All you need is a regular household refrigerator.Morning all,
How are you aging the meat?
Bone in.Im in to watch this one too! I've been wanting to try this for a while, Just haven't had space in my spare fridge with other curing going on. Man that's going to be good!
I cant tell for sure, but is that boneless?
As for your question about using he trimmings for stock, ....er... No. You will want to throw that oldie moldy stuff off. At least that's what I've read.
You can, but you probably don't want to. I tried it once a 2 or 3 years ago, and it was awful. A foolish waste of time, water, aromatics, herbs, and spices.This was asked before. Don't remember the answers. Can the trimmings be used for stock?
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