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30 day dry-aged pork for mother-in-laws birthday dinner.

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Comments

  • Sea2Ski
    Sea2Ski Posts: 4,131
    RRP said
    Hi - those who know me here know that I am not hiding the fact that I'm a moderator on the UMAi Dry® forum so please no flames. Granted people have been dry aging meat for hundreds of years, but if you are at least open minded you ought to at least take a look at the UMAi Dry® product page. And while you are there please click on the forum feature. And yes...I'm RRP there also so I'm hiding in plain open sight!
    http://www.drybagsteak.com
    I am sold on these bags. No association with them or the company, just a user and now a believer.   I know my wife would not let me leave the meat uncovered in the fridge, but when I showed her the product, she said that was fine with the idea. Yea, in a bag is fine - I better not smell it. No odor at all. In fact, she was asking as we were getting ready for bed when we can have more!  

    I am going on this hypothesis: the bag is semi-permeable, therefore the moisture loss is slower, so the outside does not "crust up" and create a shell.  So it may take a bit longer to lose as much water weight, but perhaps less risk of losing meat or failure??  I do not know. I have not gone without the bag.  Nothing more than just thoughts... As @RRP says, if you are thinking of trying it, go for it.  if you like pork, you have to try it dry-aged. It blew my tastebuds out of the water! 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Looks great. I'll be giving this one a try!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    TexanOfTheNorth said:
    Looks great. I'll be giving this one a try!
    Do it.   disappointed I did not try it sooner!
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • TheManBehindTheMask
    TheManBehindTheMask Posts: 161
    nice
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  • Vol4Life09
    Vol4Life09 Posts: 13
    Excellent post, and very informative. Love that you pulled it off at 139 F. So many people overcook pork and it's such a shame because it's totally safe to eat medium rare - medium. Would have never thought to age pork like this.
    Johnson & Wales University 2007
    University of Tennessee 2009

    Currently residing in: Canton, Ohio
    Currently listening to: Metallica

    My Other Car is a Big Green Egg
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