Hey all,
Hope everybody's good...I've not been on here in a week or two, mainly because I've not been near my PC...
I was wondering if anyone had experimented with fermenting meats/organs, such as with biotic marinades like unpasteurised, soured whey or sauerkraut water etc. I've been marinating meats and organics in whey, which seems to tenderise the fleshy/fatty parts quite nicely (it's not something I do all of the time). Obviously, there are other options like kombucha, mother of vinegar etc., but I've not tried them.
Raw liver soaked in soured whey at ambient temperature for 1-2 days seems to come out quite nice. I tend to mix the whey with more water and the meats in a jar, which I then place in a sealer/ziplock bag on my worktop/counter.
Of course, with whey, there's the dairy element, but if it's rinsed to some extent afterwards, I'm not sure if this would constitute anything worth even thinking about.
I started experimenting after my great experiences with lacto-fermented/preserved cod liver oil from Green Pasture - one of the so-called "sacred foods"! Of course, I understand that the ferments are native/wild around that particular medium, but it's always good to introduce cultures into things...
I spoke to the main man at Green Pasture and he said that they couldn't even measure a peroxide value after leaving the cod liver oil at ambient temperature with full oxygen exposure for days on end, so the lactic acid and possibly other elements in the fermented mix must be keeping those polyunsaturated oils pretty darn stable. One wonders if other vegetable-based oils (i.e. small doses of flax, hemp etc.) couldn't be complexed with similar preservatives/cultures to keep them nicely, even in the GI tract and beyond.
On the subject of vegetable-originated lipids, has anyone ever read about black cumin seed oil - pretty amazing stuff! I'm lucky to have someone who will press it to order for me (same as my flax and hemp oils), so it's super fresh/safer.
Any ideas/counter-ideas would be cool, thanks.
All the best,
MrBBQ
