Beef Garum and Botulism : AskCulinary
Earlier this month I determined to take a stab at David Zilber’s pork garum recipe from the Noma Guide to Fermentation ebook.
Not having a fermentation chamber in a position to 140F; I buy a rice cooker with out an auto shutoff. I adopted the recipe of 1kg flooring lean pork, 235g Koji (I used rice koji), 800g water, and 240g non-iodized salt. I packed all this right into a foodsaver bag and caught it within the rice cooker surrounded by way of towels.
It’s been about 2 weeks now and I simply checked the preserving temperature. It’s sitting at 128F.
What I didn’t take into consideration whilst packing the combination into luggage as a substitute of fermentation crocks, just like the ebook suggests, is botulism. Since there’s no air change at all- I’m just a little anxious now.
Should I be curious about Botulism and anything else destructive? I’d somewhat get started recent and be secure than probably hurt myself.