Meat Kojification is the process of meat refinement, to help promote the qualities of the particular breed.
Kojification on meat also accelerates the ripening process, resulting in a more delicate flavor, texture, and mouthfeel. Kojification also benefits braising cuts by tenderizing faster, with less moisture loss.
The practice of kojification on meats is comparable to curing cold cuts.
Meats for kojification need to be brinded first in a saline solution to ensure clean, growing conditions.
Once the Koji mold has colonized the meat's surface, it is then ready for further sub zero dry aging.
If you are interested in Kojifing meat then sign up for one of our Kojification masterclasses.