Author Topic: High-Meat-Recipe Preparation For More Advanced RAFers  (Read 150865 times)

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Offline TylerDurden

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Re: High-Meat-Recipe Preparation For More Advanced RAFers
« Reply #250 on: February 09, 2017, 04:55:21 am »
The top of my high meat is covered in green stuff and some bubble action is happening. Is that ok or should I throw it out? Its been maybe 2 weeks total and I forgot to air it for a few days, not sure if its still good?
Generally, it's not recommended to eat raw high-meat that has been without exposure to oxygen on a regular basis(at least once very 2-3 days). The idea is that the Inuit sometimes got infected by botulism if they left their raw meats in an unaerated environment  for too long(ie underground under a rock for example). In my own case,  I have sometimes left certain raw meats in vacuum-packs(ie no oxygen) in the fridge at a lowish setting  for a few days and it did not bother me. However, after 7-10 days, the raw-meat would taste extremely foul and I would have to throw it away, unlike the standard high-meat I used which was regularly exposed to oxygen. The latter(once I got psychologically used to the taste!) generally tasted like an excellent aged, raw cheese, more or less.
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Offline Core

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Re: High-Meat-Recipe Preparation For More Advanced RAFers
« Reply #251 on: February 09, 2017, 10:17:58 am »
What about green stuff and bubbles? Is that normal on high meat?

Offline TylerDurden

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Re: High-Meat-Recipe Preparation For More Advanced RAFers
« Reply #252 on: February 09, 2017, 02:35:13 pm »
What about green stuff and bubbles? Is that normal on high meat?
I doubt it. That said,  when consuming normal, aerated "high-meat", I have often seen molds and funguses form of various colours which posed no problems re health. However, given the fact that the high-meat has been left  unaerated for so  long , I would strongly advise against eating it. Just try out another batch. My own rule is to avoid eating any "high-meat" left in the fridge or under the ground that I have forgotten to aearate for more than 3-4 days.
“The only power any government has is the power to crack down on criminals. Well, when there aren't enough criminals, one makes them. One declares so many things to be a crime that it becomes impossible for men to live without breaking laws. "Ayn Rand

Offline Robinlove

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Re: High-Meat-Recipe Preparation For More Advanced RAFers
« Reply #253 on: June 07, 2017, 10:23:40 pm »
Well what do you mean by that?

That's cuz freezing practically sterilizes food. Doesn't denature enzymes like heat, but the cold kills bacteria

Offline surfsteve

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Re: High-Meat-Recipe Preparation For More Advanced RAFers
« Reply #254 on: June 07, 2017, 11:12:44 pm »
I read that cold kills parasites but not so much bacteria though it does keep them from growing. Most bacteria survive freezing. If some species of frogs and fish can survive freezing I would guess that it applies to lots and lots of other stuff. As far as I know those frogs and fish won't survive indefinitely and that they can only do it for a few months not for generations. Perhaps the two weeks recommended by Weston Price Foundation are because the generations of microbes are much shorter.

Can anybody give me the definition of "high meat"? I thought maybe it had to do with the location of a particular cut on the animal but it looks like it's due to a fermentation process. How does the term high apply to that? Is it because it gets you high from eating it?

Offline Robinlove

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Re: High-Meat-Recipe Preparation For More Advanced RAFers
« Reply #255 on: June 14, 2017, 02:21:01 am »
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. :D Surely I'm not the only one with a bad memory from years on a SAD?
 

Put calendar alarms.on your phone to avoid botulism.

Offline Robinlove

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Re: High-Meat-Recipe Preparation For More Advanced RAFers
« Reply #256 on: June 14, 2017, 02:22:13 am »
I read that cold kills parasites but not so much bacteria though it does keep them from growing. Most bacteria survive freezing. If some species of frogs and fish can survive freezing I would guess that it applies to lots and lots of other stuff. As far as I know those frogs and fish won't survive indefinitely and that they can only do it for a few months not for generations. Perhaps the two weeks recommended by Weston Price Foundation are because the generations of microbes are much shorter.

Can anybody give me the definition of "high meat"? I thought maybe it had to do with the location of a particular cut on the animal but it looks like it's due to a fermentation process. How does the term high apply to that? Is it because it gets you high from eating it?

Freezing kills lots of different kinds of bacteria. Please look it up.

Offline surfsteve

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Re: High-Meat-Recipe Preparation For More Advanced RAFers
« Reply #257 on: June 14, 2017, 06:17:06 am »
Freezing kills lots of different kinds of bacteria. Please look it up.


I actually did!

6 Common Myths About Freezing Foods
Quote
Myth #3: Freezing Kills Bacteria

Freezing foods renders bacteria inactive but doesn't actually kill anything. That means if your food went into the freezer contaminated, once thawed it will still harbor the same harmful bacteria


http://www.eatingwell.com/healthy_cooking/healthy_cooking_101_basics_and_techniques/6_common_myths_about_freezing_foods?page=4

Offline Inadequacy

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Re: High-Meat-Recipe Preparation For More Advanced RAFers
« Reply #258 on: September 13, 2017, 07:57:54 pm »
I've been fermenting my high meat for a month now and the smell and also the taste are really strong. After the first 2 weeks it actually tasted pretty good and I would happily eat it, but then in just a couple days the small started to change drastically. After that I didn't touch the meat (only aired it every 2 days or so). Now after a month I tried 1 piece and I barely got it down my throat. It kind of smells like someones shit and the taste is just too overwhelming for me, but I suppose I could get used to it. I just hope I didn't do anything wrong, like let the flies get to it when I wasn't looking (fly eggs should be noticeable yeah?), because that change of smell after those 2 weeks really surprised me.

Offline Dingeman

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Re: High-Meat-Recipe Preparation For More Advanced RAFers
« Reply #259 on: September 17, 2017, 09:33:33 pm »
I've been fermenting my high meat for a month now and the smell and also the taste are really strong. After the first 2 weeks it actually tasted pretty good and I would happily eat it, but then in just a couple days the small started to change drastically. After that I didn't touch the meat (only aired it every 2 days or so). Now after a month I tried 1 piece and I barely got it down my throat. It kind of smells like someones shit and the taste is just too overwhelming for me, but I suppose I could get used to it. I just hope I didn't do anything wrong, like let the flies get to it when I wasn't looking (fly eggs should be noticeable yeah?), because that change of smell after those 2 weeks really surprised me.

Yes, this is normal. The smell really gets strong around the 2/3 week mark. Don't worry about it, it smells worse than it tastes. The taste is hard to get accustomed to but it will get easier. Just slowly increase your dosage over time and start with small bits.

If your high meat was infested with fly eggs or gone bad in any other way then your body would've told you so. Consuming bad meat always triggers a reaction such as vomiting or diarrhea.