After researching more about mercury levels in foods, and finding that my own blood mercury level was twice what is considered healthy, I have decided to give up on piscivore (seafood-based carnivore) and go back to mostly lamb and mutton.
I checked in with one of favorite local 100% grassfed lamb ranchers, and they have lamb for me! So I'll be getting 35 lbs to stock up for the Spring! And sometime this week I will be picking up some beef organ meats too. So I'll have some variety!
I am happy to get back to lamb. I was feeling a little exhausted on just the seafood. Although, I was looking back over my journal, and it could have also been juniper tree allergy. According to pollen.com, juniper is starting to have pollen again, and I have pretty severe tree allergies discovered in a thorough pinprick test I had done two years ago. My eyes burn and I feel kind of a general fatigue. So it could have been that and not necessarily the seafood!
I have been enjoying making jerky out of lean lamb roasts that aren't fatty enough to slow cook. I just use a good Victorinox slicing knife, making as thin slices as possible, and then put them in my food dehydrator for 12 hours. I do not use salt or anything else. I leave the fat on the slices too. I store the pieces in the freezer for extra crispiness. Mmm mm! Heart meat works best, since it is very dense and easy to slice thinly, and is a real burst of flavor! But these roasts are working pretty well too.
##
Comments
Post a Comment