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12-29-2011, 03:25 PM
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#1 |
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Babbling Farker
  
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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All this talk of dry-aging ... has anyone
Tried dry-aging a pork butt? I'm sure someone has!
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12-29-2011, 03:27 PM
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#2 |
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is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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Not sure, I've always heard and read that pork gains nothing by aging but I don't know this first hand.
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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12-29-2011, 03:29 PM
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#3 | |
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Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Quote:
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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12-29-2011, 03:32 PM
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#4 | |
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Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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Quote:
No curing.... = no ham. No? Found this tid-bit in my googlage. http://flashweb.com/blog/2007/08/hanging-around.html |
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12-29-2011, 04:10 PM
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#5 |
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Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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I've hung & aged cured pork for 3 months as a cold smoked pancetta before and even ate a bunch of it raw like prosciutto, it was delicious!
Uncured pork? I'm not excited about that... there has got to be a reason that the only pork you hear about being aged is salted or cured with nitrates & nitrites. Most pork we buy is packed in cryo's still hot from slaughter (ever get that sulphury smell when you open a cryo?) and the enzymes have already mushed most of the meat. If you were to slaughter a hog as in the article you posted and hang it at cold temps, I'm sure it would benefit as the writer's experience showed
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[B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B] |
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12-29-2011, 04:16 PM
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#6 |
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Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Here is someone who did, looks like 14 days is max w/o proper humidity control?
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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12-30-2011, 07:15 PM
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#7 |
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Knows what a fatty is.
Join Date: 11-01-11
Location: Charlotte, NC
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I sell food and for bone in pork 21 days is the shelf life, I wouldn't try dry aging it. Beef had a 60 day life and therefore when aged in the right climate it tenderizes the meat well. I would not try dry aging the pork, much less letting it age too long in the cryovac packaging it comes in.
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Char grill Pro Offset - smoking since 2009 |
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