Interested in finding out if anyone has any experience in making high meat at room temp. I know that when I made Kefir, that I read if I kept my milk closure to body temp than room temp that I would end up with more bacteria and less yeast. The bacteria thrive at body temp as opposed to the yeast which prefer room temp. One could infer the similar possibility that meat made high at room temp. or above would support bacteria that might thrive or find the similar temp of our intestines condusive for proliferating. Or, if anyone has tried 'innoculating' their meat first with any sort of bacteria or organisms like EM products. I have thought of straining dirt and water from virgin areas and rinsing the meat in that water. I would strain, if I did it, the possible parasitic eggs in soil. My dogs routinely bury their meat and bones. I've read where the nematodes actually eat the rotting flesh, thus keeping the meat 'healthy'. Although I have no idea about this. It does seem to me that in airing out the meat every day, that the bacteria I am exposing the meat to is primarily what's in the air at the time. Seems to be kinda iffy in terms of creating a healthy strain? Years ago when I first started feeding my dogs raw, I read a book by an old Italian woman with years of experience feeding dogs raw. She strongly suggested buying large chunks of meat and burry it instead of refridgerating and definately instead of freezing it. Thus I have also thought of wrapping meat with a permeable membrane, like a high thread count cotton, so that worms and other insects etc, couldn't get at the meat but bacteria could. Anyone want to experiment with me?
