Hi folks, I've been eating high meat for the last few years and have generally benefitted from it, but over the last year I've noticed a couple things that I thought I'd share.
First, I notice that the only time my high meat smells bad is when I use cuts of meat that are either fatty (muscle meats) or that are high in cholesterol (heart). When I use meat that is very lean, like whitetail deer muscle or liver, the high meat doesn't smell bad no matter how long I age it. I have a jar of liver that's been aging since March 2 in my refrigerator right now, and although its clearly well-aged, when I open the jar it smells fine, with a subtle sweet odor.
Second, I notice that when I eat high meat made from fatty or high cholesterol meat, I reach the 'stop' very quickly and sometimes even have to force myself to finish eating the 1 inch cubes I cut the meat in to age it. It's far easier for me to eat aged lean meat, and I can eat aged liver in large quantities if I let myself, the stop doesn't come any sooner than if I sat down for a normal meal of liver.
Right now all of the meat I have aging is liver. It just seems to age so well for me and my body reacts so favorably to it that I can't convince myself to age anything else.
Thoughts or comments?
