Found a butcher a town over that will cut me a loin and belly together, which means next week I’ll be attempting the fancy bacon as seen in Duncan’s video.
I’ve also asked him to cut me a full beef loin, bones on still so I can attempt a 45 day dry age on it. By leaving the bones on, it’ll save a bunch of meat during the age.
Summers worth of striploins cut snd aged to my likening makes this an exciting experiment.
Using those umai vac bags for the aging as I hear they are dead simple, once you get them sealed.
Updates to follow next week, when my meat order comes in.
:tu.