Dry aging pork is not as common as dry aging beef, but it can certainly be done! Dry aging pork can intensify its flavor and tenderize the meat, resulting in a more delicious and enjoyable dining experience.
Dry aging pork is not as common as dry aging beef, but it can certainly be done! Dry aging pork can intensify its flavor and tenderize the meat, resulting in a more delicious and enjoyable dining experience.
Ingredients
160 – 250 LBs – Pork Primal Cuts
Do not trim if possible. Bone and fat will protect and insulate the aged meat.
Directions
Clean and sanitize the inside of the chamber before using.
Set temperature to 37 degrees F.
Set Relative Humidity to 75%
Ensure the UV light is on and run the cabinet for 2 hours before loading.
Load the meat onto the racks leaving 2” space between cut for good airflow.
Place the cuts bone side down.
Close the chamber and avoid opening the door until you are ready to pull the meat for processing. (every time you open the door, you are potentially adding bacteria to the chamber)
Age for minimum 21 days and up to 60. 28 days is a very common “sweet spot”
With pork, the dry aging process is more about flavor development rather than tenderization, so it’s up to preference how long to age.
You can age as long as you’d like as long as there is not major bacteria growth visible.
Once the meat is ready to come out of the chamber, cut away the pellicle (outer dry trim) and them process the rest of the primal cut as you like.
Weigh out your final product to assess your yield.
