shipping over 99 dollars.
[1:05:24] Sweden and the population density hypothesis.
- Only 1 death in Sweden since July 10.
