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12-27-2017, 12:23 PM
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#11 |
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That's a Corgi
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Re: Dry aging beef?
I am making Spanish Chorizo this weekend with about 10 lbs of pork from a pig I had grown for me. Using all the scrap cuts and maybe another piece too. I hoping not to have to break up a roast for additional weight. Basement is in the 50's F, so should be fine to dry. Have one flat pancetta drying now and will hang two more soon.
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Port Wine & Claret | British Cars | Welsh Corgi's |
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