Yes, we are here!

At FERMENTATION and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-978-7464 or by email. Stay safe!


Five-Spice Koji Lomo Recipe

Combine Chinese five-spice with koji spore infused flour to culture pork and try this recipe for a delicious fermented Danish loin.

| April 2019

loin-josfor
Photo by Adobe Stock

Ingredients

  • 5 lb. Danish cut pork loin (boneless, with skin on)

Cure

  • 3.5 oz. sea salt
  • 1.75 oz. Chinese five spice
  • 0.2 oz. Cure #2

Culture

  • 2 oz. flour
  • 0.5 oz. dispersed koji spores

Homemade Chinese Five Spice

  • 6 tsp ground cinnamon
  • 6 tsp crushed anise
  • 1.5 tsp crushed fennel seed
  • 1.5 tsp fresh ground black pepper
  1. Combine all five-spice ingredients and grind together well. Store in a cool place in an opaque bottle.
  2. Combine all the cure ingredients and use half of the cure mixture to cover the surface of the loin. Seal and cure in the refrigerator for 9 days, then remove and add the remaining cure mixture to the loin. Seal again and cure for another 9 days, overhauling at even intervals.
  3. Remove the lomo from the cure and place in a bowl. In a separate bowl, mix the koji spores and the flour, then cover the meat generously with the flour mixture. Culture in your koji incubator at 85-88°F and 90-95 percent relative humidity for 48 hours, or until the koji is established.
  4. Hang the loin in your charcuterie cabinet at 50 - 60°F and 65 percent relative humidity until it has lost 40-50 percent of its weight. Slice thinly to serve.

Pure-Charcuterie-cover
Cover Courtesy of New Society Publishers

More from Pure Charcuterie:


Reprinted with permission from Pure Charcuterie by Meredith Leigh and published by New Society Publishers.



Pure-Charcuterie-small-cover

Pure Charcuterie

Cured meat products arose from the need for preservation, in a time when cooking and refrigeration were not always available. Today, charcuterie is an embodiment of art in the kitchen, combining precision, balance, patience, and creativity; an economy of ingredients, as poetry is an economy of words. The confluence of these elements, along with the purest of ingredients, can enable anyone to craft cured meats in their home.The analogies drawn between art and food, along with creative and accessible photographic discussions of charcuterie technique, make this book an essential primer on the basics of charcuterie: the mystery, the science, the art, and the technique. Ideal for home cooks working in small spaces, Pure Charcuterie is a must-have for experienced and new cooks alike — and any home artisan.






motherearthnews-fair

MOTHER EARTH NEWS FAIR

Sept. 25-27, 2020
Seven Springs, PA

Join us for the 11th year of our flagship event at beautiful Seven Springs Mountain Resort!

LEARN MORE





Become a Fermentation Member Today!

Fermentation

Discover how EASY and HEALTHY crafting your own money-saving fermented masterpieces can be. 

Transform mealtimes like never before and stay healthy at the same time with a one-year membership to Fermentation for only $29.95. Learn to regularly include fermented food and drinks in your diet naturally, combat bad bacteria and strengthen your immune system.

Fermentation will open up your world to the foods you can eat to improve your health. You'll learn how to make them, how they originated and what tools and ingredients you'll need to create your own delicious fermented foods and drinks. Become a member today and save as much as 25% off the newsstand price!




Facebook Pinterest Instagram YouTube Twitter

fermentation


click me