QuestionI live in an area where grass fed beef is cheap and easily available. I read about how fermentation of cod liver (cod liver oil) boosts the vitamin K2 content. Fermenting soy beans in rice straw (natto) also creates large amounts of vitamin K2. I want to ferment beef liver and see if the same thing happens. Beef liver is a lot easier to procure than fish liver.
I have a beef liver sitting out in my truck. Any recommendations on how to ferment it? For cod livers, the procedure seems to have been dump them in a barrel of sea water and leave it outdoors for a year. That sounds similar to a pickling brine. Should I just brine it the way I would for making regular pickles?
My goal isn't to have something edible per se, but to have the bacteria digest the liver and produce oil.
AnswerWell, I, like most RVAFers, just leave the raw liver in a container(with plenty of air in it) in a fridge and then just air it every few days to allow the oxygen-content to be renewed, and then wait for a few weeks before it turns into "high-meat". Since I am not really familiar with methods to make liver oil from beef, I asked someone else re this issue:-
"A little sea salt and a little whey and then seal it? Breath daily? Wait until the oil has separated from the tissue? Will take some experimenting!
or..
http://www.eatcleanlifthard.com/forum/showthread.php?54146-raw-fermented-liver-a
"
Other than the above, I would suggest trying the old, traditional method you mentioned re using seawater and waiting for a year, as mentioned here further down the page:-
http://www.westonaprice.org/cod-liver-oil/clo-manufacturing
HTH,
RPG.
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