Making hydrolysates

[BBQ King]

Has anyone tried making Lactobacillus hydrolysates. Very effective for nearly anything. You need to make a bacterial culture first, then use this to digest liver, fish or other stuff.
It's not my YT channel, just want to know if anyone has tried this before I do it myself. 

Here is the bacteria culture;

Liver hydrolysate:

Also CSL:

https://youtu.be/_e-jE1fsGUM?si=Vw6meCB7nNUcwoPY

 

[OldBoy]

Why bother mate..... guess this will be deleted 😂

[framey]

4 hours ago, OldBoy said:

Why bother mate..... guess this will be deleted 😂

Wrong forum lol

[BBQ King]

14 hours ago, OldBoy said:

Why bother mate..... guess this will be deleted 😂

why is that mate? 

 

[BBQ King]

I was speaking to some people in a fermented food group on faceache...
There is this chef there doing his own meat and sausage stuff.

He strongly adviced me not to use homemade culture but pointed me towards commercial bacteria cultures. with the homemades it is hard to get consistent results and also you risk food poisoning like salmonella and botulin. In particular when fermenting liver and fish.
This one should be perfect:
https://www.weschenfelder.co.uk/flora-italia-lc-25g-sachet.html

Recipe from the chef:

1. Mince fresh Mackerel thoroughly.
2. Add:
   • 8–10% salt
   • 3–8% molasses or glucose
3. Acidify immediately:
   • lactic acid alone, or
   • lactic + small amount citric acid
     until pH reaches ~4.0–4.2.
4. Add Flora Italia LC at recommended dosage.
5. Ferment in food-grade bucket/container at ~20–30 °C.
6. Stir daily with clean utensil.
7. When liquefied and sour-stable (typically 1–3 weeks), store cool/refrigerated.
    

Can store for a year in the fridge. 
Warning. If it later develops:

• swelling pressure,
• mold,
• strong fecal/sewage odor,
• sharp sulfur gas,
• or pH rise,

discard it.