Author Topic: Fermenting Raw Liver and Meats  (Read 2476 times)

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Offline superman3077

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Fermenting Raw Liver and Meats
« on: December 24, 2014, 02:31:24 pm »
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!
I understand there's a such thing as "high meats" where the the meats are fermented with air! (aerobically) Is there a such thing as fermenting meats without air "lacto-fermenting" (anaerobically) (meat is submerged in a brine "similar to sauerkraut)
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!
http://youtu.be/qMh7qqiVdAY

Offline eveheart

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Re: Fermenting Raw Liver and Meats
« Reply #1 on: December 24, 2014, 03:06:26 pm »
Yes! All those methods can be used to ferment meat. In addition to discussions of high meat, you can find other threads discussing things like fermenting bones.

Then there's aging meat, where unseasoned meat is allowed to hang in the air (in or out of the fridge) and age on the inside as the outside dries out somewhat. When you eat it, it's like an unsalted, uncured, unsmoked, gourmet ham - something changes in the meat's texture and flavor that tastes excellent.
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Offline political atheist

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Re: Fermenting Raw Liver and Meats
« Reply #2 on: June 08, 2015, 06:08:34 pm »
i bought 1kg grass fed/finished beef liver last wednesday, nice red/brown healthy looking, i stored it in two glass covered bottle in the fridge, i opened the second bottle today and it stinks, became greenish, can I eat or should I eat it? it looks disgusting compared to how it was yesterday or since wednesday(nice brown/red-ish)

Offline kalo

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Re: Fermenting Raw Liver and Meats
« Reply #3 on: June 14, 2015, 11:12:01 pm »
I had high liver the other day, that I admit was just sitting in a dish in its own liquid. Anyway I didn't feel very content after eating it so i lightly cooked the rest and that was better.

 

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