Deli Pâté

Recipe for "deli pâté" in accordance to the Primal Diet by Aajonus Vonderplanitz
(not his name choice, gathered from his work)

First of all, the feedback of 2 persons:

The quick theory behind it:

Standart deli meat is made with a "starter culture" (it's written on the ingredient list). It's even traditionally raw. We can reproduce this ourselves and get consistent results with only raw natural foods, no salt or additives, and it increases both taste and digestibility.

It won't always be strictly the exact same because we don't have a starting culture, just letting it ferment by itself, but most of the times I tried, it's always good. It becomes grey, pink, or a bit brown, and it can taste like salami, like sweet wine vinegar sauce (crazy good), or even like pasta!(one time when I made it with ground sirloin).

RECIPE #1 Red meat, no other ingredients needed

Take beef muscle, any cut (can be lean like sirloin or fat like ribs), and blend into pâté preferably (so that it ferments evenly).

Then put it in a glass jar as if you were making high meat, and put it either in the fridge, or in a dark cupboard.

I suggest doing both to see the difference.

At first wait only around 1 day. Starts tasting see if it's ready.

If not let ferment half a day or another day.

Try again.

Usually you will get the cue when the beef starts slightly changing color.

Of course in hot temperatures it ferments faster. In general 3 days is the maximum outside of a fridge, beyond that it starts to mold or becoming "slimy", basically beyond this stage like proper high meat.

This deli pâté is fermented meat but it's really not like high meat, it's more like acidulated kefir compared to milk.

The taste is full of... "umami" I think it's called.

RECIPE #2 White Meat - Marination

Take white meat (tried with raw chicken, should also work on fish).

Pâté Chicken breast pâté is really bland, it's like dough.

Next, make a sauce in a separate container: bell peppers, a bit of spicy pepper, tomato, a bit of lemon juice, very little vinegar and honey, can add a few mushrooms and garlic, a little bit of onions too. Blend it in some cream.

Now pour some of this sauce onto the chicken pâté so that it mostly covers it well, push it through inside so it really infiltrates everywhere in the surface.

Do this in a bowl or a jar and cover this with a lid, place it somewhere to rest, and wait overnight for marination.

Illustration: This was delicious. I didn't have green juice and much appetite for meat yet I ate a lot, and it gave me substantial energy

There is a slight variation to it. When you make this sauce, you can keep it in the fridge for a few days inside a glass jar. Make a bit batch of it!

When you open it, it will smell just like chorizo.

So when you make the chicken pâté with fresh meat, you can use already pre-made fermented "Chorizo" sauce on top of it.

You can also make a much simpler sauce of just lemon juice for example, however you will have to strain all this juice before eating the meat afterwards, because it's too much lemon.

This is when I was making huge amounts of lemon juice-marinated chicken breast, as you can see on the edges the color turned grey. I ate easily 2kg in a day. Someone else who isn't primal and would never touch raw chicken tried it thinking it was some kind of cheese before I could even answer what it was (which really surprised me) and didn't dislike it.

hence why people mistake marination for some kind of cooking... it even can taste like cooked meat, someone told me this about marinated salmon.

White meat doesn't ferment into a nice smell and taste, it becomes immediately high meat, so that's why marination is used for this type of deli pâté.

For red meat it would also work but as you can fruits and other things will turn red meat into fuel or solvent, and fortunately it already ferments nicely on its own as it had some great sauce put on it, but there is none, it's just itself.

Aajonus provided many other recipes in his book that would also work.

The key here it just to both pâté and ferment the meat inside of them for maximum taste and digestion.

Eat that with the usual tablespoons of fat and 1/8th teaspoon of royal jelly if you have, followed by more fat 15min later, the usual green juice/hydration formula, raw eggs, and raw unsalted cheese cubes in between, and you're set.