|
Post by grouse28 on Sept 4, 2014 20:39:26 GMT -5
Bluemarsher1: What is your method to wet age the meat?? Do you ever dry age?
|
|
|
Post by johns on Sept 5, 2014 7:22:42 GMT -5
Never heard of wet or dry aging pork!
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Sept 5, 2014 8:18:54 GMT -5
Bluemarsher1: What is your method to wet age the meat?? Do you ever dry age? How I wet age brisket.
howtobbqright.com/blog/?p=1770
I don't have the proper cooler to dry age or I'd do it in a heartbeat! Dry ageing requires both strict temperature and humidity control.
My father worked for Armour & Co. for over 40 years back in the day of hanging beef. The employees, who were allowed to purchase directly from the company, always had some sides of beef dry ageing in the back of their huge cooler. Nothing compares to the tenderness and taste of dry aged beef!
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Sept 5, 2014 8:19:53 GMT -5
Never heard of wet or dry aging pork! John, He's asking about the beef brisket I did.
|
|
|
Post by johns on Sept 5, 2014 9:52:31 GMT -5
Ahha, I see.
|
|
|
Post by blackbruin on Sept 27, 2014 23:05:53 GMT -5
In my opinion wood smokehouses give a better flavor, my smokehouse is an old repurposed outhouse, yes moved off its last privy hole. The smoke soaks into the boards and doesnt leave a metal taste to me, although after years of a smokeless tobacco habit....
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Sept 28, 2014 6:33:03 GMT -5
In my opinion wood smokehouses give a better flavor, my smokehouse is an old repurposed outhouse, yes moved off its last privy hole. The smoke soaks into the boards and doesnt leave a metal taste to me, although after years of a smokeless tobacco habit.... Could be with some Blackbruin. My Dad had an ole smokehouse at the homestead which he would smoke hams, bacon etc. Lookin bak think I'll take my WSM course his was a cinderblock type not wood..
Hey no tin taste as their porcelain coated.
|
|
|
Post by Dutch on Sept 28, 2014 8:09:41 GMT -5
In my opinion wood smokehouses give a better flavor, my smokehouse is an old repurposed outhouse, yes moved off its last privy hole. The smoke soaks into the boards and doesnt leave a metal taste to me, although after years of a smokeless tobacco habit.... Uh....... what other "flavors" may also on yer meat? LOL
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Sept 28, 2014 17:26:37 GMT -5
LOL Dutch!!
I know if my Sullivan County Camp's outhouse is ever retired it would not be my first pic in conversion to a smokehouse privy hole removed or not!!!!!
|
|