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Old 01-08-2013, 01:40 PM   #1
is One Chatty Farker
Join Date: 10-22-08
Location: Philly, PA
Default dry aged pork?

Who has tried this and what do you think?

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Old 01-08-2013, 02:01 PM   #2
Midnight Smoke
somebody shut me the fark up.
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I have no clue about that company. I would suggest to always use the freshest Pork possible, Pork is not like Beef.

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Old 01-08-2013, 03:43 PM   #3
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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.

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Old 01-08-2013, 03:46 PM   #4
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Join Date: 02-17-10
Location: San Antonio, TX

There is a guy that competes around these parts that is sponsored by them, however I think he is better known for his brisket.
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Old 01-08-2013, 04:23 PM   #5
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Join Date: 04-08-04
Location: Marianna, FL

"Bing" is my friend

Not much stuff out there on the subject, but I did find a site that seems somewhat authoritative--

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:

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.


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Old 01-08-2013, 04:43 PM   #6
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Join Date: 06-20-11
Location: Mooresville, NC

Dry aged pork goes against my better judgement...
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Old 01-08-2013, 08:29 PM   #7
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Location: Atlanta, GA.

I, too, would be leery of "aged pork".
Sounds like another oxymoron.
I think Buffalo wings taste a lot like chicken
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Old 01-08-2013, 08:32 PM   #8
is One Chatty Farker
Join Date: 10-22-08
Location: Philly, PA

Thanks I always thought fresh is best with pork.
AKA "Huck"
BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL]
Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]
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Old 01-09-2013, 12:49 AM   #9
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Join Date: 09-02-11
Location: Owatonna, MN

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.
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