High Meat preparation questions

[Dingeman]

Hey,

Does anyone know if keeping the liquid that comes from the meat is better to keep in the jar or to take it out of the jar?
Somehow I think that my meat is not fermenting well because it is surrounded by liquid.

Another question, some of my high meats are turning into a brown sludge while others are swimming in a more see-through kind of liquid.
The difference in taste is noticable, does anyone else know what could be causing this difference?

[TylerDurden]

I generally avoid using any high-meat, like raw liver, which turns into liquid. It just seems to me more tasty if it is still solid, so I choose raw tongue or raw heart out of preference.

[thehadezb]

You are thinking too much.
Its probably the composition of the meat. The fat to protein ratio or so. I don't know exactly what the liquid is, but I've seen Sabertooth drinking those juices if they were a probiotic punch.

[Fenrir]

What is high meat supposed to smell like, is it supposed to smell good? I tried a while back and what came out of it was extremely repulsive smelling. I just kept some lamb in a jar attatched to a bit of bone and i opened it every day or two days and shook it a bit to let it try and breathe, the jar was in my fridge. It seems like i normally like my meat fresher whenever i thaw out a steak i think it tastes tremendous the first day or two but if i let it sit around in a glass bowl for two many days its less pleasant to me. But i really am interested in high meat from what ive heard.

[TylerDurden]

Good high-meat tends to taste very much like a raw aged cheese. Bad high-meat, such as found unaerated in plastic for days/weeks will tend to create a toxic feeling in the mouth.

[van]

whenever I made it, it had an ammonia smell.  my body wasn't attracted to it.  that's why I think the variations can be SO dependant on what organisms are floating in the air and what was on your butchers chopping block.

[Dingeman]

Tried my almost 3 weeks old chicken livers yesterday. It did have some effect but still needs more time to age. I keep it at room temperature so it went faster than high meat that is kept refrigerated.

The best high meat I've had was 3 months old veal liver, so I'm planning on fermenting like 3/4 big jars of veal liver so that I always have enough high meat to eat. Every time one is close to being finished I'm just gonna fill up a new one.