7-Day Dry Aged Pork Butt Sausage

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.⁠
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#sponsored by @tysonfreshmeatsfoodservice⁠⁠
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#chefsroll #rollwithus #tysonfreshmeatsfoodservice #tysonfreshmeats #chairmansreservepork⁠
#chairmansreservemeats #crfeaturestyson
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