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 could not stand on its own without help.
The 5:1 concentration ratio is not a marketing claim, it is physics. 500g of Finnish beef becomes 100g of Bitcoin Beef Bits, which gives you 93g protein per 100g. Nothing added, nothing removed except water. https://t.co/0TWJOI7SqN
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.
Every product has a moment where someone suggested cutting a corner and someone else approved it. Our beef bits are made simply and without cutting corners.
Check the protein on most jerky: around 40g per 100g. Check ours: 93g. The difference is water. They add it back after drying to recover yield. We don't. 500g goes in, 100g comes out. https://t.co/0TWJOI7SqN
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.
In 1967, the Sugar Research Foundation paid two Harvard nutritionists $6,500 to publish a review that blamed dietary fat for heart disease and cleared sugar of all suspicion. The funding was undisclosed. It shaped fifty years of guidelines.
This Antminer runs 24/7 at Kotitila farm. The heat goes into the dehydrator, not a vent.
Every bag of Bitcoin Beef Bits came out the other side of this machine.
Same hashrate securing the network. Same heat drying the beef.
https://t.co/0TWJOI7SqN #bitcoin#mining#hashdried
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 a long time before the marinade.
500g of Finnish beef goes in, 100g of Bitcoin Beef Bits comes out. The 5:1 shrink is what makes it 93g protein per 100g. You can't fake that ratio. Most jerky adds water back in to recover yield. We don't. https://t.co/0TWJOI7SqN
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, 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.