Anyone in Europe having a nice batch of high meat going on?

[Inger]

I would be interested.. I have come to know someone that wants to make an analysis of the beneficial bacteria  in high meat.. she has the equipment  to do it scientifically. She is a raw meat eater herself. I am going to send her some of my high meat but it is not made in a totally proper way, I sometimes forgot to air it and it was vacuum packed for a few weeks prior..
So please if anyone that lives in Europe has a nice high meat going on please PM me!

Tyler?

[raw]

Inger, we are all curious with ur search. And also want to mention that ur posts are sooo interesting and inspiring. God bless you

[TylerDurden]

Unfortunately, my high-meat-making phase is in the summer as it's just easier to do it outdoors.

[CitrusHigh]

You could make a batch quick couldn't you by leaving it at room temp for longer bouts?

[TylerDurden]

You could make a batch quick couldn't you by leaving it at room temp for longer bouts?

  Well, she can't leave it uncovered inside the house or it makes the place smell, and leaving it outside is a problem since she is in Scandinavia during the winter, last I checked.

[raw]

Inger, I believe that I make some best quality high meat all year round. Just wondering if I could send that to u from NY. I mean if u know some one who is flying from New York> My family many times carry high meat in Asia. Radiation could be  a factor here

[raw]

To Tyler, that means u do not consume high meat in winter?

[TylerDurden]

To Tyler, that means u do not consume high meat in winter?

Yep. I find it far easier to make "high-meat" when outside the cities, and that only happens in the summer-time, really.

[raw]

Tyler, then what is ur probiotic in the winter?

[TylerDurden]

Tyler, then what is ur probiotic in the winter?

None really. Just the bacteria present in raw meats up to 1 week in the fridge.