The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Experiment: pork loin went in today. › Re:Experiment: pork loin went in today.
Hey, this sounds like a great experiment toasty. How is that pork loin doing? Is it a boneless pork loin? I like to cure those and smoke them to make my own Canadian bacon. It always comes out great.
I would also like to cure and smoke a bone-in pork loin, then cut it thin for breakfast chops. Chuletas ahumadas.
I’d love to hear how your dry-aging experiment goes. I have read that pork should not be dry-aged for as long as beef.