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  1. philipc

    Dry aging past use by date

    Hi So, I have a hand of pork which I’ve hung in my dry ager (37f 75%RH). I’m not sure what I’m going to do with it yet, but when I purchased it the use by date was the 6th May. So do I need to use it by that date (freeze/cook) or is it okay to hang longer? Thanks
    • philipc
    • Thread
    • dry age pork use by
    • Replies: 0
    • Forum: Curing
  2. philipc

    Turn temp down?

    Hi, I have a pancetta just nearly a week into aging. The temperature is around 51 degrees fahrenheit, 80%rh. However I want to dry age some pork loin for just a couple of days. Do you think it’ll be okay to turn the temp down to around 37 (keeping the rh at 80)? Thanks .
  3. philipc

    Caso dry aged 63

    Hi Interested to know if anyone has any experience/views on the dry ager. I’m predominantly thinking of charcuterie. I’ve really struggled to find any reviews online. Any help would be appreciated...
  4. philipc

    Caso Dry Ager 63

    Hi I’m looking at purchasing a dry ager, predominantly for Charcuterie. I had toyed with the idea of converting a fridge/wine cooler but have seen reasonably(ish) priced dry ager from Caso and the external dimensions are a really good fit for me. However, I’ve really struggled to find any...
  5. philipc

    Got the bug..

    Hi - finally purchased a 47cm wsm. Smoked a couple of pork shoulders on my weber kettle and have the bug it seems.. Almost went for the proq excel but finding this site made my mind up to go weber - sure I won't regret that.. Anyhow, great forum with everyone really enthusiastic ..Phil
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