Oooh but you should definitely try the chops from ribs 2 to 5. We call them « côtelettes d’échine » and « côtes découvertes » in French butchery, and they are some tasty, juicy bits. Marbled, dark meat, and if on top if that you dry age, it’s going to be a flavour bomb.
I have been dry aging all of my pork since you did this last year in the mini fridge. I've been going 50 days on whole loins and it makes pork edible again. I grew up on a large hog farm and haven't eaten pork in years until I followed you dry aging!
@@yayo4nasal I use Umai bags for both pork and beef. I’ve dry aged at least 20 subprimals for up to 120 days and never had any problem with rot or loss.
As someone from a region in Germany where we have "Mettbrötchen", bread rolls with freshly minced pork with onions and pepper, for breakfast, I can only say thank you. I never thought of dry aging pork, but now I will give it a try!
Rather than "hey restaurants you can charge more for pork" why not "this is just as good as those steaks, but for a lot less money". I would think that'd be more appealing to your average TH-cam frog. Looks delicious.
Since beef is way more expensive back in Lithuania, aged pork is quite common. My father used to make pork prosciutto. Other common things are aged sausages. But my favorite is skilandis. Chopped meat stuffed into pigs stomach, sealed and weighted to remove all air gaps, lightly smoked, and left to age for about 6 months.
I agree I don’t know why restaurants aren’t doing age dry pork. I did mine in the age dry bags and left the rind on and OMG the crackling was awesome along with the chop. Great video gents 😎
Ive actually done this, for 2 weeks, in the fridge with kitchen paper changed every day on a rack.. It came out great. you lose product due to dehydration , but the flavors were more intense.
I still have dry aged pork like that vacum packed in my freezer from 2 years ago. If you use a bit of pink salt (curing salt, not himalayan) to extract the moisture, you don't need no paper towels. I just keep them to hang in my curing fridge for up to 3 weeks then cut and vacuum.
@@linuxboy007 yes... i let the pork dry age a little bit before freezing. I vacuum sealed it. I just recently ate a pork chop that was slauggtered in 2020. Taste wise you wouldn't have seen any difference between a piece of meat one week old or 2 years old if it was frozen under the right circumstances. I remember my dad, he was a sailor in the romanian merchant navy. Back in the '90, he was somewhere in the middle of nowhere, and the ship received food for the crew. I don't know who sourced it, but it came from an US military meat reserve and it was produced in the 40's. Basically , he ate meat that was frozen 50 years ago.
Ahh. I love that you guys are back and stuff. . . but I really liked the vibe of the basement where you guys used to shoot a lot more. This new place is so. . . .shiny and empty.
I like how neutral Ben (mustache) Turley’s reaction was. Brent, on the other hand, appeared to continuously hype this up to the point where we could predict that he was going to praise the dry age no matter what. There’s no shame in giving honest opinions from time to time. Not everything has to taste amazing..
Outstanding job gentlemen. Can’t wait to try this. and of course I love beef but good pork done right it’s pretty darn good. Thanks for the information and video.
Great video - I retired to Jomtien beach, Thailand 8 years ago and I eat much more pork than beef now. The dry aged pork looks great.... so ready for the restaurants to reopen here.
The pork porterhouse looks great, there’s no doubt you deliver an excellent product. But at $90-$100.00 I just can’t get on board with your valuation so for that reason, I’m out.
I've been doing this for years after leaving a cut of pork in my fridge on an acid trip, when I finally broke it down, it had been in there for nearly 3 weeks (long trip) I was having visions of ancient Bavarians, hunting boars and aging pork when I did it. It's still my go to. Just made 2 steaks for the old lady last week that ate like prime rib. Quit giving away our secrets. Also, do you get the yeasty beer flavor when you did it? That's the absolute best. Cheers.
Because if you cut towards yourself there's a chance the blade might slip/go through the meat too quickly and your body is gonna be in the way. If you cut away from yourself (or stand to the side) then that risk is mitigated.
It's interesting to see this. Not that I have any issues with it, more so that when these guys first came to this channel, a lot of people hated them, for like a year the comment section was always filled with people hating on them or whining. Always fun to see that turn around.
That’s amazing. I’m just imagining the taste. The next steakhouse I go to, I’m asking for this. There’s one restaurant by me that does a mutton chop. So, I’ll give it a shot.
If this is just like the beef cuts like they mentioned in the end. Then those beef cuts are going to come down in price to match the cheap pork right? Right?
I think leaving the skin would benefit the pork in this case. The loin has quite a bit of fat just below the skin and I think you'd loose too much moisture from it without the skin
@@Silvexsun he said the skin, not the fat. When it dry ages the skin turns into bark. I recommend taking it off. We cure the skin for our charcuterie but only pigs that were torched after slaughter, not dehaired with hot water. The skin with torching is a lot softer and tastier, hot watered skin is only good when making it fresh and you roast the cut, thus cooking the skin properly.
Guys I had over 20 years ago pork chop or pork Nodino, also with rind on, (berk or Kurabutta) over 20 years ago in Houston in our steakhouse.... wet aged.... cheers
People in my country (and probably everywhere) have dry aged pork since forever. It's a method of preservation, they used to salt the big cuts then either soft smoke them or just leave them "on wind" afterwards they would just grill them. These guys act like they invented hot water.
Do a little research on Eastern European pork curing and drying, it is insane how good it tastes. At home we do curing in plain salt for at least 15-20 days at max 4-5 degrees C. That meat is phenomenal as a steak, but is even better when is cold smoked for about 20 days. Just meat, no bones. Western Serbia specialty "zlatiborska pršuta". Bosnia, Croatia, North Macedonia, Hungary also has something similar.
@@recoil53 you totally missed my point. I know what they did, and why. My suggestion was just another method of achieving great tasting pork for future experiments.
you know what would be nice to take the scraps to make some scrapple - could make it like Mexican street corn with spices and cheese on it - dry age gives another layer of flavor
One of the best things I have ever eaten at a steakhouse was 36 day dry aged thick cut bacon. Bruh... I'm drooling as I type this just from the memory.
The great thing is you can find pork loin roast on sale for 1.59 a pound and it's not as fatty as beef. I'm definitely a convert. To be honest I hope this doesn't catch on because it would drive up the prices.
Great video. Question...Do you need to keep that thick fat cap while dry aging? I love to dry age my own steaks and have always wanted to try this. Just want to make sure I instruct my butcher properly.
Yes. Two reasons. First the outside of whatever you dry age will be dry and hard to eat. So you leave the fat and trim it on that side instead of meat. Second it does help regulate the drying. While you do want water loss, you don't want jerky.
Why is it when you find someone so entertaining & knowledgeable about what they do that they are gone from UT? Then you find tons of really big schmucks that don't have a clue always babbling on and on on UT. These guys are great. Shalom
Don't worry, Ben and Brent still love beef, but most of all they still love all of you
I love you too
Has anyone ever told Brent that he looks like Biff Tannen?
😜
Ever think of looking at the more esoteric wild game? Elk, moose, venison, partridge, wild duck, etc?
Mmmm
Pork isn't steak. These hipster idiots are supposed to be experts on meat. So why are they calling pork steak???
I miss Ben and Brent, I wish they would come back for more butcher-shop shenanigans.
Shout out to the madman himself Brad Leone for cracking the code of dry aging pork on that crossover episode!
which episode exactly?
I literally rewatched that It’s Alive last night.
Dad
@@crushy93 Brad’s bon appetite show It’s Alive
A lot of people age pigs. Also lamb, goat, duck, chicken, fish… not hating on Brad, but he didn’t invent it.
Oooh but you should definitely try the chops from ribs 2 to 5. We call them « côtelettes d’échine » and « côtes découvertes » in French butchery, and they are some tasty, juicy bits. Marbled, dark meat, and if on top if that you dry age, it’s going to be a flavour bomb.
I have been dry aging all of my pork since you did this last year in the mini fridge. I've been going 50 days on whole loins and it makes pork edible again. I grew up on a large hog farm and haven't eaten pork in years until I followed you dry aging!
That's super interesting!
What do you do to your meat/pork loins to dry age it if you dont mind me asking... ?
@@yayo4nasal I use Umai bags for both pork and beef. I’ve dry aged at least 20 subprimals for up to 120 days and never had any problem with rot or loss.
Ben: “Always cut away from yourself...”
*4 minutes later - clearly doing the same cut towards himself...* 😂
Bad butcher and bad knife choice
I noticed that too
@@adamjackson3670 I would enjoy a video of you doing it then.
As someone from a region in Germany where we have "Mettbrötchen", bread rolls with freshly minced pork with onions and pepper, for breakfast, I can only say thank you. I never thought of dry aging pork, but now I will give it a try!
I keep wanting to call it a dry aged Porker House lol make it happen boys #AddedToMenu
Yeah, "porkerhouse" was my first thought as well. Seems like a pretty obvious gimme.
Porkerhouse steak… I like it
I really preferred when they cooked in their shop, feels more real.
I miss those days too! That one video of that giant beef roll was my favorite!
Rather than "hey restaurants you can charge more for pork" why not "this is just as good as those steaks, but for a lot less money". I would think that'd be more appealing to your average TH-cam frog. Looks delicious.
You're still a good frog!
Why bring the french into this?
Yeah, restaurants last priority should be making money
@@squalie9 what
While i sortof agree, but at the same time this would be a niche market so niche prices apply
I think most people don't really appreciate the skill level of a great butcher. I could watch you two all day long.
I watch every episode of theirs. Every time a video is uploaded with these guys in it. I'm there!
A skilled butcher wouldn't be calling a cut of pork a porterhouse.
The people want a 2-4 hour video of them just butchering pigs, cows and chickens
@@papertoye they're doing it for comparison for people who don't know animal anatomy
Need more videos from these guys!! Welcome back
Since beef is way more expensive back in Lithuania, aged pork is quite common. My father used to make pork prosciutto. Other common things are aged sausages. But my favorite is skilandis. Chopped meat stuffed into pigs stomach, sealed and weighted to remove all air gaps, lightly smoked, and left to age for about 6 months.
Ben and Brent look like two happy parents watching the dry aged pork cooking 😂
NEW CHALLENGE FOR ME!!!
Ive been doing beef dry aging for some years now. Never did it cross my mind to dry age pork! Im most definitely doing this!!!
Did u do it yet ?
We need to know
Ive done it and its amazing. Did it back in 2019. Doesn’t have pellicle like beef though
2:00 The perfect Jeff Goldblum impression 😂🤭🤣
Man am I glad to have these guys back.
More Videos! You guys are the best!!!
So happy to see Ben and Brent back! Love these guys
I agree I don’t know why restaurants aren’t doing age dry pork. I did mine in the age dry bags and left the rind on and OMG the crackling was awesome along with the chop. Great video gents 😎
Its been too long. Soooo good to see you guys :D
Ive actually done this, for 2 weeks, in the fridge with kitchen paper changed every day on a rack.. It came out great. you lose product due to dehydration , but the flavors were more intense.
I still have dry aged pork like that vacum packed in my freezer from 2 years ago. If you use a bit of pink salt (curing salt, not himalayan) to extract the moisture, you don't need no paper towels. I just keep them to hang in my curing fridge for up to 3 weeks then cut and vacuum.
@@orlandolzr hey man are the meat still edible after 2 years in the freezer?
@@linuxboy007 yes... i let the pork dry age a little bit before freezing. I vacuum sealed it. I just recently ate a pork chop that was slauggtered in 2020. Taste wise you wouldn't have seen any difference between a piece of meat one week old or 2 years old if it was frozen under the right circumstances.
I remember my dad, he was a sailor in the romanian merchant navy. Back in the '90, he was somewhere in the middle of nowhere, and the ship received food for the crew. I don't know who sourced it, but it came from an US military meat reserve and it was produced in the 40's. Basically , he ate meat that was frozen 50 years ago.
Been trying to find videos featuring these two. Finally found it again after almost an hour of scrolling through youtube videos of cooking
Ahh. I love that you guys are back and stuff. . . but I really liked the vibe of the basement where you guys used to shoot a lot more. This new place is so. . . .shiny and empty.
I like how neutral Ben (mustache) Turley’s reaction was.
Brent, on the other hand, appeared to continuously hype this up to the point where we could predict that he was going to praise the dry age no matter what.
There’s no shame in giving honest opinions from time to time. Not everything has to taste amazing..
I need another fridge to try this technique - thanks guys your show rocks!!!
Outstanding job gentlemen. Can’t wait to try this. and of course I love beef but good pork done right it’s pretty darn good. Thanks for the information and video.
Absolutely the best content on this channel. Love these two!
You know how great these guys are when you get a notification you give them a thumbs up before you watch the video!
From Switzerland, you guys must be the pride of America!
Great video - I retired to Jomtien beach, Thailand 8 years ago and I eat much more pork than beef now. The dry aged pork looks
great.... so ready for the restaurants to reopen here.
we need this series to come back again
Love it! Glad they did this after the Brad episode
They’ve been aging pork in asia forever, its about time yall finally discovered it
The pork porterhouse looks great, there’s no doubt you deliver an excellent product. But at $90-$100.00 I just can’t get on board with your valuation so for that reason, I’m out.
top comment
who pays that much for steak? Maybe aged wagyu but not a regular ribeye / strip
NO DOUBT! $100 for a thick cut PORK CHOP?????
They’re going by New York City area pricing
So very Shark Tank of you 😏
I'd pay 50 for a 16oz dry age chop. MAX.
*Ben talking about cutting towards himself * me only just out of bandages from my last injury. 😂😂
That's some quality content. Thanks for the video.
im interested to hear more about this ba-con cut. is there a newsletter i can sign up for to hear more?
Is it safe to dry pork like this, we dry it with salt to prevent from bacteria
I've been doing this for years after leaving a cut of pork in my fridge on an acid trip, when I finally broke it down, it had been in there for nearly 3 weeks (long trip) I was having visions of ancient Bavarians, hunting boars and aging pork when I did it. It's still my go to. Just made 2 steaks for the old lady last week that ate like prime rib. Quit giving away our secrets. Also, do you get the yeasty beer flavor when you did it? That's the absolute best. Cheers.
thats not how acid works but nice try
Lovely! So nice to see your content again
No clue and an honest question, why cut away from yourself? 01:35
Because if you cut towards yourself there's a chance the blade might slip/go through the meat too quickly and your body is gonna be in the way. If you cut away from yourself (or stand to the side) then that risk is mitigated.
Because the Knife wants to get you.
@@TheCheat_1337 thanks for the clear explanation! They still cut the meat towards themselves though 😂
Good to see you guys back!! Let’s go!
When he said "I'm done carrying stuff for the day". Well that's understandable because you guys are carrying the channel xD
For real. Only reason i actually watch this channel
It's interesting to see this. Not that I have any issues with it, more so that when these guys first came to this channel, a lot of people hated them, for like a year the comment section was always filled with people hating on them or whining. Always fun to see that turn around.
Whoooo finally a new video.
Love these guys they have a good bit of fun with there passion
video production is looking very mint...wonderful job ma dudez
Would love some BTS with the full butchering process!
Love the vids, keep them coming!!
😍😍
At @6:20 you said, you lost 7% weight during the dry aging process. How much would you lose with beef during the same 4 weeks?
He cut towards himself multiple times. He obviously didn't learn the hard way like he says
That’s amazing. I’m just imagining the taste. The next steakhouse I go to, I’m asking for this. There’s one restaurant by me that does a mutton chop. So, I’ll give it a shot.
When you cost with koji and hang in a curing chamber 37f/75%rh you get super fast great results
I learn so much from you two...Thank you
glad to see my fave American butchers again.
I need more meat in my life! Love watching you guys.
You guys rock. Keep up the great videos
If this is just like the beef cuts like they mentioned in the end. Then those beef cuts are going to come down in price to match the cheap pork right? Right?
0:52 For a moment there I thought he said 100% kosher lol
I'll have to do this. I never thought about dry aging pork. I do beef all the time.
5:26 you made a slice with the knife coming towards you
And then again at 5:50
I was waiting the whole time for them to pull the leaf lard and hear the satisfying snap but they never did :(
do you usually rinse off the meat you cut when there is bone in the cut?
Cool show fellas!
Maybe its just me but I find it satisfying watching meat/fish getting sliced
You guys are mad scientists in the best way!
Subscribed... you guys are awesome
Iowan here, just amazed y'all coast dwellers are just figuring this out. But good on ya for doin it.
BIg thing in Iowa?
This just makes me think of a giant country ham steak, and it looks amazing!
Watching these guys always brings out my smutty sense of humour! That floppy meat verses the stiff one.........!
"I've learned this lesson many times the hard way"... makes me think that means I never really learned the lesson :)
How do you get around the threat of trichinosis cooking the pork to medium
?
Thanks for giving me an idea.
One ep a month is not enough I need more meat vids
I've done one at home 14 day dry aged it was fabulous 👌
Going to try your method sir Simple take some time but looks and taste good
Dry aging of pork has been done for the longest time by some philippine tribes. In fact it is called itag (pronounced as e-tag)
When dry aging beef the skin is removed, so i think you should dry age the pork without the skin too.
I think leaving the skin would benefit the pork in this case. The loin has quite a bit of fat just below the skin and I think you'd loose too much moisture from it without the skin
@@Silvexsun he said the skin, not the fat. When it dry ages the skin turns into bark. I recommend taking it off. We cure the skin for our charcuterie but only pigs that were torched after slaughter, not dehaired with hot water. The skin with torching is a lot softer and tastier, hot watered skin is only good when making it fresh and you roast the cut, thus cooking the skin properly.
Sounds like my cup of tea! Airmail to Edinburgh?
You guys should do this with iberian pork
But you DID this before with Brad and it was superb! 30 days. I think I would take the humidity a bit lower in the box, 68-72%
Guys I had over 20 years ago pork chop or pork Nodino, also with rind on, (berk or Kurabutta) over 20 years ago in Houston in our steakhouse.... wet aged.... cheers
Gone are the days of Brent’s masculine muscularity and Ben’s official insightful insights into the theme for the episode.
People in my country (and probably everywhere) have dry aged pork since forever. It's a method of preservation, they used to salt the big cuts then either soft smoke them or just leave them "on wind" afterwards they would just grill them.
These guys act like they invented hot water.
So awesome that Prime Time is back. Love to see it.
Pffft these "scientists" added uncontrolled variables in the form of garlic and rosemary.
Do a little research on Eastern European pork curing and drying, it is insane how good it tastes. At home we do curing in plain salt for at least 15-20 days at max 4-5 degrees C. That meat is phenomenal as a steak, but is even better when is cold smoked for about 20 days. Just meat, no bones. Western Serbia specialty "zlatiborska pršuta". Bosnia, Croatia, North Macedonia, Hungary also has something similar.
Curing meat is done around the world. But they didn't mean to do charcutterie but to replicate the same process as with beef.
@@recoil53 you totally missed my point. I know what they did, and why. My suggestion was just another method of achieving great tasting pork for future experiments.
you know what would be nice to take the scraps to make some scrapple - could make it like Mexican street corn with spices and cheese on it - dry age gives another layer of flavor
Ben's demonstration of the fat melting in the dry age chop got me to full on laugh out loud. These guys are so good! And The Meat Hook is awesome!
Love this sitcom 🙂
One of the best things I have ever eaten at a steakhouse was 36 day dry aged thick cut bacon. Bruh... I'm drooling as I type this just from the memory.
What is dry aged bacon supposed to be? Like dry aged pork made into bacon or what?
@@theblobfish9614 I think so
The great thing is you can find pork loin roast on sale for 1.59 a pound and it's not as fatty as beef. I'm definitely a convert. To be honest I hope this doesn't catch on because it would drive up the prices.
I named my grill after Ben Turley.
That is truly the highest honor
did you rest the meat before slice it ?
Awesome - thanks for sharing.
Gotta admit the only thing missing from this video is a secondary mustache
Great work boys.
Great video. Question...Do you need to keep that thick fat cap while dry aging? I love to dry age my own steaks and have always wanted to try this. Just want to make sure I instruct my butcher properly.
Yes. Two reasons. First the outside of whatever you dry age will be dry and hard to eat. So you leave the fat and trim it on that side instead of meat.
Second it does help regulate the drying. While you do want water loss, you don't want jerky.
Keep the skin on if possible! You'll want to trim the exterior so keep as much on the loin as possible!
Why is it when you find someone so entertaining & knowledgeable about what they do that they are gone from UT? Then you find tons of really big schmucks that don't have a clue always babbling on and on on UT. These guys are great. Shalom
That looks insanely good.
Time for a new episode of Prime Time!