What happens when you take low-and-slow barbecue and add a touch of dry-aging magic? I aged a whole pork shoulder for 35 days, pushing flavor and tenderness to the limit. The result? A game-changing ...
In this video, I dry aged a pork shoulder for 35 full days before smoking it for pulled pork. The goal was deeper flavor, better texture, and something completely different from standard BBQ. I walk ...
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