Great resource for innards but the shipping costs are
pretty steep. In order to make it as economical as
possible, I'd have to order at least 10 lbs. The only
problem is that it might take quite a while for me to
eat that much meat. I don't know how long it can stay
in the refrigerator before it starts getting overly
funky. What has been your experience with
refrigerating innards? How long can they last?

--- Geoffrey Purcell <geoffpurcell@...> wrote:

>
> If you have no available farmers' markets near your
> area etc., why not try
> www.northstarbison.com? They deliver all the
> innards as well as the meat.
> You will have to specially request each time for the
> meats to be delivered
> non-prefrozen, though, as otherwise they
> automatically prefreeze the meats.
>
> Geoff Purcell
>
> >From: "joneil21" <joneil21@...>
> >Reply-To: rawpaleolithicdiet@yahoogroups.com
> >To: rawpaleolithicdiet@yahoogroups.com
> >Subject: [rawpaleolithicdiet] Re: RAW LIVER
> >Date: Wed, 26 Oct 2005 02:38:13 -0000
> >
> >I'm certainly open to eating other innards, but raw
> cow liver is the
> >only innard I can obtain up here on a regular basis
> that has not been
> >prefrozen. I really am going to try to make an
> effort to minimize
> >the amount of prefrozen meat in my diet. It's just
> a struggle most
> >of the time given where I live at. The UK harkens
> everyday!
> >
> >--- In rawpaleolithicdiet@yahoogroups.com,
> "Geoffrey Purcell"
> ><geoffpurcell@h...> wrote:
> > >
> > >
> > > Well, I too had problems with raw liver
> initially, particularly
> >with pig
> > > and ox liver, though I grew to like them after a
> year or so, due to
> >the
> > > usual taste-change . My own idea was to just
> add a little raw
> >garlic or
> > > raw onion to them. I also tried samphire, which
> is a seaweed-like
> >plant,
> > > which was quite a success- almost any herb will
> do, really. I found
> >that if
> > > I overdid the seasoning too much, though, that I
> ended up with a
> >mild
> > > stomach-ache.
> > > Liver tastes quite different, depending on which
> animal you get it
> >from. I
> > > found that wild venison liver, and especially
> wild boar liver,
> >was
> > > amazing in taste, and neither needed any
> seasoning. I presume you
> >can get
> > > wild venison innards quite easily in the States,
> given the amount
> >of hunting
> > > there.
> > > Incidentally, I wouldn't recommend either raw
> chicken liver or
> >duck liver.
> > > Most people seem to consider them a bit sharp in
> taste.
> > >
> > > It doesn't matter, of course, if it turns out
> that you don't
> >like any raw
> > > liver. There are plenty of other innards to
> choose from, instead.
> >I
> > > personally usually prefer the taste of kidney,
> bone-marrow and
> >tongue.
> > >
> > > Geoff Purcell
> > >
> > > >From: "joneil21" <joneil21@y...>
> > > >Reply-To: rawpaleolithicdiet@yahoogroups.com
> > > >To: rawpaleolithicdiet@yahoogroups.com
> > > >Subject: [rawpaleolithicdiet] RAW LIVER
> > > >Date: Tue, 25 Oct 2005 04:39:26 -0000
> > > >
> > > >Geoff,
> > > >
> > > >I'm getting ready to start incorporating raw
> liver into my diet. I
> > > >haven't done particularly well with high fat
> food items in the
> >past, so
> > > >I'm going to start out slow. I was hoping you
> could offer some
> > > >suggestions on how to make the liver more
> palatable. My memories
> >of
> > > >eating liver when I was younger aren't that
> special, so any info
> >you
> > > >could offer would be appreciated. Thanks.
> > > >
> > > >Joe
> > > >
> > > >
> > > >
> > >
> >
> >
> >
> >
>
>
>




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