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Display Your Culinary Creations / Re: High-Meat-Recipe Preparation For More Advanced RAFers
« on: February 09, 2017, 10:17:58 am »
What about green stuff and bubbles? Is that normal on high meat?

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Display Your Culinary Creations / Re: High-Meat-Recipe Preparation For More Advanced RAFers
« on: February 09, 2017, 12:27:41 am »
The top of my high meat is covered in green stuff and some bubble action is happening. Is that ok or should I throw it out? Its been maybe 2 weeks total and I forgot to air it for a few days, not sure if its still good?

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General Discussion / Confused about High meat.
« on: January 22, 2017, 04:19:00 am »
So in general I understand High meat process but I read this article about fermenting meat and now I'm wondering if we could improve the process.
It talks about using Pink salt (nitrates), sugar, starter cultures. You can read it here: culturesforhealth.com/learn/natural-fermentation/lacto-fermenting-meat-fish-part-one/
Is this nonsense or maybe we should add something to High meat to improve it or develop faster?
Also has anyone done or read some research about different types of bacteria on High meats? I know Aajonus recommended Meat, Fish, Fowl. Did he had evidence that they produced different types of bacteria or maybe its all similar?

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Welcoming Committee / White stuff growing on meat.
« on: March 24, 2016, 09:41:54 pm »
Hi, everyone. So I noticed if I leave meat in fridge for 2 weeks or so white "things"start growing on it.
I have this liver that has been sitting in its own blood but the top is overgrown.
Can I wash and eat meat like that or just throw it away? And what are those white things? Fungus?

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