What is Koji Charcuterie?

Koji Charcuterie is the use of a very special mold: Aspergillus oryzae, or related species, in the practice of meat curing. Sure, you can cure meat without koji (see Meredith's other courses) but using koji expands your meat curing toolkit majorly, just with one mold. It's benefit is that it adds major FLAVOR and acceleration of fermentation and curing.  Some people have called koji charcuterie "cheating" but we can't really figure out why. Is it because koji charcuterie accelerates normal curing times due to the enzymatic activity of the koji mold? Is it because koji enhances flavor by catalyzing reactions that break down flavor molecules? We wouldn't call that cheating-- charcuterie uses inherent and added microbes all the time to produce desired results. The fact that koji has some overlapping and extraordinary superpowers compared to other added microbes doesn't mean it cuts corners. This class will show you the MANY ways koji can be harnessed to produce fabulous koji charcuterie. 

You Will Learn

  • How to grow koji, or where to buy it if you don't want to grow it yourself

  • How to grow koji directly on meat products

  • how to produce shio koji and amazake

  • how to use shio and amazake in meat curing

  • Recipes for 4 curing projects, all using koji charcuterie in different ways

Course curriculum

    1. A message from your instructor

      FREE PREVIEW

    2. What to Expect from this Course

      FREE PREVIEW

    1. Introduction to Koji

    2. Incubators for Growing Koji

    3. Koji Charcuterie- Whole Muscle

    4. Shio Koji & Amazake

    5. Using Shio & Amazake in Whole Muscle Curing

    6. Using Amazake & Shio in Salami

    7. Meatso

    8. Garum

    1. More resources for you

About this course

  • $60.00
  • 11 lessons
  • 2 hours of video content

Student Reviews

Ian Anderson

5 star rating

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John Shaw

5 star rating

“really well formatted and informative!”

“really well formatted and informative!”

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Pricing options

Two ways to purchase my course

  • koji cured meat
  • koji on meat
  • koji charcuterie

Your Instructor

Instructor Bio:

Hi! I'm Meredith. I've been working in food and farming for over 20 years, working to de-fragment and co-recreate the food system. When I started fermenting, it brought everything that I love and believe about working with plants, animals and the soil full circle to working with food in the kitchen. My favorite thing about fermentation is that it allows anyone anywhere in the world to harness the patterns of nature that drive life, giving people a super accessible window into the elemental vitality of the earth that both inspires us to live consciously and to hope for the future. I love teaching about fermentation because I get to carry that message, and empower people to take back their food and their health. My specialty is fermented meat products, but I also enjoy making veggie ferments, miso, and non-alcoholic fermented beverages. I'd say my biggest fermentation fail was the time I tried to ferment an entire sheep's stomach. Actually, the jury is still out on that one. I think it is still in my cellar somewhere... Anyway, I can't wait to share fermentation projects with you, and learn from you in turn! You can reach me at [email protected]

Meredith Leigh

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