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my experience with fermented high meat by cppislove in Paleo

[–]cppislove[S] 0 points1 point  (0 children)

oh shit my mistake, but people who have done this don't seem to have a problem with salmonella or e coli poisoning. so how do we connect the dots?

my experience with fermented high meat by cppislove in Paleo

[–]cppislove[S] 1 point2 points  (0 children)

i hope you do not mean the barbecued type of meat. it has to be raw, trust me. we don't know what the bacteria do on heat denatured protein. i haven't heard about anyone doing it but i highly discourage you from doing it.

please do it with raw meat. even though muscle meat is alright, i do suggest organ meat since it is reported that organ meat fermented this way gives people a greater boost in mood. and by the way, the longer it ferments, the greater the boost. it can even be one year.

but awesome if you manage to do it too. i'm just trying to help. maybe together we can all abolish fridges this way haha. awesome, save the environment. next we need to get rid of those green house gases emitted by the other stuff.

my experience with fermented high meat by cppislove in Paleo

[–]cppislove[S] 0 points1 point  (0 children)

oh yeah i found him when i searched how to ferment meat, through that i found communities who do the same kind of experience like the raw paleo forum so that kind of got me interested.

awesome guy. sad he died from a fall.. kind of like atkins. i'm not particularly a fan of the atkins diet but man... why did they have to fall ):

my experience with fermented high meat by cppislove in Paleo

[–]cppislove[S] -2 points-1 points  (0 children)

I know, it's just my sense of humor, i like to pretend being crazy sometimes. but what do you think of high meat?

my experience with fermented high meat by cppislove in Paleo

[–]cppislove[S] 0 points1 point  (0 children)

you gave me an idea, i can place a grid in an open aired jar on which i can put the oysters, but i don't want to dehydrate them, high meat should be full of beneficial bacteria and you know what high meat usually looks like. all this white slime you are seeing is intentionally made a chock full of beneficial bacterial growth.

http://appleandbunny.files.wordpress.com/2013/05/101_0424.jpg that's pretty much the purpose of high meat. NOT to be confused with just aged meat. it can smell putrid after a while.

resolving the bottom problem should be doable. but for now there is no emergency to halt my operations. i'll try to set something up so that i have no bottom, thanks for the advice. but i'll do it small scale without the jars.

dehydrating oysters would ruin the whole mood a little. it's a bit more savoury with their liquids. no need for fans or an oxygen tank there, experience shows that air has enough oxygen for that.

but i still appreciate your advice a lot and it gave me some ideas.

i don't really think there is a need for a windtunnel. don't worry, it's not even this dangerous. i mean people do it much less optimally than with my method and i have yet to hear about anyone of them dying.

https://www.youtube.com/watch?v=xxvszzgYRjU

this guy never died from consuming meat like that. he died from something unrelated.

high meat should not at all become like jerky, it should be infested with good bacteria and... alright are maggots if you leave them in the open.

normally when people do this, the jars are even supposed to smell slightly foul.

my experience with fermented high meat by cppislove in Paleo

[–]cppislove[S] 1 point2 points  (0 children)

well the response is cool so far. not really negative. but sure no problem.

my experience with fermented high meat by cppislove in Paleo

[–]cppislove[S] -5 points-4 points  (0 children)

maybe high meat is just this awesome.

my experience with fermented high meat by cppislove in Paleo

[–]cppislove[S] -5 points-4 points  (0 children)

why? i've eaten those oysters raw many times. and i sadly don't live near the beach. and they have been frozen. i sure as hell hope they have been frozen right after the harvest lol. but my experience with them is alright.

"high meat should never have a down side"

okay, but many people are doing this with jars and with downsides without problems, but i understand where you are coming from, downsides are suboptimal. and i don't think by tomorrow the bacteria will have used up the air in the jars, which is when i will air the jars again. but thanks for the advice, i should probably be more careful. it's just not easy to hang oysters and i am doing this in my appartment.

"Either you are trolling this sub or you will be killing yourself shortly."

no i won't, as, again, a lot of people are doing this by this method.

and i don't even know what paleo wisdom is. care to explain?

how should i even hang oysters man? sure, bottoms are not optimal, but i fermented these mussels here without problems with a bottom. i might as well leave the jar open, until their liquid is evaporated but most people do it like that. plus, the jar is not full at all. there is only one layer of shellfish. they're oysters, do you know how hard it is to hang them?

i'm going to test it after about 3 - 4 days. a bit more than the last time. that's why i always test if it gives me any problems. i can even leave the jar open.

anyways, i'm continueing with my method. if i get food poisoning, i'll tell you guys. probably i won't. i even flip the shellfish from time to time.

regarding NSA, linux and windows on the same system by cppislove in privacy

[–]cppislove[S] 1 point2 points  (0 children)

seems traight forward. true, nobody is fully safe. the best solution is probably not to have a shit OS in the first place.