Author Topic: High organs ,fat,blood and marrow?  (Read 5423 times)

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Offline Techydude

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High organs ,fat,blood and marrow?
« on: March 17, 2011, 02:21:20 am »
Is it possible to age organs such as liver, brain , etc , blood through aging (or fermentation), fats such as suet, and even marrow by scooping it out and letting it sit or letting it ferment inside of the bone?

Offline MaximilianKohler

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Re: High organs ,fat,blood and marrow?
« Reply #1 on: March 17, 2011, 12:02:59 pm »
definitely liver you can, not sure about the fats

Offline Techydude

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Re: High organs ,fat,blood and marrow?
« Reply #2 on: March 17, 2011, 12:05:00 pm »
definitely liver you can, not sure about the fats

I think I saw a guy's post on fermented horse fat and also I think the inuit fermented whale blubber/fat until it seperated via bacteria breakdown, is that high fat?

Offline MaximilianKohler

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Re: High organs ,fat,blood and marrow?
« Reply #3 on: March 17, 2011, 12:21:26 pm »
hmm, I'm not sure, I haven't heard about the Inuit preservative methods, I was actually curious about that myself since it seems like they would either be eating frozen meat/fat or cooked...

Usually if I leave my beef fat in a glass jar it stays the same forever(so far) as long as it doesn't go above room temp. However, I poured some beef blood into a jar with fat and it seemed like it ended up softening the fat...

Offline Hannibal

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Re: High organs ,fat,blood and marrow?
« Reply #4 on: March 17, 2011, 02:14:25 pm »
definitely liver you can, not sure about the fats
fats get easily hydrolized and become rancid
Do you blame vultures for the carcass they eat?
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Offline raw

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Re: High organs ,fat,blood and marrow?
« Reply #5 on: March 17, 2011, 02:24:48 pm »
I definitely eat liver, bone marrow fresh. Don't mind to ferment other organs.
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Offline RawZi

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Re: High organs ,fat,blood and marrow?
« Reply #6 on: March 17, 2011, 09:45:28 pm »
    Bubbly tangy liquidy liver can be very nice :P  Not sure about brains that way.  Fat I would be careful with, maybe chicken marrow.  Wouldn't blood just gel?
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Offline Techydude

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Re: High organs ,fat,blood and marrow?
« Reply #7 on: March 17, 2011, 10:22:15 pm »
fats get easily hydrolized and become rancid

Now that I remember aren't you the guy that posted the pic of fermented horse fat in culinary pics? Its an interesting process, if we cant make high fats what about fermentation cause the inuit did ferment whale blubber somehow

Offline MaximilianKohler

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Re: High organs ,fat,blood and marrow?
« Reply #8 on: March 18, 2011, 09:23:51 am »
Wouldn't blood just gel?
gel? when I get beef blood some of it has thickened into a jello-like consistency(very difficult to get out of a bottle), then the rest of it that's liquid stays liquid both in the fridge and at room temp.

Offline Hannibal

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Re: High organs ,fat,blood and marrow?
« Reply #9 on: March 18, 2011, 01:32:32 pm »
Now that I remember aren't you the guy that posted the pic of fermented horse fat in culinary pics? Its an interesting process, if we cant make high fats what about fermentation cause the inuit did ferment whale blubber somehow
Yeah, that's true. But it was only an experiment, not for consumption.
Technically you cannot ferment fat - that's impossible from chemical point of view. Fats get hydrolized - to glicerol and fatty acids.
They also get oxidized - the more double bonds in molecules the high susceptibility to oxidation.
Do you blame vultures for the carcass they eat?
Livin' off the raw grass fat of the land

Offline Techydude

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Re: High organs ,fat,blood and marrow?
« Reply #10 on: March 18, 2011, 02:41:42 pm »
Yeah, that's true. But it was only an experiment, not for consumption.
Technically you cannot ferment fat - that's impossible from chemical point of view. Fats get hydrolized - to glicerol and fatty acids.
They also get oxidized - the more double bonds in molecules the high susceptibility to oxidation.

Oh and ooh that sounds bad =( if that's true then what were the Inuit eating? Was their fermented whale blubber thingy bad or a myth?

Offline Hannibal

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Re: High organs ,fat,blood and marrow?
« Reply #11 on: March 18, 2011, 03:00:08 pm »
Oh and ooh that sounds bad =( if that's true then what were the Inuit eating? Was their fermented whale blubber thingy bad or a myth?
I think that it was eaten like a "supplement", so in quite small amounts.
But generally I don't think that it was healthy.
The best option is to keep fat as much dehydrated as possible, in cold and dark environment.
Do you blame vultures for the carcass they eat?
Livin' off the raw grass fat of the land

Offline MaximilianKohler

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Re: High organs ,fat,blood and marrow?
« Reply #12 on: March 21, 2011, 01:17:58 pm »
The best option is to keep fat as much dehydrated as possible, in cold and dark environment.
When I let beef suet sit in a jar at room temp soaked in blood for a couple days it softens it and it seems to digest much better... soaking it in blood seems to have the same effect on it as warming it till it's quite soft. I get quite a noticeable and quick energy/strength boost. Do you think this is ok, or do you think I might be damaging the fat?

 

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