K
Keri C
Guest
I recently held a 13 lb CAB packer for 47 days before cooking it. Cryo was tight, and it was in a seldom-opened shop fridge. I STILL opened it up outdoors, just in case it had turned. No problem a'tall. Very tender, beefier than most. I regularly keep briskets like that for several weeks with good results. Pork on the other hand, I just don't trust. You never hear of better restaurants selling "aged pork" as opposed to "aged beef". Just based on my own experience, aged pork doesn't improve with wet-aging. It's just... well, old and stinky and :icon_sick.
Just my two cents, for whatever that's worth these days.
Keri C, still smokin' on Tulsa Time
Just my two cents, for whatever that's worth these days.
Keri C, still smokin' on Tulsa Time