Hey all! Hope you're all doing great. I only posted here a couple times many months ago, but let me say -- the responses I received were a huge help. And just perusing this forum has given me such a positive outlook. Thank you to everyone on here!
So, I've been doing the raw meat thing for almost a year. I love it unabashedly. I've been buying fresh meat in bulk and storing it in my refrigerator uncovered. It takes on a wonderful aged flavor. Makes for a great daily meal of meat, organs and fat!
I also drink water kefir, which has been a wonderful complement to the meat.
I've dabbled in high meat, but never committed to it permanently. Now, I've got a question -- is it possible to start a batch of high meat in a mason jar, but covered with a paper towel fastened by a rubber band? I know the traditional method is an air-tight seal, but this is my thought process: high meat used to be made by placing meat in tied up stomachs. My theory is that the pores allowed for some oxygen flow -- especially if hung outside. I thought perhaps the paper towel would emulate this. Then again, it's possible that the meat won't get high. But I'm certainly going to experiment. And I'd say burying meat in the ground is definitely on my list of high meat methods to try out next!
Let me know what you guys think about this idea. Thanks!
