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Showerthought: I used to think dry aging was just for steaks
I was at a meat processing seminar in Kansas City last year and saw a demo on dry aging pork loins. The instructor aged one for 28 days and the flavor difference was huge, way more complex than fresh. I always saved that process for beef, thinking pork wouldn't hold up. Now I run a small batch of pork loins in my cooler every few months. It adds a real premium option for my regulars. Has anyone else tried dry aging different cuts beyond the usual beef primals?
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carr.james1mo ago
Ever wonder why we don't see more dry aged lamb in shops? I did a leg of lamb for about 35 days once, and the gamey flavor really mellows out into something rich. You gotta watch the humidity closer than with beef, though. It's a fun weekend project if you've got a fridge you can dedicate to it.
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zara_hill461mo ago
Remember my buddy's lamb that went full jerky in his garage fridge? He missed the humidity part too.
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