Tomahawks at 125F for 3 hours. Marinated in Koji for 24 Hrs.
Marinating them in miso koji is a game changer. It tasted like it was dry-aged for 30 days. Will do it again this Christmas 🎄
by andidasmom
7 Comments
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ethnicnebraskan
I don’t know why we don’t talk more about koji marinading here but it absolutely slaps.
audunh
Would you mind detailing your process a bit? Intrigued.
Pretend-Panda
This is way off topic so delete if necessary but… if ever you decide to make jerky, koji marinade for the meat makes the best jerky. It’s amazing.
HeavenBacon
Ok so where would i buy miso koji? Ive heard of shio koji is that the same thing?
medium-rare-steaks
Whoa… Those look hammered in pic 4. How’d you do that after the 125 cook?
PhotorazonCannon
Bummer to spend hundreds of dollars and a month of aging only to come up with well-done steaks…
7 Comments
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I don’t know why we don’t talk more about koji marinading here but it absolutely slaps.
Would you mind detailing your process a bit? Intrigued.
This is way off topic so delete if necessary but… if ever you decide to make jerky, koji marinade for the meat makes the best jerky. It’s amazing.
Ok so where would i buy miso koji? Ive heard of shio koji is that the same thing?
Whoa… Those look hammered in pic 4. How’d you do that after the 125 cook?
Bummer to spend hundreds of dollars and a month of aging only to come up with well-done steaks…