Pork Bushi - Petrified Pork for use in soups

Bushi is a petrified(dehydrated, fermented, and smoked) protein; traditionally fish(Katsuobushi), in asia. The Bushi can last for a very long time, i.e. decades.

http://blog.belm.com/2010/12/09/chef-changs-house/

This video is a bit about David Chang is working on a pork version of bushi.
Netflix: http://movies.netflix.com/WiMovie/The_Mind_of_a_Chef/70279656?trkid=8133737

wow! that is really neat. I would be interested in learning how to make this, maybe with other meats (chicken, rabbit, etc)

It sounds like he adapted it from fish... so it should be pretty simple for other proteins... but That's what always freaks me out about fermentation... it's just so simple.

Chang dried a few tenderloins, then shoved them into a bucket of uncooked rice, where they sat for weeks. They developed quite a constellation of fungi and bacteria, enough to have a sample sent to Harvard for analysis. The microbial growth was proved to be food safe, related to the koji fungus that is used to start sake fermentation.

And the process for fish: Katsuobushi