I age regular meat in my basement in a glass bowl with a air tight lid. I
leave this out until it literally starts to stink. Then I know there is some
serious bacterial activity, ecoli and the other wonderful guys. Do not do
this without building up to it. We all have these bacteria living in us.
I eat aged eggs, organic, fertile eggs that have been NOn-refridgerated. I
leave them out sometimes 2 weeks and still eat them.  SOme good salmonella
in there.
They have a wonderful way of eating dead tissue that is present throughout
and creating health when done appropriately.

You can do it in the fridge but it takes longer.

-Eric



-----Original Message-----
From: Mary [mailto:[log in to unmask]]
Sent: Thursday, January 03, 2002 6:28 PM
To: [log in to unmask]
Subject: Re: Cordain/Sardines


Eric, how do you  age your meat?

At 10:58 AM 1/3/02 -0500, you wrote:
>Don't worry I have eaten meat that has been sitting outside for 2 weeks.
>I would not recommend starting like that though. Fresh will not give you
>problems. Maybe Maybe a little discomfort, but soon you will fill your
>bacteria deficiency and you can eat meat that has been aged a very long
>time.(if you want to go there)
>