https://youtu.be/RBXbePZyMmA

the best one yet imo.

Hello everyone,

Having made a couple of batches of high meat, and seeing more and more questions on the internet surrounding the topic of high meat, I've decided to make a little guide for fermenting raw meat.

Preperation

1. Get the meat that you want to ferment.
Make sure it is fresh (never frozen) and has most of the liquid still in it.

2. Cut it up into small cube-sized pieces and put it in a GLASS mason jar.
Never use plastic because it can make the meat very foul and screw up your batch. It simply doesn't get you results as glass jars do and it can even make you sick.

3. Store the high meat either in your fridge or outside.
I would not recommend in a room temperature environment for reasons I mentioned in this post, it is simply too warm to ensure proper fermentation. Also, make sure that your fridge is not too cold, because the colder it is, the slower the fermentation. If you don't feel anything after consuming the 1/2 months old high meat, then try turning your fridge to a warmer setting. That might help the bacteria just enough to really grow.

4. Stir the contents every 2/3 days.
Depending on the temperature of the environment where you're fermenting, the meat will need fresh air to continue the bacterial fermentation process. This is why you need to air the jars every 2/3 days for 5 minutes. When you air them, make sure to stir the contents of the jar so that all the meat has access to fresh new air. This will make sure that all of the meat properly ferments, and not just the meat on top in the jar.

5. Wait 1-3 months.
Waiting for your high meat to develop can be boring, but sometimes it can take long before the desired effect is reached.
If you want you can try a piece every week to see how it develops. After 2 months you can try 3-5 pieces to really get high and feel the effects.

Pro-Tip - Don't just make one jar, start with 3 or 4.
Chances are you're gonna love high meat and after 1/2 months of waiting for your first jar to be ready you will be craving that stuff. In order to not run out too quickly and having to wait a month or two you should prepare 3 or 4 jars, even when it's your first time.

Extra observations

Temperature

Possibly one of the most important factors of making high meat.
I have noticed that high meat ferments way quicker in room temperature than the typical fridge temperature.
However, there seems to be a certain max. temperature that ensures proper high meat fermentation. I'll explain it.

I make high meat on my balcony usually because my room mates can't stand the smell of the rotting flesh.
In the summer my high meat jars would sometimes pop open by themselves from the pressure that was build up inside after being closed for 24 hours. The sun shone on the basket where I kept the jars in, and the temperature was usually between 20-30 degrees celcius in the shadows alone. Even though the meat fermented very quickly, I noticed that the high meat itself was not as good as high meat that fermented on lower temperatures. Sometimes I would even get white mold on the meat, Something I've never had before. The effect of this high meat was also bad/nothing special. I would eat it and it would taste good, but I didn't get high/happiness after 30-60 mins of consumption. Also the ravenous hunger that would appear after consumption, would simply not come up.

I am not sure what the max. temperature is to prevent the high meat from going moldy and not having the intended effects. I would need to conduct some sort of expirment to grasp the ideal temperature. However I do know that in the autumn and winter I had no problems with the high meat going moldy in the wrong way. So I guess that under 15/13 degrees celcius is fine for the meat. If you are worried about your high meat being frozen at night in winter, don't worry about it. From what I've seen as long as it goes back up above freezing temperature when you plan to consume it, the high meat still has the intended effects.

Meat type

I have only succesfully made high meat with fresh, never frozen meats.
The quality of the meats was organic and usually still fresh enough that it hadn't dried up yet.
This is important because when you put the meat in a jar, the liquids/blood are released from the meat. Meats that didn't have a lot of liquid inside of them fermented much slower and tasted less good than meats that weren't dry when they were put into a jar.

my favourite high meats are definitely liver. Veal liver is the perfect high meat for beginners because it is pleasantly sour and tasty like an old cheese. Other high meats can be harder for beginners to like, such as high meat or other fermented organs. Normal cow liver can be fermented as well, but veal liver somehow has a way more subtle and clean taste. I definitely recommend veal for starters.


If you have any questions, feel free to ask them below.

Hello everyone,

After reading some of AV's stuff I figured I'd try some raw unsalted cheese to get rid of toxicity in my body.
It worked, my hair became much less dry as did my skin. I also had a better mood and could walk more straight.
However, every time I ate the raw cheese I would become very tired to the point where I had to take a nap.

I already knew from experimenting before that raw dairy was a big no for me, I reacted in the same way as I did with the raw cheese.
However the raw cheese did do its job of detoxing me and I can't manage to live my life without some sort of similar detox effect.
Does anyone else know anyway of getting the same results of eating raw cheese but with another food/supplement?

Hey,

Does anyone know if keeping the liquid that comes from the meat is better to keep in the jar or to take it out of the jar?
Somehow I think that my meat is not fermenting well because it is surrounded by liquid.

Another question, some of my high meats are turning into a brown sludge while others are swimming in a more see-through kind of liquid.
The difference in taste is noticable, does anyone else know what could be causing this difference?

Hey,

I am going to try and eat some stomach, I might incorporate it in my diet more often if it's succesful.
Reason being I am curing candida and I have noticed that when I kill a lot of candida my stomach acid is not as strong as it is normally.
This results in having sleepless nights because of magnesium malabsorption, low sex drive and a sort of depression emotionally.
I know that when I don't kill candida for a week and let my system clean out all the candida, I revitalise and lose all the symptoms I've listed above. The progress has already been made so to say, but because I don't support my stomach I don't feel the results of it.

This is why I want to start eating animal stomachs, to help my own and to make the candida die-off detox more pleasant and easier.

Does anyone have experience with eating stomach? anything I should look out for or anything I should ask my butcher?

Hello,

I will be going on a trip to Budapest, from the 8th of May 'til the 13th.

I was wondering if there were any raw paleo foodists out there who could help me find good places to buy quality meat from, safe for raw consumption.

Cheers

Hello everyone,

I figured it was time for me to make a journal for myself, not only to keep track of my progress for myself, but also to inform other people looking into this way of eating.

At the time of writing this, I am 19 years old.
I've been struggling with my health for over 6/7 years now, all the way through high school and now during my time in university as well.
During my high school years I noticed that I was less interested and more quiet than I used to be. I would also not enjoy anything; movies, music, hanging out with people, everything was uninteresting to me. It took me 3/4 years to realise that this was in fact a depression of some sort. I tried a lot to get 'out' of it, so to say, but never anything diet related. I would not masturbate for months, I would skip the shower for weeks, I would even sleep in other rooms in the house because I was sure there was some sort of mold in my room that was damaging my sense of enjoyment somehow. Nothing changed of course, and I was still depressed and anxious around other people, I still am, although to a lesser degree.

A friend of mine, who also makes videos on youtube about raw meat and fat, Sv3rige, then told me that he was quite sure that my diet was making me depressed. Thanks to him, I decided to try a cooked zero carb diet around 1 year ago. This diet immediately decreased my symptoms a little bit. Still, everytime I would eat bread or eat something else that I couldn't tolerate, I would feel the depression kicking in, very quickly. I then decided that I needed to step up my game and really go all out to cure whatever is causing my problems. Subsequently, I went and tried raw paleo/primal.

I ran into a couple of problems and had some interesting observations while doing this diet so far. First off, whenever I ate a lot of raw fat, I would feel a pressure inside my head. I looked up the symptoms and I figured that it must've come from high levels of sodium in my blood/body. You see, when I did a cooked zero carb diet, I would eat bacon and eggs every morning for breakfast, sometimes even as lunch. Over time this must've clumped up in my body, brain and other organs. The raw fat that I consumed got rid of the salt, but didn't fully excrete it somehow. It felt like the salt would be stuck in my veins, as if my body had no way to detoxify it.

Eventually the pressure in my head got so bad, that I had a hard time standing up and I could feel every heartbeat in the back of my head. Luckily, I somehow decided to eat raw liver, which alleviated the pressure in minutes. This all led me to believe that my purification organs such as the liver and kidney, were actually full of gunk and toxins as well, hindering them in their function. Nowadays I don't get the head pressure as quickly as before, but it still creeps up on me slowly whenever I eat raw fat for a longer amount of time. To combat this, I make sure to always keep raw liver in my freezer so that whenever it gets too bad, I can eat some raw liver to get rid of the pressure.

Other health issues that I am facing are dry skin, dandruff, psoriasis and candida. These ailments pushed me more to the zero-carb side, since most of these symptoms seem to worsen whenever I eat a lot of fruit/vegetables.

As for my diet: at the moment I eat raw bio supermarket meat, without any fat supplement. However, I should be able to get my hands on more animal fat so that I can consume less protein and more fat. I also eat raw liver every two days and sometimes eat a mango or pineapple. At night I frequently eat a cucumber to hydrate myself a little bit, however this could also be a sign of not eating enough fat. I gotta do some testing to reach a conclusion for that problem.

That is all for now, I hope that I can cure myself with the help of this diet and with the knowledge of other raw paleo people.

Feel free to comment or give feedback.
My next update will contain some of my direct plans for now, diet-wise.

Hi

My doctor said that I have LDL 6 times as high as the people who are treated for high LDL, so that is really high.
Even though I know cholesterol isn't bad for you and that it is sugar that causes heart disease etc. 6 times is still way too high, even for raw paleo diet.

I think that I might have a liver problem that is making my excess cholesterol not be filtered by the liver.
Something like fatty liver disease.

Does any1 of you know how to heal fatty liver disease or liver problems? I am already eating more raw liver but other tips are welcome!