Dry aging is becoming increasingly popular, and it's no surprise either. The taste and texture created through the process of dry aging is unlike any other. Dry aging is often associated with beef but that doesn't mean other meats should be neglected. Pork too can be exceptionally tender and flavorful when dry aged so we wanted to share our dry aged pork recipe.
Initially, dry aging was a preservation technique that dates back to the middle ages. Back then caves would have been used to store the meat with its lower temperatures and good levels of humidity. As time progressed and we became more advanced dry aging would then move on to being done in cellars. Today with the development of refrigeration, dry aging is no longer an essential method to preserve meat, however, due to its natural ability to amplify the flavors of meat, people still like to dry age.
Dry aged pork recipe
Ingredients:
One ten-bone Duroc pork rack, about 9 pounds.
(Other heritage brands like Berkshire, Duroc or Kurobuta also work well).
Salt
Pepper
Glaze of your choice
Tools:
Steak Locker meat aging fridge
Paper towels
Roasting pan
Aluminium foil
Oven
Dry Aged Pork Method:
Step 1:
Pat the exterior of the pork dry with paper towels to remove excess moisture and place it into the Steak Locker bone side down.
Step 2:
Set the Steak Locker Smart App calendar between 10 – 14 days. Because there is very little marbling within the muscle, pork can’t be dry aged for as long as beef. Also, its high water content makes the length of dry aging important to avoid spoilage or meat loss. Once the dry age process is completed the color of the meat changes from bright pink to a darker red and the texture creates a melt in your mouth, porkier flavor.
Step 3:
Once the dry aged pork is ready to be taken out of the dry age fridge, butcher the rack into individual pork chops or remove the pellicle exterior with fat.
Step 4:
There are a number of glazes and additional flavor enhancements that can be added during the roasting process. Many glazes are made with a mixture of a few ingredients like maple syrup, orange or apple juice, apple cider vinegar or soy sauce. The More Than Gourmet Classic French Demi Glace offers a quick sauce by simply adding a 1.5 oz to 6 Ounce of hot water, simmer and whisk until dissolved for the ideal sauce
Step 5:
Roast the entire rack in a 350 degrees pre-heated oven. Be sure to rub it liberally with salt and pepper and place in a roasting pan bone side down. Roast the dry aged pork rack in the oven for approximately two hours or to an internal temperature of 145 degrees. As always, tent the rack with aluminum foil and rest for a minimum of 15 minutes.
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