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) >