At 11:43 AM 10/30/98 -0500, Ratha Grimes <[log in to unmask]> wrote:
>So how does one achieve aged meat rather than rotten
>meat? Does aged meat have an odor/color that
>distinguishes it?
>
I've been eating raw meat for over 12 years.

Most of my meat I age in the fridge - anything from
a few days to a few weeks. Most meat, including
chicken, tastes better that way to me.

I place the meat on the lattice so most of the surface
is exposed to the air. It eventually becomes jerky-like,
without going bad.

By the way, my website has a Raw Eaters Directory at
<http://www.buildfreedom.com/raweat.htm>.

You may also be interested in the links at
<http://www.buildfreedom.com/healmain.htm>.

Frederick Mann

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