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Scott Marktoasty wrote:
It feels GREAT. The meat is firm – clearly a lot of moisture has been removed – and there is a bit of a skin on the meat. The bag clings incredibly tightly to the meat. This one was sealed in the chamber sealer, not the Sinbo.
And — that means an open shelf in the drying fridge… I’m so happy.
I don’t know if anybody is paying attention to the pork loin experiment. The result (so far) is anywhere from “Eh” to “fail”.
I pulled the loin out of the bag this morning (bag bond was STRONG) and cut it into doublewides, as RRP has shown us.
I cooked the pork sous vide at 135 degrees. In retrospect, 130 might have been the better choice, and I’ll try cooking some of the other pieces at 130 and see if that adds a little “wow” to the experience.
The pork was good, but there was nothing that made me think that aging caused a significant improvement. Yes, maybe the flavor was a little more concentrated, but only a little, if that. No significant deepening of the flavor.
In short — I don’t recommend it. I’ll try one of the chops cooked at 130 tomorrow, but at the moment I’m saying “Don’t waste your time and don’t tie up your aging space. Not for this.”