Saw a huge difference in my pork chops after I stopped wet aging them

I used to wet age my pork loins for 7 days in the cryovac, thought it was the right move. Last month I tried a 3 day dry age in my cooler at 38 degrees and the flavor and texture was night and day better. The dry aged chops actually had that pork taste instead of that watery, bland meat I was getting. Has anyone else made this switch and noticed the same thing?

2 comments

2 Comments

betty_ward18d agoTop Commenter

Ha! So you were basically marinating them in sadness water this whole time.

betty_ward18d agoTop Commenter

Wait no, it wasn't like that at all. The water was actually pretty clear most of the time, maybe a little cloudy from the fish but not sad or anything. I changed it every few days and kept the filter running, so it wasn't like a murky mess. The fish just had this way of hanging out near the bottom when they were bored or something, which I guess made them look kind of gloomy. Looking back, they probably needed a bigger tank with more plants to swim around in, not a water change every time they looked a little down. So marinating in sadness water is a funny way to put it, but it's not really what was going on under the surface.