Hi Raw12.
I've been calling it fermented meat; because that's what it seems most call it in this forum. I was resistant to call meat that at first, as I learned fermentation only with honey, fruit, seeds, nuts, grain, vegetables and milk, so I thought it had to be from straight carbs. Also, I called it culturing when it was good, and fermenting when it turned to alcohol or nasty-looking/feeling fungus. Anyway, I continued to call AV-style/RPG-style rotten meat high meat, or highmeats, but I call the same as fermented meats instead now, as it seems a more popular term in this forum. It makes sense though, especially since I had a little experience with mycology too, propagating specific fungi and not others making substrate that the fungus likes.
I should learn more about highmeat some time, but I know the important part, it's the best food on earth
, so far. I feel great when I eat it. Also that certain organ highmeats seem to be great for particular qualities, when I've made and eaten them. I have a bunch of jars in a separate fridge, and plan to hopefully eat it more often. Looks like my family may move into a house that has no stove or oven and not bring one nor buy one and not be near restaurants or Whole Foods Market. If I'll be at home raising sheep, bees, trees and chicken, maybe we'll get into the groove like your family and enjoy raw animal food meals at the table together.
I started calling it highmeats, rather than high meat in the GI2MR forum. Over there every time I said high meat, most were very sure in their limited perceptions that I meant a diet high in cooked factory farm meat, so I found if I wrote highmeats, they'd realize I may mean something they're less familiar with.
