Is there a procedure in fermenting meats? I'd like to ferment some fish first (I remember reading that's how the Eskimoes got their stamina), then go onto fermenting organ meats.
I haven't been that brave! Not even with raw meat (or even raw egg, for that matter, though I am resolved to have eggnog this holiday season!!!). I know people who have and hear that the fermented fish recipes smells positively awful . . . so don't make it near the center of activity in the house . . . and hold your nose!