Lacto fermenting meat


#1

A current fermentation experimentation of mine is fermenting deer meat in a salt brine. I inoculated the brine with some sauerkraut juice just to be sure it got going. It has been fermenting for 2-3 weeks now, and i’ll try it in the next few days. Smells eggy, but certainly no rotten meat smell at all.


#2

Any news with the meat? Did it turn out?


#3

Yeah, it was well preserved, and did not rot quickly. The smell was a bit strange, and i think would take a bit of getting used to, but it tasted like sour meat pretty much. I probably won’t make a habit of preserving my meat like this, but its neat to know that i could.