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Messages - MeateorMan

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Welcoming Committee / Re: Meateor Man IN THE HOUSE!
« on: July 25, 2019, 09:25:56 pm »
Thanks I'm glad you like my videos. I never actually had scurvy it was a conclusion I had jumped to but after making that video I really learned what a horrible condition scurvy is. I would have had much worse symptoms from scurvy.

Primal Diet / Re: High Meat Batch Not Working As Previous Batch
« on: July 13, 2019, 04:37:42 pm »
I made a video with moldy high meat that may help you

Primal Diet / Re: High Meat Batch Not Working As Previous Batch
« on: July 10, 2019, 03:22:11 pm »
This is the moldy high meat that I took a bite of

Primal Diet / Re: High Meat Batch Not Working As Previous Batch
« on: July 10, 2019, 03:17:24 pm »
When I made high meat with a NY strip steak at first it became completely covered with mold. I had it in my truck in a jar and left the lid off for a week. I ate a bite of the moldy steak it tasted musty and had a powdery texture from the mold fuzz. It had no negative effect on me at all. I put a lid on the jar and aired it out daily for a total of 4 months. After adding the lid the mold disappeared and the bacteria took over. My conclusion is that mold likes dry aged and bacteria like a moist environment. I ate the high steak last night so this has all taken place over the past 4 months in the summer heat. My local grocery store they dry ages prime ribeye and they are covered with mold. I bought a dry aged steak and I asked the butcher to not trim the mold off but he refused and to sell me a moldy untrimmed steak.

Primal Diet / Re: High meat, cold/warm temperatures.
« on: July 03, 2019, 03:10:34 am »
I was not aware of Aaginus cold fermentation technique. I always ferment my meat unrefrigerated outside often around 90F (32C). I do this because my wife has a tendency to throw out my rotten meat and the fridge is the easiest place for her to find it. Fermenting at higher temperatures also helps me because shorter fermentation times reduced the risk of detection by my wife. I have always been happy with the results.
Could you give me a link to some of Aaginus work shops where he talked about this?

My alternative to sous vide is I place my meal in a container and float it in a sink full of warm water. Buy the time I'm finished walking the dogs my meat and fat are just above room temperature and ready to eat. I prefer to use glass but sometimes settle for a plastic bag even though plastic is an unhealthy choice.

Welcoming Committee / Re: Meateor Man IN THE HOUSE!
« on: July 03, 2019, 01:22:43 am »

Welcoming Committee / Meateor Man IN THE HOUSE!
« on: July 03, 2019, 01:20:48 am »
In the summer my mom introduced me to m
The Ketogenic diet.  I had eaten the standard American diet up until that time heavy on produce light on meat and peppers with junk food. After doing keto for 6 months I was totally hooked and then stumbled on raw meat. I had always eaten raw meat but as an occasional treat.  Now with the influence of YouTubers like MilkJar and Sv3rige I became aware of the best food for man RAW MEAT and I restricted my diet to 95% animal foods mostly raw some cooked. I started my YouTube channel dedicated to my diet and I try to encourage others to eat more healthfully.

Primal Diet / Re: Are you sure that rotten Fish is safe to eat?
« on: July 02, 2019, 11:38:01 pm »
I am a fan of rotten fermented fish I made fermented tuna before keeping small diced pieces of tuna in a large glass jar outside in a shady spot during the hot summer months. I fermented it for about one month and it came out quite nicely. It looked just like the fish in your jar. The stench was horrendous and the flavor was powerful.  I aired out the jar twice a day .  The 1 time bugs did get in I just left the lid on for 3 days untill the oxygen ran out and the bugs died then I just continued airing it out as usual.
I made a video of my experience
 For making high fish I would use the best quality fish possible never frozen and prefer abbly not farmed fish. Just fresh wild fish. That fish you have their looks excellent.

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