/ck/ - Food & Cooking

Raw meat has 2 advantages over cooked meat: no carcinogens which cooking generates, and intact enzymes which cooking destroys.

The cons for raw meat are parasites and bacteria. I can reduce those risks. Deep freezing kills the parasites, -30 C for a few days should render meat safe. Then after thawing the meat, marinating in vinegar and salt, and dehydrating should kill the bacteria. btw I'm describing how I'm going to make biltong (south african version of beef jerky) which is a cured meat, but technically still raw.