Author Topic: High Meat preparation questions  (Read 637 times)

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Offline Dingeman

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High Meat preparation questions
« on: December 31, 2018, 10:19:10 pm »
Hey,

Does anyone know if keeping the liquid that comes from the meat is better to keep in the jar or to take it out of the jar?
Somehow I think that my meat is not fermenting well because it is surrounded by liquid.

Another question, some of my high meats are turning into a brown sludge while others are swimming in a more see-through kind of liquid.
The difference in taste is noticable, does anyone else know what could be causing this difference?

Offline TylerDurden

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Re: High Meat preparation questions
« Reply #1 on: December 31, 2018, 11:31:25 pm »
I generally avoid using any high-meat, like raw liver, which turns into liquid. It just seems to me more tasty if it is still solid, so I choose raw tongue or raw heart out of preference.
"What is the point of growing up If you can't be childish sometimes..." - Tom Baker as Dr Who.

Offline thehadezb

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Re: High Meat preparation questions
« Reply #2 on: December 31, 2018, 11:53:51 pm »
You are thinking too much.
Its probably the composition of the meat. The fat to protein ratio or so. I don't know exactly what the liquid is, but I've seen Sabertooth drinking those juices if they were a probiotic punch.

Offline Fenrir

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Re: High Meat preparation questions
« Reply #3 on: January 01, 2019, 12:05:41 pm »
What is high meat supposed to smell like, is it supposed to smell good? I tried a while back and what came out of it was extremely repulsive smelling. I just kept some lamb in a jar attatched to a bit of bone and i opened it every day or two days and shook it a bit to let it try and breathe, the jar was in my fridge. It seems like i normally like my meat fresher whenever i thaw out a steak i think it tastes tremendous the first day or two but if i let it sit around in a glass bowl for two many days its less pleasant to me. But i really am interested in high meat from what ive heard.

Offline TylerDurden

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Re: High Meat preparation questions
« Reply #4 on: January 01, 2019, 04:01:41 pm »
Good high-meat tends to taste very much like a raw aged cheese. Bad high-meat, such as found unaerated in plastic for days/weeks will tend to create a toxic feeling in the mouth.
"What is the point of growing up If you can't be childish sometimes..." - Tom Baker as Dr Who.

Offline van

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Re: High Meat preparation questions
« Reply #5 on: January 01, 2019, 11:08:55 pm »
whenever I made it, it had an ammonia smell.  my body wasn't attracted to it.  that's why I think the variations can be SO dependant on what organisms are floating in the air and what was on your butchers chopping block.

Offline Dingeman

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Re: High Meat preparation questions
« Reply #6 on: January 02, 2019, 03:58:42 am »
Tried my almost 3 weeks old chicken livers yesterday. It did have some effect but still needs more time to age. I keep it at room temperature so it went faster than high meat that is kept refrigerated.

The best high meat I've had was 3 months old veal liver, so I'm planning on fermenting like 3/4 big jars of veal liver so that I always have enough high meat to eat. Every time one is close to being finished I'm just gonna fill up a new one.

 

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