For some unknown reason one of my 5 jars of fermenting high meat is sort of drying out and not fermenting as well as the other 4. I really don't know what I could have done differently with that one. The other 4 are all red and bloody and wet but this one is more brownish and sticky. I think it needs to be wetter to ferment properly. Adding water did not feel quite right to me, so I had this other idea. I had about 2 oz. of blood saved from frozen grass-fed Tibetan Yak liver in my freezer, so I thawed that and added it to the jar. It has moistened it all up really nicely. Now it remains to be seen whether it gets "higher".
Another interesting development, and a question:
I have had some grass fed beef dry aging on a plate in my fridge for about 10 days (turning them regularly). Just this morning I have noticed the first sign of a dry-ish mold growing on the edges of the meat. I am assuming that those moldy parts of the meat are good to eat just as they are. Correct? I think I'll wait for some confirmation from those of you more experienced RAFers before I take the plunge and eat my first ever meat-mold. It does not smell high or fermented or anything. It just smells like a more concentrated meat-smell.