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*1 prepare an organ of your prefered choice and a jar wih a lid.
*2 Disinfect the jar and the lid (so that no unwanted microbes stay inside)
Do that by pouring boiling hot water into the jar and the lid and wait till it cools down.
After it cools down pour the water out but DO NOT touch the inside of the jar after disinfecting it (for an obvious reason) try to make the jar dry without touching it from the inside*3 if the jar is dry and disinfected cut the organ into cubes and try to place it inside of the jar in a way that allows the organ cubes to have a big surface of contact with oxygen (so it can ferment with aerobic bacteria because thats the goal here)
*4 that put the lid on the jar WITHOUT fully closing it, just put the lid on the jar we need to keep a steady flow of fresh oxygen for the bacteria to flourish properly
*5 leave it for 24h in a place of your prefered choice (fridge or somewhere with room temperature)(will explain the difference at the end)
*6 after 24h have passed take the lid off of the jar and flip the cubes around with a fork(so that different parts have also access to oxygen and to even out the fermentation)
*7 keep fliping the cubes daily and try one cube every week or so
If you make high meat in a fridge it will ferment waaay slower than in room temprature
IMPORTANT: never close the lid because the meat will go rancid and taste like shit
if you have any questions feel free to ask
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*1 prepare an organ of your prefered choice and a jar wih a lid.
*2 Disinfect the jar and the lid (so that no unwanted microbes stay inside)
Do that by pouring boiling hot water into the jar and the lid and wait till it cools down.
After it cools down pour the water out but DO NOT touch the inside of the jar after disinfecting it (for an obvious reason) try to make the jar dry without touching it from the inside*3 if the jar is dry and disinfected cut the organ into cubes and try to place it inside of the jar in a way that allows the organ cubes to have a big surface of contact with oxygen (so it can ferment with aerobic bacteria because thats the goal here)
*4 that put the lid on the jar WITHOUT fully closing it, just put the lid on the jar we need to keep a steady flow of fresh oxygen for the bacteria to flourish properly
*5 leave it for 24h in a place of your prefered choice (fridge or somewhere with room temperature)(will explain the difference at the end)
*6 after 24h have passed take the lid off of the jar and flip the cubes around with a fork(so that different parts have also access to oxygen and to even out the fermentation)
*7 keep fliping the cubes daily and try one cube every week or so
If you make high meat in a fridge it will ferment waaay slower than in room temprature
IMPORTANT: never close the lid because the meat will go rancid and taste like shit
if you have any questions feel free to ask
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I recommend using a meat grinder for the greatest possible surface area. I recommend a high-quality, low-power meat grinder which has been left in the fridge to prevent heating of the meat.
-
*1 prepare an organ of your prefered choice and a jar wih a lid.
*2 Disinfect the jar and the lid (so that no unwanted microbes stay inside)
Do that by pouring boiling hot water into the jar and the lid and wait till it cools down.
After it cools down pour the water out but DO NOT touch the inside of the jar after disinfecting it (for an obvious reason) try to make the jar dry without touching it from the inside*3 if the jar is dry and disinfected cut the organ into cubes and try to place it inside of the jar in a way that allows the organ cubes to have a big surface of contact with oxygen (so it can ferment with aerobic bacteria because thats the goal here)
*4 that put the lid on the jar WITHOUT fully closing it, just put the lid on the jar we need to keep a steady flow of fresh oxygen for the bacteria to flourish properly
*5 leave it for 24h in a place of your prefered choice (fridge or somewhere with room temperature)(will explain the difference at the end)
*6 after 24h have passed take the lid off of the jar and flip the cubes around with a fork(so that different parts have also access to oxygen and to even out the fermentation)
*7 keep fliping the cubes daily and try one cube every week or so
If you make high meat in a fridge it will ferment waaay slower than in room temprature
IMPORTANT: never close the lid because the meat will go rancid and taste like shit
if you have any questions feel free to ask
@magickondor my high iq nigga
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*1 prepare an organ of your prefered choice and a jar wih a lid.
*2 Disinfect the jar and the lid (so that no unwanted microbes stay inside)
Do that by pouring boiling hot water into the jar and the lid and wait till it cools down.
After it cools down pour the water out but DO NOT touch the inside of the jar after disinfecting it (for an obvious reason) try to make the jar dry without touching it from the inside*3 if the jar is dry and disinfected cut the organ into cubes and try to place it inside of the jar in a way that allows the organ cubes to have a big surface of contact with oxygen (so it can ferment with aerobic bacteria because thats the goal here)
*4 that put the lid on the jar WITHOUT fully closing it, just put the lid on the jar we need to keep a steady flow of fresh oxygen for the bacteria to flourish properly
*5 leave it for 24h in a place of your prefered choice (fridge or somewhere with room temperature)(will explain the difference at the end)
*6 after 24h have passed take the lid off of the jar and flip the cubes around with a fork(so that different parts have also access to oxygen and to even out the fermentation)
*7 keep fliping the cubes daily and try one cube every week or so
If you make high meat in a fridge it will ferment waaay slower than in room temprature
IMPORTANT: never close the lid because the meat will go rancid and taste like shit
if you have any questions feel free to ask
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@magickondor I have some chicken livers that I’ve been fermenting for 2 weeks so far, after seeing this tutorial I’ve realised I never disinfected the lid to the jar, should I throw the batch and start over? Thanks
@veloman22 in my opinion it doesn't matter, if the lid is open microbes will enter still and each time you flip the high meat microbes enter through air inside of the jar, "disinfecting" doesnt help much at all.
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@veloman22 in my opinion it doesn't matter, if the lid is open microbes will enter still and each time you flip the high meat microbes enter through air inside of the jar, "disinfecting" doesnt help much at all.
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