Author Topic: High meat - procedure and tips  (Read 6553 times)

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Offline marcuspaleo

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High meat - procedure and tips
« on: June 22, 2015, 11:05:41 pm »
So Im experimenting with high meat. Ive left a lambs liver in the fridge now for about 2 weeks and it looks so bad i think it might be good enough to eat. How do i know? Also, i just cut up some chicken and put in a jar to go high  like AV does - should i leave in the sun, the cupboard or the fridge? Any tips on how to go about this safely is appreciated! Cheers!

Offline TylerDurden

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Re: High meat - procedure and tips
« Reply #1 on: June 23, 2015, 01:56:50 am »
The fridge. Leaving it out in the sun allows flies to lay eggs which turn into live maggots.
"During the last campaign I knew what was happening. You know, they mocked me for my foreign policy and they laughed at my monetary policy. No more. No more.
" Ron Paul.

Offline FRANCIS HOWARD BOND

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Re: High meat - procedure and tips
« Reply #2 on: June 23, 2015, 03:11:43 am »
Unless that is what he wants?    Else why consider it at all?

Offline marcuspaleo

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Re: High meat - procedure and tips
« Reply #3 on: June 23, 2015, 10:00:43 am »
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?

Offline eveheart

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Re: High meat - procedure and tips
« Reply #4 on: June 23, 2015, 10:13:50 am »
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!)
"I intend to live forever; so far, so good." -Steven Wright, comedian

Offline marcuspaleo

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Re: High meat - procedure and tips
« Reply #5 on: June 23, 2015, 12:24:29 pm »
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!)

Well i just cut up some organic chicken and put it in a jar in the fridge. Is that ok? How long should i leave it? Ive done the same with liver that is now two weeks old. I have aired it every few days. Is that ok to eat now? I have no idea if we are talking days, weeks, months or years.

Offline eveheart

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Re: High meat - procedure and tips
« Reply #6 on: June 23, 2015, 01:33:58 pm »
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.
"I intend to live forever; so far, so good." -Steven Wright, comedian

Offline marcuspaleo

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Re: High meat - procedure and tips
« Reply #7 on: June 23, 2015, 05:08:25 pm »
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.

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?

Offline TylerDurden

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Re: High meat - procedure and tips
« Reply #8 on: June 23, 2015, 05:51:10 pm »
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.
"During the last campaign I knew what was happening. You know, they mocked me for my foreign policy and they laughed at my monetary policy. No more. No more.
" Ron Paul.

Offline eveheart

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Re: High meat - procedure and tips
« Reply #9 on: June 23, 2015, 05:53:29 pm »
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.
"I intend to live forever; so far, so good." -Steven Wright, comedian

Offline marcuspaleo

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Re: High meat - procedure and tips
« Reply #10 on: June 24, 2015, 12:10:30 am »
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.

Great advice Eve. Ill experiment a bit. How do prevent the surfaces from drying out?

Offline marcuspaleo

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Re: High meat - procedure and tips
« Reply #11 on: June 24, 2015, 12:11:33 am »
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?

Offline TylerDurden

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Re: High meat - procedure and tips
« Reply #12 on: June 24, 2015, 04:42:06 am »
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.
"During the last campaign I knew what was happening. You know, they mocked me for my foreign policy and they laughed at my monetary policy. No more. No more.
" Ron Paul.

Offline eveheart

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Re: High meat - procedure and tips
« Reply #13 on: June 24, 2015, 04:56:38 am »
Great advice Eve. Ill experiment a bit. How do prevent the surfaces from drying out?

That's the reason for the lid on your jar, but do remember to replenish the air so you get aerobic bacteria activity.
"I intend to live forever; so far, so good." -Steven Wright, comedian

Offline marcuspaleo

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Re: High meat - procedure and tips
« Reply #14 on: June 24, 2015, 11:50:08 am »
This is how im keeping my meat outside the firgde. Simply some jars in a plastic container with glad wrap over it. Impenetrable to flies. I think this is fine.

Also, what do you guys think of my 2-3 week old organic lamb liver? Ok to eat now?






 

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