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Topics - van

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General Discussion / Free Online UW Paleo Summit Feb 26 - Mar 8
« on: March 02, 2012, 06:38:46 am »
There's a paleo summit going on right now  - 

http://paleosummit.com/denise-minger/

It's worth a visit -

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There's a paleo summit going on right now  -  http://paleosummit.com/denise-minger/

It's worth a visit -

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General Discussion / hanging meat in your fridge
« on: August 29, 2011, 01:10:05 pm »
Finally after all these years I got it together and made up a great way to store meat in your fridge, that I'd like to share....  First I used an extra wire rack from a fairly high end oven in my kitchen.  I actually tied it to the top of the inside of the fridge on the light shield panel, wish I had photos...  Of course I lowered the shelves below.  Now with one and three quarter inch  S shaped hooks that I got at the hardware store, with one end sharpened on a grinding wheel I can hook a piece of meat, liver, heart, testicle,  whatever, and hang it on the suspended rack.  You can get a lot of meat in the fridge this way.  Reminds me of the photos that Goodsamaritan used to post of the meat shops in his village, with the meat hanging from above.  Really works great, the meat dries evenly and never molds, because the fridge is part freezer which means the fridge portion has low humidity.  I then drape a nice hand towel or whatever from the wire rack so that when you open the fridge all you see is the towel and not a butcher shop.  My daughter is particularily sensitive.  But any guest you might have doesn't have to look at it either, for it is quite the site, even to me.    I also use a drip pan below.  Liver wants to bleed for some time.  But a week or two aged liver hung this way really slices nicely, and when dipped in melted back fat, boy it doesn't get much better.   

  Also working on a way to press the fat out of ground up back fat ( that I've run through my big meat grinder with a coarse hole sieve).  Already in a bowl at 110 degrees F the liquid fat will separate, and you can skim it off.  The remainder I put into a stainless screen and work out the rest.   MY plans though are to use an old press I've had for years for juicing, it was an old Norwalk nock off with separate hand pumped hydraulic press.  I just need to get the proper pressing cloth.  will let you know how it goes.     But for now I put  the liquid fat in the fridge and it hardens and then melts easily when I need it.  Probably keeps a long time, unlike chunks of fat in the fridge...    More later.

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General Discussion / dha hungry
« on: December 22, 2008, 02:59:11 pm »
  Looking to learn more about dha.  Anyone have any good links and or know of good sources besides fish and brains.  For I may have a source of lamb brains.   Has anyone eaten significant and consistent quantities of brains and felt a difference?  Some literature mentions that some organs have higher amounts, but haven't found out which one.  My guess is early paleo guy wouldn't have let the brains go to waste, like the marrow, that it would have been a regular part of his/her diet.

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General Discussion / high meat, mine and yours
« on: November 20, 2008, 01:34:56 pm »
Wondering if my high meat,  don't have a lot of experience with it, is 'good'.  It has a biting hottish ammonia taste and smell.  Can anyone tell me if that's to be expected, or what their high meat is like, taste and smell wise.  Thanks

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General Discussion / high meat
« on: November 13, 2008, 02:27:55 am »

   I would love some guidance or at least reassurance.   I live in northern ca. right on the coast, hanging on the cliffs.  We, like many areas in the world have notorious mold problems.  If you leave a leather saddle in your barn for any length of time, it's covered in mold.  Ect, ect...   So,  when I air out my jar of meat in the air, I am bound to pick up all kinds of mold spores flying in the wind.  And I can only imagine that the predominant culture medium I am introducing to the cut meat peaces is the airborne mold spores.  My last batch has a definite green hue to the meat and the white lid is green from the green juices.  For someone who has symptoms of candida from years of vegan fruit eating and mixed raw meat with fruit,  various raw diets for over thirty years,  I'm really wondering if this high meat preparation method has value.  I went on line and looked at traditional meat aging, like that done in Europe with sausages etc.  They have very exacting bacteria that they innoculate with.  Very much a science. 
     The other thing I notice in this forum is the discussion of candida syptoms, like a white tongue.  Maybe it is my sensitivity or my awareness of how my body, mouth, feels when I eat any fruit or sugar,  but my tongue does go towards white  when those sugars are eaten.  It's like my body, or the surviving candida will pounce on the sugar, as though starving for it.  Does anyone have any experience where that eventually subsides,  and fruit then has little effect, at least as demonstrated by the white appearance in the mouth.
  And finally,  I noticed that Nicola is trying EM products for her gut.  If you read this Nicola, how is that working for you?  And has anyone else experimented with it?  And experimented using EM for innoculating their meat for a high meat culturing process? 
   I would appreciate any and all feedback,  thanks.

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General Discussion / 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?

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