hello @mitneb! Thanks for looking into my article. I'm learning how to them better everyday.
The process of meat fermentation is quite difficult for me to explain since I find it quite complicated. You need to use an instrument to check the Ph levels, bacterial content, temperature of fats and lean parts. I might make an article with more details on this but I want to experience the process first hand. :)
Thanks for the reply, @ablaire. I've made fermented vegetables, yogurt and Kombucha, but meat is in a whole other category. Let me know if you do another article on it.
Cheers!