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Aging Pork

post #1 of 4
Thread Starter 

I am well heeled about aging beef.... but I am hearing seeing lots more about pork and aging. High end restaurants. What and how are they doing it? Dry/wet/cut/time? 

post #2 of 4

seen a few pros and a few cons . never have tried it so can't say.

post #3 of 4

The best 'aging' is on the hoof... killing it at the right size and age; dressed about 200 - 240 lbs.   You get the body heat out of it and chilled down to 38°, start cutting!  i've dealt with plenty of 'aged' hogs - it's called half rotten and slimy, left too long in the barn.  Esp boar hogs - OMG what a rotten smell, even fresh killed!

post #4 of 4
Quote:
Originally Posted by Pops6927 View Post

The best 'aging' is on the hoof... killing it at the right size and age; dressed about 200 - 240 lbs.   You get the body heat out of it and chilled down to 38°, start cutting!  i've dealt with plenty of 'aged' hogs - it's called half rotten and slimy, left too long in the barn.  Esp boar hogs - OMG what a rotten smell, even fresh killed!


 



that smell is that musty disgustingness from no castration. when they keep their danglers, boy does it get wrank up in there. lol.
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