Can I make high meat outside the fridge?

[PaganGoy]

I have my head set on trying high meat and saw elsewhere on this forum that it can be made in only 4 days in a jar outside of the fridge as long as It is aired a minimum of 3 times a day for 1 minute.
Is this safe and relevant for high meat to get high?
Do I need to fill up the jar to halfway or can I put less meat in?

I am asking this because I want some definitve answers and or possible experience/suggestions.
Thank you.

[TylerDurden]

Less meat is fine. All that is required is that one has enough air/oxygen inside, and that one vigorously shakes the container to get enough fresh air in, each time.

[PaganGoy]

Excellent, In that case I will make mine outside the fridge.
Thank you

[TylerDurden]

Excellent, In that case I will make mine outside the fridge.
Thank you

Also, all depends on outside temperature. In northern Italy in august I have only needed to store high-meat in a container in the ground(to avoid insects laying eggs) for 2 days before it was ripe enough for consumption. I would only have to air it once.

[PaganGoy]

Cool. I wish I could go to italy, I hope Europe is as good as they say it is.