Growing chicken of the woods indoors
Well I feel vindicated, now that my first wild clone has finally fruited! I followed the recipe in the recently published paper on indoor cultivation of Laetiporus sulphureus (here) almost exactly. I couldn’t get triticale or any bran except wheat. I also did not follow the temp, humidity, or low inoculation rate used in the paper. The bags were partially sterilized in a drum because the gas ran out. 3B unicorn bags. They have been sitting in a warehouse from 65-90 degrees. Most of them contaminated but still colonized nearly 100%. about 3 weeks ago a few were injected through the filter with 300ml of cold distilled water. I checked em out today and found this and I am SOOOO EXCITED
AYEAYEAYE am glad I have a bag of spawn chillin in the fridge so I can give it a proper go now that I know it will fruit.
updated XMAS 2013
here some fruits I harvested a month or so ago. showing pretty normal fruit development. you can see the top and pores of both.
here’s one of them prepared by Sean Brock or one of his minions. My god, DELICIOUS! Just like BBQ chicken breast, except better. Cooked in chicken fat and grilled over hickory. DAMN! I must say the moisture content, even before cooking, is higher than the wild parent specimen. I found that one dry and tough on the interior.
Next step is to get a strain that will fruit consistently. This one fruited 2/100 bags. I have about 2 dozen plates inoculated from 3 separate fruits. I have high hopes for the plates inoculated from fruits collected off a living oak.
Edited by drake89 (12/25/13 09:40 PM)
Well I feel vindicated, now that my first wild clone has finally fruited! I followed the recipe in the recently published paper on indoor cultivation of Laetiporus sulphureus (here) almost