High meat

[ForTheHunt]

Heya,

I've been aging a high meat now for a few months in an air tight jar.. So far I've been airing it out regularly (4-6 times a week) but I forgot to air it out now for probably 5-6 days.

I'm curious, will this create botulism toxins? Because the meat always smelled very sour and cheesy but now it has a kind of musty, strong, industrialized smell which I find very unattactive.

Is this smell normal or should I throw it out?

[TylerDurden]

Well, I can only go by my own experience:-  I would air high-meats regularly and eat them and so on. But, sometimes I would leave vacuum-packed organ-meats like raw liver in a fridge for  10+ days and their taste would change from just aged/rotted to some kind of metallic really unpleasant taste that I couldn't handle so that I got rid of them immediately.  Eating those aged unaerated raw livers didn't affect me in any way, but then I felt so uncomfortable eating them that I gave up after just a mouthful.


So, I would say that you should be careful  to only eat properly aerated high-meats.

[RawZi]

I would leave vacuum-packed organ-meats like raw liver in a fridge for  10+ days and their taste would change from just aged/rotted to some kind of metallic really unpleasant taste that I couldn't handle so that I got rid of them immediately.  Eating those aged unaerated raw livers didn't affect me in any way, but then I felt so uncomfortable eating them that I gave up after just a mouthful.

    Livers are different I think.  Normally unfermented or fermented only carefully they're good.  The copper a lot of people here complain about in livers, I think that copper gets toxic when the liver is aged incorrectly, not to mention the vinegary taste.

    Other meats that are lower in copper and carbs may be different.  I would be careful too, but not necessarily not use it.  Use your discretion as to when you eat any or all or none, when and how.  If you do eat any, tell us all about it please?

    Tyler.  What animal was the liver from?  How old an animal?  Etc?  If you don't mind. 

[TylerDurden]

it was raw ox liver, animal was only 2-3 years old, given slaughtering regulations. I don't think that it was anything to do with raw liver, though, just non-exposure to air.