>>83006197
I have only fermented raw goat liver and salmon muscle meat. I never buried the jars. I have only kept them under a shed like this, or within the shed. I've only done it during the spring and summer too. The meats I've fermented didn't taste or smell good, but they made me feel much more physically relaxed, content, and prosocial than the usual. I imagine it would be more effective and appealing to the senses if the meats I used were totally unadulterated. Everything I used was previously frozen for long periods of time. I don't eat salmon in any form these days