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: cavebiatch on December 23, 2013, 01:38:02 pm
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I am thinking of using yogurt or kefir to give raw meat the extra boost. It would make the meat more bioavailable,fight off the pathogens more, and speed up the "rotting" process towards high meat, wouldn't it?
Has anyone tried this or have recipes for it?
I hope the yogurt helps with the taste of liver.
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I tuck pieces of raw meat, seafood, or fish into fermented vegetables like kimchi. I've read that whey is used this way, too, so you should have success.
As far as your statement "It would make the meat more bioavailable,fight off the pathogens more, and speed up the "rotting" process towards high meat, wouldn't it?" ... I would consider raw meat to be pretty bio-available anyway. Also, I would deny that there are pathogens to fight off. Finally, my kimchi lacto-fermented meat is not identical to "the other" high meat - probably different strains of bacteria are at work - but consider that high meat is made with good oxygen circulation whereas meat in fermented dairy would be submerged.
As a word of encouragement, I have tried all sorts of bacteria-treated meat and fish and never got sick from it. Just make sure you have grass-fed meat, wild fish from clean waters, etc.
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Submerging meat in yogurt and other dairy for fermentation and preservation has been a practice of mine for quite some time. It works a treat, I dont do anything special with it, just cut it in to pieces, dunk in your yogurt and eat as desired.
Have never had any problems doing this, and it is delicious!
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I was thinking more of just brushing the yogurt on the surface of the meat.
Btw is it normal for thawed meat to smell 'beefy'?
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Interesting, that might work, but it also may not.