dry aged pork?
- Thread starter bam
- Start date
Midnight Smoke
somebody shut me the fark up.
I have no clue about that company. I would suggest to always use the freshest Pork possible, Pork is not like Beef.
CarolinaQue
is One Chatty Farker
I'd have to know more about the process before I would trust it. I think that this may be nothing more than a marketing scam though.
JS-TX
is One Chatty Farker
There is a guy that competes around these parts that is sponsored by them, however I think he is better known for his brisket.:wink:
"Bing" is my friend 8)
Not much stuff out there on the subject, but I did find a site that seems somewhat authoritative--
http://www.thepigsite.com/articles/6/production-and-mgmt/2364/ageing-and-the-impact-on-meat-quality
A couple of points I noted was that pork can be aged, but the time frame is short. The max time I saw was 14 days.
They also said most aging was wet, but did not rule out dry.
Pretty good read.
Some "blogs" have "tested" the Compart dry aged pork.
I take them with a grain of salt, but here is a typical one:
http://bloatedbelly.typepad.com/the...tchen-chronicles-v-1-dryaged-pork-really.html
Compart is a major player in the Duroc market.
Their prices are astronomical for Duroc though.
I just bought center cut bone in Duroc rib roasts for right at $4/lb. That is just a tad over the crappy commodity pork in the super market!
My meat guy cut them into 1.25" bone-in chops and about 1/2 of them are "porterhouse style" with tenderloin on the inside of the bone!
So much better than commodity pork, but not quite the level of Berkshire.
I will be posting a cook thread when I get some good pics.
JMHO
TIM
Not much stuff out there on the subject, but I did find a site that seems somewhat authoritative--
http://www.thepigsite.com/articles/6/production-and-mgmt/2364/ageing-and-the-impact-on-meat-quality
A couple of points I noted was that pork can be aged, but the time frame is short. The max time I saw was 14 days.
They also said most aging was wet, but did not rule out dry.
Pretty good read.
Some "blogs" have "tested" the Compart dry aged pork.
I take them with a grain of salt, but here is a typical one:
http://bloatedbelly.typepad.com/the...tchen-chronicles-v-1-dryaged-pork-really.html
Compart is a major player in the Duroc market.
Their prices are astronomical for Duroc though.
I just bought center cut bone in Duroc rib roasts for right at $4/lb. That is just a tad over the crappy commodity pork in the super market!
My meat guy cut them into 1.25" bone-in chops and about 1/2 of them are "porterhouse style" with tenderloin on the inside of the bone!
So much better than commodity pork, but not quite the level of Berkshire.
I will be posting a cook thread when I get some good pics.
JMHO
TIM
Jaskew82
is Blowin Smoke!
Dry aged pork goes against my better judgement...
I, too, would be leery of "aged pork".
Sounds like another oxymoron.
Sounds like another oxymoron.
bam
is Blowin Smoke!
Thanks I always thought fresh is best with pork.
Bgoods
Well-known member
Wow. Definitely would not go for "aged" pork of any kind.
Also, Duroc pork is about as premium as anything in a WalMart freezer case. I have to hand it to them for the marketing effort, but if you're paying any premium for Duroc, you got took. The only real premium pork breeds that are a Wagyu level are Berkshire/Kurobota and Swabian Hall.
Also, Duroc pork is about as premium as anything in a WalMart freezer case. I have to hand it to them for the marketing effort, but if you're paying any premium for Duroc, you got took. The only real premium pork breeds that are a Wagyu level are Berkshire/Kurobota and Swabian Hall.
