Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet Forums => General Discussion => Topic started by: raw-al on March 04, 2010, 04:34:35 am
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Just spoke with a neighbour from Tibet, who told me about their version of it. They simply put it in a sheep's stomach and kept it. Apparently it was delicious, a real treat.
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It probably healthier and more natural that way. Thats pretty cool.
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Just spoke with a neighbour from Tibet, who told me about their version of it. They simply put it in a sheep's stomach and kept it. Apparently it was delicious, a real treat.
does your neighbor still eat high meat?
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Just spoke with a neighbour from Tibet, who told me about their version of it. They simply put it in a sheep's stomach and kept it. Apparently it was delicious, a real treat.
How long do you keep the meat in sheep's stomach?
What meat? Also sheep?
Maybe I can try this with goats.
Goats stomachs are available in my locale.
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I've had this idea for a few days now. There was some discussion either initiated by me or someone about burring meat in the ground, but no one really had a good answer as to how to keep varmits and bugs out of it while getting high. My idea is to go out in the field and find an area where ground animals haven't burrowed, and dig a hole. After about one or two feet down, gather the dirt and either put that in a box and burry the meat in it, or, more likely for me, would be to add water to the dirt, and then strain the water, which should have a lot of the dirt bacteria in it now, and rinse the chunks of meat that I am making high meat with, thus innoculating the meat first. Any ideas?
I am taking the dirt a foot or two down to avoid parasite eggs etc... thinking that the upper foot or two of dirt would act like a natural filter for most things except leeching bacteria as the rain water percolated into the ground below.
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By coincidence, I was just reading about how Tahitians ferment shark livers in the stomachs:
(http://www.westonaprice.org/images/articleimages/spr09-shark_stomachs.jpg) (http://www.westonaprice.org/Update-on-Cod-Liver-Oil-Manufacture.html)
"Shark stomachs containing shark livers from Tahiti, hanging in the trees to ferment. Photo courtesy Kay Baxter."
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it amazes me how far we are from this place (eating)...
no longer intuitive, i learned from you guys about aging meat.. and if anyone ever saw my kitchen it would be something foreign, illogical, and repulsive to them
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AV learned to make high meat from Inuit, who buried theirs in cool or cold dirt - no critters AFAIK. Looks like the earth temperature is important for this.
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yeah, I have my meat in glass jars in a cooler on the back side of my house, in shade, which this of year is about earth temp. thanks
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I need to make some high meat, I hear nothing but great things about it and its benefits.
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2 days and mine is ready......
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What happens if you make high meat at room temperature? I'm gonna antsy, I hate waiting for mine. Its already been like 2 months in the firdge and it doesn't smell all that bad
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What happens if you make high meat at room temperature? I'm gonna antsy, I hate waiting for mine. Its already been like 2 months in the firdge and it doesn't smell all that bad
It just goes quicker. Make sure you air it frequently enough though and I don't think you'll have any negative effects from a warmer culture temperature.
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it amazes me how far we are from this place (eating)...
no longer intuitive, i learned from you guys about aging meat.. and if anyone ever saw my kitchen it would be something foreign, illogical, and repulsive to them
you go girl!! that's a true feature of a paleolithic tribe's kitchen. my back home, they burried the wild caught very oily river fish in ground for months. i love that type of rotten fish. so, tasting high meat is nothing to me. the smell of high meat reminds me of the smell of rotten fish. this is so funny that the people who eats stinky stuff, they smell actually better. ;D
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What a hum!!!!!! I open the bottles at one end of the garage and instantly the whole place is ripe.
BTW does it matter which one to eat first? I made some with fish (haddock), beef, and chicken.
Also is there any special time to eat it or any spice to eat with it ?