Not sure if sarcasm or not, but please don't try that. You can use vinegar or other acidic marinades to prolong its edibility, but only before it has started to rot.
Yeah, but that does not necessarily make it edible again. Rotting is basically just all the little critters (bacteria, funghi) around us digesting it, which gradually turns the object in question into their output. That output can be toxic for us humans, and doesn't necessarily break down into digestable substances during cooking. I'm not very knowledgable on the topic and processes, so ymmv, but I wouldn't try it, food poisoning isn't very pleasant.
