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January 17, 2012 at 12:47 pm
#5423
Scott Mark
Member
Clam Digger wrote:
quote :
This is an interesting idea for aging. I am anxious to hear your results with the pork.
Charlie B)
As Han Solo said, “Well, that’s the trick, isn’t it?”
First, I’ve got to shop around and see what’s available in terms of sub-primals. Call it a week, and I sent some E-mails to stores on Sunday. Then 30 days in the cooler for a first experiment. So, we’re talking Valentine’s day as an early boundary for results. And I’ll be honest – I’m more likely to serve a known-quantity aged strip loin than an experimental aged pork sub-primal. So, probably expect first results in the range of Feb 17 – 25.
Don’t be too anxious.