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High-Meat-Recipe Preparation For More Advanced RAFers
kelpguy:
--- Quote from: Dingeman on April 24, 2021, 02:36:46 pm ---So you mean a plastic bag under the ring and band parts? Doesn't this prevent the jar from actually sealing properly?
--- End quote ---
sorry i wasn't more clear. i think a canning jar with a good lid will give you as tight a seal as ur going to get. you could put a poly bag over the canning jar lid and screw the ring down for insurance but the poly bag itself isn't going to stop the odor.
i'm in the filippines and i use poly bags for recycled jars, canisters, lidded cups, etc. that don't have lids with good seals/gaskets. for instance, i have a salt jar with a plain lid (no seal) and i lay the side of a thin poly bag over the opening before i put the lid on so there are actually two thicknesses of bag. it keeps the salt from caking. also works for herbs/seasonings.
i have a 1liter poly jar with a plain lid that i use to get young coconut juice (buko juice) from a street vender. i put a poly bag under the lid and it keeps the juice from leaking out as long as i keep the container upright (on a motorcycle). sometimes, i'll float a tomato or something similar in the jar; it helps to keep the juice from sloshing up the sides of the container. i learned that trick by transporting water in open top barrels with a piece of wood floating on the water but now i'm getting off topic...
Dingeman:
I just experienced what someone else described before, my high meat just sort of stopped progressing. I think this is because the meat wasn't fresh enough. It was chicken that I bought from a good butcher but I think they store it at like 0 or 1 degrees to keep it sellable. However it is not fresh enough for high meat making, as it turns out. I hate that I wasted 1 month on this batch with bad meat.. anyways, gonna give it another try and ask them on what day they get a new batch of chicken.
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