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WGDave
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12-06-2019, 01:23 PM

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Originally Posted by surffisher2a View Post
My local butcher turned me on to it. It really gives it a nice smooth flavor.
Has not heard of this Koji in the past, but it sure has me interested.

In reading this article, it says put the koji in the blender?

Not sure what this provides?

Which brand of koji do you recommend, and where to buy?




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12-06-2019, 01:30 PM

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Originally Posted by WGDave View Post
Has not heard of this Koji in the past, but it sure has me interested.

In reading this article, it says put the koji in the blender?

Not sure what this provides?

Which brand of koji do you recommend, and where to buy?
honestly, I don't know. My local butcher gives it to me in an unmarked bag with instructions to just put this on the meat.


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12-06-2019, 03:36 PM

Quote:
Originally Posted by WGDave View Post
Has not heard of this Koji in the past, but it sure has me interested.

In reading this article, it says put the koji in the blender?

Not sure what this provides?

Which brand of koji do you recommend, and where to buy?
nice.. here's another one: (they get koji from Amazon)

https://greatordie.com/techniques/koji-aged-steak/

Introduction to Koji Aged Steak

Ahhh yes, the Koji Aged Steak Trick! Utilizing Koji Powder to emulate the taste and texture of a proper dry-aged cut of beef has been trending pretty well the past couple of years. Koji can be purchased from Asian specialty markets locally or on Amazon.com. Effectively it is a rice grain that has a live culture (Aspergillus oryzae) growing on it. This culture is utilized in the fermentation of items such as sweet sake, soy sauce, and miso paste. This culture, when rubbed onto meat products, appears to accelerate the natural breakdown of the protein thus providing a simulated ‘dry aging’ and verified tasty impact upon the final product.
  
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12-06-2019, 05:20 PM

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Originally Posted by Smooth View Post
yummy yummy

good call... it should be a summer thread anyway
Nah, we celebrated the first snow in NY by grilling a ribeye and doing a bar crawl(2 person) it has become a ritual. Nothing like grilling in the snow.

In Ft Lauderdale right now enjoying the weather and this incredible meat.
  
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12-06-2019, 06:31 PM

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Originally Posted by surffisher2a View Post

For Steaks I actually prefer a good top quality prime steak over a super high marble content waygu. Now brisket is a different story, but thats another thead.
Yes and involves a smoker.


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12-06-2019, 06:40 PM

Quote:
Originally Posted by Smooth View Post
nice.. here's another one: (they get koji from Amazon)

https://greatordie.com/techniques/koji-aged-steak/

Introduction to Koji Aged Steak

Ahhh yes, the Koji Aged Steak Trick! Utilizing Koji Powder to emulate the taste and texture of a proper dry-aged cut of beef has been trending pretty well the past couple of years. Koji can be purchased from Asian specialty markets locally or on Amazon.com. Effectively it is a rice grain that has a live culture (Aspergillus oryzae) growing on it. This culture is utilized in the fermentation of items such as sweet sake, soy sauce, and miso paste. This culture, when rubbed onto meat products, appears to accelerate the natural breakdown of the protein thus providing a simulated ‘dry aging’ and verified tasty impact upon the final product.
Looks interesting.


Keep your head down and admire the shot.


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Smooth
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12-07-2019, 10:01 AM

Quote:
Originally Posted by jasonlaus View Post
Nah, we celebrated the first snow in NY by grilling a ribeye and doing a bar crawl(2 person) it has become a ritual. Nothing like grilling in the snow.

In Ft Lauderdale right now enjoying the weather and this incredible meat.
cheater!!

but unless one is "cheating" in Florida, smoking a brisket gets a little "interesting" in cold windy conditions... I think a brisket thread will be a good one for summer

this whole thread has me craving a "unique" steak night... my mouth is salivating just thinking about it... I think I'm going to take this koji plunge... wth, why not?
  
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