Koji Charcuterie
Koji charcuterie uses the mold Aspergillus oryzae to enhance flavor and texture, and to accelerate curing and aging. This course will show you how to use koji and it's secondary ferments to take meat curing to the next level.
Course curriculum
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1
Welcome to the course!
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2
Let's get started!
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Introduction to Koji
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Koji Charcuterie- Whole Muscle
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Shio Koji & Amazake
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Using Shio & Amazake in Whole Muscle Curing
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Using Amazake & Shio in Salami
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Meatso
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Garum
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3
Next Steps...
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More resources for you
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