Hey everyone,
I recently made another high meat batch of veal liver after succesfully making one with veal liver before.
However, I already noticed some sort of fungus growing on the walls of the jar which didn't happen before.
The only thing that I can image happened is that the temperature outside (I store my high meat on a balcony) has gotten warmer.
Does this affect high meat in any way according to your experiences?
Let me know.