Guest guest Posted October 8, 2004 Report Share Posted October 8, 2004 Has anyone eaten fermented raw meat, or have any recipes that I could try? I'm reading the Untold Story of Milk and am fascinated by the references to the enzymes in raw meat and to Eskimo diets of raw, fermented meat. I've always liked my meats rare, and lately I noticed I have been going even more rare... the other day I was surprised to find myself enjoying very much a steak that was extra rare, cold in the center. When I was harvesting the chickens the other day, I dared myself to eat a piece of raw liver, and did taste it, but was somewhat repelled by the cold and hard jelly texture; but the same liver when sauteed very very lightly that night was delicious, especially with sherry and thyme, lol. I was thinking that maybe fermented raw liver (home-raised, of course) might be interesting to try. I was born in Alaska.. doesn't that make me an honorary Eskimo? LOL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2004 Report Share Posted October 9, 2004 No, but it sounds interesting. How about more info on Eskimo fermented meats? I've heard a little about fermented Salmon fish heads. How would one ferment meat? I assume just put it in a jar and tighten the lid for a few days? ****************************** The active misidentification of evil is the worst kind of evil. -MRN _____ From: Sagehill [mailto:sagehill@...] Sent: Friday, October 08, 2004 4:50 PM Subject: fermented (raw) meats * Has anyone eaten fermented raw meat, or have any recipes that I could try? I'm reading the Untold Story of Milk and am fascinated by the references to the enzymes in raw meat and to Eskimo diets of raw, fermented meat. I've always liked my meats rare, and lately I noticed I have been going even more rare... the other day I was surprised to find myself enjoying very much a steak that was extra rare, cold in the center. When I was harvesting the chickens the other day, I dared myself to eat a piece of raw liver, and did taste it, but was somewhat repelled by the cold and hard jelly texture; but the same liver when sauteed very very lightly that night was delicious, especially with sherry and thyme, lol. I was thinking that maybe fermented raw liver (home-raised, of course) might be interesting to try. I was born in Alaska.. doesn't that make me an honorary Eskimo? LOL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2004 Report Share Posted October 9, 2004 Not sure how to ferment meats. Wonder if it's sort of the same as pickling it. When I was younger I used to pickle raw herring with a recipe that my Swedish grandmother used to use. Used to be, you could buy small 10lb barrels of herrings around Christmas time and I'd pickle dozens of jars. But then they stopped selling those barrels and over the years I forgot completely about pickling herring until I was thrilled to find it in the local grrocery store: Ma Cohen's Pickled Herring. I've been overdosing on about a jar a week since I discovered it some three weeks ago. If I could get raw herring again, I'd pickle up a lifetime supply, LOL! Anyway, I guess it was the pickled herring that made me wonder if meat couldn't be done the same way. RE: fermented (raw) meats No, but it sounds interesting. How about more info on Eskimo fermented meats? I've heard a little about fermented Salmon fish heads. How would one ferment meat? I assume just put it in a jar and tighten the lid for a few days? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2004 Report Share Posted October 10, 2004 >Not sure how to ferment meats. Wonder if it's sort of the same as pickling >it. > > Meats like salami are traditionally fermented with lactobacteria. Darrell Quote Link to comment Share on other sites More sharing options...
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