I ferment fot the babies mostly-- I do think it is a great source of microbes that are killed in the processing of pellets ( heat treated) and our own diet is also devoid of those good microbes. Not many people ferment their own food for storage like pickles and sauer kraut etc. I have been making pickled green beans as a way to store the extras from the store: bulk purchase of green beans prepackaged at a cheap price, kids cant eat all, so decided to add make the pickled green beans: win- win. Food stored long term i frig and get good microbes at the same time.
I read that one person did a whole trash barrel full of mash-- hoping to get that going this summer. FOr some reason I cant get the FF going in the winter months.
IMO it is the better gut function that also contributes to the more efficient use of FF. OF course the smaller particle and some predigestion is at work too. ANd it all works together.
I did ferment a batch of alfalfa cubes for the horses and they loved it!! Much cheaper than Fast Track.
THe corn beef did not go on sale at St Patricks holiday time. NOt before and not after. THat was a first. It was also a first that we skipped buying it-- too expensive. DIdnt meet our price point. Will definitely keep your recipe in mind the next time though!!
WOw I envy that you had a dad with such skills-- a leaned skill passed person to person. LIke collecting mushrooms, really need first hand experience to be safe.
One of the kids found a favorite bird dead yesterday. A heavy bird, in good condition. I cooked it and I'll feed it back as that is a huge amt of meat. THe kids were ok with that instead of burying it. Ya, desperate times.
WRT FF- SCOBY goes dormant in the upper 30s. It replicates *best* in temps in the upper 90s. Base temps in the 40s would take a loooonnnngggg time to actually ferment. If it's done inside in a cool house, crack the lid (instead of leaving it off or covering with a light towel). Fermenting generates heat, so trapping it in will encourage faster fermentation.
My house is cool during the winter- and mud room is closed off from the main rooms which are warmer. That room was likely less than 60 degrees when I started it, and it took the normal 3-4 days to ferment initially. Fwiw.
