Author Topic: High-meat: Handling + storage question  (Read 304 times)

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Offline asdfuser123

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High-meat: Handling + storage question
« on: December 28, 2021, 10:02:02 pm »
High-meat: Handling + storage question

1. Having 50 to 75% Air Space is ok?
2. Opening or not the Lid? Was going to keep it sealed till consumption.
3. Storing in a dark place?
4. Gently rotating/shaking how often? 1x per day?

Offline tonyvee

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Re: High-meat: Handling + storage question
« Reply #1 on: December 28, 2021, 10:46:13 pm »
High-meat: Handling + storage question

1. Having 50 to 75% Air Space is ok?
2. Opening or not the Lid? Was going to keep it sealed till consumption.
3. Storing in a dark place?
4. Gently rotating/shaking how often? 1x per day?

Can share my experience:

1. Yes
2. I open it when I remember (like once every 3 days or so), others suggest to keep it sealed.
3. I store it in a separate fridge from the main one, this was suggested to me by a forum member and it's a great tip. Obviously it's dark in the fridge (unless you open the door ;)).
4. I use a long handle spoon to turn things every time I air.

Offline smokeyquartz

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Re: High-meat: Handling + storage question
« Reply #2 on: December 29, 2021, 12:36:44 am »
Sv3rige just did a video that he leaves his high meat unaired for about three months.  I was wondering what people here would think of that, especially regarding potential botulism.

 

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