High Meat and Air Exposure Question

[Fermenter Zym]

I have two questions:

1.) When you make high meat or aged meat at room temp do you have to continually expose different parts of the meat to the air by turning/shaking so that you discourage anaerobic bacteria on all parts of the meat?

2.) Does all blood need to be drained from high and aged meat to prevent anaerobic bacteria from growing? (liquid fermentation is anaerobic)

Thanks in advance.

zym.

[TylerDurden]

1) I always try to air all parts of the meat when I air the "high-meat" once every 1 to 3 days for a couple of minutes. This is why I never use raw liver for making "high-meat" as it quickly turns into a soupy liquid which obviously can't be fully exposed to the air in all parts.

2) I never bother draining blood away. Never seemed to be a problem for me.