Once cut, keep the log in a cool, dry place. A quick tip is to rub the cut end with olive oil or cover it with wax paper to prevent it from drying out further.
Climbing drains your muscles. The dense protein in cured meats aids muscle recovery during overnight trips. Meanwhile, the high fat content provides long-lasting, slow-burning energy for grueling elevation gains. Thermal Stability meat log mountain guide
Typically a mixture of beef, pork, or venison, seasoned with spices like mustard seed, black pepper, and garlic [1]. Once cut, keep the log in a cool, dry place
Packed with healthy fats and proteins that provide sustained, slow-burning energy. keep the log in a cool
Pork shoulder (Boston butt) is the standard. However, you can blend in venison, beef chuck, or elk for a deeper, wilder flavor profile.