My experience has been that guys/girls that focus on penis size are very sexually unconfident. No one that is truly healthy wants big dicks or whatever, they want a true connection. The male gives energy and the female consumes it. If you don't ooze that energy, having a big dick won't solve it.

Not true. The world is polluted because our bodies are. We are unhealthy and not thinking straight which is what creates the problems. If everyone ate 100% raw primal diet the world would heal. Heal our bodies and minds with raw animal products and our sanity will return.

I'm a firm believer of this. The only reason why all the problems in the world are there is because sick people invented them. Leftist are sick and I do consider capitalism a leftist invention. Think about it. True conservatism is being close to nature. Leftist only create problems because they believe they need to ''better'' the world. The world has always been perfect. It was perfect.

Welcome. Hope you can find the answers that you are looking for.

Sorry, but it worked for me, anyway. Admittedly, everyone's health-situation is different due to genetics/environment etc.

Well, the ground doesn't really warm up during the day. It stays cold usually. So if you dug it deep enough it could have stayed at the ideal temperature.

this is exactly the experience ive had to but i only get this from moldy cheese so weird

What type of cheese did you eat?

Hello everyone,

Having made a couple of batches of high meat, and seeing more and more questions on the internet surrounding the topic of high meat, I've decided to make a little guide for fermenting raw meat.

Preperation

1. Get the meat that you want to ferment.
Make sure it is fresh (never frozen) and has most of the liquid still in it.

2. Cut it up into small cube-sized pieces and put it in a GLASS mason jar.
Never use plastic because it can make the meat very foul and screw up your batch. It simply doesn't get you results as glass jars do and it can even make you sick.

3. Store the high meat either in your fridge or outside.
I would not recommend in a room temperature environment for reasons I mentioned in this post, it is simply too warm to ensure proper fermentation. Also, make sure that your fridge is not too cold, because the colder it is, the slower the fermentation. If you don't feel anything after consuming the 1/2 months old high meat, then try turning your fridge to a warmer setting. That might help the bacteria just enough to really grow.

4. Stir the contents every 2/3 days.
Depending on the temperature of the environment where you're fermenting, the meat will need fresh air to continue the bacterial fermentation process. This is why you need to air the jars every 2/3 days for 5 minutes. When you air them, make sure to stir the contents of the jar so that all the meat has access to fresh new air. This will make sure that all of the meat properly ferments, and not just the meat on top in the jar.

5. Wait 1-3 months.
Waiting for your high meat to develop can be boring, but sometimes it can take long before the desired effect is reached.
If you want you can try a piece every week to see how it develops. After 2 months you can try 3-5 pieces to really get high and feel the effects.

Pro-Tip - Don't just make one jar, start with 3 or 4.
Chances are you're gonna love high meat and after 1/2 months of waiting for your first jar to be ready you will be craving that stuff. In order to not run out too quickly and having to wait a month or two you should prepare 3 or 4 jars, even when it's your first time.

Extra observations

Temperature

Possibly one of the most important factors of making high meat.
I have noticed that high meat ferments way quicker in room temperature than the typical fridge temperature.
However, there seems to be a certain max. temperature that ensures proper high meat fermentation. I'll explain it.

I make high meat on my balcony usually because my room mates can't stand the smell of the rotting flesh.
In the summer my high meat jars would sometimes pop open by themselves from the pressure that was build up inside after being closed for 24 hours. The sun shone on the basket where I kept the jars in, and the temperature was usually between 20-30 degrees celcius in the shadows alone. Even though the meat fermented very quickly, I noticed that the high meat itself was not as good as high meat that fermented on lower temperatures. Sometimes I would even get white mold on the meat, Something I've never had before. The effect of this high meat was also bad/nothing special. I would eat it and it would taste good, but I didn't get high/happiness after 30-60 mins of consumption. Also the ravenous hunger that would appear after consumption, would simply not come up.

I am not sure what the max. temperature is to prevent the high meat from going moldy and not having the intended effects. I would need to conduct some sort of expirment to grasp the ideal temperature. However I do know that in the autumn and winter I had no problems with the high meat going moldy in the wrong way. So I guess that under 15/13 degrees celcius is fine for the meat. If you are worried about your high meat being frozen at night in winter, don't worry about it. From what I've seen as long as it goes back up above freezing temperature when you plan to consume it, the high meat still has the intended effects.

Meat type

I have only succesfully made high meat with fresh, never frozen meats.
The quality of the meats was organic and usually still fresh enough that it hadn't dried up yet.
This is important because when you put the meat in a jar, the liquids/blood are released from the meat. Meats that didn't have a lot of liquid inside of them fermented much slower and tasted less good than meats that weren't dry when they were put into a jar.

my favourite high meats are definitely liver. Veal liver is the perfect high meat for beginners because it is pleasantly sour and tasty like an old cheese. Other high meats can be harder for beginners to like, such as high meat or other fermented organs. Normal cow liver can be fermented as well, but veal liver somehow has a way more subtle and clean taste. I definitely recommend veal for starters.


If you have any questions, feel free to ask them below.

If what he was saying was true, he should kill himself according to his own logic. That's even better for the earth.

I have now inserted the relevant website into that earlier post. I get yellow diarrhea whenever I eat raw suet.  As regards fat, I prefer to get it from raw tongues and the white fat from leg of lamb, among others.

I get the same reaction from suet, do you know what could cause it?

Did you let it sit for 5 days like AV recommends?

Does anyone know about clay? wonder if I could try that..

You need to start bombing your gut with probiotic food and healthy bacteria.

https://www.rawpaleodietforum.com/index.php?topic=316.0
This thread has information on making ''high meat'' which is fermented meat, essentially.
It will help you digest your food and give you healthy bacteria to strenghten the gut.

I didn't supplement fat but I got plenty from extra fatty ground beef that my butcher makes. I could try adding more fat to see what happens. I did however supplement fat once and I had the same reaction. The only variable seems to be high meat.