[Sca-cooks] Sources of Protein

[jenne at fiedlerfamily.net]

>     Try making jerky. Easy to do, and the cheaper the cut, the better. The
> only drawback is that it takes a long time to do a bunch. Period, cheap, and
> non-perishable.

I'm intrigued (though I don't regard jerky as food-- dried beef is an
_ingredient_ to me) -- you have documentation for a) dried beef and b)
dried beef eaten unreconstituted?

-- Jadwiga Zajaczkowa
jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
"Are you finished? If you're finished, you'll have to put down the spoon."