dry aged bacon

fishlessman

isnt bacon already aged as it cures

pretty descent for store bought

smokingal

I think the use of the term dry aged in this case refers to the hog carcass being dry aged, much like beef sides would be.  I imagine if that's the case, it's not for a considerable amount of time. 

nolaegghead

I read the company website's description and they smoke it first, then brine cool, then dry age before slicing and packaging.

nolaegghead

Net effect is it reduces moisture content so less shrinkage when cooking (doesn't make any
sense to me either).

bgebrent

nolaegghead said:

Net effect is it reduces moisture content so less shrinkage when cooking (doesn't make any
sense to me either).

I’ve got 30# for sale at $30/#.  Great deal.  Pm me.

bgebrent

Looks like a gimmick Fish.

fishlessman

nolaegghead said:

Net effect is it reduces moisture content so less shrinkage when cooking (doesn't make any
sense to me either).

there you go, it did not shrink up much and curl, stayed perfectly flat and stuck out of the turkey clubs ive been eating. not what i would wrap an abt in but it did work better for a sandwich

Ozzie_Isaac

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