meaT trim garum
by chef Marguerite Keogh
INGREDIENTS
- 1kg Meat Trim
- 225g Barley Koji
- 800g Water
- 240g Salt
METHOD
Sanitize all equipment before use.
Grind meat and barley koji.
Mix with salt and water.
Distribute evenly in kilner jars.
Stir the Garum once a week and burp everyday.
Allow to age at 60°C for 3-4 months skimming any fat that floats to the surface.