Author Topic: High meat, cold/warm temperatures.  (Read 1351 times)

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Offline jonives

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High meat, cold/warm temperatures.
« on: September 03, 2017, 06:02:09 pm »
Aajonus mentions in several workshops that high meat shouldn't be cultured in too high temperatures. THe reason is that it goes too fast and you need a lot to get the same effect as cold cultured.

 My question is, I have a 1.5 month old high meat, cultured at 20 degrees celsius. I have now transferred it to the fridge.
Am I too late with transferring? Can the high meat still get the same properties as 100% fridge cultured high meat? Or should I just make a new batch?

Peace and Love

Offline MeateorMan

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Re: High meat, cold/warm temperatures.
« Reply #1 on: July 03, 2019, 03:10:34 am »
I was not aware of Aaginus cold fermentation technique. I always ferment my meat unrefrigerated outside often around 90F (32C). I do this because my wife has a tendency to throw out my rotten meat and the fridge is the easiest place for her to find it. Fermenting at higher temperatures also helps me because shorter fermentation times reduced the risk of detection by my wife. I have always been happy with the results.
Could you give me a link to some of Aaginus work shops where he talked about this?

Online TylerDurden

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Re: High meat, cold/warm temperatures.
« Reply #2 on: August 04, 2019, 05:50:18 am »
I actually find that high-meat is best when not refrigerated. I have also tried using prefrozen raw meats for making high-meat  and they never gave me the boosting effect I got from standard high-meats.
"What is the point of growing up If you can't be childish sometimes..." - Tom Baker as Dr Who.

 

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