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Dry aging pork.... Interesting..

PPG1

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WoW it certainly look different. I would have loved to taste it, I'm a pork kind of guy
 

chef jimmyj

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I was taught that Pork does not age like beef and spoils. Then again, 4 weeks in that well controlled environment is not that long. Pretty cool, not worth $100 per chop to me. You can get Japanese A5 Wagyu, less than that...JJ
 

Fueling Around

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What's your thoughts Dave?

I already know my wife rejects this method.
She does not like meat that has any aged flavor and pork tops the dislike list.
 

pineywoods

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Looks interesting might be good to try if I ever get a curing chamber built
 

daveomak

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What's your thoughts Dave?

I already know my wife rejects this method.
She does not like meat that has any aged flavor and pork tops the dislike list.

I sort of dry age my bacon.... ~25 days in the fridge on a wire rack... Sure intensifies the flavor and adds a nice texture to it also....
 

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