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January 19, 2012 at 4:35 pm #1348
The folks at Compart Duroc seem to only sell bone-in chops (rib chops and porterhouse chops). I wasn’t able to find those yet, but I wanted to get started so I headed over to Sam’s Club and got a full pork loin. They only sell boneless, but I’d be interested in getting a bone-in porterhouse-style cut.
At $1.98 / lb, this could be a great value. I picked up a loin that was too long for my fridge, so from an 11-lb loin I cut off a 4-lb roast that is currently in my sous-vide at 135F for dinner tonight.
I absolutely love my chamber sealer. With some judicious bending of the meat I was able to seal both the drybag and, later, the sous vide roast in the chamber sealer. I’ve got photos, but I don’t think they add much to the discussion.
Formal apology: If we don’t track objective data, we’re sharing anecdotes, not useful data. I’ll keep track of specific measurements for my pork roast, and try to be more careful about specific measurements for my beef roasts. I trimmed a hell of a lot of fat off my Sam’s Club ribeye, and the end product was very similar to the aged sirloin that I did. I did a post on that and haven’t gotten much response. But I’m starting to think that aged sirloin is comparable to aged ribeye in taste and texture, without the higher price and higher fat-trim of ribeye. So, in summary, I apologize for my complaint about folks tracking the overall price of aged beef. At this point, it feels like we are not comparing aged beef to fresh beef, but instead we are optimizing what cuts of beef we should age.
And… 24-hour sous vide shoulder roast at $3.29 / lb is like prime rib. Why would one pay $7 and up for prime rib? Next step – convince some local meathouse to sell me a shoulder sub-primal for aging, and see how that goes.
But — for now the fridge is full. Strip loin on top, pork loin in middle, brisket on bottom. Life’s good.
ToastyFebruary 4, 2012 at 7:21 pm #5543AnonymousGuest
Hey, this sounds like a great experiment toasty. How is that pork loin doing? Is it a boneless pork loin? I like to cure those and smoke them to make my own Canadian bacon. It always comes out great.
I would also like to cure and smoke a bone-in pork loin, then cut it thin for breakfast chops. Chuletas ahumadas.
I’d love to hear how your dry-aging experiment goes. I have read that pork should not be dry-aged for as long as beef.February 4, 2012 at 8:07 pm #5547
carne wrote:quote :
Pork loin went in January 19. I’m going to give it another week. Actually, I’m out of town most of next week, so I’m not going to be processing anything.
A 1/2 brisket went in January 15. And a venison roast went in January 22.
Let me go through your questions one at a time, so I don’t miss any.
Subjectively, I think the pork loin is doing well. It’s only been in for 16 days. poked with a finger, it doesn’t feel as firm as a beef cut would feel at pulling time. So — I’m going to give it another week.
Is it a boneless loin? Yes. And this is kindof a thing for me. This was a boneless loin from Sam’s Club. $1.98 / lb which is very cheap compared to beef. I don’t know what the price would be, but I know that I could buy a bone-in / T-bone / porterhouse pork loin from the local grocery. They have ’em. Sam’s doesn’t. If you have time, take a look at Compart-Duroc — they are selling aged pork chops for — bold — prices. I’m sure they have a great product and I wish them the best success in the world. And I’m looking at their claim that aged pork is superior and I’m kinda trying the same thing. And we’ll see if it makes a significant difference.
Because dry-aging is (at least) two different things. On the one hand, very simply, water is leaving the meat. Which means that the remaining meat has a more concentrated flavor.
The second thing is that, for most meats, there will be a breakdown in fibers and proteins and etc, and the end result will be a more tender meat.
There’s a lot of literature that says both of these things are happening for beef. There’s not as much about pork, but I think the “concentrating” thing will be working and I don’t know about the “breakdown” thing working.
But the people at Compart-Duroc — I’m guessing they are pretty sure, not only that it works, but also that people are willing to pay for it. So I’m willing to give it a whirl, and in a couple of weeks I expect to give you some real-world results.
I would appreciate any pointers you have on the subject of how long pork should be dry-aged. My preference would be to start with the scientific report and adjust for my own preference. I find that this forum is — independent. The conventional wisdom I’ve read calls for 30 days of dry-aging, and yet there are respected members of this forum who prefer DOUBLE that amount.
As for Chuletas ahumadas — I’m not sure of the technique. I can do bone-in. I can “cut it thin” — but I’m not sure I can cut a bone-in thing thinly. I lack the equipment.
And I think this enough for one post. I’ve got so many things happening today. Time to pull the duck prosciutto.February 13, 2012 at 3:51 am #5609
The pork loin went in January 19. It comes out February 13, and will be served for a Valentine’s dinner February 14. And, probably, a report a day or so after that.
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.February 15, 2012 at 2:51 am #5622
toasty wrote:quote :
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.”February 15, 2012 at 3:23 am #5624Ron PrattMember
[quote]toasty wrote:quote :
Excuse me…where and what are you referring to? I have posted my preference to making big chunks of rib eye (prime rib) but have never said to do that with pork, nor have I ever suggested trying to age pork. OK?February 15, 2012 at 3:30 am #5626
[quote]toasty wrote:quote :
No offense intended!
It was a revelation to me when I saw your pictures showing these big slabs of ribeye that were twice as wide as a steak. You cooked them on both sides, then cut them in half so that each person had a steak that was crusted on one side and “prime rib”-ish on the other.
When we did the New Year’s eve dinner we cut slabs of sirloin that had been cooked sous vide – and the chef browned ONE (of six) sides of each slab, then sliced and served. I’d always assumed that every exterior surface on the plate had to be browned / crusted.
So, your pictures showed me something new. And it was with beef. I agree that you never made any suggestions about pork. Apologies for any harm done.February 15, 2012 at 3:38 am #5628
Thank you for posting the results of the pork loin. It appears that sous vide is a good method to make the loin tender and juicy.February 15, 2012 at 3:47 am #5629
Unless cooking at 130 (sous vide) is a win, I’m going to declare pork loin a total loss for drybagging. I started with a 7-lb cut, and dry aged it down to 5.6 lbs and didn’t see any significant improvement.
It was good, but not so much better.February 15, 2012 at 4:15 am #5630AnonymousGuest
I’ve been following and I thank you for posting the results of your experiment, toasty. Based on your results and commentary, I don’t think I’ll try it.
Meanwhile, I picked up a prime grade whole top sirloin at Costco on Sunday. I haven’t bagged it yet, need to do that by tomorrow, I figure. I was shocked when I saw it because my Costco does not normally carry anything prime grade except for tenderloin. Get this! It was only $3.89 a pound. I pay more than that most of the time for plain old choice grade chuck roast.
I have not tried cooking sous vide yet because the technique doesn’t appeal to me on any visceral level. I have eaten restaurant food cooked that way, and it was flavorful and tender. It was beef tri-tip. However, it wasn’t detectably better than conventionally slow-braised tri-tip.February 15, 2012 at 4:36 am #5631
On the pork loin, I agree – I’ll have maybe one more posting in the next day or two and that will probably be the end of it.
On the Costco top sirloin — good deal! I may have a chance to look at that soon.
On the sous vide — everybody’s different. Many people use electric ranges instead of gas. Some people use kerosene lamps to light their houses instead of electricity, and some use horses instead of tractors on their farms. And I respect them deeply. You need to use what works well for your cooking style.February 15, 2012 at 4:39 am #5632
That price is good. We will check it out here. I need to crowd the refrigerator more!!February 15, 2012 at 4:45 am #5633
It’s so nice to find a good group that respects others. We are all learning and enjoying!
Aside from that, it is becoming more difficult to enjoy eating out!February 15, 2012 at 5:04 am #5634AnonymousGuest
Boy you got that right. Learning how to dry age beef has catapulted my grilling and meat cooking results into the stratosphere. It has spilled over into other facets of my culinary life. I make many of my own breads, cheeses, sausages, wine, and beer, and I’m constantly trying new techniques, cuisines, dishes, and presentations. I now find it very hard to enjoy eating out unless I go to a top notch restaurant, and that can be very hard on the pocketbook. Even then sometimes I’m disappointed. For the places I can afford to eat at reguarly, my own efforts far surpass theirs. As a consequence, I rarely eat out any more.February 15, 2012 at 2:38 pm #5638Ron PrattMember
[/quote] Apologies for any harm done.[/quote]
No need to apologize – I see now my post could be taken as harsh and I didn’t mean it that way so I’m the one to apologize!
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