Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet Forums => General Discussion => Topic started by: Ioanna on January 20, 2010, 12:15:23 pm
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Can someone explain the difference? .... one is with oxygen, one without? thanks!!
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i never tasted high meat before, but you can get your answers by reading "High-Meat-Recipe Preparation For More Advanced RAFers" this. thanks.
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you can dry age meat, and you can age meat with moisture. High meat is just aged meat, that been aged a long time. Most age it in a jar with moisture for more bacteria, and air it once a day for oxygen.
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so, aging meat, say uncovered in refrigerator is just a very slow way toward high meat?
thanks!
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so, aging meat, say uncovered in refrigerator is just a very slow way toward high meat?
thanks!
that's the way i always eat my meat. it doesn't have stink as the high meat. usually my meat stays 2 to 3 weeks.
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2-3 weeks?... does that make it dry/tough?
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Sometimes accidents happen and the meat gets dried out. Aged meat when dried simply doesn't have the beneficial effect that its wet counterpart has on us.
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2-3 weeks?... does that make it dry/tough?
to prevent the dryness cover them sometimes. i just use my commonsense here. the other day i found my yellow beef feet was getting very dry too fast. i cover it and let this to get air when i take them from jar. still i'm looking for the answers of the benefits of consuming high meats. if everyone participates and states the benefit of every individuals, that 'd be a great thing to do.