Dry Aged Pork????

Hoss · March 2010

Just wonderin? Anybody ever hear of it.I know REAL country hams are.I'm wonderin about a Butt??? :huh: I've done the BBB but I would'nt call that Dry Aging.Gimme some suggestions.

Hungry Joe · March 2010

Why not give it a try and if we don't hear from you again we'll now not to do it? :pinch:

Sorry, :laugh: can't help you here I always thought pork was cured never heard of aged.

Firetruck · March 2010

Hoss, all I've heard is DON'T DO IT. I suppose without the salt it will spoil.

Car Wash Mike · March 2010

Surely you are talking about curing.
Pork never ages well.

Mike

Little Steven · March 2010

Hoss,

I hear you can go 365 on chitterlings :laugh:

Steve

FlaPoolman · March 2010

Isn't that how they make loney

Hoss · March 2010

Longer than that,if they're FROZEN!

:P :laugh:

Hoss · March 2010

NO! They don't use Butts! :P :P :P Would you like me to list what they DO use??? :huh:

Little Steven · March 2010

Pork and pork by-products. Someday I'll learn what a meat by-product is

Steve

Hoss · March 2010

That is what I thought.Just wanted to CLARIFY! Thanks ALL!!!

Hoss · March 2010

:laugh: :laugh: :laugh: Good ONE!

TNmike · March 2010

'Chitterlings' is way too formal- It's chitlins'. Just be sure to boil the sh-eet out of them before you fry.

Now many skip the fry step but I'm not one of them. :laugh: Mike

Hoss · March 2010

My buddies claim to like the Boiled better,with soda crackers and hot sauce.I'm stickin to boiled then fried!

Heck,all they are is Mountain CALIMARI!!! :laugh: :laugh: :laugh:

Hoss · March 2010

Wonder how many folks would eat em if we called them "unstuffed sausages"!!! :evil: They RAVE about sausages stuffed in NATURAL casings then frown on the casings!!! :laugh: :laugh: :laugh:

TNmike · March 2010

Hoss, I hadn't thought about it that way but you are correct. Just fried 'unstuffed casings'. :laugh: Mike

Big'un · March 2010

Hoss!!! Listen carefully...put your pork on the grill!...and slowly step away from the egg....

SWOkla-Jerry · March 2010

I think you should try dry aged "Chicken". mmm

Little Steven · March 2010

Jerry,

Fish is darned good too.

Steve

eenie meenie · March 2010

Just think Hoss, all this time I've been missing out by eating squid by mistake! :woohoo:

fishlessman · March 2010

ive wondered that too, and googled it

you CAN dryage pork. you need an old style pig thats well marbled as todays pigs are too lean and dry out. heres a place that sells dryaged pork
http://www.compartduroc.com/
now can we dry age chicken :laugh:

Humphrey Chimpden Earwicker · March 2010

i as about ten seconds away from posting that link when my frikkin AVG restarted my computer. doh!

i am going to try a bone-in rib roast. fat on one side and the bone on the other should help control drying.

marbling is good, but the enzyme flavor comes from the flesh breakdown, so you should still get some flavors even without marbling. of course, that rationale is opposite what i have generally thought about aging lean beef. we'll see.

i can only wonder how much of the attempts at dry-aging pork are done with an eye to be able to charge more for it, than any huge differences in flavor. that pork (on the website) doesn't look very aged at all. i would expect SOME darkening, no?

fishlessman · March 2010

heres a different one i found, meat looks a little darker. im thinking if too lean, it will cook even drier
http://bloatedbelly.typepad.com/the_bloated_belly/2009/12/test-kitchen-chronicles-v-1-dryaged-pork-really.html

Dry Aged Pork????

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