Date:   11/27/2005 11:14:21 PM ( 19 y ago)
Hits:   3,429
URL:   https://www.curezone.org/forums/fm.asp?i=660983

I'm also interested in fermented meats. The only real recipe I saw for that was pickled fish. Can the same be done for meat? I was thinking about doing a dry age thing in the refridgerator. Could you pickle something like tongue or liver in a jar with whey and break the meat down?
 

<< Return to the standard message view

fetched in 0.02 sec, referred by http://www.curezone.org/forums/fmp.asp?i=660983