I was going to pellet cook a packer today but the weather is about to pound us a tad so I'm going to do a small experiment with dry age (just a few days) but with a coating of Black Opps rub applied.
That got me wondering if any of the real dry age guys also apply seasonings before letting the meat age?
Dry age with dry rub?
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Re: Dry age with dry rub?
Chasdev wrote:I was going to pellet cook a packer today but the weather is about to pound us a tad so I'm going to do a small experiment with dry age (just a few days) but with a coating of Black Opps rub applied.
That got me wondering if any of the real dry age guys also apply seasonings before letting the meat age?
I wouldn't. Reason behind it is to keep that outer layer in it's natural form through the process to avoid any potential disaster. If you'd like to add any seasonings, use the wet age process.
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