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Author Topic: Lacto fermenting meat  (Read 2109 times)

Lonnie

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Lacto fermenting meat
« on: June 02, 2010, 01:27:18 PM »
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.
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NerfHerderPA

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Re: Lacto fermenting meat
« Reply #1 on: November 16, 2011, 09:04:26 AM »
Any news with the meat? Did it turn out?
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Lonnie

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Re: Lacto fermenting meat
« Reply #2 on: December 09, 2011, 12:27:38 PM »
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.
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