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Tried the 48 hour dry age on a pork loin and the color threw me off
Left a 5 pound loin in the walk-in at 34 degrees for two days wrapped in cheesecloth and it came out darker and firmer than I expected, almost like a light cure, and a regular asked if I'd switched suppliers because the taste was nuttier, so now I'm wondering if anyone else does a short dry age on pork or if I just got lucky with this batch.
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jakeharris8d ago
Same thing happened with mine, 48 hours gave it that firm texture every time.
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