Composting at home is not just trendy, it is also beneficial to your landscape and household. And out of all the composting ingredients, food scraps are some of the most important--not only common household wastes that need a place to go, but they provide nitrogen and carbon content for a compost pile. Some of these food scraps, such as meat scraps, can successfully composted, but they must be prepared and buried with great care to ward off bad bacteria infestation or foraging animals.
Cut all meat scraps so they are only 1 by 1 inch, using either a food processor or a knife. Trim away and throw out all fat, and cut bones down to size with a hacksaw if necessary.
Apply a couple layers of nitrogen (grass clippings, vegetable and fruit scraps and manure and carbon content (hay, dead landscape waste, coffee and tea grounds), each about 4 to 6 inches thick. In the middle layer of carbon content, add the meat and bones. These ingredients should be right in the middle (the warmest part) of the compost pile, with at least 12 inches of organic material piled on top.
Add water content the compost pile so that it is as damp but not soaked. Water is necessary to the composting process, as it works with the bacteria and air to ensure proper breakdown of ingredients. Add water about twice a week; it should run down the sides of the pile and into the middle.
Turn the compost with a pitchfork every two days to encourage air circulation, which is necessary for the composting process.
Measure the temperature of the compost pile each day with the thermometer. It should get above 135 degrees Fahrenheit but stay below 150 degrees Fahrenheit so it can kill any bad bacteria from the meat. If this isn't occurring, place the compost bin in an area that gets more sun.
Cover the bin with a tarp tightly before you close the lid, then close the lid tight and securely. Secure the composting bin every time you open it. This will keep out foraging animals and rodents.