How Long Should Pork Hang Before Butchering? The Complete Guide

Butchering your own pork can be a rewarding experience, allowing you to know exactly where your meat is coming from. However, to ensure high quality, flavorful pork, it is important to understand proper hanging times before cutting the meat In this complete guide, we will cover everything you need to know about aging pork, from ideal hang times to equipment, storage and more

What is Aging?

Aging also known as hanging, is the process of storing animal carcasses or primal cuts at refrigerated temperatures to allow natural enzymatic and biochemical processes to enhance tenderness and flavor. For pork aging is done prior to cutting and fabricating the carcass into retail cuts.

There are two main types of aging for meat

• Wet aging – Vacuum sealed meat aged in its own juices
• Dry aging – Unpackaged meat aged openly in a refrigerated, humidity-controlled room

For pork, wet aging is more commonly used both commercially and by home processors. The carcass is hung whole before fabrication. Dry aging is more typical for beef cuts.

Why Age Pork?

Aging pork between slaughter and butchering offers several benefits:

• Improves tenderness as enzymes naturally break down connective tissues.
• Concentrates flavors as moisture evaporates from the meat.
• Allows rigor mortis to complete, making the meat easier to cut.
• Provides time for the carcass to chill thoroughly to avoid sour meat.
• Slows the growth of bacteria through refrigeration.

While pork has less connective tissue than beef and lamb, aging still improves texture. Flavor can be intensified even in the short 1-3 day aging period often used for pork.

How Long to Age Pork

The ideal aging time for pork is subject to some debate. Here are general guidelines from industry standards:

• 24-48 hours – The minimum aging time used by most commercial processors.

• 3-7 days – The recommended range for optimal quality and food safety. Allows rigor mortis to complete.

• Up to 2 weeks – Used for some specialty hams and larger cuts like legs or shoulders. Intensifies flavor.

Aging longer than 2 weeks is generally not recommended for pork due to the lack of fat and connective tissues that protect beef against excessive moisture loss.

For home processing, a minimum 24 hour chilling is advised, but 3-5 days of aging often produces the best results for small scale farmers and butchers. This allows the carcass to chill completely while still retaining moisture.

The ideal aging time can vary depending on the size and type of cuts. Larger, well-marbled primals like pork legs or shoulders can benefit from slightly longer aging than leaner loins or bellies.

Factors that Impact Aging Time

There are several factors that influence the ideal pork aging time:

• Temperature – Colder temperatures around 34°F will age meat slower than 40°F.

• Humidity – Higher humidity between 75-85% prevents excessive drying but requires good air flow.

• Size of cuts – Larger cuts and whole carcasses benefit from longer aging.

• Quality of pork – Lower quality industrial pork has less potential to improve with aging. Higher quality meat shows more positive changes.

• Packaging – Vacuum sealed primal cuts can age longer without drying out.

• Personal preference – Some people prefer the texture of meat aged 1-2 days vs 2 weeks.

Monitoring temperature, humidity levels, and cut sizes and understanding pork quality can help determine the ideal aging times. Personal taste is also a factor.

How to Hang Pork for Aging

Proper hanging method is key for achieving the benefits of aged pork. Here are some tips:

• Hang the carcass from the Achilles tendon or hind legs, not the neck, to evenly distribute weight.

• Use a gambrel stick through the hind legs or a meat hook through the Achilles tendon.

• Keep the carcass in a walk-in cooler between 34-40°F with humidity of at least 75% for optimal aging.

• Allow good air flow around carcasses to prevent bacteria growth. Do not tightly wrap in plastic.

• Hang primals cuts like hams and shoulders separately to age. Vacuum pack if aging more than 2 weeks.

• Charge the cooler with CO2 or nitrogen gas to help prevent oxidation and off flavors.

• Monitor temperature and humidity daily using digital meters. Make adjustments as needed.

• Keep records of each carcass’s aging time, temperature and humidity exposure.

By properly hanging pork at the ideal temperature and humidity levels, you can maximize the tenderizing effects while minimizing moisture loss and potential for spoilage.

Aging Pork by Cut

Different primal cuts of pork benefit from slightly different aging times. Here are some general guidelines:

• Hams – 7-14 days. The hind leg muscles respond well to longer aging times and develop robust pork flavor.

• Shoulders – 7-10 days. Well-marbled shoulder roasts improve in tenderness when aged up to 10 days.

• Loins – 3-5 days. Quick aging improves tenderness but the loin tends to dry out if aged too long.

• Side/Belly Bacon – 1-2 days. Just 24-48 hours enhances bacon. Excessive drying time negatively impacts flavor.

• Jowl Bacon – 1-2 weeks. Jowls have more fat and connective tissue and can hang longer.

• Spareribs – 3-7 days. Aging helps breakdown cartilage between ribs for more tender spareribs.

• Trotters – 1-3 days. The high collagen skin and cartilage in trotters quickly tenderizes within a few days.

• Whole Carcass – 5-7 days. Allows all cuts to improve while still retaining good moisture levels.

These time ranges provide a general starting point for age consideration based on research and commercial practices. Personal preferences, meat quality, humidity control, and other factors may allow for adjustment of these ideal times.

How to Know When Pork is Ready After Aging

Determining when pork is ready for cutting after hanging requires a bit of assessment. Here are some ways to test aged meat:

• Temperature – Use a meat thermometer to check the internal temp of cuts. They should be thoroughly chilled below 40°F.

• Rigor Mortis – Check that rigor mortis has completed by testing stiffness. Meat should have relaxed and be easy to manipulate.

• Color – Well aged pork develops a darker, redder lean color. Vacuum aged cuts will be purplish-red.

• Aroma – Smell should be meaty, bright and clean, not sour. Aged pork has a distinct nutty, cheese-like scent.

• Moisture – Meat shouldn’t be sticky but also not excessively dried on outer surfaces