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As an aside, most industrial meat is exposed either intentionally or unintentionally to lactobacillus strains. Working in kitchens I've had the opportunity to t

As an aside, most industrial meat is exposed either intentionally or unintentionally to lactobacillus strains. Working in kitchens I've had the opportunity to taste spoiling meat that had high amounts of it. When prepared right it is actually quite good. Taste can be similar to dry-aged steak, but juicer and more flavorful. I've never gotten sick, but it certainly seems like a risk, however tasty it may be.

giraffe_lady 4y ago
Yeah you can definitely lacto ferment meat, it's a major flavor component of the european dry sausages. Doing it safely isn't hard, but a lot of the nuances of that technique are towards making it actually taste good. It's very easy to lose control of water activity and get out of control rancid elements, or get air ingress and grow aerobic bacterias that clearly taste like rot, or too much oxidation of the fat, or the wrong mold. Definitely pretty advanced level fermentation stuff, more to control and more serious consequences than making kimchi or something. Naem and other SE asian sour sausages are probably the most approachable entry point if you want to give it a swing though.
- kevin_thibedeau 4y ago
  Lebanon bologna is a more commonly available fermented meat in the US. Much better stuff than the pink slime bologna.
fencepost 4y ago
Lactobacillus has been a part of human meat preservation for a long time. https://record.umich.edu/articles/underwater-storage-techniques-preserved-meat-for-early-hunters/ https://record.umich.edu/articles/underwater-storage-techniq...
Zickzack 4y ago
Lactic acid fermentation [1] is the secret to many sausages. In the case of Mettwurst [2], made of raw meat, it is essential. Aged steak, hanged pheasants [3 - with a discussion of bacteria] - even today, the list should be long. [1] https://en.wikipedia.org/wiki/Lactic_acid_fermentation https://en.wikipedia.org/wiki/Lactic_acid_fermentation [2] https://en.wikipedia.org/wiki/Mettwurst https://en.wikipedia.org/wiki/Mettwurst [3] https://honest-food.net/on-hanging-pheasants-2/ https://honest-food.net/on-hanging-pheasants-2/
tyfon 4y ago
I eat lactobacillus all the time in my sourdough bread :) It is what makes the sourdough bread taste so good too.

giraffe_lady 4y ago

Yeah you can definitely lacto ferment meat, it's a major flavor component of the european dry sausages. Doing it safely isn't hard, but a lot of the nuances of that technique are towards making it actually taste good. It's very easy to lose control of water activity and get out of control rancid elements, or get air ingress and grow aerobic bacterias that clearly taste like rot, or too much oxidation of the fat, or the wrong mold. Definitely pretty advanced level fermentation stuff, more to control and more serious consequences than making kimchi or something. Naem and other SE asian sour sausages are probably the most approachable entry point if you want to give it a swing though.

kevin_thibedeau 4y ago
Lebanon bologna is a more commonly available fermented meat in the US. Much better stuff than the pink slime bologna.

fencepost 4y ago

Lactobacillus has been a part of human meat preservation for a long time. https://record.umich.edu/articles/underwater-storage-techniques-preserved-meat-for-early-hunters/ https://record.umich.edu/articles/underwater-storage-techniq...

Zickzack 4y ago

Lactic acid fermentation [1] is the secret to many sausages. In the case of Mettwurst [2], made of raw meat, it is essential. Aged steak, hanged pheasants [3 - with a discussion of bacteria] - even today, the list should be long. [1] https://en.wikipedia.org/wiki/Lactic_acid_fermentation https://en.wikipedia.org/wiki/Lactic_acid_fermentation [2] https://en.wikipedia.org/wiki/Mettwurst https://en.wikipedia.org/wiki/Mettwurst [3] https://honest-food.net/on-hanging-pheasants-2/ https://honest-food.net/on-hanging-pheasants-2/

tyfon 4y ago

I eat lactobacillus all the time in my sourdough bread :) It is what makes the sourdough bread taste so good too.