What's your next Meat Project?
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HerbcoFood going to try dry aging the rib roast in my fridge.
mrobisr I did it with NY strip, totally worth the time.
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mrobisr I did it with NY strip, totally worth the time.
HerbcoFood said in What's your next Meat Project?:
mrobisr I did it with NY strip, totally worth the time.
I keep reading that 30 days are the best, how long did you age?
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HerbcoFood said in What's your next Meat Project?:
mrobisr I did it with NY strip, totally worth the time.
I keep reading that 30 days are the best, how long did you age?
mrobisr I did 45 days, 30 days to me is too short of time.
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mrobisr I did 45 days, 30 days to me is too short of time.
HerbcoFood well now with that being said I might have to try 2 or if I can find one big enough to cut in half to experiment, thanks.
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I don’t even know which pork thread to put this on, there are so many, buy my local grocer has pork butts $0.88/lb! That is great for me, I just so happen to plan on making 25lbs breakfast sausage and 25lbs of chorizo next week.
HerbcoFood its a Christmas miracle
“You never really die until you end up on the wall at a Cracker Barrel”
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HerbcoFood its a Christmas miracle
GWG8541 No, it limit 2, so you gotta make multiple trips!
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GWG8541 No, it limit 2, so you gotta make multiple trips!
HerbcoFood or bring friends and family
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IVERYAN Yeah not something you wanna tackle in the summer without a cooler to hang them in.
We’ll likely have some that need butchered next summer so I’m very curious about your process. After your butcher quartered them, did they store them until you were ready or did you get cool or frozen quarters back?
Ridley Acres The pork was fresh. We were in a rushed situation. The butcher was short on time & I had to work around his schedule. I had to run to his shop with every meat lug I had. He brought the hogs out of the cooler, threw them on a table & quartered them while i stuffed the pieces in my lugs. It wasn’t an ideal situation, but we didn’t have a choice. There is a back story to this, but too long to explain here.
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mrobisr I did 45 days, 30 days to me is too short of time.
HerbcoFood nice I keep thinking of trying it in the fridge but get nervous around day 3 to 4 and cook it up. (Man I really want a curing chamber) Maybe I’ll try it with a single steak rather than a roast like I have done previously.
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Surg - I’ve had really good luck dry aging in the fridge using Umai bags. They don’t work very well with one steak though as you would not be left with much after aging. I usually go ~30 days but sometimes patience runs out. Longest I’ve gone is 40 days.
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Surg - I’ve had really good luck dry aging in the fridge using Umai bags. They don’t work very well with one steak though as you would not be left with much after aging. I usually go ~30 days but sometimes patience runs out. Longest I’ve gone is 40 days.
@bmartin1000 thanks. I’ve looked at those before but haven’t know anyone that has tried them. Thanks for the rec.
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Pivodog
Looking good.
I am thawing pork so I can do 10 lbs of weisswurst tomorrow. -
Very uniform nice job.
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Pivodog thats looking great
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Pivodog Those are dinner professional looking brats. Good job.
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Pivodog
Looking good.
I am thawing pork so I can do 10 lbs of weisswurst tomorrow.processhead sounds good!
I’m right now smoking a batch of Bacon Cheeseburger sausage.
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The a/c is finally turned off for a couple of days, the wind is howling and it’s in the upper 30’s, so I decided it was time to finally make 25lbs of pan sausage and 25lbs of chorizo. I know most of y’all will have heart attacks I am not using Walton’s seasonings. I have been using A.C. Legg’s for some time now, and everyone in the house likes it. Don’t break what isn’t broken!! This is from the spike I took back after Thanksgiving, 55/45 pork butt to venison.
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The a/c is finally turned off for a couple of days, the wind is howling and it’s in the upper 30’s, so I decided it was time to finally make 25lbs of pan sausage and 25lbs of chorizo. I know most of y’all will have heart attacks I am not using Walton’s seasonings. I have been using A.C. Legg’s for some time now, and everyone in the house likes it. Don’t break what isn’t broken!! This is from the spike I took back after Thanksgiving, 55/45 pork butt to venison.
HerbcoFood Their Chorizo seasoning is excellent! I just had some this morning for breakfast!
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