How is every letting their tainted meats off the gas? I have in the past let a meat taint for a few weeks then stop it with SB. I have a small amount of gator trimmings from a gator I harvested this year and I am wanting to let it age for an extended period of time as a trial. My fear is with a smaller batch I'm going to forget about it and have a big mess on my hands.

Just leave lit lose and put in fly proof container like old cooler 5 gallon bucket with lid or bury it. I use trash bags sometimes too. There's other ways to vent without Flys getting it but if its a small batch then just keeping Flys away from the container may be the easiest option. I never not vent something than is producing gas because I WILL forget about it.

If you are doing it in a jar, just leave the lid loose and take a strip of sheet or old t-shirt and wrap it around the lid. It will vent through the cloth without letting flies in.

This is what I do.
It works! Keep flys out

Appreciate it

Cheese cloth over the opening of the jar and put the lid on loose.

Fermenting air lock for wine/beer making.
5 gal bucket with grommet for seal.
Drill hole in lid insert rubber seal for air lock(available at hardware or brewers supply) push in air lock.
Absolutely fly proof.
I fill my air locks with vegetable oil. Water or alcohol can evaporate in airlock.