Has anybody tried this to "dry age" beef?

[WillTravelForFood]

(Sure this could go in the Beef channel, or maybe in the Marinades channel?)

Watching the finale of Food Networks' TOURNAMENT OF CHAMPIONS 3 tonight (it's been FANTASTIC, A++ highly recommended!!!), and one of the chefs utilized a product we hadn't heard of to "quick tenderize" their protein, stating that it's been used to fake a dry age on beef.

SHIO KOJI

It's a Japanese marinade/enzyme/mold thing? From what we've gathered, you can slather some meat with this, and (let's say) 10 hours later, you've done a good job of fake dry-aging. Time isn't always favorable -- go too long and the meat won't be as tender.

Kenji said this: https://www.seriouseats.com/shio-koji-marinade

Previous AR talk from many years ago: https://pitmaster.amazingribs.com/fo...es/315600-koji

[barelfly]

Have not tried it but have read various articles on it, probably like you show above from Kenji. A cool concept for quick dry aging!

[Potkettleblack]

It was trending among restaurants about 2016 or so, IIRC. Maybe 2018. Sometime in there. Haven't heard much about it since then, but a ton of articles about chefs in the US using it to faux age a lot of things, things you might not have dry aged previously, like pork.

[rickgregory]

I've used it. It doesn't age the meat but kind of cures it and alters the flavor to be similar to aged. It works well on fish too as well as other meats. You want this brand https://coldmountainmiso.com/BrandIt...0Mountain_Koji if you can find it.

PS: NOTE: you do not want to slather this on and let it sit for 28 days... it's a 4-24 hour marinade. Less on fish or chicken. It is a kind of cure. But the flavor is changed and, for my palate, enhanced. Use it on individual cuts - a steak, not a full strip loin, etc.

PPS: you should be able to find that koji sauce in any good Asian market or any supermarket with a good Asian foods section.

[WillTravelForFood]

what aisle would you suggest scanning? Would it be with the miso, the marinades, or..... the ketchup?

[rickgregory]

WillTravelForFood - near the miso, etc. It's a refrigerated product.

[Max Good]

Our friend, award winning chef Rick Gresh, is testing dry aging equipment for us. Stay tuned but be patient. This could take awhile.

[Potkettleblack]

I mean, if you're gonna review something to age for 54 days, you're gonna have a 60 day lead time, minimum.

[Max Good]

Potkettleblack Yes indeed!

[Mark V]

Has anyone tried this on brisket?