Author Topic: making high meat at room temp.  (Read 4617 times)

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Offline van

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making high meat at room temp.
« on: October 27, 2008, 11:49:17 am »

  Interested in finding out if anyone has any experience in making high meat at room temp. I know that when I made Kefir, that I read if I kept my milk closure to body temp than room temp that I would end up with more bacteria and less yeast.  The bacteria thrive at body temp as opposed to the yeast which prefer room temp.  One could infer the similar possibility that meat made high at room temp. or above would support bacteria that might thrive or find the similar temp of our intestines condusive for proliferating.    Or, if anyone has tried 'innoculating' their meat first with any sort of bacteria or organisms like EM products.  I have thought of straining dirt and water from virgin areas and rinsing the meat in that water.  I would strain, if I did it, the possible parasitic eggs in soil.  My dogs routinely bury their meat and bones.  I've read where the nematodes actually eat the rotting flesh, thus keeping the meat 'healthy'.  Although I have no idea about this.  It does seem to me that in airing out the meat every day, that the bacteria I am exposing the meat to is primarily what's in the air at the time.  Seems to be kinda iffy in terms of creating a healthy strain?       Years ago when I first started feeding my dogs raw,  I read a book by an old Italian woman with years of experience feeding dogs raw.  She strongly suggested buying large chunks of meat and burry it instead of refridgerating and definately instead of freezing it.      Thus I have also thought of wrapping meat with a permeable membrane, like a high thread count cotton, so that worms and other insects etc, couldn't get at the meat but bacteria could.   Anyone want to experiment with me?

Offline TylerDurden

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Re: making high meat at room temp.
« Reply #1 on: October 27, 2008, 06:00:39 pm »
I'm afraid this is a first. The few who do air high-meat outside, usually place it within a  plastic, sealed container, which is also within 2 plastic bin-bags, in order to ensure that the flies don't get at the high-meat(re laying maggots). I'm not personally bothered about the issue of soil bacteria, but I would be fascinated to see what your experience is - who knows, soil bacteria might be better for us than the usual bacteria within high-meat.
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Offline favetelinguis

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Re: making high meat at room temp.
« Reply #2 on: August 03, 2013, 09:13:41 pm »
Did you ever try this?

Im doing high meat in my fridge but have found that after 4weeks at about 7C not much happens to the meat, what temp are you guys using in the fridge?

Offline PaleoPhil

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Re: making high meat at room temp.
« Reply #3 on: August 03, 2013, 11:16:06 pm »
Unless you're keeping it enclosed in a jar and only periodically (such as every 1-3 days) exposing it briefly to air, it's not what's thought of as high meat. See Tyler's thread on high meat.

If it's kept exposed to air all the time, it's air-dried aged meat.
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Offline favetelinguis

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Re: making high meat at room temp.
« Reply #4 on: August 04, 2013, 12:32:45 am »
I have read the thread and am keeping it in a jar. But still after 4weeks sure it smells bad but it has the same texture as before. I'm doing beef heart.
« Last Edit: August 18, 2013, 06:43:33 pm by TylerDurden »

Offline PaleoPhil

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Re: making high meat at room temp.
« Reply #5 on: August 04, 2013, 04:23:20 am »
And there should probably be a little bit of fluid accumulated by now, or soon, IIRC. That's about the only other thing I can recall happening when I tried high meat on a few occasions. I didn't notice anything dramatic from high meat myself. I think I used a normal avg temp in the fridge and also tried a somewhat higher than avg. temp. and didn't notice any difference, other than slightly more rapid breakdown of the meat.

I let some of my high meat go for over a year, because I read that the Inuit claim it is best after a year and also to put modern society's fears about harmful germs in so-called "rotten" raw meat to the test. My experience confirmed that it was indeed best in taste after about a year, though it was only a little better. Of course, their methods are not quite the same as those of this forum or Aajonus, so it's difficult to know whether their high meat is the same or different.
>"When some one eats an Epi paleo Rx template and follows the rules of circadian biology they get plenty of starches when they are available three out of the four seasons." -Jack Kruse, MD
>"I recommend 20 percent of calories from carbs, depending on the size of the person" -Ron Rosedale, MD (in other words, NOT zero carbs) http://preview.tinyurl.com/6ogtan
>Finding a diet you can tolerate is not the same as fixing what's wrong. -Tim Steele
Beware of problems from chronic Very Low Carb

 

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