QuestionYou mention high meat and aged eggs. How would one age eggs in order to increase bacteria? I have been trying raw organ meats; its hard!!! but i am new at this and i will keep on trying!!!
AnswerI believe that the Chinese who made fungi-clad "century eggs" would just leave them out, shells unopened, to collect mold etc. - there would already be bacteria within the eggs, and I think there are minute pores in the shell which very gradually allow air in.
(I would suggest avoiding the "high-meat" option until you've got properly used to eating raw meats/organ-meats - that is, unless you have very serious digestive problems).
Good luck with those raw organ-meats. I would suggest trying out the easier ones first. I, for example, took a couple of months to get fully used to the raw liver, whereas I quickly got used to the taste of raw kidney, ox-tongue and marrow. Your tastes may be quite different, though.
RPG
