What Makes Dry Aging Pork Special
Dry aging is gaining popularity for good reason. The unique taste and texture it imparts to meat is truly exceptional. While dry aging is often associated with beef, pork can also become incredibly tender and flavorful when subjected to this process. At Hook’d Up Bar and Grill, we want to share our dry aged pork recipe with you.
A Method Steeped in Tradition
In its inception, dry aging served as a preservation technique dating back to the middle ages. Back then, people would store meat in caves, taking advantage of the colder temperatures and optimal humidity levels. Over time, as we became more advanced, the process transitioned to cellars. Nowadays, with the advent of refrigeration, dry aging is no longer essential for meat preservation. However, due to its ability to intensify flavors naturally, many still choose to dry age their meat.
The Recipe for Dry Aged Pork
- One ten-bone Duroc pork rack, approximately 9 pounds
- (Other heritage brands like Berkshire, Duroc, or Kurobuta also work well)
- Glaze of your choice
- Steak Locker meat aging fridge
- Paper towels
- Roasting pan
- Aluminum foil
The Dry Aging Process:
Step 1: Begin by patting the exterior of the pork dry with paper towels to remove any excess moisture. Then, place it into the Steak Locker, ensuring the bone side is facing down.
Step 2: Set the Steak Locker Smart App calendar to a dry aging period of 10-14 days. Unlike beef, pork has less marbling within the muscle, meaning it cannot be dry aged for as long. Additionally, its high water content necessitates careful monitoring to avoid spoilage or meat loss. Once the dry aging process is complete, the meat’s color will change from bright pink to a richer, darker shade of red. The resulting texture will offer a melt-in-your-mouth experience with a distinct pork flavor.
Step 3: When the dry aged pork has finished aging, remove it from the fridge and either butcher the rack into individual pork chops or remove the exterior pellicle with fat.
Step 4: Enhance the flavors of the dry aged pork during the roasting process. Consider using glazes and other flavor additions such as maple syrup, orange or apple juice, apple cider vinegar, or soy sauce. If you’re short on time, the More Than Gourmet Classic French Demi Glace provides a quick and delicious sauce. Simply add 1.5 oz to 6 ounces of hot water, simmer, and whisk until dissolved.
Step 5: Preheat your oven to 350 degrees. Liberally rub salt and pepper onto the entire rack and place it in a roasting pan with the bone side down. Roast the dry aged pork for approximately two hours or until it reaches an internal temperature of 145 degrees. To ensure optimal tenderness, tent the rack with aluminum foil and let it rest for at least 15 minutes before serving.
For more dry aging tips and inspiration, visit our blog or check out our social media channels. We’d love to see your amazing dry aged meat pictures, so don’t hesitate to tag us! Experience the extraordinary flavors of dry aged pork at Hook’d Up Bar and Grill.