it's not your curiosity, but your condescending attitude that should be requesting forgiveness.. apparently i am not part of the 'everyone' you speak about!

i have made jerky from the same meat that eaten fresh is health-improving and digests fine.  the lowest temperature on my dehydrator setting is 85 degrees F (technically 'raw'), that's what I used.  the fat i used is not actually rendered tallow, but set at 85 degrees F for an hour or so to get mushy and then blended with the lean.  this is the same way i eat extra fat today when i'm in the mood for extra fat, only without the blending part, and i digest that just fine. a surprise to me as well, but it's NOT the fat.  the dryer the meat, the worse my symptoms... and they are horrible!  again, this is the same meat that is health promoting fresh and even aged is better i have found.

i love hearing everyone's experiences on this forum, but your post attribute what has been successful for you to literally 'everyone'... that's not fair!... it's not fair to newbies... it's not fair to people who read here trying to learn to rebuild their health, and it most certainly is not fair to me!

I will try not to be condescending - you may be aware that coping with the tallowphobes distracted me so that I didn't notice it.



Puzzling to me, because the only difference I've read between fresh and dried meat is less water and according to Dr. Harris, neutralized allergen (albumin in blood IIRC).

Have you guessed at what might have caused the difference? What I would wonder at is the dehydrator, for lack of knowledge of any other influence.

The main difference between raw meat and jerky is of course the water content and consequently also the taste. It seems to me that it tastes usually better (specifically for newbies) than fresh raw meat because flavors are more concentrated (less water and somewhat oxidised and bacteria and fungi modified surface layer that reminds a little bit cheese or cooked meat...)

This means that it is much easier to overeat jerky than fresh meat and get digestive ailments.




 

Well, I haven't experienced this  with dried fruit.

The proportion of tallow to jerky is important too, and easy to neglect the tallow - result is painful to me.