• Post Reply
  • Bookmark Topic Watch Topic
  • New Topic

Pork Bushi - Petrified Pork for use in soups

 
Ryan Barrett
gardener
Pie
Posts: 147
22
bike solar tiny house transportation woodworking
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
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
 
Abe Connally
Posts: 1502
Location: Chihuahua Desert
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
wow! that is really neat. I would be interested in learning how to make this, maybe with other meats (chicken, rabbit, etc)
 
Ryan Barrett
gardener
Pie
Posts: 147
22
bike solar tiny house transportation woodworking
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
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
 
  • Post Reply
  • Bookmark Topic Watch Topic
  • New Topic