Ill take back the idea that the fungus does have to grow on the substrate in question, to get the benefit generally sought out
thus , one uses this sort of rice , where the fungus was previously growing , but might ( for any number of reasons ) not be growing now ,
because the effect you are looking for comes form are the various enzymes the fungus has left behind on the rice.
that might indeed indicate that at least 24 hrs for enzymatic activity woild be a starting point.
do these packets have live fungus ? maybe , maybe not ? or are they pasteurized so you only get enzymes , which have hopefully
been carefully preserved ?
Would growing the fungus on the substrate itself have a more or different effect on the result ?
@Duvel do you grow the fungus , on rice or substrate ? or just use the Fungus ' se//ex//cretions ?
have you tried the RB40 2 -3 day ' cure ?
Rats , enablers ! Il have to hunt down some decent ( supermarket ) beef
and do a cure . !
in thinking a bit more about it , you would want the fungus growing on your substrate
as just the enzymes in the rice are not going to penetrate the meat w like those hungry mycelia are ?
Im not suggesting that just the functioning are not going to do something significant .
An example of a similar process : a ( several ) fungus is inoculated into a block of cheese /
time marches on , resulting in a very different cheese .
or coating the new cheese w just the various enzymes from the fungus , who is long gone ( for any reason )
