Raw Paleo Diet Gallery > Display Your Culinary Creations
High-Meat-Recipe Preparation For More Advanced RAFers
TylerDurden:
--- Quote from: Satya on August 06, 2008, 10:45:59 pm ---Thanks, Tyler. How about a picture of some high meat?
Keith, pickles are anaerobic lactofermented foods, high meat is an aerobic fermentation. You are supposed to get air to the meat (Tyler would know more on the particulars, as I have not tried high meat yet). So different bacteria are involved (and that is the extent of my knowledge on the subject). And believe me, there ain't much info out there on high meat, so the more input we have from our rpd community, the better!
--- End quote ---
I don't have anything good enough to take a decent picture and anyway I'm not in a high-meat phase right now. Here's a picture of a rotten-fish dish from Thailand which will have to do for now:-
http://eatingasia.typepad.com/photos/uncategorized/pla_raa_1.jpg
(it's called "bplaa raa"(means rotting fish in thai language).
Here's a picture of aged "century eggs":-
http://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Sliced_century_egg_by_.Florian.jpg/800px-Sliced_century_egg_by_.Florian.jpg
(Please can someone do something about this annoying thing that happens where if you try to click the send button it states that someone's already posted before - I've lost data before because of this and I loathe having to repost everything).
PaleoKyle:
(Before/after) This is 1 week old high meat (done outside the refrigerator) the temps were pretty warm so it is nice and high. I started with 2lbs of round roast. I put it in a gallon canning jar and aired it 2-3 times a day tasting the meat as I went. Personally I don't mind the muscle meat, I can actually chew it. I need to try the organs...though I tend to eat those up to fast to make high.
Satya:
Hey, thanks Dude! Show it again over time, if you get the chance.
boxcarguy07:
Is it best to use less fatty meat when making high meat, or does it not matter?
Round cuts are usually pretty lean, and organs typically don't have much fat.
xylothrill:
--- Quote from: boxcarguy07 on August 07, 2008, 08:27:52 am ---Is it best to use less fatty meat when making high meat, or does it not matter?
Round cuts are usually pretty lean, and organs typically don't have much fat.
--- End quote ---
It'd probably be better to use lean as animal fat doesn't seem to ever rot. I've had suet in the fridge for lengthy times and the meat on it will get high but the fat stays the same.
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