Author Topic: Fermented meat vs high meat  (Read 1434 times)

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Offline Polyvore

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Fermented meat vs high meat
« on: July 28, 2012, 03:19:02 pm »
From what I have read, there are many ways to ferment a fish, but only one way to ferment meat, and usually tribes will dry meat out rather than ferment it...
There are recipes for lacto fermented fish, but why no lacto fermented beef or lamb?

I remember a thread a while ago where someone asked about lacto fermenting meat, and I thought because there are no carbs in meat there would be nothing for the lacto cultures to eat, therefore the cultures would die... but then how does the fish lacto ferment? What is this big difference between fish and land meat?

Offline Polyvore

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Re: Fermented meat vs high meat
« Reply #1 on: July 28, 2012, 03:24:14 pm »
Except that the anaerobic ones include a real nasty: botulism. That's why it's critical to aerate the high meat, like Tyler mentioned.

This is the other confusing thing... fermenting fish apparently requires anarobic action, and not aerobic action - sourced by Agrodok 12. They add salt, and let it sit in the bottle to ferment anarobically. Whilst high meat requires aerobic fermentation... confusing!

 

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