Hey guys,
Thought id try the (2 guys and a cooler) pork tenderloin in your home fridge. Question for more experienced artisans: I havent quite got contact from the dry age bag to the meat, has no bad smell or anything like that. Am I wasting weeks waiting to open a rancid package and should start again? Yes im aware its not a curing chamber and will experience case hardening that will then need to be equalized as well. Equilibrium cure for 7 days, no cure salt just kosher. Starting weight 524g 9/1.
Depending on how this turns out i might bite the bullet and build my chamber and use proper collagen wraps; or do another in the fridge. Can anyone name a supplier of dry age “wraps” (not bags) in Aus?
Thanks
by Informal_Molasses563
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Poke holes to let the air out.
Zeropak.co.nz have some dry aging vac bags that might interest you.