Dry aging pork.... Interesting..

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