Dry aged meats

Sausage making and curing meats.

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Dry aged meats

Postby Copasspupil » Tue Jul 02, 2019 10:33 am

What is your opinion on flavor of dry aged meats? I was thinking about cold smoking a few on my pork tenderloins bare before sealing them up and hanging until they drop in weight by 40%. Has anyone tried jerky smoked and not smoked before. The process is similar and don’t mind experimenting since this whole process is an experiment for me anyways.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog

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