Author Topic: Should I prepare my high meat on fridge temperature or room temperature?  (Read 280 times)

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Offline mb-w

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Hi there. I am thinking about switching from fridge temperature to the room temperature to make high meat because the fermentation process is too slow. Is room temperature fermentation safe for high meat? Any advice appreciated.

Offline TylerDurden

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Re: Should I prepare my high meat on fridge temperature or room temperature?
« Reply #1 on: January 09, 2019, 02:12:42 am »
Yes, it is. However, unless you are extremely careful, you will find that flies will lay their eggs in a warm climate all over the lid of the closed box where the high-meat is contained. So, it is very easy for the eggs to fall in once you open the lid. I am not a fan(as yet) of raw meat filled with crawling maggots.
“When a population becomes distracted by trivia, when cultural life is redefined as a perpetual round of entertainments, when serious public conversation becomes a form of baby-talk, when, in short, a people become an audience and their public business a vaudeville act, then a nation finds itself at risk; a culture-death is a clear possibility.” — Professor Neil Postman, Amusing Ourselves to Death: Discourse in the Age of Show Business

Offline mb-w

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Re: Should I prepare my high meat on fridge temperature or room temperature?
« Reply #2 on: January 09, 2019, 02:36:35 am »
Thanks a lot.

 

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