Thursday, August 27, 2015

"Feces" in Hamburger

 

As another Lame Cherry exclusive in matter anti matter.


Numbers of you have by now heard of the meat scare propagated by "Consumer Reports" which went out and bought packages of beef hamburger and then released the sensational headline that there was feces in all of this meat, which the cartel stooges in the destroy American agriculture's last non corporate vista in beef raising have turned into propaganda.

I knew this report was bullshit the minute I heard it, but I am busy and had to do a bit of investigating to explain what is really taking place.

First of all, beef feces is not human feces. Beef feces is grass and grain, not what humans consume. In fact, fresh bovine feces more manure was used as a treatment for nail punctures in feet as the live enzymes killed the germs which caused blood poisoning or tetanus.

Second, you have to know that the "feces" is sometimes manure, but in most cases the 'feces' is bacteria, meaning the bacteria in the intestine which breaks down grass and grain to amino acids to feed the animal.

Thirdly, I will take you through the process of processing animals. They are first electrocuted which is less humane than being bashed over the head with a sledge as used to be the humane way. This causes excrement to come out of the animal, and animals in transit do have manure on their hides.
The animals are hung and gutted, and then skinned. Any of these situations can cause back splash on the carcass.

In butchering, in the large plants of the name brands, meat does end up on the floor and these sweepings do end up in hotdogs, salami and even hamburger, as nothing is wasted.
Yes intestines are washed, as large intestines are used for bologna skins, but when there is miles of this stuff into the same water, trace bacteria is going to appear.

Before you start gagging and reeling over this, know that in your drinking water, 3% of it can have "feces" and as it is chlorinated you eat it ever day, just like you eat insect excrement on all your spinach, apples and whatever........but then Consumer Reports never decides to look at bug shit in conglomerate America.

If you have noticed, no one is getting sick eating this feces in water, meat or veggies. As most of you are ignorant about history, you will be unaware that American Indians just loved as a delicacy buffalo intestines, and would wrap them on their arms like yarn, and unwashed, suck them down like it was prize lobster.......and no none of them even burped or died from it, as there is no harm in eating this bacteria.

This is how all of you are deceived and lied to, in order to destroy one of the few remaining independent agricultural groups in America. There is far more "shit" in your cereal and on your vegetables than is ever in your beef. Again, what is being called "feces"  is probably bacteria, and it harms no one.

It is just a reality you will never be told the facts on, unless a Lame Cherry is around to explain what is the reality. I know all of this stuff, and it is why I NEVER eat foreign beef, I never eat ground anything unless it is locally produced and I know the shoppe, and why I never believe a blessed thing coming out of Consumer Reports or any of these other stooges who make a living doing this stuff and take grant money.

For the record, your mouth has more deadly germs in it than a toilet bowl and your desk has more germs at work has more germs on it than a bathroom floor.

I would be upset not by bacteria in hamburger which Indians chucked down with relish, and more furious at being manipulated again in another damnedable scare scam from the new world order.  Licking your skin has more dangerous feces material on it than your burger.

Cook your meat or be like Cecil the lion eating the guts first or an American Indian chucking down yards of it. I prefer my hamburger grilled well done, my steaks rare and I never eat those hotdogs as I know what is in them.





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Statistical Proof of the American Genocide of Germans from 1945 to 1950 AD

 

As another Lame Cherry exclusive in matter anti matter.


Someone decided to question the numbers behind the American Holocaust of Germans, so the Lame Cherry is more than accepting of the gauntlet.

Here are the literal numbers:


Before the war, there were, 79.1 million Germans in Germany.

During the war, over 3.5 million Germans were slaughtered in combat. 3.5 million more German civilians were targeted and slaughtered by America and her allies.

It is a fact that 224,000 German POW's expired in American and allied prison camps from 1940 to 1945. I repeat, a quarter of a million Germans perished in American custody.


After the war, 9 MILLION GERMANS WERE EXPELLED FROM OTHER COUNTRIES, meaning all their lands, their properties and their businesses were confiscated and annexed by other Europeans. All with American consent.
These Diaspora Germans were forced to settle in concentration camp West Germany without any compensation.
Other areas in Europe simply genocided their Germans as Stalin did to Russian Germans during World War II who had not migrated to America in the 1880's in that mass exodus from the Czar.

Official records state that Germany in 1950 had a population of 50 million Germans. In 1940, Germany officially had over 79 million Germans. 7 million died in combat or Civilians murdered by allies, which is 72 million alive.
Official records place the deportees at 9 million, meaning that Germany had only 41 million survivors in the 1945 to 1950 period, meaning that somewhere in the statistics 31 million Germans vanished.

For those then questioning that 9 to 14 million Germans were deliberately GENOCIDED BY AMERICANS ROOSEVELT, TRUMAN and EISENHOWER, have 31 million Germans to deal with who perished.
That 31 million figure COULD BE marginalized as populations still have natural attrition in sickness, old age and accidents, but Germany under allied control had a massive death count where it "lost" HALF OF GERMANY'S POPULATION.

For those who question the Lame Cherry and facts, I would suggest not as it pisses me off, and it exposes them as utter fools. If you can not tell, I do not like it, as I put my life on the line, work my ass off for these crumbs I am "donated" to and what happens far too often is people with bias and prejudice not wanting to face the facts.

Those are the absolute facts of my article and the statistics behind the other articles cited.

COUNTRY POPULATION DATA: GERMANY

MILITARY AND CIVILIAN WAR DEAD


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Jerky


 


As another matter anti matter exclusive in Lame Cherry world.

The Viking was asking about the eating of beef. Hotmail was not loading things even on high speed internet.......probably because someone went to an undisclosed location and downloaded German software that still had problems loading on high speed net........short version is I got anti virus again and someone did not want me running that program on here.

I could just say about jerky or biltong that Gaytube has boobers doing it better than me. I even found last winter this priest up in Alaska making smoked salmon in a perfect recipe.....this is about jerky though.

There are rules in jerky in only using the best steak which cost a bunch, or else you wear your jaws out chewing flat iron flank meat which is best ground.

You can also make jerky out of very lean hamburger.....salt and things, but you got to remember that ground meat has all that area exposed to bacteria which can cause problems.

So this is the deal, you slice tender meat thin. The reason one smokes is that it cures it literally. Meat will glaze over in the hot sun in 15 minutes so blow flies will leave it without maggots......is what Indian Summer was for on the plains.

Enough history.

It really does not make that big of difference if you cook the meat smoked or smoke it cured, as in dehydrating it, as it is jerky. In Africa, biltong like jerky is hung up and a fire smokes to keep the flies away, and eventually preserves it after a few days.
I had a Sportsmans Guide smoker I got when I could afford things once..........gas and it heats up hot.......there are electric smokers too so you do not get the carbon fuel taste.

Anyway the deal is, you can use a garbage can and a hot plate........just wood chips and let the thing dehydrate to get the water out, as water is what spoils things.

Just get some draft to dry things out like your clothes and away you go.

Yes you need racks, need a metal spatula or something to turn them until they dry, so they do not dry to the racks....you won't like aluminum foil either in gnawing on that.

Wood.........apple, hickory, oak.....never evergreens as they have pine tar in them. Hardwoods in pinch.......some use corn cobs but lord you will think you are sucking on the smoking end of a cigar. Leave that for smoked carp.......poplar for fish.
Alder the priest said.


Smoking & Canning Wild Alaskan Salmon

The Wild Alaskan Smoked Salmon is ready to store on your shelf for when that cold weather sets in and you are relaxing by the wood stove.




I have used leaves, to increase smoke.......tar again, but it does give a heavy smoke flavor on things which is something I do like......and do not have a cat if ash is on the meat......soot no, no on the soot. Said it twice so that should suffice.

My brother did some deer hams......he liked them, but I .........I would prefer stew or jerky in that.

Some DNR jokers might if you ask for a road kill give you one with a tag. Each state is different, and butchering deer is butchering deer.....hair and guts and blood. Is cheap tenderloins though, and I love canned meat..........just bite size pieces put into a pressure cooker....salt and pepper........sometimes mustard seed, rosemary, bay if you like.

For seasoning jerky, I am fine with just pepper and salt as I like meat.


I will put these two links up again as I use them often.

Search Engine Duck Duck Go.......non tracking and Putin associated.

MPEG RIPPER, Saved from the Net......is where I get my Gaytube videos to keep on a flash drive file for future reference. Everyone should have a video library. I like the good ones and at the library I can rip all I want to.

Whole meat it is hard to kill yourself with, as bacteria can not get inside it. Just keep it clean, and I see nothing wrong with smoking at around 200 degrees to be safe. Just watch things so they do not turn into charcoal and not like it is going to burn up at that temperature......just mumify and that is what you want.

Think that is about it.

Now it has me thinking about some nice bushman biltong of elephant..........think Teddy Roosevelt said lion was good, I know he ate puma............I bet old Cecil would have been crapper in all that old testicle meat spicing things up and  making it chew longer than a cigarette should.
Sorry was hearing an old Winston jingle when cig companies were funding good television.



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