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Changed my mind about dry aging after watching a lamb shoulder rot
I used to think dry aging was just for fancy steakhouses and not worth the hassle for a small shop like mine in Portland. But last month I had a lamb shoulder that was about to go bad and figured I'd try something different. I trimmed off the bad part, rubbed it with salt and let it sit in the walk-in for 5 days uncovered. Turns out it tightened up the meat and the flavor got way deeper. My regular customer Mike took one bite and asked what I did different. Now I'm dry aging smaller cuts like pork loin and even chicken thighs. It's not just about expensive beef. Anyone else experiment with dry aging on cheaper meats?
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elliots497d ago
You really think leaving meat out for days is safe... seems like a fast track to getting someone sick if you don't have a perfect setup. Most people's fridges just aren't that clean.
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