120 min listen
Traditional African Cured Meats Beat Beef Jerky plus Sweden and COVID-19
Traditional African Cured Meats Beat Beef Jerky plus Sweden and COVID-19
ratings:
Length:
85 minutes
Released:
Jul 17, 2020
Format:
Podcast episode
Description
SHR # 2554 :: Traditional African Cured Meats Beat Beef Jerky plus Sweden and COVID-19 – 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.
Released:
Jul 17, 2020
Format:
Podcast episode
Titles in the series (100)
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