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