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High meats are just meats that are allowed
to age naturally while sealed off from air.
This basically is fermentation of meat, in
the same way you would ferment cheese (as
cheese is just rotten milk).
This fermentation process of meats, allows
it to create additional bacteria’s.
The benefits of the extra bacteria from “high-meat”
include better digestion, and increased concentration,
energy-levels and improvement in mood.
These benefits are similar to the benefits
you get from taking probiotics although, many
people who swear by high meat, believe that
the benefits/effects of high meat still far
out way those found in expensive probiotics.
Today we will teach you how to prepare your
very own high meat, quickly, safely and cost
First get hold of a properly sealable container(eg:-
vacuum-jar/sealable plastic box/Bell Jar etc.).
Fill half of the box with the raw meats you
want to age – make sure to leave 50% of the
box unfilled, so as to ensure that there is
enough air/oxygen for the bacteria – it’s
a very bad idea not to leave enough (fresh)air
for the bacteria to work on.
Then place the high-meat container in the
Make sure to take the container out and air
the box outside , at least once every 1 to
3 days for a few minutes, depending on your
whim – properly airing the meats outside helps
to refresh the air within the box, allowing
the bacteria to continue their work, and the
more frequently you air it, the faster it
ripens – don’t air it inside the house as
that will stink out the place.
Oh, and don’t forget to cut up the fresh,
raw meats into mouthful-sized pieces before
you start using it for “high-meat” – otherwise,
it’s a rather messy business to cut it all
up once it’s reached the “high-meat” stage
– though, I suppose, one can wait, instead,
until it eventually becomes liquid, where
one just needs a spoon.
Generally speaking, if the fridge is not at
too cold a setting, and if the high-meat container
is aired frequently, then it’s usually recommended
to wait c.1 month before trying it.
I find that I get the beneficial effects from
the high-meat within c.2-3 weeks after storing
it, usually once the outer surface of the
aged ,raw meats has become slimy enough, but
with the rest of the meat still being quite
solid enough to be picked up by a fork – I
generally don’t like the texture of “high-meat”
once it becomes too liquidity.
Though, there are some who prefer aging the
“high-meat” for several months.
A few people wish to speed up the process
by storing the “high-meat” container outside
the fridge in the open air, but this is fraught
with difficulty as flies are fiendishly clever
at laying their almost unnoticeable eggs around
the lid, and these can then so easily drop
It’s been suggested by one member of the group
that the container in question should be sealed
within two separate black bin-bags so as to
deter the flies.
Plus, when I left high-meat outside, it seemed
more likely to go dry, and dried out high-meat
is useless re getting the boosts in mood etc.
(I should also mention that I personally only
got the fullest benefit from “high-meat” once
I started eating c. two (cubic-inch-sized?)chunks
of “high-meat” each day, and that the effects,
oddly, seemed to only start being noticed
after c.12-24 hours.
Obviously, though, everyone is different,
in this regard).
“High-meat” can be made from pretty much any
The Eskimos used to age raw fish in this way,
the Chinese would age their raw eggs for decades,
the French often age their raw cheeses until
they become very stinky etc..
I personally found most “high-meats” versions
to be a problem for me(especially any “high-meat”-muscle-meats),
with the exception of aged kidney, aged tongue,
and especially aged ox/beef heart – I use
the latter most of the time, for reasons of
taste and convenience.
I would strongly recommend that people experiment
with a wide variety of “high-meats” before
they find the one that is least appalling
Virtually everyone finds “high-meat” a problem
at first, re taste, due to past conditioning.
My own solution, at the start, was to cut
the meats up into very tiny slivers so that
I could just swallow them very quickly without
having to endure the taste for long.
I’d then follow up each mouthful with a big
gulp of alkaline (spring) mineral-water in
order to blot out the after-taste.
Naturally, over a certain length of time,
I got used to the taste and no longer need
to cut up the meat into such tiny slices or
chase each piece with water, and, nowadays,
I even relish the rather acidic taste of some
kinds of “high-meat”, viewing it as a useful
alternative to smelly raw cheeses(I happen
to be allergic to raw dairy).
Naturally, there are always going to be some
who feel they won’t ever be able to get used
to such fare, so I would strongly recommend
that such people buy “EM” products, instead,
or, (powerful) probiotic supplements.
“EM” stands for effective microorganisms.
However, I’m skeptical re the efficacy of
the latter two, by comparison to “high-meat”,
and view them as substitutes only – besides,
“EM” products are rather expensive and difficult
to prepare, whereas “high-meat” is relatively
easy to make.