Lacto fermenting meat

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.

Any news with the meat? Did it turn out?

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.