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Unless you had those muscle pains, you probably didn't have trichinosis.
What have you been mostly eating since then? Do you take any herbs or supplements?
Farmed deer are probably eating a lot of grain. It's possible, though not especially likely, that you got a trichinosis parasite from it.
Make your own. But I generally don't recommend dairy for most people. It's too allergenic, and has too much calcium versus magnesium.
That's not true, he started drinking carrot juice and raw milk when he was eighteen and I believe it was 7 years later he ate the rabbit. Mabee he was 19 or so I when he drank the milk it's been years since I read the book but I am certain he started drinking raw milk long before he ate the rabbit.
Does it feel like a cramp? Heat? Tearing?
Aajonus was eating rotten meat first I believe? And he had also been drinking raw milk for years before he started on raw meat too if I remember correctly. Some people have trouble with cows milk. I started on goat milk and a lot of fermented vegetables and kefir as well as a lot of raw honey. I suggest boosting your digestive system with probiotics and enzyme rich foods. Also raw fish would likely be easier to digest than raw meat. Also raw whey followed by raw eggs are the easiest foods of all to digest. Mercolla suggested the optimal diet for muscle gain was 5 servings of raw whey a day and only one solid food meal at the end of the day.
How large are the pieces you're eating? Try slicing it up into small pieces, against the grain.
Where are you feeling pain? In your gut?
Flies can be very good indeed at laying their eggs in hard to find places around a lid. So that, when you lift the lid, only a tiny number of eggs fall in without you noticing and the meat gets subsequently covered in maggots.
Read my previous post about time and temperature. For example, I make the most incredibly delicious sauerkraut at room temperature all winter long, but come the summer, the same process produces the vilest flavor because the bacteria the thrive at a winter temperature of 65 degrees F. are different from those that thrive at 80 degrees F. in the summer.
Try two batches, one in the fridge and one at room temperature. Don't forget oxygen in both batches, and prevent the surfaces from drying out. (That would product dried meat, not high meat.) See what you get, and if you like it.
It's "okay" to eat meat all the way from fresh and warm until it's so high you don't like it anymore.
Have you read this thread?: http://www.rawpaleodietforum.com/display-your-culinary-creations/high-meat-recipe-preparation-for-more-advanced-rafers/msg2707/#msg2707.
What bacteria are you hoping to utilize? There is a certain cycle in decomposing foods, and it depends on time and temperature. You'll have less control at higher temperatures, and need to air your batch quite frequently.n Are you really interesting in "procedure and tips," or do you want someone to approve your method?
As with any new venture, it is wise to learn the "traditional" ways before you branch out with your own variations. Once you have mastered the traditional, make small adjustments to try out your own ideas. Remember to keep some of each experimental batch that you ingest so that the emergency room pathologists can find out how to resuscitate you. (That's an LOL!)
The fridge. Leaving it out in the sun allows flies to lay eggs which turn into live maggots.
