dry aged pork?

bam · 01-08-2013, 12:40 PM

Who has tried this and what do you think?

http://www.compartduroc.com/dry_aged.html

Midnight Smoke · 01-08-2013, 01:01 PM

I have no clue about that company. I would suggest to always use the freshest Pork possible, Pork is not like Beef.

CarolinaQue · 01-08-2013, 02:43 PM

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 · 01-08-2013, 02:46 PM

There is a guy that competes around these parts that is sponsored by them, however I think he is better known for his brisket.

The_Kapn · 01-08-2013, 03:23 PM

"Bing" is my friend

Not much stuff out there on the subject, but I did find a site that seems somewhat authoritative--
http://www.thepigsite.com/articles/6...n-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_...rk-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 · 01-08-2013, 03:43 PM

Dry aged pork goes against my better judgement...

cholloway · 01-08-2013, 07:29 PM

I, too, would be leery of "aged pork".
Sounds like another oxymoron.

bam · 01-08-2013, 07:32 PM

Thanks I always thought fresh is best with pork.

Bgoods · 01-08-2013, 11:49 PM

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.

01-08-2013, 12:40 PM	#1
bam is one Smokin' Farker Join Date: 10-22-08 Location: Philly, PA Downloads: 0 Uploads: 0	dry aged pork? Who has tried this and what do you think? http://www.compartduroc.com/dry_aged.html __________________ AKA "Huck" BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL] Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]

01-08-2013, 01:01 PM	#2
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	I have no clue about that company. I would suggest to always use the freshest Pork possible, Pork is not like Beef. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

01-08-2013, 02:43 PM	#3
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME Downloads: 0 Uploads: 0	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. __________________ Tim “Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.” - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB

01-08-2013, 03:23 PM	#5
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	"Bing" is my friend Not much stuff out there on the subject, but I did find a site that seems somewhat authoritative-- http://www.thepigsite.com/articles/6...n-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_...rk-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 __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

01-08-2013, 03:43 PM	#6
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Airmont, NY Downloads: 0 Uploads: 0	Dry aged pork goes against my better judgement... __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

01-08-2013, 02:46 PM	#4
JS-TX is One Chatty Farker Join Date: 02-17-10 Location: San Antonio, TX Downloads: 0 Uploads: 0	There is a guy that competes around these parts that is sponsored by them, however I think he is better known for his brisket.

01-08-2013, 07:29 PM	#7
cholloway is One Chatty Farker Join Date: 05-10-11 Location: Atlanta, GA. Downloads: 0 Uploads: 0	I, too, would be leery of "aged pork". Sounds like another oxymoron. __________________ Colin New Braunfels Hondo Offset New Braunfels Bandera (Refurbished, Modified & Improved) 32 year old Char-Broil 450 1996 Blue Weber SS Performer 2003 Black Weber SS Performer Weber 22.5 OTS converted to OTG with rotisserie & Smokenator Weber SJS & modified stock pot Mini-WSM STOK Island gasser

01-08-2013, 07:32 PM	#8
bam is one Smokin' Farker Join Date: 10-22-08 Location: Philly, PA Downloads: 0 Uploads: 0	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]

01-08-2013, 11:49 PM	#9
Bgoods Found some matches. Join Date: 09-02-11 Location: Owatonna, MN Downloads: 0 Uploads: 0	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.