There's a paleo summit going on right now  - 

http://paleosummit.com/denise-minger/

It's worth a visit -

Finally after all these years I got it together and made up a great way to store meat in your fridge, that I'd like to share....  First I used an extra wire rack from a fairly high end oven in my kitchen.  I actually tied it to the top of the inside of the fridge on the light shield panel, wish I had photos...  Of course I lowered the shelves below.  Now with one and three quarter inch  S shaped hooks that I got at the hardware store, with one end sharpened on a grinding wheel I can hook a piece of meat, liver, heart, testicle,  whatever, and hang it on the suspended rack.  You can get a lot of meat in the fridge this way.  Reminds me of the photos that Goodsamaritan used to post of the meat shops in his village, with the meat hanging from above.  Really works great, the meat dries evenly and never molds, because the fridge is part freezer which means the fridge portion has low humidity.  I then drape a nice hand towel or whatever from the wire rack so that when you open the fridge all you see is the towel and not a butcher shop.  My daughter is particularily sensitive.  But any guest you might have doesn't have to look at it either, for it is quite the site, even to me.    I also use a drip pan below.  Liver wants to bleed for some time.  But a week or two aged liver hung this way really slices nicely, and when dipped in melted back fat, boy it doesn't get much better.   

  Also working on a way to press the fat out of ground up back fat ( that I've run through my big meat grinder with a coarse hole sieve).  Already in a bowl at 110 degrees F the liquid fat will separate, and you can skim it off.  The remainder I put into a stainless screen and work out the rest.   MY plans though are to use an old press I've had for years for juicing, it was an old Norwalk nock off with separate hand pumped hydraulic press.  I just need to get the proper pressing cloth.  will let you know how it goes.     But for now I put  the liquid fat in the fridge and it hardens and then melts easily when I need it.  Probably keeps a long time, unlike chunks of fat in the fridge...    More later.

Wondering if my high meat,  don't have a lot of experience with it, is 'good'.  It has a biting hottish ammonia taste and smell.  Can anyone tell me if that's to be expected, or what their high meat is like, taste and smell wise.  Thanks

  Interested in finding out if anyone has any experience in making high meat at room temp. I know that when I made Kefir, that I read if I kept my milk closure to body temp than room temp that I would end up with more bacteria and less yeast.  The bacteria thrive at body temp as opposed to the yeast which prefer room temp.  One could infer the similar possibility that meat made high at room temp. or above would support bacteria that might thrive or find the similar temp of our intestines condusive for proliferating.    Or, if anyone has tried 'innoculating' their meat first with any sort of bacteria or organisms like EM products.  I have thought of straining dirt and water from virgin areas and rinsing the meat in that water.  I would strain, if I did it, the possible parasitic eggs in soil.  My dogs routinely bury their meat and bones.  I've read where the nematodes actually eat the rotting flesh, thus keeping the meat 'healthy'.  Although I have no idea about this.  It does seem to me that in airing out the meat every day, that the bacteria I am exposing the meat to is primarily what's in the air at the time.  Seems to be kinda iffy in terms of creating a healthy strain?       Years ago when I first started feeding my dogs raw,  I read a book by an old Italian woman with years of experience feeding dogs raw.  She strongly suggested buying large chunks of meat and burry it instead of refridgerating and definately instead of freezing it.      Thus I have also thought of wrapping meat with a permeable membrane, like a high thread count cotton, so that worms and other insects etc, couldn't get at the meat but bacteria could.   Anyone want to experiment with me?