meaT trim garum

by chef Marguerite Keogh

INGREDIENTS

- 1kg Meat Trim

- 225g Barley Koji

- 800g Water

- 240g Salt

METHOD

  1. Sanitize all equipment before use.

  2. Grind meat and barley koji.

  3. Mix with salt and water.

  4. Distribute evenly in kilner jars.

  5. Stir the Garum once a week and burp everyday.

  6. Allow to age at 60°C for 3-4 months skimming any fat that floats to the surface.