Author Topic: Can I make high meat outside the fridge?  (Read 1493 times)

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Offline PaganGoy

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Can I make high meat outside the fridge?
« on: April 08, 2018, 02:18:38 pm »
I have my head set on trying high meat and saw elsewhere on this forum that it can be made in only 4 days in a jar outside of the fridge as long as It is aired a minimum of 3 times a day for 1 minute.
Is this safe and relevant for high meat to get high?
Do I need to fill up the jar to halfway or can I put less meat in?

I am asking this because I want some definitve answers and or possible experience/suggestions.
Thank you.

Online TylerDurden

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Re: Can I make high meat outside the fridge?
« Reply #1 on: April 08, 2018, 03:03:30 pm »
Less meat is fine. All that is required is that one has enough air/oxygen inside, and that one vigorously shakes the container to get enough fresh air in, each time.
“When a population becomes distracted by trivia, when cultural life is redefined as a perpetual round of entertainments, when serious public conversation becomes a form of baby-talk, when, in short, a people become an audience and their public business a vaudeville act, then a nation finds itself at risk; a culture-death is a clear possibility.” — Professor Neil Postman, Amusing Ourselves to Death: Discourse in the Age of Show Business

Offline PaganGoy

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Re: Can I make high meat outside the fridge?
« Reply #2 on: April 08, 2018, 03:11:12 pm »
Excellent, In that case I will make mine outside the fridge.
Thank you :)

Online TylerDurden

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Re: Can I make high meat outside the fridge?
« Reply #3 on: April 08, 2018, 03:18:18 pm »
Excellent, In that case I will make mine outside the fridge.
Thank you :)
Also, all depends on outside temperature. In northern Italy in august I have only needed to store high-meat in a container in the ground(to avoid insects laying eggs) for 2 days before it was ripe enough for consumption. I would only have to air it once.
“When a population becomes distracted by trivia, when cultural life is redefined as a perpetual round of entertainments, when serious public conversation becomes a form of baby-talk, when, in short, a people become an audience and their public business a vaudeville act, then a nation finds itself at risk; a culture-death is a clear possibility.” — Professor Neil Postman, Amusing Ourselves to Death: Discourse in the Age of Show Business

Offline PaganGoy

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Re: Can I make high meat outside the fridge?
« Reply #4 on: April 08, 2018, 03:24:37 pm »
Cool. I wish I could go to italy, I hope Europe is as good as they say it is.



 

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