On this episode of #TheUltimateDryAgingProject Chef @GuyHeritage uses a @ChairmansReserveMeat pork butt to create dry aged Isan-style sausage. He seasons grinds, mixes with black rice and adds to sausage casing. Then he uses @officialsteaklocker to dry age it for 7 days, resulting in a sausage with a juicy interior and a crisp snap on the exterior. He serves it as a banh mi charcuterie platter with fermented tomatoes, pickled red onions and apples, dry aged beef ribs, Thai chiles, and roasted peanuts.#sponsored by @tysonfreshmeatsfoodservice#chefsroll #rollwithus #tysonfreshmeatsfoodservice #tysonfreshmeats #chairmansreservepork#chairmansreservemeats #crfeaturestyson--Ask any questions in the comments below. Let us know if there are any techniques you want us to film.Check out our website at www.chefsroll.comFollow us on Instagram: @chefsrollFollow us on Facebook: @chefsroll#chefsroll #culinary #foodie
