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Dry aging chuck?
I'm currently dry aging a whole 40# chuck (split in half). I'm at 45 days on Thursday, and I'm going to cut and grind! This is for burger meat. I usually go 75:25 dry aged chuck:brisket. It is a super delicious burger! I serve it with a spicy aioli, arugula, and a smoked king trumpet slaw. I'll...
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