wcpreston not long ago discussed wet ageing briskets. Would that work for pork loins? Ran across a decent price ($1.29 lb) and I got a couple of whole ones. Sitting in the fridge now. I figured I'd cut them in half and save for a later date.
-
-
I wouldn't wet-age anything pork, unless I was up for a scientific experiment. -
I've made Canadian Bacon a few times. My only advice is use Dr Blonder's Calculator. Very Good.
Comment
-
Apparently wet aging pork can be done, but it seems that not many actually do it. According to the abstract for one research study, a 14 day wet aging improved tenderness in pork loin, but I don't know from the abstract whether these were fatty loins more like those I grew up with or the very lean loins you normally see nowadays. https://www.ncbi.nlm.nih.gov/pubmed/20416685 I have no personal experience with this, however, so YMMV.Last edited by IowaGirl; February 10, 2019, 09:08 AM.Comment
-
Thanks a million for finding that pub. I will download that pub when I get back to work. The abstract is encouraging. However, statistical differences may not be practically noticeable. I'll give it a good read and I will report back. -
They siting using the Duroc vs. a Large White (whatever that is) pig. It was interesting that there did, as you say, seem to be greater tenderness exhibited, but pork loin is soo tender anyway that seems highly subjective to me. As you say the differences measured by their testing equipment might not even be detected on the palate.
-
-
Pork loin also does not have the same characteristics of a beef brisket. In a brisket you're talking about a working muscle that has a ton of connective tissue that you render out either through natural enzymes working to break them down or low and slow heat. Pork loin is generally not considered as working a muscle and doesn't have a lot to break down. I don't see how you would really benefit from a wet age, but I've been proven wrong before !!Comment
-
Troutman -- Point taken, but ribeye is also aged, and that's the beef equivalent of pork loin. I do agree with you that pirk loin is already tender, and there might not be that much change from aging loin.
NapMaster -- it'sawfully expensive for me to get access to the full text of most academic papers. I envy you for having institutional access -- I enjoy researching.
-
I think I am up for an experiment! I'll figure that out today. Thanks for all the help! RhettComment
Comment