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Special Diets/Fermenting Raw Liver and Meats


QUESTION: Hello! I'm new to but very interested in fermenting meats!
Ok this is a very unconventional topic! (Then again, most things I'm into and passionate about is unconventional! Lol!) Anyway does anybody have any experience "fermenting meats"? I saw a video on youtube about fermenting liver! She used whey to speed up the process! Has anybody ever done anything like this? I know this isn't as popular as fermenting milk (kefir), tea (kombucha), or vegetables (sauerkraut/kimichi)! But in MANY other various cultures, fermenting raw meat is rather commonplace! If anybody have experience with this and can let me know more about this! I'd highly appreciate it! Please and Thank You! Oh! BTW! Here's the video I was talking about!

ANSWER: Here are some useful links:-

The 2nd link is all about aging raw meats with only raw liver ending up soaked in juices.


---------- FOLLOW-UP ----------

QUESTION: Thank You very much for answering my question! That was a very good information on high meats! From my understanding that high meats are fermented (aerobicly) and I was wondering if there are lacto fermented (anaerobicly)? Such as submerging meat in a salt brine? Let me know if you guys are familiar with this type of meat fermentation! Thank You Once Again!   :)

I have never intentionally bothered to make fermented meat anaerobically as I have heard of possible scares re botulinism re this practice. That said, I have sometimes made a mistake and left vacuum-packed raw liver in the fridge for several weeks and the liver duly fermented in an oxygen-free environment which was full of blood from the liver - the taste thereof, however, was so toxic that I had to vomit the stuff out. By comparison, aged, aerated "high-meat" tastes wonderful, like a raw, aged cheese.

For more info on lacto-fermented/brine-fermented etc. aged meats, I would suggest you register on rawpaleoforum and ask there for further info, as there are some there who are experts in this area. Forums for Weston-Price diet advocates are also a good option as they frequently ferment/pickle their foods all the time.


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I can answer most questions on Raw Animal and Vegetable Food Diets such as the Primal Diet, an organic, raw-meat-based diet and a number of similiar all-raw or partially raw Paleolithic diets, such as the Instincto, Weston-Price, Neanderthin, Paleo and Stefansson Diets. Can also offer advice on how to resist social pressure to eat cooked foods etc. For further info on Raw-Animal-Food diets, it's a good idea to browse through GoodSamaritan's website, , and also to join the following two forums and read their message-archives :- and


I have been 10 years on a 99%+ raw version of the Palaeolithic Diet and experienced numerous health benefits as a result, being fully recovered from my previous symptoms from my cooked-food days. My own individualised raw, paleolithic diet routine is mostly based on Aajonus Vonderplanitz's Primal Diet(ie 99% raw, usage of "high-meat",no processed supplements, using primarily naturally-reared, organic or wild sources of raw foods) but, for personal reasons, I have also been, to some extent, influenced by ideas from:- Instincto(ie:- taste/instinct,no raw dairy/no raw veggie juice), Weston-Price(eg: preferring grassfed meat to grainfed meat, incorporating a wide variety of raw organ-meats into my diet along with the usual muscle-meats, and Vilhjalmur Stefansson(high-fat diet, pretty high proportion of (raw) animal food), but also eating some raw carbohydrates such as raw organic/wild fruit/veg/honeycomb etc.). I'm also a firm believer in the feast-and-famine idea (ie Intermittent Fasting) as regards boosting one's energy levels, and giving my body a rest from constant digestion.

Rawpaleodiet Community(Comprising rawpaleoforum , rawpaleodiet yahoo group and the website among others).

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No nutritional qualification(I don't believe in standard(misguided) nutritionist doctrine, so I don't feel the need). I simply rely on mine and many others' long-term experiences of raw, palaeolithic diets and I've read most of the books that are vaguely relevant to a raw-meat diet.

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