Tried dry-aging a pork shoulder for 28 days on a whim, the flavor was wild

3 comments

3 Comments

Wait 28 days on pork... that's a crazy long time. I've only ever seen that for beef. Didn't even know you could do that with pork.

Whoa, 28 days on pork? That sounds like a food poisoning waiting to happen, man.

Hold up, 28 days on PORK? That's a serious gamble right there. The texture must have been something else entirely.