High meat from prefrozen meat?

[Löwenherz]

Hi,

is it possible / advisable to make high meat from prefrozen meat? For example prefrozen ground beef?

Sorry, if this question has been discussed already in the past.

Löwenherz

[TylerDurden]

Hi,

is it possible / advisable to make high meat from prefrozen meat? For example prefrozen ground beef?

Sorry, if this question has been discussed already in the past.

Löwenherz

Some people have said it is possible and have made such. My own experiments failed, though.

[sabertooth]

I haven't tried to make high meat from prefrozen meat, but I have been thinking about the possibility of freezing high meat?

Is it possible to preserve really ripe awesome high meat, and then eat high meat ice cubes.(or rotten meat sickles, yum)

I have this really good magot rich piece of rotten meat in my shed, I just wonder if you freeze active high meat, would it damage the properties.

This may be a basis for some experimentation.

It would be ideal to let a big lot of high meat age up to the perfect consistency and then freeze it into cubes for convienience.

Would frozen and thawed high meat keep its active properties?

[Josh]

Well it definitely goes high. I have had a little euphoria from mine. I will eat a greater amount tomorrow and report back.

[magnetic]

Well it definitely goes high. I have had a little euphoria from mine. I will eat a greater amount tomorrow and report back.

I have some ground beef that was frozen that doesn't seem to be doing much, though it has only been in the jar a few weeks.

[Josh]

I'm doing it outside the fridge so may work better. Not sure how many of the bacteria are killed by freezing and how many just suspended. It might take them a while to 'wake up'

[magnetic]

I'm doing it outside the fridge so may work better. Not sure how many of the bacteria are killed by freezing and how many just suspended. It might take them a while to 'wake up'

Mine was frozen for many months so it probably needs to be recolonized, but bacteria are everywhere.

[sabertooth]

I like open air high meat, the only problem is that in the spring time the maggots take over. And yet perhaps the maggots help speed up the process, I am still new to using maggot meat, but it seems to work just as good as regular high meat. Its kind of weird n especially if you get a maggot crawling back up your throat. but so far no negative effects.

[magnetic]

I like open air high meat, the only problem is that in the spring time the maggots take over. And yet perhaps the maggots help speed up the process, I am still new to using maggot meat, but it seems to work just as good as regular high meat. Its kind of weird n especially if you get a maggot crawling back up your throat. but so far no negative effects.

I want to try this if I can get over the psychological barrier.  Do you brush the maggots off or just eat them??

[Josh]

My meat was frozen for a month or so, then I left it in the fridge and ate some. It started to go stinky after a week or so, so I decided to try it for high meat.

[sabertooth]

I just eat it maggots in all, its weird at first, but I am getting use to it.

[magnetic]

I just eat it maggots in all, its weird at first, but I am getting use to it.

Eating raw meat is weird at first.

[Löwenherz]

Some people have said it is possible and have made such. My own experiments failed, though.

What happened?

And how could I distinguish between bad high meat and good high meat??   

Löwenherz

[TylerDurden]

What happened?

And how could I distinguish between bad high meat and good high meat??   

Löwenherz

  I recall that they seemed to dry out to some extent. I never got the beneficial effects of "high-meat" unless it was good and moist and covered with fungus-/mold-like threads.

Bad high-meat is simply high-meat which doesn't give you the boosts in mood, concentration-levels and energy, that good high-meat gives one. It also depends on the individual as some seem to need much higher amounts to get that beneficial effect than others.

[Josh]

I just ate about 10 small chunks of my pre frozen high heart. I have a feeling of euphoria. I guess that my high meat may be less potent than non frozen, as it's been outside the fridge for a fair time. It is going slimy but has no mold. Maybe it will just take a while longer to mature...but I'm sure non frozen would have been quicker.

[Löwenherz]

  I recall that they seemed to dry out to some extent. I never got the beneficial effects of "high-meat" unless it was good and moist and covered with fungus-/mold-like threads.

Bad high-meat is simply high-meat which doesn't give you the boosts in mood, concentration-levels and energy, that good high-meat gives one. It also depends on the individual as some seem to need much higher amounts to get that beneficial effect than others.

So "bad high meat" has no nasty side effects? (I'm thinking of cramps, diarrhea, nausea etc.)

Do you recommend lean meats or fatty cuts for making high meat?

I guess that fats turn very rancid during the aging process!?

Most often I feel really good these days. I wonder if high meat can make things even better? It's hard to believe. But I have to try it. Last time I tried high meat was in 2005. But it was not really "high". Just lean cuts of beef aged for 2-3 weeks. I didn't feel anything special beside the stink.

Löwenherz

[TylerDurden]

Whether it's fatty or lean seems to make no difference to me re beneficial effects or lack thereof.

The only nasty side-effect I heard of was that woman who complained of feeling really wired after consuming high-meat in the evenings so that she couldn't go to sleep. Eating high-meat in the mornings solved that problem.

[sabertooth]

I eat it in the mornings, usually, because it does seem to be a stimulant that keeps me up at night if I eat it to late.

It works great to get me going in the morning, its great to have a clear mind and high energy without the jitters or addiction of other stimulants like coffee.

I have fallen in love with my maggot meat, its been aging in my shed for about two months, it has a layer of crispy blackened meat on the exterior, with the maggots mainly in the moist center, in between layers of slimy gray high meat and a core of red slightly aged meat.(its totally awesome)

It kind of has a coffee like taste and aroma, its very rich in flavor, and I don't have to gag it down, it actually taste like candy to me. I have been cutting wedges out of it for the past week and have been feeling great

[Ioanna]

sabertooth, can we get a picture of this?

are you eating the maggots too? or the meat around them? (if that's even possible?)

[sabertooth]

I have been eating maggot meat for the past two weeks, and I wanted to be sure of no adverse effects before suggesting that its completely safe. Not only is it safe but I think its the best tasting high meat I have made yet. I have been using high meat for over a year now and have made it the traditional mason Jar AV method, but I like the taste of open air high meat so much better, its worth overcoming the ascetic aversion to bugs. It makes sense that if the meat is of good quality then the maggots raised on it should be of the best quality.





This is good eating right here.

[Josh]

Wow. One day. Not today. Eventually.

[magnetic]

That maggot meat looks tasty.  Of course I can't see any wriggling and writhing.   

[Ioanna]

so sabertooth, or anyone who may have tried?.. how long would it take to make (maggot-free ) high meat if i hang a piece of meat in the fridge? and what temperature are we talking to go along with approximate time frame? 

thanks for posting that pic!!

[KD]

not that it matters much or any way is 'right' but I believe aging and making high meat are entirely different things. The kind of high meat made in jars allows the bacteria to cultivate within the jar aerobically but without a constant flushing of new oxygen or for things to come and go as 'freely'.

all food breaks down by bacteria, but if you leave a cabbage on a table it will never turn into sauerkraut.

if you leave grapes out they won't turn into suitable wine and will likely just plain rot and decay.

Just as there is systems for specifically culturing 'good' bacteria found in traditional peoples these seems to be sort of half-assed and yet refined in the contemporary high meat processing, and these seem to all involve controlling the exposure to oxygen in order to get a desired results.

I haven't studied it super carefully of course, so part of the rational between burying the stuff in the ground or in shark stomachs could be to just remove pests or other animals from eating it, but I suspect not considering the lengths people go through to do certain things. But anyway its pretty common to age beef for even longer periods then typically most people make in jars and this is considered regular fare.

even though full exposure outside will likely cause meat to rot quicker than kept at a solid temp in a jar, this to my knowledge will not ever turn into a liquidy mass in nature FWIW

the main thing with aging the meat obviously is it Willl essentially dry out. often alot of the meat you buy is already aged and they just cut that dry crusty part off. Heres some interesting commentary from Slankers on ageing that is somewhat related
http://www.texasgrassfedbeef.com/faq.htm

no container or exposed at all times to fresh oxygen = dry.

I don't know much about penicillin, or other typically cultured fungus or bacteria, but pretty sure these also yield better results and are arguably safer when all the variables are under control

point being if you came across a rotten carcass, the bacteria would undeniably be at the meat picking at it and changing it in some way, but it isn't exactly the same as high meat which seems to be undeniably a procedure of humans based on altering a natural process, not a natural process in itself.

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re frozen meat, the only thing we know is that frozen foods alter bacteria in some way. People read this as different extremes and some suggest its in a way that is damaging or dangerous, and others say that it is just dormant and retains more nutrition. I have no idea. but going back to the idea of variables if you are going to do something that has any implicit risk - or in the case of high meat at least takes alot of pain int he ass effort (particularly if you don't have a 1st floor kitchen) - why would you spend the 2+ months or so doing something fairly arduous which may not work out or could be harmful due to added x uncontrolled variables...

[sabertooth]

I think AV may have started using jars as a way to make high meat without bugs, perhaps it is the aversion to insects that is the main issue.

My open air rotted meat does get dry on the out side , but on the interior there is the development of some of the tastiest and most biological active high meat I have made. Perhaps methods could be developed to keep it in high humidity so that it can rot more completely.

There may not be any method to the "madness" of current prevalent rotten meat techniques. It breaks down just as well in the open air as it does in properly aired jars, as long as the chunk is large enough that the crust over the surface locks in the moisture. The only issue with meat that its exposed to the open air is ;" it will get maggots", and I think that Bugs were the reason for beginnings of Jar high meat. Trust me its not for the taste, my open air high meat taste so much better than any jar high meat I have ever made.