fermenting meat and bread at same time??

[Guest guest]

I'm wondering now about adding raw meat to my sourdough, stromboli-

style, letting it sit in the 'fridge overnight or so and then baking

it. Would the lactic acid in the bread dough ferment the meat and

give it that wonderful flavor I got with my pork chop in sauerkraut?

Anyone know of any recipes similar to this? I hate to waste good,

grass-fed organic meat on something so experimenal.

- Renate