High organs ,fat,blood and marrow?

[Techydude]

Is it possible to age organs such as liver, brain , etc , blood through aging (or fermentation), fats such as suet, and even marrow by scooping it out and letting it sit or letting it ferment inside of the bone?

[MaximilianKohler]

definitely liver you can, not sure about the fats

[Techydude]

definitely liver you can, not sure about the fats

I think I saw a guy's post on fermented horse fat and also I think the inuit fermented whale blubber/fat until it seperated via bacteria breakdown, is that high fat?

[MaximilianKohler]

hmm, I'm not sure, I haven't heard about the Inuit preservative methods, I was actually curious about that myself since it seems like they would either be eating frozen meat/fat or cooked...

Usually if I leave my beef fat in a glass jar it stays the same forever(so far) as long as it doesn't go above room temp. However, I poured some beef blood into a jar with fat and it seemed like it ended up softening the fat...

[Hannibal]

definitely liver you can, not sure about the fats

fats get easily hydrolized and become rancid

[raw]

I definitely eat liver, bone marrow fresh. Don't mind to ferment other organs.

[RawZi]

    Bubbly tangy liquidy liver can be very nice  Not sure about brains that way.  Fat I would be careful with, maybe chicken marrow.  Wouldn't blood just gel?

[Techydude]

fats get easily hydrolized and become rancid

Now that I remember aren't you the guy that posted the pic of fermented horse fat in culinary pics? Its an interesting process, if we cant make high fats what about fermentation cause the inuit did ferment whale blubber somehow

[MaximilianKohler]

Wouldn't blood just gel?

gel? when I get beef blood some of it has thickened into a jello-like consistency(very difficult to get out of a bottle), then the rest of it that's liquid stays liquid both in the fridge and at room temp.

[Hannibal]

Now that I remember aren't you the guy that posted the pic of fermented horse fat in culinary pics? Its an interesting process, if we cant make high fats what about fermentation cause the inuit did ferment whale blubber somehow

Yeah, that's true. But it was only an experiment, not for consumption.
Technically you cannot ferment fat - that's impossible from chemical point of view. Fats get hydrolized - to glicerol and fatty acids.
They also get oxidized - the more double bonds in molecules the high susceptibility to oxidation.

[Techydude]

Yeah, that's true. But it was only an experiment, not for consumption.
Technically you cannot ferment fat - that's impossible from chemical point of view. Fats get hydrolized - to glicerol and fatty acids.
They also get oxidized - the more double bonds in molecules the high susceptibility to oxidation.

Oh and ooh that sounds bad =( if that's true then what were the Inuit eating? Was their fermented whale blubber thingy bad or a myth?

[Hannibal]

Oh and ooh that sounds bad =( if that's true then what were the Inuit eating? Was their fermented whale blubber thingy bad or a myth?

I think that it was eaten like a "supplement", so in quite small amounts.
But generally I don't think that it was healthy.
The best option is to keep fat as much dehydrated as possible, in cold and dark environment.

[MaximilianKohler]

The best option is to keep fat as much dehydrated as possible, in cold and dark environment.

When I let beef suet sit in a jar at room temp soaked in blood for a couple days it softens it and it seems to digest much better... soaking it in blood seems to have the same effect on it as warming it till it's quite soft. I get quite a noticeable and quick energy/strength boost. Do you think this is ok, or do you think I might be damaging the fat?