5 Reasons Why You Should Ferment Meat & an Easy How to... Meet The Experts

[@lindachandler2293]

Might I add it warms my heart to see younger people that eat real food.

[@alexanderkstrauss9943]

So this does require refrigeration in the beginning? At first he talked about refrigeration being a dangerous invention and I completely agree, however from what I understood it has to be refrigerated for a week or so. If this is true, how did they do it before refrigeration and how can I ferment without refrigeration?

[@jojopkiller]

Instructions 45 min mark

[@saintwithatie]

Doing the Lord's work 🙏🙌

[@saintwithatie]

I actually went back and watched the whole thing and now feel that the rest of the interview is even more valuable than the recipe. Everyone should watch this!

[@Nemo-yn1sp]

As soon as there was a hint of a pandemic, I bought a 20# bag of non-iodized salt. Knee-jerk reaction. Not TP. LOL I keep a good stash of coarse gray, pink Himalayan, and kosher, too. Have been buying bulk since the mid-70s. When I kept happy, free-range chickens, I mixed their food from whole grains that I fermented and raised mealworms for their protein. Best eggs ever. My first foray into fermentation was via Euell Gibbons' - I don't know the exact source now, probably have the book/magazine stored away. Lived in CO in the early nineties in an off-grid log cabin with a well run by an old, fussy giant generator to run the pump that ran water 400' downhill to a 250 gal tank inside. Under that tank was the perfect environment for a crock to ferment and also served as the fridge. This will be my first foray into meat fermentation and I'm excited to get started. Kudos to your philosophy and your lifestyle choices. I firmly believe in leading by example and you're a leader. Live simply so that others may simply live. (Earth, too). Thank you.

[@DianaGascon]

Thank you guys... This is needed now, more than ever!

[@amandatolan4974]

Another great interview, Malcolm! The cost savings of doing this yourself, on top of knowing how the animal was raised and what is in the charcuterie you make from it, are my top reasons for wanting to try this out. You pay high prices in the store for any type of charcuterie, and most times, it's from a factory-farmed animal fattened with corn and soy, that likely rarely saw sunshine and green grass.

[@malcolmsaunders9214]

so glad you are diving in! this one was a gem for sure! I have since been implementing the steps he said with great results. I hear you on quality - its all about knowing source, getting the goods and transforming it into these types of foods yourself!

[@longarmsupplies]

LOL, my favorite comment coming from my fermenting teachers was "when it's bad you'll know it, you'll smell it and choke on the taste...let your body tell you..."

[@thelightcellar]

haha, that's awesome! thanks for sharing - Happy fermenting!

[@giovanagouveia4265]

Yore not able to tell sometimes

[@lindachandler2293]

I totally agree refrigeration allowed us to get lazy, but at the same time as a very young girl living off grid in the 50s, I remember preying, in all my innocence to God, and trying to bargain with him one painfully hot summer; if he would just let me have ice in my water, I would never ask him for anything again. I love that I know how to live off grid in a healthy happy way, but some things I really like, like my refrigerator.

[@cosettelewallen4281]

What does he do with the bones and the hide if he focuses on using the whole animal? Does he tan the hide naturally? Does he ferment the bones? How does that work?

[@eduardoverre6392]

What a great great info!!! Do you think this can be applied also to small ungutted fishes like sardine?

[@nicolajb.mullertz3602]

Amazing, lots of wisdom from this guy. 😊👏

[@robertoshairstudiocalgaryc3268]

Thanks Takota & Makcolm I really enjoyed listening to The knowledge behind fermenting meet, I like the philosophy of not wasting anything of the animal. I’M look forward to giving this a try in the fall. Takota I liked how you started thinking about fermenting duck when Malcolm mentioned it. 😄Thanks guys very informative

[@thelightcellar]

right on! so glad you enjoyed and are inspired to try! thanks for watching

[@asael4491]

Hello, very informative video! I'm currently battling a fungal infection in my gut, probably due to a dysbiotic microbiome. Would you think fermented meat would help out with my situation?

[@bjornindahouse9931]

I am no expert, but it seems logical to feed yourself with prober microbiom, also potentially raw milk. Check Dr. Natasha McBride out

[@andrefarinha419]

i can´t find the website

[@logicnik1064]

What about wet brining? Would it have the same effect?

[@thelightcellar]

I cannot speak to it as I have never brined meat - however, I know for sure that brining is a method of preservation. I don't know what the texture would be as a result...

[@JB-wq6yi]

Pickled meat has been around for a long time, think pickled fish, eggs, even Worcestershire sauce is made from rancid anchovies. I just started with charcuterie but it seems like meat requires at least 3% salt by weight meat + water or wine to kill the bad bacteria, I vacuum seal mine in bags and keep them at 12-18 Celcius. Definitely a smell before you eat situation though.

[@andrefarinha419]

Can i put some salt in heart beef and let the heart inside a jar for a week and it will ferment?

[@myklm8456]

Did you know, 100+ years ago Salt Peter was mined in Northern Chile?

[@dadpope5592]

Salt peter is also used to reduce sexual activity. Also known as Potassium Nitrate and a key ingredient in gun powder.

[@dadpope5592]

mix it 50/50 with sugar and you have a cool smoke bomb.

[@cosettelewallen4281]

What is their website again? I don’t see it in the info for video.

[@cosettelewallen4281]

Does he use nitrites and nitrates or dried vegetable powder for that?

[@mycomage]

This is so much more palatable than the "high meat" concept

[@redacted6306]

People who are pushing high meat try to pass it off as fermented meat, but it's not. It's a fad that is getting people to eat spoiled meat that could make them very sick. Sticking meat in a jar and letting it spoil is not fermentation, and it's danger in matter how "high quality" the cut of meat is.

[@jojopkiller]

Does this apply for fish?

[@ahabrawgaming1289]

Also oysters

[@greatlakestrader]

Malcolm, just an idea. Maybe get right into the topic without mentioning aliens, so many newcomers will be turned away from great information about farming & nutrition. Keep it highly focused & we will reach more folks who will benefit. Thank you for your work. Stay blessed 🙌

[@sharivalla]

Thank you for this, I've learned so much and am jazzed to try it out. Brand new to all of this so I have to ask-how do you hang it, and aside from an old gutted fridge, would you recommend some sort of container? (I can't picture a slab of meat hanging safely in our basement but maybe it is that simple? ;) Thanks again for sharing your time and expertise, reaching out and connecting

[@thelightcellar]

awesome! sorry I missed the question earlier - my answer for hanging is in cheesecloth or a cotton bag, like one used for making nut mylk. I have put a tray underneath to catch any liquid in case but it hasn't ever dripped.

[@mayamachine]

Natural nitrates are in celery and arugula, whey is loaded with nitrogen.

[@profer5922]

Greetings from Brazil 🇧🇷 🌈🦜🌈🦜🔆🔆🔆🔆

[@racingbrett]

Is this actually fermenting... Sounds more like salt curing and drying which is charcutterie.

[@MsCaterific]

💙

[@bobcocampo]

Does fermented meat have Vitamin K2?

[@ahabrawgaming1289]

all I know is that fermented cheese have high vitamin k2

[@lokomotive28]

i bet it does

[@wanderlusttramper5481]

I love this lol. Government has brainwashed us so much that we believe going back to Gods way is going to kill us.

[@isaiahthesmoker7333]

ew

[@stephenburrows1816]

.... so long patting each other on the back, sorry had to down vote.