Dry aged meats are taking over restaurant menus and home kitchens alike. While beef gets most of the attention pork can also benefit immensely from dry aging. When done properly, dry aged pork emerges incredibly succulent, complex and porkier in flavor.
If you’re curious how to transform an ordinary pork roast or chop into a tender, decadent delicacy, this comprehensive guide will walk you through each step of the dry aging process. Let’s get started!
Why Dry Age Pork?
Dry aging was originally used as a meat preservation method, but it also happens to create amazingly tender, flavorful results. Here’s what the dry aging process does:
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Intensifies taste – As moisture evaporates, pork’s sugars concentrate leading to a richer, porkier flavor.
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Increases tenderness – Enzymes naturally break down connective tissue over time, resulting in more tender meat.
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Develops aroma – Aged meat obtains a distinct nutty, cheese-like aroma from enzymes and microbes.
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Enhances juiciness – Despite some moisture loss, aged meats retain their juiciness
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Lean yet succulent – Dry aging helps counteract leanness in pork, keeping it moist.
Overall, dry aging transforms good pork into a far more decadent and memorable eating experience.
Pork Cuts Best for Dry Aging
You can dry age nearly any pork cut, but these produce optimal results:
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Pork racks – The pork equivalent of beef ribs. They dry age beautifully.
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Pork loins – Loins become incredibly tender and flavorful when aged.
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Pork belly – Dry aging concentrates the rich flavors of belly for fabulous bacon.
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Pork chops – Chops of any thickness dry age well, perfect for grilling.
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Fresh hams – Dry aged ham has a sweet, concentrated pork flavor.
Heritage breed pigs like Berkshire, Mangalitsa, or Duroc also have excellent marbling for dry aging compared to conventional pork.
Step 1: Start with Fresh, Quality Pork
Like any meat, high-quality pork with good marbling produces superior dry aged results. Here’s what to look for:
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Heritage breeds – Heirloom breeds have better fat content for dry aging.
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Antibiotic/hormone-free – Choose pork raised without antibiotics or hormones.
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Fresh – Meat should have excellent color and little to no scent.
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Marbling – Some fat interspersed through the meat aids dry aging.
Take time sourcing high-quality pork for the best outcome. Local farms or specialty butchers are good sources.
Step 2: Prepare the Pork for Aging
Before aging, prepare pork using these tips:
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Trim – Cleanly trim off any dried edges or excess fat. Leave some covering fat.
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Score – Lightly score fat cap in a crosshatch pattern to allow moisture release.
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Dry thoroughly – Pat pork dry with paper towels. Moisture breeds bacteria.
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Weigh – Weigh roasts pre-aging to determine final moisture loss.
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Wrap – Optionally wrap in cheesecloth to protect exterior but allow airflow.
Starting with properly prepped meat helps control moisture loss while dry aging.
Step 3: Age Pork in a Controlled Environment
For best results, age pork in a dedicated dry aging refrigerator that maintains optimal conditions of:
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Temperature of 34°-38°F – Colder than normal refrigeration to control microbes.
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Humidity around 75%-80% – Prevents excessive moisture loss while allowing enzymatic activity.
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Airflow – Gentle, consistent airflow evenly dries meat while whisking away CO2.
Home dry aging fridges provide precise control over these factors for whole cuts like roasts, loins, racks or legs. Smaller cuts can be aged in vented bags in a normal refrigerator.
Whatever setup you use, monitor humidity, temp and air flow to prevent spoilage or uneven aging.
Step 4: Age for 7-14 Days
Due to its leanness, pork can’t be aged nearly as long as fattier beef. Most chefs recommend aging pork for:
- Chops or loins – 7-10 days
- Fresh hams or shoulders – 10-14 days
Longer may increase risk of spoilage and excessive drying. Mark your calendar and monitor for visual cues the pork is ready.
Step 5: Check for Dry Aged Readiness
After a week or two, check if your pork exhibits these traits of properly aged meat:
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Firmness – Meat will firm up yet still feel pliant, not hard.
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Color – Fat cap yellows; meat turns deep burgundy red.
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Shrinkage – Cut will lose around 18-25% of original weight from moisture loss.
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Aroma – Sweet, nutty, fermented scent develops.
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Mold – Some harmless white mold may appear and be trimmed off.
Once your pork checks these boxes, it’s ready to trim, cook and devour!
Step 6: Trimming & Portioning Dry Aged Pork
Before cooking, dry aged pork needs some final trimming:
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Trim hard edges – Slice away any dried out or discolored portions.
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Remove pellicle – Cut away the outer dried rind which forms during aging.
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Trim fat – Cut off excess aged fat which can taste funky. Leave some for cooking.
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Portion – Slice pork loins or roasts into individual servings.
Proper trimming eliminates undesirable parts but retains moistness. Now your pork is ready for its incredible post-aging transformation!
Cooking Methods for Dry Aged Pork
Cooking concentrates the flavors generated through dry aging. Roasting and grilling are great cooking methods to try:
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Roasting – Roast in a 275°F oven until it reaches an internal temp of 145°F.
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Grilling – Quickly sear over high heat grill to get a flavorful crust.
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Pan searing – Brown pork chops or medallions in a hot pan before finishing in the oven.
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Sous vide – Lock in juices cooking low and slow in a water bath.
Aim for an internal temperature between 140°-145°F to hit the sweet spot of safe yet tender and juicy.
Serving Suggestions for Dry Aged Pork
A few ideas for fantastic dishes starring your dry aged masterpiece:
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Grilled pork chops with chimichurri sauce
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Dry aged pork loin roast with fig glaze
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Dry aged Christmas ham with cloves and pineapple
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Bacon made from dry aged pork belly
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Pulled pork sliders made from dry aged shoulder
However you serve it up, dry aged pork makes a mouthwatering meal full of rich, meaty flavor in every bite. This underrated technique can give pork a whole new life.
Common Problems in Dry Aging Pork
When aging pork, keep an eye out for these potential issues:
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Spoilage – If humidity or temp is off, mold, yeast and bacteria can develop.
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Overdrying – Without enough moisture, the cut can get overly firm and lose too much weight.
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Off-flavors – High bacteria or yeast growth creates ammonia or sour notes.
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Uneven aging – Inadequate airflow results in some meat drying faster.
Carefully monitor conditions and trim any problem spots as needed. Catching issues early prevents ruining the whole cut.
Frequently Asked Questions About Dry Aging Pork
Here are answers to some common dry aged pork queries:
What’s the ideal length to dry age pork? For most cuts, 7-14 days provides ideal results. Any longer risks spoilage and overdrying.
Will dry aged pork taste gamy? No, dry aging intensifies pork’s sweetness and umami qualities rather than gaminess.
Is dry aged pork safe to eat? When aged under proper temperature and humidity, dry aged pork is completely safe to eat. Always cook to 145°F.
Can you freeze dry aged pork? Yes, portion dry aged pork and vacuum seal or tightly wrap pieces, then freeze up to a few months.
Whatcuts work for dry aging? Fattier cuts like shoulder, loin, ribs and ham offer the best outcome. Leaner cuts can still benefit but won’t age as long.
The Takeaway on Dry Aging Pork
While beef dominates the dry aging scene, pork can also be utterly transformed through careful aging. For the full dry aged effect at home, invest in a dry aging refrigerator that gives complete control over temperature, humidity