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Koji Marinated, Sous Vide Sirloin Tip?

justin.samuel.martin

I'm playing around with using koji as a sort of dry brine/marinade on a sirloin tip. I was planning on pre-searing and then putting it in a water bath at 130F for 8hrs. Does anyone have any experience with this? I'm open to suggestions.

For reference, I'm using this method for the koji: http://www.bonappetit.com/test-kitchen/how-to/article/dry-age-shortcut-koji

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Matthew_Snyder_68770

I've used koji as a dry brine for skirt steaks, but never something as thick as a sirloin.

tangma27

https://www.instagram.com/tmgastronaut/

This guy does a lot of koji related stuff

Martin_411586

I've used shio koji, but mainly on chicken. Works well, taste good but catches and burns at a relatively low temperature so be careful when finishing in a pan.

justin.samuel.martin

This is great. Thanks!