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.
Introduction to Koji
Koji Charcuterie- Whole Muscle
Shio Koji & Amazake
Using Shio & Amazake in Whole Muscle Curing
Using Amazake & Shio in Salami
Meatso
Garum
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