Author Topic: Confused about High meat.  (Read 1712 times)

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Offline Core

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Confused about High meat.
« on: January 22, 2017, 04:19:00 am »
So in general I understand High meat process but I read this article about fermenting meat and now I'm wondering if we could improve the process.
It talks about using Pink salt (nitrates), sugar, starter cultures. You can read it here: culturesforhealth.com/learn/natural-fermentation/lacto-fermenting-meat-fish-part-one/
Is this nonsense or maybe we should add something to High meat to improve it or develop faster?
Also has anyone done or read some research about different types of bacteria on High meats? I know Aajonus recommended Meat, Fish, Fowl. Did he had evidence that they produced different types of bacteria or maybe its all similar?

Offline Eric

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Re: Confused about High meat.
« Reply #1 on: January 22, 2017, 10:33:10 pm »
I'm not aware of any research that has studied high meat and can name the bacteria present or articulate the nutrition added, but my personal experience of using it versus other forms of fermented meats leads me to believe that high meat is a superior medicinal food, while fermented meats, while at times tasty, aren't really medicinal. High meat is completely different from the salted meats discussed in the article you referenced. The lactic acid fermentation process preserves some of the nutrition in the meat while the salt partially dries it, but I don't think the bacterial assemblage really adds much of value. The bacteria that work on meat in the high meat production process add something to it.

 

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