Bokashi ?
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I have a ham from the USA. It’s a conventional ham, with all the salt, sulphites and crap like that. Is it ok to put the extra meat and bone in my bokashi or can only meat/bones/dairy from a regenerative farm be used?
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I think your ham would be fine in a bokashi bucket. The nasties will be broken down eventually by the biology. The initial anaerobic fermentation will address some breakdown and the final stage, once aerated and added into a compost pile or buried in a garden, will be the final stage for all but the bone which will take some time.