Some bacteria need oxygen, some do not. Wondering if anyone has tried controlling air/oxygen while tainting to get different results and smells?

I was just going through some old papers I got with lure formulations and it talked about aging meat without oxygen. Was going to try.

Was thinking about vacuum sealing some meat and aging it that way to be anaerobic (no oxygen). But might produce too much gases and burst? What’s the worst that can happen…lol?

You want to try something out of the box, try fermented fish

Thanks, but I think I’ll leave that to you professionals, for now.

Stomach and gut flora is anaerobic, just saying.