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How long can you possibly ferment something for?
Specifically things like raw animal parts such as meat and organs, alongside raw milk?Would it eventually go "bad"?
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@piss How would it go bad? What's the science behind this and how do you avoid it?
Also how do you gain rep this wait till next post/reply sucks.
@01 To avoid it going bad, make sure it is in room temp and burp the jar occasionally. Also dont fully cover the lid on the jar, make sure it is kind of loose. Taste/smell test over the days/weeks, if it tastes cheesy and sour it is good, if it is ammonic it has gone bad and you did something wrong during the process. Cutting small before putting it in to the jar for it to ferment helps imo.
About the so called "fermentation limit" there is probably no limit to it if its done correctly as i mentioned but over time it will turn into black sludge and lose its potency due to bacteria literally digesting the whole meat and leaving just the dead bacteria and the meats leftovers.
upvotes are from the little arrow button at the down right on the reply holy rep holy rep holy rep
period blood connoisseur
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@01 To avoid it going bad, make sure it is in room temp and burp the jar occasionally. Also dont fully cover the lid on the jar, make sure it is kind of loose. Taste/smell test over the days/weeks, if it tastes cheesy and sour it is good, if it is ammonic it has gone bad and you did something wrong during the process. Cutting small before putting it in to the jar for it to ferment helps imo.
About the so called "fermentation limit" there is probably no limit to it if its done correctly as i mentioned but over time it will turn into black sludge and lose its potency due to bacteria literally digesting the whole meat and leaving just the dead bacteria and the meats leftovers.
upvotes are from the little arrow button at the down right on the reply holy rep holy rep holy rep
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@01 ammonic taste/smell is like piss(lol username), its really sharp and there is a high chemical burn to it, you would understand it when you smell/taste it because its so potent. Also im talking about tasting to but if you smell a really sharp urine-like smell dont eat it and just throw it out, im talking about tasting only if you cant understand by the smell. Dont confuse tangy smell to sharp ammonia smell, tangy smell means good.
Open and let new air fill in the jar every other day until the meat has been sitting in the jar for 1-2 weeks, afterwards burp the jar whenever there is pressure build up. The reason for to burp the jar very frequently for the first 1-2 weeks is because the bacteria is gonna do the most work in that amount of time and there is gonna be a lot of new air needed for optimal fermentation.
period blood connoisseur
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@01 ammonic taste/smell is like piss(lol username), its really sharp and there is a high chemical burn to it, you would understand it when you smell/taste it because its so potent. Also im talking about tasting to but if you smell a really sharp urine-like smell dont eat it and just throw it out, im talking about tasting only if you cant understand by the smell. Dont confuse tangy smell to sharp ammonia smell, tangy smell means good.
Open and let new air fill in the jar every other day until the meat has been sitting in the jar for 1-2 weeks, afterwards burp the jar whenever there is pressure build up. The reason for to burp the jar very frequently for the first 1-2 weeks is because the bacteria is gonna do the most work in that amount of time and there is gonna be a lot of new air needed for optimal fermentation.
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@piss Understandable.
When some of the bacteria have reached their limit and have eventually died off/are inactive while fermenting the food, does the body still make use of it as fuel/energy, or do the other bacteria just use that dead/inactive bacteria as food for themselves in order to continue fermenting the main food.
Also, is the process of fermentation a process which all the microbes have synergy with each other or do they compete to get the most amount of the food.
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milk will turn alcoholic after few weeks
