does a jar of high meat need to be shaken up?

[galaxy]

I started my first jar of high meat 4 weeks ago and have been airing it out every 3 days. The meat at the top of the jar has turned brown but the meat at the bottom has stayed red and looks relatively fresh. Should I shake up the jar to make it uniform?

I also noticed that there is no repulsive smell when I take off the lid, and I do not see the slime that others on this board describe. Do you guys think it is progressing ok?

[cherimoya_kid]

Yes, i would shake it up.  It can take time for it to ferment, make sure you're airing it out at room temp everyday.  If it's taking too long, then just keep it at room temp for a few hours.  That will definitely speed it up.  Also, make sure it stays sufficiently moist.

[jessica]

dump it on a plate and let it air for a while.  the stuff at the bottom is still red because its pressed up against the glass, blocking air flow.

[goodsamaritan]

I shake up my jars every day.

[svrn]

i eat some about once a week. I air and shake it when I eat it.