Just had my first high liver, I usually make high muscle meat.
This particular one is grass fed spring lamb.
Smell and taste unlike muscle meat which is sweet and cheesy is instead sour and smokey.
Leftover blood was disturbingly bitter, I gave it to my dog instead which she jumped on like nothing else.
Liver has turned black from purple and has a much quicker and stronger mental effect (VERY energizing).
By comparison high muscle meat tastes much better and is in a totally different flavor/smell league.
I always culture both outside the fridge airing once a day.
I always culture warm so originally thought it could be botulism because of just how different it is to rotten muscle meat but looks like the smell and taste is common amongst high liver...
I do not feel the need to eat the stuff like I do with rotten muscle meat.
Either way I will now continue to ferment it int he fridge instead by first draining the blood and always try to shake vigorously when airing the next time around just for safety.
I have to wonder if the energy I am getting from it is simply the high bacteria count or toxins from it soaking warm in its own juices like it was :/
