I use a "jar in a jar method" to keep fermenting foods submerged. For example, I can fit a narrow-mouth 4 oz. canning jar into a wide-mouth canning jar (quart or larger), then  I screw a wide-mouth canning lid with an air lock, and this outer lid holds the small jar down.

I've used this method as well. I placed a tight-fitting glass within the mason jar and filled it with water to weigh it down.

Nice! I would like to try more unconventional protein sources like this. I know a guy that raised mealworms for himself for a short time.

(How long before someone here questions the paleo purity of the ingredients and the crickets' diet?)

www.youtube.com/watch?v=KtOToiIDNRA#ws

I have.  I found it mildly entertaining and insightful, albeit childishly written.  If you feel drawn to the anarcho-primitivist worldview advocated by folks like John Zerzan, Derrick Jensen and Daniel Quinn, you might find it amusing. 

Daniel Quinn has never advocated any sort of black and white, either-or worldview like anarcho-primitivism in anything I've read by him. He has repeatedly stressed that the problem of civilization is its inhabitants living only one way rather than the wrong way and encourages a breaking up of that monoculture.

Chelsea Wolfe - Mer

Agreed with Jessica 100%. Ill add one more piece: drying the meat in the fridge for a month is probably my most favorite. Chewy on the outside, strong flavor, rich on the inside, and very tender. I haven't done this with ground, only lean cuts like chuck. I can't use my fridge for aging, the family gets mad at the smell.

Over the winter, I dried thinly sliced beef heart in the fridge that had been soaked in a brine at room temperature for several days. It was good stuff. A bit like jerky on the outside, tender on the inside, and great flavor.

The salmon in the Faroe Islands appear to be raised in excellent conditions: http://salmon-from-the-faroe-islands.com/short+film.html. I had some recently at a local Pan-Asian restaurant, and it tasted great.

You sure? I have sixteen and still can't add an avatar.

The milk of some goat breeds has an odd, "off" flavor. I think Alpine might be one. So if you've tried it once and didn't like it, I would recommend trying it again from a different source.

Aaajonus might be able to afford 2 months of diarrhea shooting out of him as he dances around with coyotes and wolves but I live in the real world and can not.

Sorry about your bout with gut distress. I'm familiar with the campylobacter experience. It lasted about a week and wasn't fun. I would definitely focus on ruminants as your go-to meats.

I definitely think adding more healthy fats and cholesterol into the diet and eliminating the processed garbage helps protect the skin. I have noticed it in myself. I can be out in the sun for hours and get no more than a slight flush that quickly fades and becomes tanned. I think gradual exposure, working up to longer periods is a good tactic, especially with more sensitive parts. I've found that with my shoulders it takes a little more time to adjust, but I definitely haven't had a severe burn since adolescence.

Here's a list from Mark's Daily Apple:

8 Natural Ways to Prevent a Sunburn (And Sunscreen’s Not One of Them)
1. Eat Some Lycopene
2. Get Some Astaxanthin
3. Get Some Vitamin D
4. Get Your Long-Chain Omega-3s and Ditch the Omega-6s
5. Eat Plenty of Saturated Fat
6. Drink Tea
7. Get Some Proanthocyanidins
8. Consider Resveratrol

Here's the link. It goes into more detail about each one: http://www.marksdailyapple.com/8-natural-ways-to-prevent-a-sunburn-and-sunscreens-not-one-of-them/#ixzz2KMiwBLuq

Ol' Dirty Bastard - Shimmy Shimmy Ya [Explicit]

 

Thank you much! I'm sure I will have questions along the way, and I can tell there are a lot of knowledgeable folks here (you being one, as I've gathered from browsing your posts). It's humbling, as I have always been the go-to guy amongst friends and family for nutritional advice, but the more you know the more you realize how much you have yet to learn. I am happy to have found this forum.

An on-going balance in biochemistry would be a great delight, for sure! It's definitely balanced out a bit over the years since coming back to meat, but there is room for improvement. I've experienced peak mental health, or at least close to it, when doing neurofeedback. Unfortunately, I didn't have the money to continue, and at this point I've probably undone much of the re-wiring, but now I know that superlative mind is a real possibility, and that's exciting and a great relief.

On an unrelated note: I'm curious about "Thoth." Is there a consensus on the pronunciation of his name? I have heard it pronounced exactly as English speakers would expect it to be, which just sounds silly (and incidentally makes for a good joke: I saw a t-shirt with his image with the caption "I got thoth on my thirt"). I've also seen the pronunciations "toth" as well as "tote," both with a long "o."