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.
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.
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
Introduction to Koji
Incubators for Growing Koji
Koji Charcuterie- Whole Muscle
Shio Koji & Amazake
Using Shio & Amazake in Whole Muscle Curing
Using Amazake & Shio in Salami
Meatso
Garum
More resources for you
Two ways to purchase my course
$90.00
Regular price
3 x $30.00
Pay monthly
Instructor Bio:
Meredith Leigh
mereleighfood@gmail.comJune 29th, 2021 | 10 minute read
October 4th, 2021 | 5 minute read