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Unread 07-04-2007, 12:03 PM   #21
Keri C
On the road to being a farker
 
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Join Date: 05-14-07
Location: Broken Arrow, OK
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I recently held a 13 lb CAB packer for 47 days before cooking it. Cryo was tight, and it was in a seldom-opened shop fridge. I STILL opened it up outdoors, just in case it had turned. No problem a'tall. Very tender, beefier than most. I regularly keep briskets like that for several weeks with good results. Pork on the other hand, I just don't trust. You never hear of better restaurants selling "aged pork" as opposed to "aged beef". Just based on my own experience, aged pork doesn't improve with wet-aging. It's just... well, old and stinky and .

Just my two cents, for whatever that's worth these days.

Keri C, still smokin' on Tulsa Time
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2 well-worn WSMs
2 Cookshack FEC 100 pellet munchers
1 ECB circa 1981 (retired)
1 Stumper clone, size XL
1 Vermont Casting gas grill (in case of emergency)
1 partially converted stumper clone based on a 1965 Montgomery Wards upright freezer
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