I grew up in the late 50s and 60s my parents from the farm to the city. When we had pork chops they were thin and so crisp they would crack after cooking. Today the US has been declared trichinella free and 145F. is more that acceptable for a finished chop. I now enjoy a good pork chop almost as much as a fine steak. Thanks for this Glen!
I have the small version of the Dry Ager arriving tomorrow. Dry-aged pork is definitely something that I will try to make. Always happy for any kind of great inspiration 👍
You're right about how I grew up eating dry, over cooked chops. I do mine Sous Vide, and they are so tender and juicy! I noticed the gloves as well. So handy.
I really enjoy dry aged beef but not when it gets to that too funky stage...usually 3 to 5 weeks is good for me. Growing up my father had a dedicated dry age fridge. We hunted deer, hogs, moose, elk, turkey, raccoon, beaver, almost anything we could find. So ive had a lot of different dry aged meats. My favorite was always hog. I miss it, ive not had it in over a decade...
In the USA, the minimum federal recommendation for pork chops, steaks, and roasts is 145F with a 3 minute rest. As you state, it will be fine, whether cooking fresh from the market, or dry aged following that guideline. Folks can go a higher temp if that's their desire. Good looking pork chop too, btw.
The Chicago Chop House restaurant in the River North area of Chicago carried a dry-aged pork chop on their menu in the late 2010s. It was a nice, chewy, but not tough pork chop. I think that they did cook it to about 160F with a carry-over cooking technique. They made a pan sauce for theirs, too. I think that you're on the right track with this experiment. You make me think that I should see if I can get some dry aged pork to cook.
As an Iowan, I absolutely love pork chops. They're probably my favorite grilled meat. And if you keep the tenderloin attached, that's called an Iowa Chop. Not sure if any place else does that, or if it's actually an Iowa thing. But they're delicious.
I really had my first pork rib steak experience in Kentucky at a really nice restaurant and it turned me into a compulsive pork steak cooker. Although it wasn't dry aged it was done by a chef who really knew how to cook pork. I now cut my own loin steaks 1.5 inches and cook them 2.5 minutes on each side turning them 4 times and resting them for 5 minutes.
For those of us in the lower half of the North American Continent, the USDA not too many years ago lowered the safe temperature for whole cuts of pork to 145F. Ground pork continues to be 165F.
Looks great, but I was under the impression that in North America these days it was fine to cook it even lower than that. I like my pork chops with the slightest twinge of pink in the very centre, so juicy.
Awesome looking chop, Glen! Does dry ageing affect the penicillin levels for those who have allergies? By the way, I'm really looking forward to the aviation content.
USDA guidelines is now 145 degrees for pork, but I find that just a touch too rare, so I tend to hit 150 on the thermometer, then rest for 3-5 minutes.
Glen, I saw a video that if salt was used on a pork chop that was dry brine for a hour it tenderize the chop and also had it's moisture after resting and it worked. If I can find a dry aged chop, I'll try it. Thanks for the video.
I learn so much from these videos :) A quick question - would you dry age lamb or mutton? Is there a meat you wouldn't dry age? (I don't have the facilities to dry age but am curious about what can or can't be dry aged).
Awesome, I never really seen how it was dry age on a loin before. I'm sure the flavor was really good! Do you or would do stuffed pork, 2 inch thickness chops? Thanks guys!!
My mother (a terrible cook by her own admission) always served straight up BURNT chops. One time I prepared the chops and they were cooked perfectly, she actually got up from the table, walked to the stove, and cooked her chop to the standard burnt. She just couldn't get her head around a tender chop.
I’ve known quite a few older people who cook until things are really dark brown on the outside too, such that the carryover cooking usually leaves it dry and actually burnt. They say they don’t feel assured it’s done properly until it’s browned enough. Even if that’s one’s preference, I still can’t understand cooking it TO the point you want even after knowing it keeps going for a few minutes after you pull it out/off the heat. But if it makes them feel safer/more secure, having presumably had to deal with more food borne illnesses in childhood, I suppose I can’t exactly blame them or judge them for that. (Still I could do without getting told I’ve underdone mine and will get sick… when the thermometer says it’s fine.)
When our parents grew up, they fed pigs literally anything they could find. Pigs today have a better diet than half of the world. Leave it pink. You won't regret it.
There are Sous Vide bags that are specifically designed for dry age, I might have to get some now, that pork looks amazing, and I'm tipping the skin is not eatable, 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
I still haven’t tried sous vide pork much. Also, supposedly six weeks in a cold freezer will kill any parasites in pork, if one’s making a raw sausage.
I like to take my pork loin, throw it in a small, UNSCENTED trash bag with salt, pepper, garlic and onion powder with just enough water to surround the meat once all the air is squeezed out, tie the bag at the water level, flip the bag inside out and tie it again, throw it in the fridge for a week then cut into boneless chops. Makes amazing chops.
I realized once the pork chop is white inside it’s dry so I like it just before that with a touch of pink. Never got sick before so knock on wood but way more juicy
Glen I'm really interested in food preservation. Any thoughts on doing a preservation series that's not just pickling? Maybe salt/sugar curing meats or some old cookbook ideas?
dried pork? you mean budget jerky. i make pork jerky whenever beef is too expensive for my liking, and its great. different flavor, but with how economical it is, i love it
Hi Glen. I very much enjoy your videos. However, as a meat inspector of nearly 20 years, I cringe when people say to cook pork under done. There are, unfortunately, several nasty diseases and parasites humans can catch from under-cooked pork. I live in New Zealand where these diseases and parasites are not entrenched but I still think pork should be cooked until not pink.
Today I learned pork chops are rib meat. Also that really looks like UK bacon. Especially once you cut the bone off. I always knew our bacon came from the stomach instead of the back like streaky bacon. But it didn’t occur to me that would mean some overlap with ribs and stuff too. But it makes sense now that I’ve noticed it. Which I guess maybe means our UK bacon _is_ dry aged pork as you mean it here? Not in a big pork chop format of course, being thinner slices and all. And probably not aged for anywhere near as long as you did this cut I suppose (probably usually 1 week, though fancier bacon will mention 14-day ageing on the actual packet). There’s both smoked and unsmoked varieties available, which as I understand is also different to streaky bacon. But anyway: I always liked UK bacon cooked chewy instead of crispy, and that tracks with what you said about being chewy without being tough… Also I’m not normally squeamish about meat cutting like some people can be, I know some people don’t even like watching an uncooked chicken get cut up into its constituent parts for instance. But damn that particular texture to the sawing noise through the spine set my teeth on edge a little bit. Perhaps just knowing it was the spine did it, since I don’t normally have any issue with cutting through bone. Interesting that that happened this time.
It's actually really easy! Take a stick blender, and a vessel that just fits the head of the blender. Crack 1 egg, add a teaspoon each of mustard and vinegar, a pinch of salt, and a cup of oil. Put the blender all the way to the bottom, turn it on and slowly pull up. Done! Season to taste with salt, and if it's too thick, thin it out with a little water.
@@moltiin thank you for putting mustard in yours. Far too few commercial mayonnaises have the requisite mustard powder, and I think this is part of why it’s become regarded as so bland.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Glen, you are wearing the cut proof gloves I sent you! So cool warms my heart! I love pork chops just bought a new BBQ! Can’t wait to grill again
aww
Very fancy! I was admiring them as well, very professional...and I tend to cut myself accidentally when cooking! XD hehe
I'm never disappointed when I watch this channel, always something new and interesting. And as you get older, like me, that's important.
I genuinely enjoy your content and I'm appreciative of your commitment! Keep up the great work and thank you for another fantastic video!
Would the skin be good to make crackling with? I’d imagine that it’s got low moisture and it’ll crackle up well
This autumn you can try dry aging deer, caribou or any other game meat.
I second this .. game meat is awesome
We can only buy farmed deer/caribou in Ontario, but he can definitely find it, just super expensive and not really "game" anymore. Such a stupid law.
My three year old watches these videos with me and says "Welcome friends, welcome to food." I think it is cute.
Wonderful video Glen! Thanks so much - really enjoy your channel !
You won't be saying, "thanks for stopping by" when we all show up at your place! Lol!
I grew up in the late 50s and 60s my parents from the farm to the city. When we had pork chops they were thin and so crisp they would crack after cooking. Today the US has been declared trichinella free and 145F. is more that acceptable for a finished chop. I now enjoy a good pork chop almost as much as a fine steak. Thanks for this Glen!
I like my chops pink inside. Beef RED!
Your Dry Ager is making me soooo jealous! Love your channel!
I have the small version of the Dry Ager arriving tomorrow. Dry-aged pork is definitely something that I will try to make. Always happy for any kind of great inspiration 👍
That little tail at the top is my favourite part.
It’s called tha rib and it’s the fattiest yummiest bit :)
You're right about how I grew up eating dry, over cooked chops. I do mine Sous Vide, and they are so tender and juicy! I noticed the gloves as well. So handy.
I really enjoy dry aged beef but not when it gets to that too funky stage...usually 3 to 5 weeks is good for me. Growing up my father had a dedicated dry age fridge. We hunted deer, hogs, moose, elk, turkey, raccoon, beaver, almost anything we could find. So ive had a lot of different dry aged meats. My favorite was always hog. I miss it, ive not had it in over a decade...
In the USA, the minimum federal recommendation for pork chops, steaks, and roasts is 145F with a 3 minute rest. As you state, it will be fine, whether cooking fresh from the market, or dry aged following that guideline. Folks can go a higher temp if that's their desire. Good looking pork chop too, btw.
I love pork chops with horseradish and applesauce, mashed potatoes with pork gravy. This was a staple in my father's family. You made me hungry.
The Chicago Chop House restaurant in the River North area of Chicago carried a dry-aged pork chop on their menu in the late 2010s. It was a nice, chewy, but not tough pork chop. I think that they did cook it to about 160F with a carry-over cooking technique. They made a pan sauce for theirs, too. I think that you're on the right track with this experiment. You make me think that I should see if I can get some dry aged pork to cook.
Great videos as always Glen! Thanks :)
Can you dry age fowl? Like Pheasant or Turkey?
As an Iowan, I absolutely love pork chops. They're probably my favorite grilled meat. And if you keep the tenderloin attached, that's called an Iowa Chop. Not sure if any place else does that, or if it's actually an Iowa thing. But they're delicious.
The Iowa chop, just like beef, would be a porterhouse cut.
Glen: ...some of the fat from around the outside.
Chef John: Round the outside, round the outside!
I heard Chef John in my head say it immediately after Glen said that!
Yes! totally! lol
I really had my first pork rib steak experience in Kentucky at a really nice restaurant and it turned me into a compulsive pork steak cooker. Although it wasn't dry aged it was done by a chef who really knew how to cook pork. I now cut my own loin steaks 1.5 inches and cook them 2.5 minutes on each side turning them 4 times and resting them for 5 minutes.
For those of us in the lower half of the North American Continent, the USDA not too many years ago lowered the safe temperature for whole cuts of pork to 145F. Ground pork continues to be 165F.
Looks great, but I was under the impression that in North America these days it was fine to cook it even lower than that. I like my pork chops with the slightest twinge of pink in the very centre, so juicy.
Hello Glen, may I suggest using Nagano pork to dry age? Nagano has more fat in it and might be better for aging!
Great video! What kind of pan is that?
Love pork chops. Yes to gravy!
A pan sauce made with mushrooms, shallots, Worcestershire sauce, & tarragon. Yum!
Awesome looking chop, Glen! Does dry ageing affect the penicillin levels for those who have allergies? By the way, I'm really looking forward to the aviation content.
9:25 AM and now I want pork Chops!! LOL Thank You? Great video!~!
Now you know what your friday dinner plans are.
@@parttimeandy854 Just sent Hubby out to get pork chops! LOL
Hi, how heavy is a slab like that one? Great video! I want to try similar!
Trichinosis is dangerous in wild game, but hasn't been an issue in commercial pork in the US in the past 40 years.
I just did this myself with some berkshire ham, 100% worth it
USDA guidelines is now 145 degrees for pork, but I find that just a touch too rare, so I tend to hit 150 on the thermometer, then rest for 3-5 minutes.
Glen what do you clean your cooktop with?
I freeze apple cider in ice cube trays and store in ziplock bags for pan sauces for pork chop and turkey cutlets later on.
That looks amazing! Now, what are you going to do with the skin you trimmed off?
Good job Glen, now I’m hungry with no meat at home!
Try and get some mangalitsa pork. It’s my absolute favorite!
Glen, I saw a video that if salt was used on a pork chop that was dry brine for a hour it tenderize the chop and also had it's moisture after resting and it worked. If I can find a dry aged chop, I'll try it. Thanks for the video.
That looks great!
I learn so much from these videos :)
A quick question - would you dry age lamb or mutton? Is there a meat you wouldn't dry age? (I don't have the facilities to dry age but am curious about what can or can't be dry aged).
Awesome, I never really seen how it was dry age on a loin before. I'm sure the flavor was really good! Do you or would do stuffed pork, 2 inch thickness chops? Thanks guys!!
That looks gorgeous Glen, just because of personal preference, I'd give the fat its own time over the heat
I agree, I always sear the fat side of steaks and chops. Makes it sooooo good :)
My mother (a terrible cook by her own admission) always served straight up BURNT chops. One time I prepared the chops and they were cooked perfectly, she actually got up from the table, walked to the stove, and cooked her chop to the standard burnt. She just couldn't get her head around a tender chop.
I’ve known quite a few older people who cook until things are really dark brown on the outside too, such that the carryover cooking usually leaves it dry and actually burnt. They say they don’t feel assured it’s done properly until it’s browned enough. Even if that’s one’s preference, I still can’t understand cooking it TO the point you want even after knowing it keeps going for a few minutes after you pull it out/off the heat. But if it makes them feel safer/more secure, having presumably had to deal with more food borne illnesses in childhood, I suppose I can’t exactly blame them or judge them for that. (Still I could do without getting told I’ve underdone mine and will get sick… when the thermometer says it’s fine.)
The rest of the world screams, "you're throwing away the best bits!!!"
Spot on. I will often save the fat off meat until last for that final taste bomb.
In one of these dry aged video's you mentioned comparing all the different ages. is there a link to that video?
When our parents grew up, they fed pigs literally anything they could find. Pigs today have a better diet than half of the world. Leave it pink. You won't regret it.
Ehh you’d be surprised the amount of garbage they feed pigs on large scale farms
(Insert pig monologue from Snatch here)
There are Sous Vide bags that are specifically designed for dry age, I might have to get some now, that pork looks amazing, and I'm tipping the skin is not eatable, 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
Yum! I'm surprised you only cooked one chop without a sauce or accompaniments to go with it.
Great video 😊
I'm sad that the fat cap didn't get seared
I was thinking that he should make cracklings with the fat cap and skin. That would make pork rinds in a skillet or dutch oven.
@@richardmassoth8237 that would have been great!
What temp you dry at?
Would Lamb work in the dry ager?
I still haven’t tried sous vide pork much. Also, supposedly six weeks in a cold freezer will kill any parasites in pork, if one’s making a raw sausage.
Hadn't checked in on Glen in a while. Good lord. Glen is headfirst! I guess no more checking depression diaries for rice shitfle?
Mmmm, pork chops.... *drool*
I like to take my pork loin, throw it in a small, UNSCENTED trash bag with salt, pepper, garlic and onion powder with just enough water to surround the meat once all the air is squeezed out, tie the bag at the water level, flip the bag inside out and tie it again, throw it in the fridge for a week then cut into boneless chops. Makes amazing chops.
I realized once the pork chop is white inside it’s dry so I like it just before that with a touch of pink. Never got sick before so knock on wood but way more juicy
After aging it changes colour and less juicy as well.
I used to not like pork because it was always cooked to well done. Then I had a pork chop that was cooked to 145 degrees and it was so good.
Is that skillet a solidteknics?
Yes.
Any dry aged Chicharonnes from that skin you trimmed off those chops?
That looks amazing. I bet that fat is delicious.
I don’t know why more people don’t do age dry pork as its fantastic, a lot more flavour to your normal pork 😎
What is her problem with the fridge? 😀
The skin will make fantastic crackling, won't it?
I love pork
Glen I'm really interested in food preservation. Any thoughts on doing a preservation series that's not just pickling? Maybe salt/sugar curing meats or some old cookbook ideas?
Absolutely Fantastic. But looks over cooked to me.
This is maybe your best title card.
dried pork? you mean budget jerky. i make pork jerky whenever beef is too expensive for my liking, and its great. different flavor, but with how economical it is, i love it
Dang it. Now I am hungry
Brine and smoke the chops. They are amazing. No need to age.
Glen is correct... we all agreed on a temp that was WRONG
Marinate it with pineapple and papaya.
Do you ship? lol
It’s lit fam 🍵
I hope you saved the skins to try a dry-aged chicharrones experiment
😎🖖👌👍✌😁
USDA calls for 145 degs with a 3 minute rest for steaks, roast and chops.
Hi Glen. I very much enjoy your videos. However, as a meat inspector of nearly 20 years, I cringe when people say to cook pork under done. There are, unfortunately, several nasty diseases and parasites humans can catch from under-cooked pork. I live in New Zealand where these diseases and parasites are not entrenched but I still think pork should be cooked until not pink.
Today I learned pork chops are rib meat.
Also that really looks like UK bacon. Especially once you cut the bone off. I always knew our bacon came from the stomach instead of the back like streaky bacon. But it didn’t occur to me that would mean some overlap with ribs and stuff too. But it makes sense now that I’ve noticed it.
Which I guess maybe means our UK bacon _is_ dry aged pork as you mean it here? Not in a big pork chop format of course, being thinner slices and all. And probably not aged for anywhere near as long as you did this cut I suppose (probably usually 1 week, though fancier bacon will mention 14-day ageing on the actual packet). There’s both smoked and unsmoked varieties available, which as I understand is also different to streaky bacon. But anyway: I always liked UK bacon cooked chewy instead of crispy, and that tracks with what you said about being chewy without being tough…
Also I’m not normally squeamish about meat cutting like some people can be, I know some people don’t even like watching an uncooked chicken get cut up into its constituent parts for instance. But damn that particular texture to the sawing noise through the spine set my teeth on edge a little bit. Perhaps just knowing it was the spine did it, since I don’t normally have any issue with cutting through bone. Interesting that that happened this time.
We call this a cured pork chop, and our local butcher does this for all his customers. He ages them for 30 days and he sells them as cured.
Curing is a little different than a dry age
Dumb question, why do you wait to put the pepper on?
so you don't burn it in the pan while frying the pork or any other meat. salt intensifies flavor of the meat while pepper adds flavor to the meat.
probably so that it doesn't burn
@@marcplourde4272 That's what I thought but was just curious as to what Glen would say.
At high heat it can burn, and the flavour is more intense at the end.
what ever happened to cooks inducing the mold that brie and shrooms have to flavour the meat more
You ever dry age fish? There's a video on youtube where a guy ages fish for a couple weeks. Looks interesting.
I can't think of any local restaurant that does dry aged pork, now or ever=(
I’m dry aging a squirrel rn, I’m curious how it’ll turn out
Not brandy Calvados!
this small youtuber has more expensive camera then pewdiepie
That pork fat would make the most amazing scratchings!
make pork rinds with that skin.
Glen pls teach us how to make mayonnaise, I hear it's really hard 😭
It's actually really easy!
Take a stick blender, and a vessel that just fits the head of the blender.
Crack 1 egg, add a teaspoon each of mustard and vinegar, a pinch of salt, and a cup of oil.
Put the blender all the way to the bottom, turn it on and slowly pull up. Done!
Season to taste with salt, and if it's too thick, thin it out with a little water.
@@moltiin thank you for putting mustard in yours. Far too few commercial mayonnaises have the requisite mustard powder, and I think this is part of why it’s become regarded as so bland.
@@kaitlyn__L no worries! I like the extra emulsifiers mustard brings to the table, as well as the spice to balance any garlic you add..
dry age the algorithm
Say's there's no mold, but knows full well youtube will go full stupid on the green stamp and doesn't address it to cut off the monkeys.
This appears to be in anaglyph 3D.
us rules say pork can be cooked to 145F which is lower than any other land dwelling meat.
Us guidelines are now 145
i don't understand why dry aged pork would not be a thing.
I see there are 12 vegans who have disliked the video