QuestionDo you know if there are any good equipment to use for properly dry aging meats? I'd rather eat dry aged foods like steaks/beef or even organ meats instead of "high meats" which the taste is too much to bear. Also what are your thoughts on using dairy like buttermilk/whey or marinades like lime juice to marinate meat like fish or organ meats as opposed to letting food rot?
Another question I have is how can I properly dry foods like fish/beef to make jerkys but maintain their enzyme content? Is there a proper temperature to dehydrate these foods?
AnswerI've found a series of links concerning certain recommended dehydrators that you could use:-
http://paleodiet.com/#dehydrators
Follow up to:- I'm not really in a position to properly answer this question re dehydrators, to be honest, as I have so little time these days that I just eat raw meat, as it is, whether aged or not. I've only ever dried some (wrapped) ox tongue in the sun for a few days at a time, and that's about it. I would suggest you join and put a general question re this on the livefood yahoo groups list, as there've been a number of questions re dehydrators on that group in the past - (unfortunately, the Yahoo groups search engine is so defective that I haven't been able to search the livefood archives there properly). The usual recommended temperature for dehydration by RPDers is, incidentally, 95 degrees Fahrenheit. Aajonus, last I checked, stated that nothing must be heated above 98 degrees, so that's the upper limit, if you want to protect enzyme content.
Marinating raw meat is a great idea for those new to raw-meat diets, so as to get used to the taste. However, the primary effect of the high-meat is supposed to be achieved by exposure of the bacteria in the meat to oxygen, so marinating the meat completely within a sauce would presumably be counterproductive. Also, given my own views on raw dairy, I'd certainly suggest sticking to things like raw lime juice for making marinades, and leaving out the dairy.
Lastly, all types of processing damage raw food to a lesser or greater extent. Freezing, for example, damages slightly the structure of enzymes, and causes slight nutrient-loss/cell-rupture etc., and heating above 98 degrees is, of course, the most damaging process. Dehydration, according to various online sources, is slightly less harmful than freezing in its effects on food, so it's fine to use it in moderation, but I suspect it would be a bad idea to make it a large part of one's raw diet.
Lastly, as regards "high-meat", I'd suggest just bolting down very small pieces at a time, without chewing. "High-meat" is already predigested by the bacteria so doesn't need any chewing, and, this way, it's more bearable. Also try to experiment with different types of "high-meat". I've found, for example, that I actually like ox heart/kidney "high-meat", if aged for less than six weeks, and can tolerate aged ox tongue "high-meat", but cannot stand "high-meat" in the form of aged muscle-meat, aged fish or rotten eggs.
RPG
- Prev:Hyopoglycemia
- Next:Weight Gain Diets!