Sour meat/fermentation shortcut

Thai cooking uses meat that has been fermented for 2-3 days and has a sour taste.

That is an EHO nightmare. Is there a way to have the same effect without letting the meat in room temperature for 3 days?

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Brandon_Byrd_40557

Add lactic acid?

tshewman

If I recall, Noma recommended vac seal with salt and sugar mix for a couple days. Remove and add more of your preferred sour spice in fridge for 2-3 days,

toufas

what kind of sour spice?

toufas

is there a ratio/method?

matthewmicahhall

Sumac might provide an interesting tart flavor.

tshewman

here's a link to a trial. Seems I had the process a bit backward.

http://nordicfoodlab.org/blog/2012/03/lactic-fermentation?rq=meat%20ferm

Steve_Dunham_145440

Also amchur powder (my go-to spice when I need to adjust Indian food in a sour direction).

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