Author Topic: FROZEN RAW TO ROTTEN PROBLEM.  (Read 470 times)

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Offline FRANCIS HOWARD BOND

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FROZEN RAW TO ROTTEN PROBLEM.
« on: July 16, 2018, 04:24:19 am »
Hard to make previously frozen raw meat, fish, poultry, go rotten!    Even keeping out in warm temperature, it stays fresh.   Why is this, and how can we help make frozen raw go nice and high?    Will it eventually go rotten after a very long time?    Would mixing it with previously rotted meat or fish help?   Any suggestions welcome, as it usually tastes better the longer it rots, provided you keep it moist.   

Offline Raulik

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Re: FROZEN RAW TO ROTTEN PROBLEM.
« Reply #1 on: July 20, 2018, 03:33:08 pm »
it gets room temp and then the decompensation process begins..

are u a handicap?

Online TylerDurden

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Re: FROZEN RAW TO ROTTEN PROBLEM.
« Reply #2 on: July 20, 2018, 07:24:10 pm »
I have never made high-meat of decent quality from prefrozen meat. I think the reason is that freezing destroys the cell-membranes and that seems to disrupt the process.

Offline norawnofun

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Re: FROZEN RAW TO ROTTEN PROBLEM.
« Reply #3 on: July 20, 2018, 08:01:18 pm »
I had no issues with previously frozen raw wild salmon. Tasted pretty good actually. Fermented it for approx. 1 and a half month.

Offline FRANCIS HOWARD BOND

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Re: FROZEN RAW TO ROTTEN PROBLEM.
« Reply #4 on: July 22, 2018, 07:35:37 pm »
Thanks for that!   Sounds good, will try this to see if it tastes good!   Is frozen fish converted to high easier than frozen meat/poultry converted to high?   (Keen on high fish so trying with fish at the moment).

Offline FRANCIS HOWARD BOND

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Re: FROZEN RAW TO ROTTEN PROBLEM.
« Reply #5 on: August 03, 2018, 04:20:49 pm »
Found frozen fish or meat seems to take much longer to go High, but seems to get there after a few more weeks.    Need patience with frozen items to allow them to get nicely rotten.

 

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