Advantages of leaving ground meat out at room temperature?

[Dr. D]

Jess: The only covered meat I eat is high meat. The rest I leave open air. However 90% of the time I leave the juice in there. The other 10% I do drain to dry because the chewiness can be great, though I haven't found a meat that when I dry age it gets more flavor, only when I leave the juice. I aspire someday to be on the level of AV and how he would (sucks to use past tense) eat probably more high meat than any of us.

Is there some secret to getting more flavor out of dry aged meat? Maybe my taste buds haven't developed the skill to taste the subtleties in the dried meat unseasoned? I've been eating more stuff unseasoned but when it's fresh as fresh can be it is very bland, so i'll use hot sauce.

[jessica]

is the meat you get fresh or frozen? I think that may have something to do with it.  The fresh deer I have let age is amazingly complex tasting, some of the better pieces of frozen lamb have gotten has been that way as well though, I think it just depends on how its treated when butchered. 

[Dr. D]

It's frozen. Aside from going out and killing my stuff myself (which I'm considering because I ain't gonna let the man get me down, but risky) I only have access to frozen.

That does remind me of that deer I commandeered from the side of the road a while back. I did let it dry and it was good, had a dry bloody taste too it, like a fine wine, not too metallic but meaty.

I would like to find a way to frequently get fresh meat, but short of hunting all the time, I can't see that happening.

[Iguana]

  Mango, sometimes we all can come off a little odd sometimes.  Iguana wasn't being critical.  He's been good enough to share his insights so many many times,  my guess is that he abbreviates his responses now at times. 
   What he most likely meant about ground beef was that it's hard to notice your natural stop that your body has when eating food that has been ground or mixed with other foods or frozen or heated....  It is a Real phenomena, and one that you may come to appreciate some day.  But for now, it's great that you're able to eat raw like you are.  Cheers

Thanks, Van!

Yes and I would ad that grinding mixes fat and muscle so intricately that it becomes impossible to dose each. Parts not suitable for you can be mixed with the good tasting parts so that their bad taste is masked. A similar problem is intrinsic to juices and all kinds of mixtures. 

Mango: yes we use toilet papers, cars and computers, but these are irrelevant to diet!

[mango]

Thought I'd share a bit of my hour by hour experiment in case anyone else finds it as interesting as I do

I've been increasing the time, hour by hour, to see how long the 75/25 ground beef can sit at room temperature (80 degrees, with no air circulation or fans on).  So far, I've been able to leave out a huge plate full of crumbled ground beef for 16 hours and it still tastes and smells great.  To me this makes ground beef even more of the perfect food for RZC and the best bang for the buck.

I probably won't experiment anymore to find the maximum amount of time as I noticed that I prefer the meat when its only been out 4-8 hours or so, and is still a bit juicy.  I also noticed that the more the meat dries and the texture stiffens, it doesn't seem to make me feel as full as that same quantity normally would, probably due to it being so dry and not having much water content, but perhaps oxidization somehow impacts the way my body processes the fats. 

Dr.D, I was looking on Amazon for a glass tupperware set for traveling.  Does it matter if the lid is plastic? Assuming the meat will not be resting on the plastic portion while I travel, I wasn't sure if this made any difference or not.  If it does matter, do you have a particular brand of glass tupperware with glass lids that you recommend? Most of the ones I saw on Amazon didn't have such great ratings.

[Dr. D]

I think it's contact that matters, so those should be fine. The reason for no plastic is not only toxicity but botulism loves to grow on plastic.

 But why not use a jar? It's way cheaper to go through jars than to buy new tupperware. That's just me though.

[van]

stainless steel with silicone lids is ideal for traveling.   Wide mouth ball mason jars, the eight ounce kind with plastic lids are great day to day in a gym bag or man purse when you're out for the day. 

[mango]

i didn't consider that, but it seems like a great idea, much cheaper too.
i've seen mason jars with the metal lids, a little larger than the size of a spaghetti sauce bottle.
is it safe for the raw meat to be in contact with the metal?

[mango]

thank you van, i will look into both options you mentioned.

[van]

I get rid of those metal lids right away, and find online white plastic screw lids.  The opening about 3-4 inches.   The glass takes heat and is thick so it doesn't break being shuffled around. 

[eveheart]

I use glass canning jars with plastic lids in my lunch tote, as well as for traveling and storage at home. I find that lidded glass containers, such as Lock and Lock brand, are too expensive.

[LePatron7]

I also use glass mason/ball jars. They're great.

I cut the meat and fat I need for the day, place it into jars, and all my food is ready for the day. They're convenient and also very easy to clean.

[Bacchal]

nice.  thanks.

This is the brine I used:

1 quart of water
1-2 tbsp of sea salt
3 tbsp honey
1 tbsp of peppercorns
1 tbsp coriander seeds
1 tbsp mustard seeds
1/4 tsp cinnamon
4-6 whole cloves
½ tsp allspice berries (optional)
½ tsp juniper berries (optional)
1 tsp fresh minced ginger
½ tsp dried thyme leaf
2-3 garlic cloves, crushed or ½ tsp garlic powder

Lightly heat mixture until salt and honey dissolve. Let cool completely. Submerge meat and let sit at room temp for 24-36 hours.