high meat, mine and yours

[van]

Wondering if my high meat,  don't have a lot of experience with it, is 'good'.  It has a biting hottish ammonia taste and smell.  Can anyone tell me if that's to be expected, or what their high meat is like, taste and smell wise.  Thanks

[TylerDurden]

Sounds like you're doing it right from the description. I tend to wait until it's ridden with a few fungus-threads but I always eat it before it becomes a liquid gooey mess(say 2-4 weeks after preparation, depending on fridge-temperature etc.)