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Author Topic: High-Meat-Recipe Preparation For More Advanced RAFers  (Read 15605 times)
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yon yonson
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« Reply #40 on: December 12, 2009, 10:29:41 AM »

man, yeah that's way higher than mine. i've never aged anything for that long because i always end up eating it too fast. im gonna have to try that. did you age it outside the fridge? how often did you air it?
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« Reply #41 on: December 12, 2009, 12:16:06 PM »

did you age it outside the fridge? how often did you air it?
I aged it in a cellar, but there was about 15-18 degrees C; I live in a flat in an apartment building, so there is common cellar
I aired it once or twice a day.
It wasn't my oldest high-meat. I had got over a half a year old one - it was extra high, pungent.
After I got used to them the meat that is several weeks old is really fresh for me. Wink
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« Reply #42 on: January 19, 2010, 11:22:17 PM »

i give my toddler high meat (aged tongue, heart from beef) with blended fresh meat for the 1st time today. he doesn't get the difference. i give that to my husband too with blended meat, he doesn't know. if i blend high meat, than that will kill all the beneficial organisms or not? i need to know. i also need to know that if high meat stop the muscle cramps, increase the blood circulations? i'm suffering with these problems now. if high meat can stop the nerve pain? i see my toddler's following strict raw paleo  except he loves too much dairy (always cheese and sour yogurt). i see he passes out of gas and stool is very stinky. i think it's not very normal for paleo dieters. my chinese doc says he's dealing with worms and that's causing him gas. i need your advise. thanks.
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« Reply #43 on: January 19, 2010, 11:55:59 PM »

my advice with worms is to get a stool test.  otherwise you'll always wonder and the mental energy is draining.
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« Reply #44 on: March 08, 2010, 04:56:35 PM »

Is there any special way or time to eat the high meat? I don't find the taste that bad. Smell is awesome! I have tried my beef and fish (haddock that is a month old. I plan to eat it daily for awhile. I do not really notice the "high" effect.

My neighbour from Tibet used to eat high meat that was stored in a sheep's stomach. He says is was a real treat'.
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« Reply #45 on: March 21, 2010, 02:28:07 PM »

There was a comment in here about high meats from frozen meats.

It seems like alot of folks are eating frozen meats, and also speak about high meat, so are people finding they can make true high meat from their frozen stuff, or are they just talking about meat that has sat open in the fridge a bit?

edit: also, I have 2 small bell jars that I've been using, but also some glass jars with plastic top that I would also like to use, is the plastic problematic in any way?


« Last Edit: March 21, 2010, 05:37:11 PM by KD » Logged
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« Reply #46 on: May 30, 2010, 03:36:27 AM »

In order to speed things up, what about keeping the jar sealed but just NOT in the fridge?  Doesn't bacteria like warmth to grow?  And you won't get flies laying eggs because the jar is sealed.  I'm kind of chompin' at the bit to get my meat "high".

FYI, I've recently been turned onto Aajonus Vonderplanitz' Primal Diet so it's so cool to have found this forum.  Sometimes I feel like someone's going to lock me up in a loony bin for eating all this raw meat...especially chicken.  And I just love raw dairy.
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« Reply #47 on: May 30, 2010, 04:34:55 AM »

Re high-meat outside the fridge:- even if it's sealed, you're goling to have a problem. Flies live laying their eggs around the surface of the containers so that whenever you open a container's lid, a few eggs will fall in every so often and you won't often notice them as they're so small. Thne the eggs become wriggling live maggots and that's that.

People storing high-meat outside the fridge usually use a plastic container surrounded by 2 large plastic bin-bags. That usually solves the problem.
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« Reply #48 on: May 30, 2010, 07:00:24 AM »

I have 2 small bell jars that I've been using, but also some glass jars with plastic top that I would also like to use, is the plastic problematic in any way?

    I've made it with glass jars with plastic tops. The meat came out fine.  The top got smelly.  Plastic absorbs a lot of stuff.  I prefer not to use plastic; because I like using the plastic tops for my milk.
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« Reply #49 on: May 30, 2010, 10:32:55 AM »

Thanks, I've since acquired more ball jars so that hasn't been an issue.

-

The fly thing is confusing because whenever I air my jars they attract massive amounts of flys and other bugs, its unavoidable. I wonder how long it takes to lay eggs?

-
how many people here are consuming meat >2-3 mo? I've noticed it to be extremely different.
« Last Edit: May 30, 2010, 10:42:26 AM by KD » Logged
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