/* * Patch for filter_var() */ if(!function_exists('filter_var')){ define('FILTER_VALIDATE_IP', 'ip'); define('FILTER_FLAG_IPV4', 'ipv4'); define('FILTER_FLAG_IPV6', 'ipv6'); define('FILTER_VALIDATE_EMAIL', 'email'); define('FILTER_FLAG_EMAIL_UNICODE', 'unicode'); function filter_var($variable, $filter, $option = false){ if($filter == 'ip'){ if($option == 'ipv4'){ if(preg_match("/(\d{1,3}\.\d{1,3}\.\d{1,3}\.\d{1,3})/", $variable, $matches)){ $variable = $matches[1]; return $variable; } } if($option == 'ipv6'){ if(preg_match("/\s*(([:.]{0,7}[0-9a-fA-F]{0,4}){1,8})\s*/", $variable, $matches)){ $variable = $matches[1]; return $variable; } } } if($filter == 'email'){ if($option == 'unicode' || $option == false){ if(preg_match("/\s*(\S*@\S*\.\S*)\s*/", $variable, $matches)){ $variable = $matches[1]; return $variable; } } } } }
The fridge. Leaving it out in the sun allows flies to lay eggs which turn into live maggots.
It will be covered though. My impatience wants the process to be fast so i can try it. I assume leaving in the fridge will slow it down?
What bacteria are you hoping to utilize? There is a certain cycle in decomposing foods, and it depends on time and temperature. You'll have less control at higher temperatures, and need to air your batch quite frequently.n Are you really interesting in "procedure and tips," or do you want someone to approve your method?
As with any new venture, it is wise to learn the "traditional" ways before you branch out with your own variations. Once you have mastered the traditional, make small adjustments to try out your own ideas. Remember to keep some of each experimental batch that you ingest so that the emergency room pathologists can find out how to resuscitate you. (That's an LOL!)
It's "okay" to eat meat all the way from fresh and warm until it's so high you don't like it anymore.
Have you read this thread?: http://www.rawpaleodietforum.com/display-your-culinary-creations/high-meat-recipe-preparation-for-more-advanced-rafers/msg2707/#msg2707 (http://www.rawpaleodietforum.com/display-your-culinary-creations/high-meat-recipe-preparation-for-more-advanced-rafers/msg2707/#msg2707).
Thanks eve! Thats answered most of my questions. I wasn't convinced by the "leave outside and flys get to it theory" though. Couldn't the jars be stored in a cupboard or behind some fly proof mesh to keep them out? Wouldn't that be better than keeping them in the cool of the fridge which i assume would slow down the process?Flies can be very good indeed at laying their eggs in hard to find places around a lid. So that, when you lift the lid, only a tiny number of eggs fall in without you noticing and the meat gets subsequently covered in maggots.
Couldn't the jars be stored in a cupboard or behind some fly proof mesh to keep them out? Wouldn't that be better than keeping them in the cool of the fridge which i assume would slow down the process?
Read my previous post about time and temperature. For example, I make the most incredibly delicious sauerkraut at room temperature all winter long, but come the summer, the same process produces the vilest flavor because the bacteria the thrive at a winter temperature of 65 degrees F. are different from those that thrive at 80 degrees F. in the summer.
Try two batches, one in the fridge and one at room temperature. Don't forget oxygen in both batches, and prevent the surfaces from drying out. (That would product dried meat, not high meat.) See what you get, and if you like it.
Flies can be very good indeed at laying their eggs in hard to find places around a lid. So that, when you lift the lid, only a tiny number of eggs fall in without you noticing and the meat gets subsequently covered in maggots.
I read that but I dont think its very likely, surely? And even if it does, cant i just pick the maggots off?If you are quick enough.
Great advice Eve. Ill experiment a bit. How do prevent the surfaces from drying out?