FROZEN RAW TO ROTTEN PROBLEM.

[FRANCIS HOWARD BOND]

Hard to make previously frozen raw meat, fish, poultry, go rotten!    Even keeping out in warm temperature, it stays fresh.   Why is this, and how can we help make frozen raw go nice and high?    Will it eventually go rotten after a very long time?    Would mixing it with previously rotted meat or fish help?   Any suggestions welcome, as it usually tastes better the longer it rots, provided you keep it moist.   

[Raulik]

it gets room temp and then the decompensation process begins..

are u a handicap?

[TylerDurden]

I have never made high-meat of decent quality from prefrozen meat. I think the reason is that freezing destroys the cell-membranes and that seems to disrupt the process.

[norawnofun]

I had no issues with previously frozen raw wild salmon. Tasted pretty good actually. Fermented it for approx. 1 and a half month.

[FRANCIS HOWARD BOND]

Thanks for that!   Sounds good, will try this to see if it tastes good!   Is frozen fish converted to high easier than frozen meat/poultry converted to high?   (Keen on high fish so trying with fish at the moment).

[FRANCIS HOWARD BOND]

Found frozen fish or meat seems to take much longer to go High, but seems to get there after a few more weeks.    Need patience with frozen items to allow them to get nicely rotten.