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Perfect dry aged Pork Steak from the DRY AGER
The perfect pork steak is Dry Aged?
It is no secret that dry aging is becoming increasingly popular. The advantages are obvious. The sensational taste is so different, the improved tenderness, the significantly improved cooking properties and the result, is meat as it should be when it’s dry aged. However, for many Dry Aged Beef is still the epitome of a perfect steak. But what about dry aged pork? It is beginning to slowly dawn on the gourmet horizon that great dry aging results can also be achieved with other meats. In direct comparison, a dry aged pork steak has a surprisingly intense flavour. There are no rancid or musty flavours but only exciting, nutty and intensive aromas that are very pleasant. The pork also becomes extremely tender when you cut through it to eat, a completely new and positive meat experience.
Dry Aged Steak Recipe Video
The recipe and aging parameters for your DRY AGER can be found below.
The topic of dry aged pork will certainly become more and more important over time. As with beef, the important thing here is the basic product that is hung or placed in the DRY AGER Dry Aging fridge. The pork loin should have a firm, white layer of fat and beautifully marbled flesh. Then nothing stands in the way of the perfect maturing result.
If you are uncertain about the choice of meat, DRY AGER offers the ideal meat for dry aging in its shop.
The most important thing when dealing with pork is a stronger focus on hygiene. Pork is naturally more contaminated with germs. It is therefore even more important to use a dry aging cabinet equipped with active sterilization systems. DRY AGER models have a so-called 3-component sterilization system. The combination of an active carbon filter, a UVC sterilization box and an antibacterial inner container coating make the original DRY AGER one of the safest dry aging cabinets.
Recipe and Dry Aging Parameters
Preparation time: approx. 20 minutes
Waiting time: approx. 50 minutes
For two portions:
- 2 x 300 g pork steak on the bone
- 4 stems of thyme
- 1 red chili
- 8 sprigs flat leaf parsley
- 8 stems of chives
- 8 tablespoons of olive oil
Dry Aging in the DRY AGER
- Dry age pork loin in DRY AGER for 4 weeks. Settings for the DRY AGER:
Air humidity: 82 %
- Put steaks with thyme in a sous vide bag (try the ones from Lava), vacuum and cook at 65°C in a sous vide bath for about 45 minutes.
- Wash, halve and core the chillies and cut them into thin strips. Wash the herbs, dab
dry and chop finely. Mix chilli, herbs and oil in a bowl and season with salt.
- Take the steaks out of the bag, score the fat layer crosswise and fry fat side down for about 3 minutes. Then fry steaks on each side for approx. 4 minutes and season with salt.
- Remove the bone from the steaks, cut them into pieces and serve with chili rub. Delicious!