Anyone making sausage?

[mosesbotbol]

Originally Posted by Kreth

Thanks for the tips. I'll probably give this a try in another month or so when I start firing up the grill on a regular basis. Which cuts have you found give the best results for dry-aging?

NY Strip is number one, followed by bone-in rib roast.

You can also try (not sure the name of cut) the one that is like a porterhouse, but the whole strip of them.

Considering the entry price on buying something, the strip is my overall favorite for ease of trimming and cost.