When my high meat jar got a couple of tiny maggots I ate them no problem
(Need a guy like this but no sun glasses and facial hair!)
I've been doing a few experiments lately:
Heaps of jars of old meat maturing in a cool shed - I rather like the smell of high meat
Fresh green herbs warm fermented overnight in a un-cleaned high meat jar plus some broad spectrum pro-biotics, drink some and then mix in freshly blended leaves. Its interesting that the high meat taste is still there after many top ups with fresh mixture.
2 weeks ago after reading how onions, leaks etc could feed gut microbes, which would then send out 'alls well, we're doing great' signals to our nervous system, I made a batch of blended raw leaks inoculated with the correct microbe - it still tastes a bit strong so I've put it on the warmer to mature.
Yesterday got a jar each of diced fish & meat, inoculated with the BOD microbe, and now have it warming, so will report on that soon.
Then on the final frontier today I have started a beef yoghurt experiment by blending a cup of organic beef with a quarter cup of BOD yoghurt and placed on warming pad.
Also have been feeding the BOD yoghurt to our hens so they can spread it into the garden.