I Left a Burger in Water for a Month—Here’s why I’d do it again

Video Description

I don't know who would really actually make this recipe, but if you do make any variation of it, PLEASE SHARE IT WITH ME. Also do this at your own risk, detailed instructions are from the book listed below. What I did was a variation of a recipe i found inside of the book. I’d have to give credit to this book: Koji Alchemy by Jeremy Umansky and Rich Shih https://amzn.to/3ZQrX2w Koji (**Aspergillus oryzae)**https://amzn.to/41RuwD1 I do get a commission from these links. Ingredients 2kg Protein 450g koji 480g salt 1.6kg water/stock These were my ratios: Protein: 44.15% Koji: 9.93% Salt: 10.60% Stock: 35.32% To be honest to be EVEN MORE SAFE I would use anywhere from 15-25% salt if you're really freaked about the bacteria growth. Instructions: 1. In a sanitized glass jar (with alcohol or boiled for 1 hour) add your protein of choice, koji, salt, and water 2. Blend everything together until it's a paste 3. Sous vide it at 140F for a month or you can use an incubator or whatever keeps the temperature consistent for a prolonged period. 4. Remove from sous vide. Strain with cheese cloth 5. Vacuum seal inside of cheese cloth and press with weights for a few hours 6. Collect liquid 7. Keep solids because it makes really good miso soup!