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TylerDurden
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« Reply #20 on: October 15, 2009, 04:32:50 AM » |
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I'm no expert on this stuff, but based on what I've been reading, I'm not sure that a sealable plastic box or vacuum-sealable containers are such a good idea. It sounds like the traditional Inuit containers were leaky and that this was a good thing. Now that more of them are using sealable plastic, botulism has become a problem, according to reports like the one below. The problem is, a loose top will likely result in a stinky fridge, right? Seems like a catch-22 for us who don't have a cellar that no one will mind if we stink it up. Botulism poisoning is rare, but I remember my high school biology teacher saying that it's one of the most potent organic toxins on earth.
I don't think it matters. The main point is to aerate the container fully for a few minutes at least every 3 or 4 days, and people like me actually prefer aerating the meats once a day. The bacteria only need a certain amount of air, which just needs refreshing once in a while. |
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"You need no more be human, which is a heavy yoke" The Queen of Air and Darkness, Poul Anderson
"Once is happenstance. Twice is coincidence. The third time it's enemy action" Goldfingerism, Ian Fleming
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PaleoPhil
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« Reply #21 on: October 15, 2009, 06:20:38 PM » |
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I don't think it matters. The main point is to aerate the container fully for a few minutes at least every 3 or 4 days, and people like me actually prefer aerating the meats once a day. The bacteria only need a certain amount of air, which just needs refreshing once in a while.
Well it matters for people like me who tend to forget about things and could easily leave it in the fridge for a week before remembering.  Surely I'm not the only one with a bad memory from years on a SAD? |
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> "Medicine improved exponentially when the tinkering barber surgeons took over from the high theorists. They just went with what worked, irrespective of why it worked." -Nassim Taleb
> "no one would touch this type of diet unless they'd tried everything else and this diet alone worked" -T.D.
> Tinkering with dairy & gluten elimination worked for me. I found a theory that explained it (Eaton's Paleolithic nutrition), which pointed me toward more tinkering, with more success. -Me
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yon yonson
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« Reply #22 on: October 20, 2009, 09:20:47 AM » |
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Question:i've got a jar of high meat going right now but i want to make some more. can i just add some fresh meat into the same jar? or is it recommended to start a new batch? i would think it'd be fine to just add some fresh meat into the old one... especially if it's a good batch (then the high meat can inoculate the fresh meat). suggestions?
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Hannibal
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« Reply #23 on: October 20, 2009, 11:21:38 AM » |
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I don't think it matters. The main point is to aerate the container fully for a few minutes at least every 3 or 4 days, and people like me actually prefer aerating the meats once a day. The bacteria only need a certain amount of air, which just needs refreshing once in a while. But if meat is aging in some warm temperatures (20-30 degrees C) one has to aerate it much more often |
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Do you blame vultures for the carcass they eat?
Livin' off the raw grass fat of the land
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RawZi
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« Reply #24 on: October 20, 2009, 02:42:47 PM » |
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I do it twice a day.
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"Genuine truth angers people in general because they don't know what to do with the energy generated by a glimpse of reality." GWG
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TylerDurden
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« Reply #25 on: October 21, 2009, 03:19:49 AM » |
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Question:i've got a jar of high meat going right now but i want to make some more. can i just add some fresh meat into the same jar? or is it recommended to start a new batch? i would think it'd be fine to just add some fresh meat into the old one... especially if it's a good batch (then the high meat can inoculate the fresh meat). suggestions?
Sure, i did that all the time when I was storing high-meat outside. |
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"You need no more be human, which is a heavy yoke" The Queen of Air and Darkness, Poul Anderson
"Once is happenstance. Twice is coincidence. The third time it's enemy action" Goldfingerism, Ian Fleming
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Hannibal
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« Reply #26 on: October 21, 2009, 03:48:57 AM » |
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I still don't know what to think about botulism. I've eaten so many high meats that were quite old and sometimes not aired for a longer period of time and I haven't experienced any negative symptoms of botulism. But what about those Alaskan people that supposedly got infected with botulinum toxins? They must have done sth really wrong.
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Do you blame vultures for the carcass they eat?
Livin' off the raw grass fat of the land
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TylerDurden
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« Reply #27 on: October 21, 2009, 04:55:52 AM » |
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I still don't know what to think about botulism. I've eaten so many high meats that were quite old and sometimes not aired for a longer period of time and I haven't experienced any negative symptoms of botulism. But what about those Alaskan people that supposedly got infected with botulinum toxins? They must have done sth really wrong.
I think it's more to do with combining cooked with raw or eating aged, cooked meats, along with the fact that people on cooked diets have compromised immune-systems and extreme allergenic response to bacteria and foodstuffs. It's no coincidence that the vast majority of deaths from food-poisoning/botulinism come from very old or very young or people, or people who are already ill. |
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"You need no more be human, which is a heavy yoke" The Queen of Air and Darkness, Poul Anderson
"Once is happenstance. Twice is coincidence. The third time it's enemy action" Goldfingerism, Ian Fleming
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Hannibal
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« Reply #28 on: October 21, 2009, 06:00:38 AM » |
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I think it's more to do with combining cooked with raw or eating aged, cooked meats, along with the fact that people on cooked diets have compromised immune-systems and extreme allergenic response to bacteria and foodstuffs. It's no coincidence that the vast majority of deaths from food-poisoning/botulinism come from very old or very young or people, or people who are already ill. Generally speaking Inuit people eat SAD or something like that and only occasionally try sth traditional. They hate when they are called Eskimos, because it means people who eat raw meat. They are opportunistic. As you said many times high meats are for those who are eating rawpaleo for about a year, not for those who eat raw occasionally. |
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Do you blame vultures for the carcass they eat?
Livin' off the raw grass fat of the land
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djr_81
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« Reply #29 on: November 08, 2009, 06:36:52 PM » |
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I've got a couple Mason/Bell jars going right now.
My first jar is ~8 1/2 weeks old right now. The meat has a strong smell to it & little juice. It just tastes over-aged when you eat it but it has given me somewhat of an energy boost, both mental and physical, when I eat it.
My other three jars (started as two gallon sized mason jars but I swapped containers during the process, they're 6 1/2 weeks old now) more closely resemble what I've read on high meats. Quite a bit of liquid in the jar & slimy meat. I've noted no bubbles/effervescence as some others have noted. The meat has a more muddled flavor to it but it's not horrible. The smell is also different than the older high meat, a bit more acidic.
Now, a quick question for those of you with enough high meat preparation under your belts;
I opened the jars this evening to air them out and two of the three had an audible pop when opened. The jar that didn't pop was 1/3 full as opposed to the half of the other two. I still noted no bubbling in the jars though.
This was the third day since the last airing whereas I normally air after one or two days. All jars are refrigerated.
Do I have anything to be terribly concerned about?
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-Dan
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