On this episode of #TheUltimateDryAgingProject Chef @GuyHeritage breaks down a whole bone-in pork rack from @ChairmansReserveMeat, brines it in maple syrup, and rubs it with a blend of smoked mushroom powder and smoked paprika. He then uses @officialsteaklocker to dry age it for 15 days, resulting in a uniformly crisp exterior.#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
