I Dry Aged Pork Chops for 30 Days - Glen And Friends Cooking

I Dry Aged Pork Chops for 30 Days - Glen And Friends Cooking

#LeGourmetTV #GlenAndFriendsCooking #DryAger

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[ashleebenest]

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

[cmonkey]

I'm never disappointed when I watch this channel, always something new and interesting. And as you get older, like me, that's important.

[NoTroons]

I genuinely enjoy your content and I'm appreciative of your commitment! Keep up the great work and thank you for another fantastic video!

[matthewlesich]

Would the skin be good to make crackling with? I’d imagine that it’s got low moisture and it’ll crackle up well

[TimeLapseSweden]

This autumn you can try dry aging deer, caribou or any other game meat.

[johntiernan]

Wonderful video Glen! Thanks so much - really enjoy your channel !

[aimartinmotiondancestudio]

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.

[anthonyridder]

My three year old watches these videos with me and says "Welcome friends, welcome to food." I think it is cute.

[MrBritishComedy]

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 👍

[pierrest-hilaire]

Your Dry Ager is making me soooo jealous! Love your channel!

[karynnelson]

You won't be saying, "thanks for stopping by" when we all show up at your place! Lol!

[Forevertrue]

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!

[richardmassoth]

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.

[jilledmondson]

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.

[timmerrill]

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.

[LindaM]

That little tail at the top is my favourite part.

[Apathymiller]

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...

[peter]

Great videos as always Glen! Thanks :)

[JerryB]

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.

[TheGardenerNorth]

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.