Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Other Raw-Animal-Food Diets (eg:- Primal Diet/Raw Version of Weston-Price Diet etc.) => Primal Diet => Topic started by: Dingeman on December 31, 2018, 10:19:10 pm
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Hey,
Does anyone know if keeping the liquid that comes from the meat is better to keep in the jar or to take it out of the jar?
Somehow I think that my meat is not fermenting well because it is surrounded by liquid.
Another question, some of my high meats are turning into a brown sludge while others are swimming in a more see-through kind of liquid.
The difference in taste is noticable, does anyone else know what could be causing this difference?
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I generally avoid using any high-meat, like raw liver, which turns into liquid. It just seems to me more tasty if it is still solid, so I choose raw tongue or raw heart out of preference.
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You are thinking too much.
Its probably the composition of the meat. The fat to protein ratio or so. I don't know exactly what the liquid is, but I've seen Sabertooth drinking those juices if they were a probiotic punch.
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What is high meat supposed to smell like, is it supposed to smell good? I tried a while back and what came out of it was extremely repulsive smelling. I just kept some lamb in a jar attatched to a bit of bone and i opened it every day or two days and shook it a bit to let it try and breathe, the jar was in my fridge. It seems like i normally like my meat fresher whenever i thaw out a steak i think it tastes tremendous the first day or two but if i let it sit around in a glass bowl for two many days its less pleasant to me. But i really am interested in high meat from what ive heard.
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Good high-meat tends to taste very much like a raw aged cheese. Bad high-meat, such as found unaerated in plastic for days/weeks will tend to create a toxic feeling in the mouth.
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whenever I made it, it had an ammonia smell. my body wasn't attracted to it. that's why I think the variations can be SO dependant on what organisms are floating in the air and what was on your butchers chopping block.
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Tried my almost 3 weeks old chicken livers yesterday. It did have some effect but still needs more time to age. I keep it at room temperature so it went faster than high meat that is kept refrigerated.
The best high meat I've had was 3 months old veal liver, so I'm planning on fermenting like 3/4 big jars of veal liver so that I always have enough high meat to eat. Every time one is close to being finished I'm just gonna fill up a new one.