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Unread 01-08-2013, 12:40 PM   #1
bam
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Default dry aged pork?

Who has tried this and what do you think?

http://www.compartduroc.com/dry_aged.html
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Unread 01-08-2013, 01:01 PM   #2
Midnight Smoke
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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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Unread 01-08-2013, 02:43 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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Unread 01-08-2013, 02:46 PM   #4
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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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Unread 01-08-2013, 03:23 PM   #5
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"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

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Unread 01-08-2013, 03:43 PM   #6
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Dry aged pork goes against my better judgement...
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Unread 01-08-2013, 07:29 PM   #7
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I, too, would be leery of "aged pork".
Sounds like another oxymoron.
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Unread 01-08-2013, 07:32 PM   #8
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Thanks I always thought fresh is best with pork.
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Unread 01-08-2013, 11:49 PM   #9
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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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