I've never gone longer than 2 weeks unrefrigerated as I don't keep a bigger supply. They were fine and I'd feel ok going longer. They had been refrigerated before.

The only thing i've noticed here and there is that the yolks may get a bit weaker as they age.

Just picked up a bottle of the Blue Ice fermented CLO today. It smells like it would make an excellent catfish bait. Burned going down, so it must be working.

I've heard of some people getting a fishy smell from this stuff. Anyone here noticed that?

You pose the question as if it's a necessary thing to do, leaving meat out.

It's entirely optional and I'm not sure you are going to get a good answer. I leave mine out long enough to warm up a bit and maybe dry out a little if freshly sliced.

I probably wouldn't feel comfortable leaving red meat out for more than 12 hours before eating it, at this point. If it were sliced thin and dry/drying, though, much longer would be fine to me. Chicken and fish would be allowed less time.

Temperature humidity cut and type of meat are going to change things relatively drastically. Are you wondering about taste, safety or what?

I suppose you are at least giving the animal a fighting chance that livestock don't get but it seems like a pretty poor option.

Doesn't adrenaline hurt the meat?

End it quickly with a bullet. At the least, slit it's throat after chasing it down. A rock to the skull is just ridiculous. In anything other than an actual survival situation, I'd call it criminal and would seriously question one's sanity.

I think I found the beef to be about the same. I have gooten a bit more accustomed to it's flavor and can probably eat ita bit faster next time.

Still haven't tried the sweetbreads...

Heart is muscle meat, but I don't believe that it's aged as say a side of beef is. I'm finding I prefer my meats to be dried out/aged a bit. How do you store heart? It's pretty rich for me to be eating a whole one very quickly.

Can someone prepare me for the taste of raw sweetbreads? I've never had them in any fashion and this is the one food I haven't been able to just dive right into. Liver was not too great, but I wasn't worried. Heart, suet, marrow, muscle meat, no problems. What I have is from a steer, not sure how old, but not a calf.

Thanks

Anyone else notice their beef, after aging in the fridge for a few days, taking on a hint pepper jack cheese?

I was a bit scared, but ate some anyway. I actually prefer it.

I have to imagine it was as a way to salvage something that was rotting or by accident. Actually, maybe they were thawing frozen meat in the winter?

I'm beginning to think maybe I like the salt and spices on cooked meat more than the actual cooking.

Also, I'm thinking it's the cooked fat more than the protein that my body dislikes. Cooked lean meat doesn't give me the bad feeling so much, it just doesn't seem to digest as well (I'm reluctant to go fully raw). Along the same lines, tallow makes me feel bad but I can eat twice as much equivalent raw suet and feel like i've eaten nothing at all.

maybe Katelyn just meant fermented fruits?  

In the conventional standard, fruit has an ideal mountain peak type window where it is unripe-> ripe-> alcoholic. However the simple fact now is that most fruits are too sweet already so there is an advantage to consuming slightly unripe fruit, although likely you won't be able to eat much if it this way without digestive discomfort, which I guess is also beneficial from the anti-fruit perspective.

Less sweet, yes. You're saying that eating those sugars in starch form is an advantage?

Here's an article on the subject

http://findarticles.com/p/articles/mi_m3488/is_9_85/ai_n6230587/

Finally got around to the suet. It was very bland, like chewing wax. I also tried raw heart for the firs time along with it...very beefy.

I think the bone marrow is better tasting. Not that the flavor is all that great to me, but that small bit of flavor seems to stimulate my saliva more. I think it's widely accepted that marrow is more nutritious.

Has anyone tried adding a bit of seasoning to suet?

No probs. 100 year old eggs are a delicacy to the Chinese.

From what i understand, they just call them 100-1000 year old eggs. they are really just preserved and not nearly that old. Like, not more than a few months old.

I'm not exactly happy right now. I've eaten rare steaks and good hamburger meat for a while and been eating raw eggs/yolks for a couple months. Just this week have I been trying to incorporate some raw into my diet. Some marrow some very lightly grilled sirloin, and continuing with some rare hamburger.

I like a fried egg (over easy) once in a while. Tried it yesterday and it made me feel heavy and gross (though I also just introduced into my diet the tallow in which they were fried, so that could be the reason in this case). Wasn't looking for it to do this and it doens't usually happen.

Today, I ate mostly raw until dinner; 4 egg yolks, 1 granny smith apple, an ultra rare sirloin, some broc and caul and `1/8 cup beef bone marrow and a tiny amount of kimchi. Then came dinner, oven roasted lemon-pepper chicken. A slightly overcooked organic supermarket bird (I seasoned and cooked it). I'm not on the verge of death or anything but it really just doesn't feel good in my stomach...heavy, greasy and gross. Almost like my body senses it as something that has to deal with instead of something beneficial. 2 weeks ago 'd have eaten over half the bird and been making myself stop.

Surely my body isn't already rejecting cooked foods, is it? I'm not already one of you crazy animals, am I?