Dry aging beef?

[mosesbotbol]

Originally Posted by T.G

Still, it's a totally different process. You're fermenting the meat, it's a bit different.

I'm glad you are getting good results though. Based on your recommendation, I'll give it a try. Is this the stuff you are using and just grinding it?

http://www.amazon.com/MIYAKO-Malted-.../dp/B004FH67ZQ

This is a good guide with detail to the process: http://www.bonappetit.com/test-kitch...-shortcut-koji

That looks similar to what I bought from amazon and was drop shipped from Japan.