Hello! I'm new to but very interested in fermenting meats!
Ok this is a very unconventional topic! (Then again, most things I'm into and passionate about is unconventional! Lol!) Anyway does anybody have any experience "fermenting meats"? I saw a video on youtube about fermenting liver! She used whey to speed up the process! Has anybody ever done anything like this? I know this isn't as popular as fermenting milk (kefir), tea (kombucha), or vegetables (sauerkraut/kimichi)! But in MANY other various cultures, fermenting raw meat is rather commonplace!
I understand there's a such thing as "high meats" where the the meats are fermented with air! (aerobically) Is there a such thing as fermenting meats without air "lacto-fermenting" (anaerobically) (meat is submerged in a brine "similar to sauerkraut)
If anybody have experience with this and can let me know more about this! I'd highly appreciate it! Please and Thank You! Oh! BTW! Here's the video I was talking about!
http://youtu.be/qMh7qqiVdAY